Instant Pot Keto Tuscan Soup (Warm and Comforting)
If you’ve ever had one of those days where you’re just so knackered from life that even thinking about dinner feels like a Herculean task, let me tell you: that’s exactly how I stumbled into making this Instant Pot Keto Tuscan Soup. I was freezing (I mean, layers and socks weather), the fridge looked a bit sad, and all I wanted was something warm, hearty, and not a salad. Soup it was. But not just any soup—something creamy and loaded with flavor. And so, this recipe was born, right from the remnants of my crisper drawer and a good dash of wishful thinking. I once tried to make it on the stovetop, but honestly, the Instant Pot just does the heavy lifting for you. Oh, and the first time, I may or may not have forgotten to lock the lid—let’s just say, lesson learned!
Why This Soup Hits the Spot (and My Family’s Weakness for It)
I make this when I’m craving something that feels like a big, cozy blanket (without the laundry). My family goes wild for it because it’s hearty but doesn’t leave you feeling sluggish. My youngest calls it ‘cheesy bacon soup’ and, to be fair, that’s not a terrible name for it. If you’re like me and get grumpy when soup is too thin, this one’s for you. Plus, it makes me look like I spent hours in the kitchen (spoiler: I didn’t). Sometimes, I get a bit frustrated chopping kale—those stems are wily—but hey, extra fiber, right?
What Goes in the Pot (Seriously, Use What You’ve Got)
- 1 lb Italian sausage (mild or spicy, whatever you fancy; I’ve thrown in ground turkey when I was out of sausage—still tasty!)
- 1 small onion, diced (or half if you’re not an onion person—no judgment)
- 3 cloves garlic, minced (I sometimes cheat with pre-minced stuff… my grandmother would probably side-eye me but it works)
- 4 cups chicken broth (store-bought or homemade; I once used bouillon cubes with water and nobody noticed)
- 1½ cups heavy cream (half-and-half in a pinch—just not milk, it gets weird)
- 3 cups chopped kale (spinach if you’re feeling lazy about de-stemming)
- ½ cup sun-dried tomatoes, chopped (oil-packed or dry—just soak the dry ones a bit)
- ½ cup grated parmesan (I’ve used the powdery stuff and it’s fine, but fresh is better if you’ve got it)
- Salt & pepper to taste (I add a pinch of red pepper flakes if I’m feeling sassy)
- Optional: 4 slices cooked bacon, crumbled (or turkey bacon if you must—honestly, bacon is never optional in my house)
How I Throw It Together (and When I Sneak a Taste)
- Turn your Instant Pot to Sauté mode and toss in the sausage. Break it up as it browns—takes about 5 minutes. Don’t panic if it sticks a little, it’ll come off later.
- Add the onions and cook till they start looking a bit see-through, then toss in the garlic. Stir and let everything get fragrant. This is where the kitchen starts smelling amazing, so good luck keeping people out.
- Pour in the chicken broth, scraping up any bits stuck to the bottom (deglazing is fancy chef speak for this, but really you just want nothing burning).
- Stir in the sun-dried tomatoes and kale. It’ll look like too much kale, but it wilts down—trust me. Lid on, set to Sealing, manual pressure for 5 minutes.
- Once it beeps, quick release (carefully, steam burns are no joke—ask me how I know). Open the lid, give it a stir. It’ll look a bit odd, but hang tight.
- Add the cream and parmesan, stir until melty. Chuck in the bacon now if you’re using it. Taste and season. This is where I usually sneak a spoonful and then decide it needs just a smidge more cheese—up to you!
Stuff I Wish I’d Known Sooner (AKA Notes)
- If your sun-dried tomatoes are super chewy, soak them in hot water for 10 minutes—the first time I didn’t and, well, let’s call it extra fiber.
- The soup thickens as it sits, so if it’s a bit thin right away, let it hang out for a bit. Actually, I think it tastes even better the next day, but that’s just me.
- Don’t worry if the cream looks a little weird at first—once you stir it in, it sorts itself out.
Stuff I’ve Tried (Some Winners, Some…Not)
- Swapping kale for baby spinach: way easier, especially if you’re feeling lazy.
- Once I tried coconut cream instead of dairy; let’s just say, it was not my finest hour. The flavor was…unique.
- Vegetarian version: used veggie sausage and skipped the bacon. Not quite the same, but still hearty. My carnivore brother didn’t even complain (much).
Do You Need Fancy Equipment? (Nah, Mostly)
Instant Pot is the star here, but if you don’t have one, you can totally make this on the stovetop—just simmer gently till the kale is soft and everything is cozy. I’ve even made it in a slow cooker once (took about 3 hours on high). Oh, and if you don’t have a garlic press, just bash the cloves with the side of a knife. Works a treat.
Storing the Leftovers—If You Have Any
Fridge for up to 3 days in a tight-lidded container, but honestly, in my house it never lasts more than a day! If you do manage to save some, it thickens up a bit, so I add a splash of broth when reheating. Haven’t tried freezing it—I’m always out before I remember.
Serving It Up (My Favorite Bits)
I love this with a sprinkle of extra parmesan and maybe a cheeky drizzle of good olive oil. My lot like it with crusty keto bread on the side (I like this keto bread recipe), but I’ve also been known to just eat it straight from the bowl standing over the stove. No shame.
Lessons From My Kitchen (Pro Tips… and Goofs)
- I once tried rushing the pressure release—bad move, soup volcano. Let it vent properly!
- Don’t skimp on seasoning at the end. I thought it’d be salty enough, but nope. Taste as you go!
- Chop the kale small—big bits get stuck in your teeth and you look ridiculous. Just speaking form (see what I did there?) personal experience.
Your Questions (And Some I’ve Made Up Because People Ask the Wildest Stuff)
- Can I use coconut milk instead of cream?
- You can, but it does change the vibe. I tried it once and wasn’t wild about it. But hey, experiment if you want!
- What’s the best keto bread for serving?
- I’m partial to this one—quick, and you can make it while the soup cooks.
- Do I have to use sun-dried tomatoes?
- Nope! Cherry tomatoes (fresh ones) work if you’ve got some to use up, but I think sun-dried add that special zing. Maybe it’s just nostalgia?
- Is this soup spicy?
- Only if you use spicy sausage or add chili flakes. I keep it pretty mild, but you do you.
- Can I double the recipe?
- Absolutely, just don’t fill the pot past the max line. Learned that the messy way.
Look, if you’re after a soup that’s keto, genuinely comforting, and fuss-free, this one’s become my fallback for a reason. Plus, writing this has made me hungry, so off to make another batch. Give it a try—let me know if you throw in some curveball ingredient and it works!
Ingredients
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 1 cup heavy cream
- 1/2 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
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1Set the Instant Pot to sauté mode. Add olive oil and Italian sausage. Cook, breaking up the sausage, until browned.
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2Add diced onion and minced garlic. Sauté for 2-3 minutes until the onion is soft and fragrant.
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3Pour in chicken broth and add sun-dried tomatoes and Italian herbs. Stir to combine.
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4Secure the lid and set the Instant Pot to cook on high pressure for 5 minutes. Quick release the pressure when done.
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5Stir in fresh spinach and heavy cream. Set to sauté mode and cook for 2-3 minutes until the spinach is wilted. Season with salt and pepper to taste.
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6Ladle the soup into bowls and serve hot. Enjoy your warm and comforting keto Tuscan soup!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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