Instant Pot Keto Tuscan Soup Recipe came to the rescue on a chilly weeknight when I wanted comfort without spending an hour hovering over the stove. If you’ve ever stared into your fridge wondering what warm, creamy, and satisfying meal you can pull together fast, this one’s for you. It’s cozy, full of flavor, and low carb without feeling like a compromise. Think savory Italian sausage, garlicky broth, and silky cream with tender greens. You’ll get that restaurant-style vibe with simple steps and a short cook time.
What ingredients do you need for this recipe?
Here’s everything you need to make a pot that tastes like a hug in a bowl. Keep it simple, use what you have, and don’t overthink it. I’ve added quick notes so you can swap confidently and stick to your goals.
- Olive oil or avocado oil, 1 tablespoon
- Italian sausage, 1 pound (mild or hot; remove casings if using links)
- Onion, 1 small, diced
- Garlic, 4 cloves, minced
- Chicken broth, 4 cups (use low sodium; try homemade bone broth in the Instant Pot for richer flavor)
- Cauliflower florets, 3 cups (bite size; potato stand-in that keeps it keto)
- Sun-dried tomatoes, 1/3 cup, chopped (packed in oil and patted dry)
- Italian seasoning, 1 teaspoon
- Crushed red pepper flakes, 1/4 to 1/2 teaspoon, to taste
- Heavy cream, 3/4 cup
- Parmesan, 1/2 cup, finely grated (plus more for topping)
- Baby spinach or chopped kale, 3 to 4 cups
- Salt and black pepper, to taste
- Optional: Bacon, 3 slices, chopped and crisped for topping
Ingredient notes:
Cauliflower vs. potatoes: Cauliflower keeps the soup low carb while giving that familiar hearty bite. If you miss a touch of potato texture, add a handful of diced radish, which cooks up surprisingly similar.
Dairy options: Heavy cream gives a silky finish. Coconut cream works if you’re dairy free, just choose unsweetened and unflavored.
Greens: Spinach wilts quickly and stays soft. Kale keeps a bit of chew and holds up great for leftovers.
Sausage: Pork or turkey both work. Choose the heat level you love.
This Instant Pot Keto Tuscan Soup Recipe is flexible, weeknight-friendly, and uses pantry staples. If you keep a pack of sausage and a bag of cauliflower in the freezer, you’re halfway to dinner already. 
How to make keto soup in the Instant Pot
We’ll go from sauté to ladle in about 30 minutes. You’ll brown the sausage, pressure cook to soften the veggies, then finish with cream and greens. Easy.
Sauté for flavor
Set the Instant Pot to Sauté and add oil. Brown the sausage, breaking it up as it cooks. Take your time here. Golden bits mean big flavor. Add onion and cook until it’s soft, about 2 to 3 minutes. Stir in garlic for 30 seconds until fragrant.
Pressure cook to tender
Pour in the broth, then scrape the bottom of the pot to get up all the browned bits so you don’t get the burn notice. Stir in cauliflower, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Lock the lid, set to High Pressure for 3 minutes, then quick release.
Finish creamy and bright
Stir in heavy cream and Parmesan. Switch back to Sauté if you want a gentle simmer to thicken slightly, just a couple minutes. Add spinach or kale and stir until it wilts. Taste and season with salt and pepper. Ladle into bowls, top with extra Parmesan, and bacon if you made it. Done.
Love cozy soups that come together fast? Try this creamy Instant Pot broccoli cheddar soup next for a crowd-pleasing classic. 
Tips for the Instant Pot Keto Soup Recipe
These tiny tweaks make a big difference in flavor and texture. Think of them as your shortcuts to a better pot of soup.
Easy wins for better soup
Brown well: Let the sausage get some caramelization before adding onions. Browning equals deeper taste.
Deglaze fully: After you add broth, scrape the bottom with a wooden spoon to avoid the burn warning.
Use good broth: The broth is the backbone. If you can, use a flavorful homemade or high quality store-bought.
Adjust heat: Play with crushed red pepper flakes to make it as mild or spicy as you like.
Make it dairy free: Use coconut cream and skip the Parmesan. Add a squeeze of lemon to brighten.
Thicker texture: Stir in a small pinch of xanthan gum at the end and simmer briefly. A little goes a long way, start tiny.
Meal prep: Chill the soup before refrigerating for the best texture. It keeps well up to 4 days. Reheat gently and add a splash of broth if it thickens too much.
Freezer friendly: Freeze without the greens and cream for best results. Add those when you reheat.
