Low Carb Instant Pot Zuppa Toscana Soup

Instant Pot Zuppa Toscana Soup loaded with sausage, bacon, cauliflower and kale. This Zuppa Toscana recipe is low carb, dairy free, paleo and keto! It’s an Olive Garden Copycat recipe that’s guaranteed to be a hit!

INGREDIENTS:

• 1 lb. mild sausage, removed from casing


• 4 strips bacon, diced


• 1 yellow onion, diced


• 2 garlic cloves, minced


• 3 carrots, sliced into coins


• 1 red pepper, diced


• 1 head of cauliflower, cut into florets


• 5 cups chicken stock


• 1/2 teaspoon thyme


• 1 teaspoon basil


• 1/2 teaspoon red pepper flakes


• 3 cups chopped up kale


• 1 can coconut milk

INSTRUCTIONS:

1. Turn your instant pot onto the sauté setting.


2. Add sausage to the pan and brown for 3-4 minutes. Breaking up with a wooden spoon so the sausage is in smaller chunks.


3. Remove sausage from the pan using a slotted spoon and place on a paper towel lined plate.


4. Next add bacon to the pan and saute for 3-4 minutes, until browned.


5. Once browned add onion and garlic to the pan. Saute until translucent. Then add sausage back to the pan along with the carrots, red pepper, cauliflower, chicken stock, thyme, basil and red pepper flakes. Give it a stir.


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