When the weather outside turns chilly and comfort food cravings kick in, there’s nothing quite like a warm bowl of soup to satisfy the soul. And if you’re following a keto lifestyle, finding recipes that are both delicious and low-carb can sometimes feel like a challenge. But fear not, because today, I’m sharing with you a recipe that ticks all the boxes: Instant Pot Keto Tuscan Soup.
Ingredients:
- 1 lb (450g) Hot Italian sausage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 cup sun-dried tomatoes, drained and chopped
- Salt and freshly ground black pepper, to taste
- 6 cups low-sodium chicken broth
- 1 bunch kale, leaves stripped and chopped
- 3/4 cup heavy whipping cream
- 1/4 cup freshly grated Parmesan, for serving
- Fresh chopped parsley, for serving
Directions:
- Set a 6-qt Instant Pot to sauté mode. Add Italian sausage, breaking it up with a wooden spoon, and cook until lightly browned, about 3-5 minutes. Drain excess fat.
- Add garlic, onion, and oregano, cooking until onions are translucent, about 2-3 minutes.
- Stir in chicken broth and sun-dried tomatoes; season with pepper.
- Use the manual setting, adjust the pressure to high, and set the timer for 5 minutes. Quick-release after cooking.
- Stir in kale until wilted, about 1-2 minutes. Add heavy cream and heat through, about 1 minute. Adjust seasoning with salt and pepper.
- Serve immediately with freshly grated Parmesan and chopped parsley.
Prep Time: 10 min | Cooking Time: 15 min | Total Time: 25 min | Servings: 4
Blog Post:
As we navigate through the demands of our daily lives, sometimes all we need is a moment of comfort, a pause to savor the simple pleasures. And what better way to indulge in that moment than with a steaming bowl of soup that not only warms the body but also nourishes the soul?
Enter the Instant Pot Keto Tuscan Soup – a symphony of flavors carefully crafted to tantalize your taste buds while keeping your keto goals intact. This recipe is a testament to the magic of the Instant Pot, where hearty ingredients come together in perfect harmony to create a dish that’s as comforting as it is delicious.
The star of this soup? Hot Italian sausage, whose spicy kick adds depth and richness to every spoonful. Paired with the sweetness of sun-dried tomatoes, the earthiness of kale, and the subtle aroma of garlic and oregano, each ingredient plays its part in creating a flavor profile that’s nothing short of extraordinary.
But what truly elevates this soup to a league of its own is the addition of heavy whipping cream. Not only does it impart a luxurious creaminess to the broth, but it also adds a richness that’s utterly indulgent. And for that finishing touch of umami goodness, a generous sprinkle of freshly grated Parmesan and a garnish of chopped parsley are all it takes to elevate this dish from mere soup to a culinary masterpiece.
What I love most about this Instant Pot Keto Tuscan Soup is its versatility. Whether you’re enjoying it as a comforting weeknight dinner or serving it up to guests at your next dinner party, it’s guaranteed to impress. Plus, with just 25 minutes from start to finish, it’s the perfect option for those busy days when time is of the essence.
So, the next time you find yourself craving a bowl of comfort, look no further than this Instant Pot Keto Tuscan Soup. With its bold flavors, creamy texture, and keto-friendly ingredients, it’s a recipe that’s sure to warm your heart and leave you feeling satisfied, nourished, and utterly content.
Instant Pot Keto Tuscan Soup
Ingredients:
1 lb (450g) Hot Italian sausage
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 cup sun-dried tomatoes, drained and chopped
Salt and freshly ground black pepper, to taste
6 cups low-sodium chicken broth
1 bunch kale, leaves stripped and chopped
3/4 cup heavy whipping cream
1/4 cup freshly grated Parmesan, for serving
Fresh chopped parsley, for serving
Directions:
Set a 6-qt Instant Pot to saute mode. Add Italian sausage, breaking it up with a wooden spoon, until lightly browned, about 3-5 minutes. Drain excess fat.
Add garlic, onion, and oregano, cooking until onions are translucent, about 2-3 minutes.
Stir in chicken broth and sun-dried tomatoes; season with pepper.
Use the manual setting, adjust the pressure to high, and set the timer for 5 minutes. Quick-release after cooking.
Stir in kale until wilted, about 1-2 minutes. Add heavy cream until heated through, about 1 minute. Adjust seasoning with salt and pepper. Serve immediately with Parmesan and parsley.
Prep Time: 10 min | Cooking Time: 15 min | Total Time: 25 min | Servings: 4