Keto Tuscan Soup

This keto tuscansoup combines rich flavors with healthy ingredients to create a satisfying meal that’s easy to make and even easier to enjoy.

Keto Tuscan Soup

If you’re looking for a new recipe to add to your keto lineup, you’ve come to the right place.
This soup brings together the classic tastes of Italian cuisine with a low-carb twist.

The star of the show is Italian sausage, which adds a punch of flavor and plenty of protein. Mixed with tender kale, sun-dried tomatoes, and a creamy broth, every spoonful is packed with goodness.

One of the best things about this recipe is how simple it is to put together. With just a handful of ingredients and an Instant Pot, you can have a delicious, homemade soup ready in no time.

Keto Tuscan Soup Recipe

It’s perfect for busy weeknights when you want something comforting but don’t have hours to spend in the kitchen.

Whether you’re new to the keto diet or a seasoned pro, this Tuscan soup is sure to become a favorite. It’s filling enough to be a meal on its own, but you can also pair it with a side salad for a complete dinner.

👍 Why You’ll Love This Recipe

Protein-Packed: With Italian sausage as the main ingredient, this soup is loaded with protein. Protein is crucial for maintaining muscle mass and keeping you feeling full, especially important when you’re on a keto diet.

Instant Pot Magic: Using an Instant Pot makes this recipe a breeze. You’ll get all the flavors of a slow-cooked soup in a fraction of the time. It’s perfect for busy weeknights when you want a homemade meal but don’t have hours to spend in the kitchen.

Creamy Comfort: The heavy cream in this recipe gives the soup a rich, creamy texture that’s incredibly satisfying. 

Nutrient Dense: This soup is packed with nutrients from the kale, garlic, and onions. It’s a great way to get a variety of vitamins and minerals while staying in ketosis.

✨ Recipe Ingredients

  • 1 pound Italian Sausage  (casings removed)
  • 3/4 cup Heavy Whipping Cream
  • 3 cloves Garlic (minced)
  • 1 Onion (chopped)
  • 3/4 teaspoon Dried Oregano
  • 1/2 cup chopped Sun Dried Tomatoes (drained)
  • 6 cups Chicken Broth (I used low sodium one – amazon)
  • 1 bunch Kale (chopped)
  • 1/4 cup Parmesan (grated – for serving on top)
  • Chopped Parsley
  • Salt (to taste)
  • Black Pepper (to taste)

👨‍🍳 How To Make

Follow this easy recipe:

Step 1

Set a 6-quart Instant Pot on saute mode and add the sausage to the insert of the Instant Pot. Cook and start breaking it up using a wooden spoon. Continue until the sausage is browned – about 5 minutes. I recommend draining the excess fat once you finish.

Step 2

Add the onion, garlic, and oregano. Cook and stir for about 3 minutes.

Step 3

Add the chicken broth and sun-dried tomatoes. Then, add the salt and pepper.

Step 4

Now you will need to select the manual setting on your Instant Pot. Adjust the pressure to high and set for 5 minutes. Do a quick release once it finishes cooking.

Step 5

Select the saute mode and add the kale to the soup. Mix lightly for 2 minutes.

Step 6

To finish, stir in the heavy cream and cook for 1-2 minutes. Serve and enjoy! You can garnish with the cheese and parsley on top.

Tuscan Soup

💡Tips

1. Sun-dried Tomato 

Sun-dried tomatoes add a wonderful tangy sweetness to this soup, but they can be a bit chewy if not prepared right. If you’re using dry-packed sun-dried tomatoes, soak them in warm water for about 30 minutes before adding them to the soup. This will soften them up nicely.

If you’re using oil-packed sun-dried tomatoes, drain them well and give them a quick chop before adding.

The oil they’re packed in is full of flavor, so you can add a tablespoon of it to the pot when you’re sauteing the onions for an extra flavor boost.

Low Carb Tuscan Soup

2. Broth Matters

The broth forms the base of your soup, so it’s worth using a good quality one. Homemade bone broth is ideal if you have it, as it’s packed with nutrients and flavor.

If you’re using store-bought, look for a low-sodium version so you can control the salt content yourself.

Some broths can have added sugars or starches, which aren’t ideal for a keto diet, so always check the label.

FAQ

1. What can I use instead of kale?

If you’re not a fan of kale or don’t have any on hand, there are several alternatives you can use. Spinach is a great option and will cook even faster than kale. Swiss chard or collard greens would also work well. If you want to stick with the Tuscan theme, you could use escarole. 

2. How can I thicken the soup if it’s too thin?

One option is to simmer it uncovered for a few extra minutes to let some liquid evaporate. Another is to add some cream cheese – it will thicken the soup and add extra creaminess.

You could also mix a small amount of xanthan gum (about 1/4 teaspoon) with a tablespoon of the hot broth, then stir this mixture back into the soup. 

3. How long does this soup last in the fridge?

When stored properly in an airtight container, this soup will last for 3-4 days in the refrigerator. Make sure to let it cool completely before storing. When reheating, do so gently over low heat, stirring occasionally to prevent the cream from separating. 

No ratings yet

Keto Tuscan Soup

Craving comfort food? This keto tuscan soup will satisfy without the carbs! Warm up with this easy, low-carb soup recipe.
Pin
150+ Carnivore Recipes
Equipment
  • Instant Pot

Ingredients

  • 1 pound Italian Sausage casings removed
  • 3/4 cup Heavy Whipping Cream
  • 3 cloves Garlic minced
  • 1 Onion chopped
  • 3/4 teaspoon Dried Oregano
  • 1/2 cup chopped Sun Dried Tomatoes drained
  • 6 cups Chicken Broth (I used low sodium one – amazon)
  • 1 bunch Kale chopped
  • 1/4 cup Parmesan grated – for serving on top
  • Chopped Parsley
  • Salt to taste
  • Black Pepper to taste

Instructions

  • Set a 6-quart Instant Pot on saute mode and add the sausage to the insert of the Instant Pot. Cook and start breaking it up using a wooden spoon. Continue until the sausage is browned – about 5 minutes. I recommend draining the excess fat once you finish.
  • Add the onion, garlic, and oregano. Cook and stir for about 3 minutes.
  • Add the chicken broth and sun-dried tomatoes. Then, add the salt and pepper.
  • Now you will need to select the manual setting on your Instant Pot. Adjust the pressure to high and set for 5 minutes. Do a quick release once it finishes cooking.
  • Select the saute mode and add the kale to the soup. Mix lightly for 2 minutes.
  • To finish, stir in the heavy cream and cook for 1-2 minutes. Serve and enjoy! You can garnish with the cheese and parsley on top.
Pin

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 14g | Protein: 25g | Fat: 40g
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 516kcal
Cost: $20
Print Recipe

Leave a Comment

Recipe Rating