Instant Pot Low carb Zuppa Toscana soup
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!!
Instant Pot Low carb Zuppa Toscana soup
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!!
Cooking Instructions
- 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!!!
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