We made this on a rainy Sunday and the kids asked for seconds. The sausage and sun-dried tomatoes make it so flavorful, and I loved that it felt light yet filling. Total keeper.
Want more cozy bowls? My family also requests the cozy Instant Pot chicken noodle soup when a cold is going around. Different vibe, same comfort.
What is Zuppa Toscana?
Zuppa Toscana means Tuscan soup, and the version most people know comes from Italian American restaurants. It’s typically made with sausage, potatoes, kale, cream, and a savory broth. Our version keeps the spirit of that classic but swaps the potatoes for cauliflower to keep it low carb and weeknight friendly.
You still get all the good stuff. The sausage brings richness, the sun-dried tomatoes add little bursts of tangy sweetness, and the cream pulls it all together. The greens soften into the broth and make each spoonful feel wholesome and satisfying.
If you’re building an easy rotation of weeknight pressure cooker meals, browse more ideas in my Instant Pot recipes collection. You’ll find fast favorites that fit busy schedules without sacrificing flavor.
Can you make this Instant Pot Zuppa Toscana on the stove?
Yes, it adapts easily. Grab a Dutch oven or large pot and follow the same basic flow, with slightly longer simmer time.
Simple stovetop method
- Brown sausage in oil over medium heat. Add onion and cook until soft, then add garlic for 30 seconds.
- Stir in broth, cauliflower, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Bring to a gentle boil, then reduce to a simmer.
- Simmer 10 to 12 minutes until cauliflower is tender.
- Lower the heat and stir in heavy cream and Parmesan. Add greens and cook 1 to 2 minutes until wilted.
- Season to taste and serve hot.
Common Questions
Can I use frozen cauliflower? Yes. No need to thaw. Add one extra minute to pressure cook time if the florets are large.
What can I use instead of sun-dried tomatoes? Try roasted red peppers for a softer flavor, or skip them and add a pinch more Italian seasoning.
How do I keep the dairy from curdling? Let the soup stop boiling before adding cream, and don’t rapid boil after dairy goes in. Gentle heat is your friend.
Can I make it ahead for meal prep? Absolutely. The flavors get even better by day two. Reheat slowly and freshen with a splash of broth.
Can I freeze the Instant Pot Keto Tuscan Soup Recipe? Freeze the base without greens or cream. Reheat gently, then stir in cream and greens for the best texture.
Ready to ladle up comfort?
Now you’ve got everything you need to make a pot of creamy, hearty soup that fits your goals and your schedule. The Instant Pot Keto Tuscan Soup Recipe has become one of those repeat meals for us, and I think it will for you too. If you want to compare methods or tweak flavors, this resource on the Instant Pot Keto Tuscan Soup Recipe – Keto Soup Recipe offers another take that might spark ideas. And once your bowl is empty, you’ll be ready to explore more pressure cooker comfort, from cheesy classics to simple broths that build big flavor into your week. Can’t wait to hear how your batch turns out.
Keto Tuscan Soup
Ingredients
Main Ingredients
- 1 tablespoon Olive oil or avocado oil
- 1 pound Italian sausage (mild or hot; remove casings if using links)
- 1 small Onion, diced
- 4 cloves Garlic, minced
- 4 cups Chicken broth (low sodium) Try homemade bone broth for richer flavor.
- 3 cups Cauliflower florets (bite size) Potato stand-in that keeps it keto.
- 1/3 cup Sun-dried tomatoes, chopped Packed in oil and patted dry.
- 1 teaspoon Italian seasoning
- 1/4 to 1/2 teaspoon Crushed red pepper flakes To taste.
- 3/4 cup Heavy cream Can substitute with coconut cream for dairy-free version.
- 1/2 cup Parmesan, finely grated Plus more for topping.
- 3 to 4 cups Baby spinach or chopped kale
- Salt and black pepper To taste.
- 3 slices Bacon, chopped and crisped (optional for topping)
Instructions
Sauté for Flavor
- Set the Instant Pot to Sauté and add oil. Brown the sausage, breaking it up as it cooks. Take your time here.
- Add onion and cook until soft, about 2 to 3 minutes. Stir in garlic for 30 seconds until fragrant.
Pressure Cook to Tender
- Pour in the broth, then scrape the bottom of the pot to get up all the browned bits.
- Stir in cauliflower, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Lock the lid, set to High Pressure for 3 minutes, then quick release.
Finish Creamy and Bright
- Stir in heavy cream and Parmesan. Switch back to Sauté if you want a gentle simmer to thicken slightly.
- Add spinach or kale and stir until it wilts. Taste and season with salt and pepper.
- Ladle into bowls, top with extra Parmesan and bacon if used.
