Instant Pot Keto Soup

This hearty Instant Pot Keto Tuscan Soup combines rich Italian flavors with the convenience of pressure cooking for a comforting low-carb meal. The combination of spicy sausage, nutrient-dense kale, and creamy broth creates a restaurant-quality soup that takes minimal effort to prepare.

I first created this recipe during a particularly busy week when I needed something satisfying but quick. My family now requests it regularly, especially on chilly evenings when we want something that feels indulgent but supports our health goals.

Ingredients

• Italian sausage: Provides the primary protein and fat base for this keto-friendly soup while adding tremendous flavor without additional seasonings
• Onion and garlic: Create an aromatic foundation that permeates the entire dish
• Sun-dried tomatoes: Offer concentrated umami flavor with fewer carbs than fresh tomatoes
• Kale: Adds nutritional density and beautiful color contrast while holding its texture well
• Heavy cream: Creates the signature silky texture without adding carbohydrates
• Chicken broth: Forms the liquid base choose high-quality bone broth for extra nutrition
• Dried oregano: Adds classic Italian flavor profile look for bright green color indicating freshness
• Parmesan cheese for garnish: Adds a salty finish that elevates the entire dish

Step-by-Step Instructions

Brown the Sausage:

Cook the Italian sausage in the Instant Pot on sauté mode until it develops a golden brown crust. Take your time with this step about 3-5 minutes as the caramelization creates depth of flavor. Drain excess fat to prevent the final soup from becoming greasy.

Build the Flavor Base:

Add the onions, garlic, and oregano to the browned sausage and continue cooking until the onions become translucent and aromatic. This process takes 2-3 minutes and is essential for developing the foundational flavors of the soup. Stir constantly to prevent the garlic from burning which would create bitterness.

Pressure Cook:

Add the chicken broth and sun-dried tomatoes to the pot, scraping any browned bits from the bottom to incorporate those flavors and prevent the burn notice. Season with black pepper, then secure the lid and set to high pressure for 5 minutes. This brief cooking time allows the flavors to meld while keeping the preparation quick.

Finish with Fresh Elements:

After quick-releasing the pressure, switch back to sauté mode and add the fresh kale. Cook just until wilted about 1-2 minutes to preserve its vibrant color and nutrients. Stir in the heavy cream and heat through without boiling to maintain its smooth texture. Taste and adjust seasoning with salt and pepper.

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The sun-dried tomatoes are truly the secret ingredient in this recipe. I discovered their importance when I once made the soup without them and noticed a significant drop in flavor complexity. Now I always keep a jar in my pantry specifically for this soup even when other ingredients might be substituted.

Storage Tips

This keto Tuscan soup stays fresh in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after a day as the ingredients have more time to meld together. When reheating, do so gently on the stovetop over medium-low heat to prevent the cream from separating. If freezing, consider leaving out the cream and adding it fresh when you reheat the soup as dairy can sometimes develop a grainy texture when frozen and thawed.

Smart Substitutions

This recipe maintains its keto-friendly profile with several possible variations. Turkey sausage works beautifully for those preferring a lighter option, though the fat content will be lower. Coconut cream can replace heavy cream for a dairy-free version, adding a subtle sweetness that pairs surprisingly well with the spicy sausage. For those who cant find sun-dried tomatoes, roasted red peppers provide a similar sweet-savory element with minimal carbs.

Serving Suggestions

While perfect on its own, this soup becomes a complete meal when served with simple accompaniments. A side of keto-friendly almond flour crackers provides textural contrast without adding significant carbs. For non-keto guests, offer crusty Italian bread for dipping. A simple arugula salad dressed with lemon and olive oil creates a bright, peppery counterpoint to the rich soup. For special occasions, start with a small cup of this soup before a main course of grilled protein.

Frequently Asked Questions

→ Can I use turkey sausage instead of Italian sausage?

Yes, turkey sausage is a great low-fat alternative that works well with the flavors in this soup.

→ How can I make this soup dairy-free?

You can substitute the heavy cream with full-fat coconut milk and omit the Parmesan cheese for a dairy-free option.

→ What is the best way to store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes can be used, but they may not provide the same depth of flavor as sun-dried tomatoes. Consider sautéing them to enhance their flavor.

→ Is this soup freezer-friendly?

Yes, you can freeze this soup for up to 3 months. Let it cool completely, then store in freezer-safe containers. Reheat gently and stir before serving.

→ What can I use instead of kale?

Spinach or Swiss chard are great substitutes for kale in this soup. Add them at the end of cooking to retain a tender texture.