This Low Carb Zuppa Toscana Soup is healthy, flavorful, and delicious! It’s even easier to make thanks to the Instant Pot! This soup loaded with turkey bacon, sausage, bell pepper, carrots, cauliflower, coconut milk and kale! You will definitely want to add this recipe to your dinner rotation. Make it with me!
Zuppa Toscana Soup
This Low Carb Zuppa Toscana Soup recipe started as a copy cat of the classic olive garden Zuppa Toscana soup! It’s everyones favorite. At least it is mine! When I was playing around with this recipe, I realized that it actually had a ton of healthy components! I decided to tweak it a little bit and make this recipe totally healthy and low carb!
It’s healthy and it turned out to be very macro friendly! Which is always an added bonus!
Bacon & Sausage
For this recipe, it calls for bacon and sausage! You can use turkey bacon or regular strips of bacon. Either will work but the macros are calculated based on the recipe below.
This recipe also calls for sausage. You can use regular sausage or spicy sausage if you want to turn up the heat! Both are delicious! You also substitute ground beef or turkey if sausage isn’t your thing. Make it your own!
Instant Pot Recipe
This soup is made easy thanks to my favorite kitchen appliance, the Instant Pot! You all know that I am a huge pan of the Instant Pot! I love how it makes ever recipe a one pot recipe.
The Instant Pot has a sauté function which is really great for this recipe! You can cook your bacon, brown the sausage, and cook up the onions and garlic all in directly in the Instant Pot! Then you add the remaining ingredients and pressurize it to cook everything up! Quick and easy, that’s what we like!
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Low Carb Zuppa Toscanos Soup
Low Carb Zuppa Toscanos Soup. This soup loaded with turkey bacon, sausage, bell pepper, carrots, cauliflower, coconut milk and kale!
Ingredients
- 1 teaspoon oil
- 4 strips turkey bacon, sliced thin
- 1 pound mild or spicy sausage
- 1 cup diced onion
- 2 garlic cloves, minced
- 1 cup carrots, diced
- 1 bell pepper, diced
- 1 16 ounce bag rice cauliflower
- 5 cups low sodium chicken broth
- 2 tablespoon chicken bouillon
- 1 teaspoon basil
- 1 teaspoon Italian seasoning
- 3 cups chopped kale
- 1 can lite coconut milk
Instructions
- Turn your instant pot onto the sauté setting.
- Add a little oil and the bacon to the pan and sauté for 3-4 minutes, until browned. Remove bacon from pan and set aside.
- Next, add onion and sausage to the pan. Cook until sausage is browned and onion is translucent, about 7 minutes.
- When sausage is cooked, add bacon back to the pan along with the carrots, bell pepper, cauliflower, chicken stock, chicken bouillon, basil, and Italian seasoning. Give it a stir.
- Cancel the Sauté Mode.
- Put the lid on, lock the lid, and hit that manual button. Set timer 10 minutes. The pot will take about 10 minutes to come to pressure.
- After the cooking ends and the timer sounds, quick release the pressure.
- Open the lid and hit the sauté button again. Add the coconut milk and kale to the pot. Stir everything together and let the soup simmer for about 5 minutes, or until the kale becomes soft.
- Serve hot.
Nutrition Information:
Yield:
6 servingsAmount Per Serving: Calories: 261Total Fat: 11gCarbohydrates: 10gProtein: 12g
