Instant Pot Zuppa Toscana (Ketofied Version included)

Instant-Pot-Olive-Garden-Zuppa-Toscana-CopycatIMG_3425

 

This is legitimately one of THE BEST soup recipes I have come across to-date. It is full of flavor and can be adjusted to meet both your dietary requirements (totally ketofiable) and your kitchen set up – Stove top would work perfectly for this recipe if you have the time!

I will add that I subbed about a cup of the chicken broth for a cup of water + chicken boullion (to taste) on one occasion and almost preferred the deeper, more umami flavor of it.

Keep scrolling for the Ketofied version of this recipe! Nutrition information to follow!
Try it and let me know how you like it.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 3 russet potatoes, chopped (omit for keto and add cauliflower)
  • 6 cups chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 bunch kale, stems removed and leaves chopped
  • 1 cup half and half (omit for keto, use 1/2 cup HWC, 1/2 cup water)

DIRECTIONS:

  1. Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  2. Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in potatoes and chicken broth; season with salt and pepper, to taste.
  4. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  5. Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.
  6. Serve immediately.

KETOFIED VERSION

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • Half a head of cauliflower cut into substantial, but bite-sized pieces (roasted)
  • 6 cups chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 bunch kale, stems removed and leaves chopped
  • 1/2 cup heavy whipping cream
  • 1/2 cup water

DIRECTIONS:

  1. Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  2. Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in chicken broth; season with salt and pepper, to taste.
  4. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  5. Stir in kale until wilted, about 1-2 minutes. Add roasted cauliflower, heavy whipping cream and 1/2 cup of water until heated through, about 1 minute; season with salt and pepper, to taste.
  6. Serve immediately.

 

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