Your pressure cooker will infuse Italian flavors into every bite! Instant Pot Zuppa Toscana soup is a low-carb version of a classic recipe.
What Is Zuppa Toscana Soup
When you translate from Italian, Zuppa Toscana literally means “Tuscan soup.” If you order it in Italy, you’ll find that it’s called “Minestra di Pane” which means Bread Soup. It’s a very colorful soup, traditionally made with kale, potatoes, onion, and garlic.
Beyond that, you’ll often find that people customize it in a ton of different ways. Some people like to use spicy Italian sauce, other’s top it with bacon, and some even make it really thick and creamy (while others leave it more soup-like).
I took all my favorite things about Zuppa Toscano soup and taste-tested it with my kids. The end result is a low-carb soup that fills you up and tastes as good as any restaurant soup.
Keto Zuppa Toscana
In order to keep it low-carb, I didn’t use any potatoes. Instead, I used riced cauliflower. I kept the bacon, Italian sausage, and even the kale!
My kids didn’t even mind the kale because the Instant Pot softened the texture so much that it wasn’t tough or bitter. As the Instsant Pot cooked the soup, it infused the Italian spices into the kale.
It blends it perfect with the rest of the soup. If your family isn’t too fond of kale, replace it with some baby spinach. It’s even milder and still just as good for you.
Instant Pot Zuppa Toscana
This is the perfect soup to add to your weekly meal prep! Make a big batch of it over the weekend, and then store it in your meal prep containers to eat it the rest of the week.
Zuppa Toscana soup will stay fresh in the refrigerator for up to three days.
You can even freeze it! Store it in a freezer-safe container for up to six months.
What To Eat With Zuppa Toscana
I like to eat this soup for lunch. Serve it with some Italian breadsticks (that are low-carb, of course!). Dunk the breadsticks in the soup, it’s divine! Add a bowl of copycat Olive Garden Salad to the table with it. Now you have a filling and easy lunch.
This soup also tastes perfect as the appetizer before an Italian meal like Italian chicken skewers. They have a lot of similar spices and flavors.
Easy Instant Pot Soup
Using the Instant Pot to cook transforms everything to new levels of deliciousness! Instead of just letting the meat simmer in the broth, it uses pressure to powerfully infuse the meat with the flavors!
I’ve used it to make other things before too, including Keto Instant Pot Beef Brisket and Instant Pot Chicken Adobo. If you’re just starting out with your Instant Pot, you’re going to love how it makes this soup taste!
Instant Pot Low-Carb Zuppa Toscana Soup Recipe
Below are the ingredients you’ll need to make this keto Instant Pot Zuppa Toscana soup. Exact measurements and instructions are located below within the printable recipe card below.
Bacon
Mild italian sausage, casings removed
Onion
Medium carrots
Chicken broth
Frozen riced cauliflower
Garlic powder
Salt
Black pepper
Crushed red pepper flakes
Kale
Heavy cream
Grate parmesan, for garnish if desired
1. Heat an electric pressure cooker using the “saute” mode until ”hot.”
2. Add the bacon to the electric pressure cooker and cook until crisp, stirring often. Place the bacon on paper toweling to drain.
3. To the electric pressure cooker, add the sausage, onions, and carrots. Cook, crumbling the sausage, until the meat is no longer pink. Drain the meat and vegetables well to remove the grease and then return to the electric pressure cooker.
4. Pour the broth into the pressure cooker, scraping the bottom to remove any cooked-on pieces if needed. Cancel the “saute” mode.
5. Stir in the riced cauliflower and seasonings.
6. Cover the electric pressure cooker and set the valve to sealing. Program the electric cooker to “manual” or “pressure cook” for 2 minutes. When the cooking cycle is complete, perform a quick release of the pressure.
7. Carefully remove the lid and stir in the kale. Replace the lid to allow the kale to soften using the “keep warm” function.
8. Once the kale is at your desired texture, stir in the heavy cream. Heat through.
9. Serve topped with the cooked bacon and grated parmesan if desired.
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Instant Pot Zuppa Toscana Soup
Equipment
- Instant Pot
Ingredients
- 6 strips Bacon Chopped
- 1 package Mild Italian Sausage 12-16 ounces, casings removed
- 1 Onion diced
- 2 medium Carrots Peeled and diced
- 32 ounces Chicken Broth
- 12 ounces Frozen Riced Cauliflower
- 1 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Crushed Red Pepper Flakes
- 1 bunch Kale stems removed and coarsely chopped
- 1 cup Heavy Cream
Instructions
- Heat an electric pressure cooker using the “saute” mode until ”hot.”
- Add the bacon to the electric pressure cooker and cook until crisp, stirring often. Place the bacon on paper toweling to drain.
- To the electric pressure cooker, add the sausage, onions, and carrots. Cook, crumbling the sausage, until the meat is no longer pink. Drain the meat and vegetables well to remove the grease and then return to the electric pressure cooker.
- Pour the broth into the pressure cooker, scraping the bottom to remove any cooked-on pieces if needed. Cancel the “saute” mode.
- Stir in the riced cauliflower and seasonings.
- Cover the electric pressure cooker and set the valve to sealing. Program the electric cooker to “manual” or “pressure cook” for 2 minutes. When the cooking cycle is complete, perform a quick release of the pressure.
- Carefully remove the lid and stir in the kale. Replace the lid to allow the kale to soften using the “keep warm” function.
- Once the kale is at your desired texture, stir in the heavy cream. Heat through.
- Serve topped with the cooked bacon and grated parmesan if desired.
Notes
Keto Soup Recipes
If you enjoyed learning how to make keto Instant Pot Zuppa Toscana soup, here are some more tasty keto soup recipes you should make next! They are perfect for dinner!
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