Instant Pot Low carb Zuppa Toscana soup

Name: Instant Pot Low carb Zuppa Toscana soup
Cuisine: American
Ingredients: 1 lbs. Spicy Italian sausage; 2 heads caluiflower cut into florets; 1 white onion chopped; 4 garlic cloves; 4 cup chicken stock; 2 cups water; 4 cups kale; 1/2 cup heavy cream; 1 TBS avocado oil; Salt and pepper

Annette Hurley @cook_5543364

I love the traditional Zuppa Toscana soup but wanted to make it low carb and use cauliflower instead of potatoes. Hope you enjoy as much as I did!!

Annette Hurley @cook_5543364

I love the traditional Zuppa Toscana soup but wanted to make it low carb and use cauliflower instead of potatoes. Hope you enjoy as much as I did!!

Saved

Ingredients

1lbs. Spicy Italian sausage
2 headscaluiflower cut into florets
1white onion chopped
4garlic cloves
4 cupchicken stock
2 cupswater
4 cupskale
1/2 cupheavy cream
1 TBSavocado oil
Salt and pepper

Saved

Steps

1

Set your instant pot on sauté mode for 20 mins on high. Remove sausage from casing and sauté will slightly browned.
2

Remove sausage set aside. Dab out a little of the excess grease.
3

Sauté onions and garlic till softened.
4

Add califlower florets, chicken stock, water, and sausage back into your instant pot.
5

Pressure cook on high for 3 mins. Quick or Manuel release.
6

Scoop out 1/2 of the califlower florets and just a little liquid and use an emersion blender to purée. If you don’t have one a blender or food processor will work just fine.
7

Set instant out back in sauté mode medium temp. Add purée back into your soup. This will provide the thickness to your soup that the potato starch traditionally would.
8

Add kale and simmer of 5 mins till kale is softened. Add heavy cream and turn off your instant pot. Salt and pepper to taste.
9

Top soup with Parmesan cheese and enjoy!!!