Hey y'all! If you're craving a rich, creamy soup that satisfies your soul and your keto goals, this Instant Pot Keto Tuscan Soup Recipe is about to become your new favorite. Brimming with savory Italian sausage, vibrant spinach, sun-dried tomatoes, and silky cream, it's the perfect dish for cozy weeknight dinners, meal prep, or even entertaining friends. So grab your Instant Pot—let's get cooking!
Why You'll Love This Instant Pot Keto Tuscan Soup Recipe
- Ready in under 30 minutes—perfect for busy nights.
- Ultra-creamy and loaded with bold, comforting flavors.
- Low in carbs yet hearty enough to keep you satisfied.
- Easy to customize with your favorite keto-friendly add-ins.
- Leftovers taste even better the next day!
Ingredients for Instant Pot Keto Tuscan Soup Recipe
- 1 lb mild or hot Italian sausage, casing removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (packed in oil), drained and chopped
- 4 cups low-sodium chicken broth
- 1 large head cauliflower, cut into small florets (about 4 cups)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 3 cups fresh baby spinach
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for garnish
How to Make Instant Pot Keto Tuscan Soup Recipe
Step 1: Sauté the Sausage and Aromatics
- Set your Instant Pot to ‘Sauté’. Add the sausage and cook for 4-5 minutes, breaking it up with a spatula, until browned and cooked through.
- Add diced onion and cook for 2-3 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
Step 2: Pressure Cook the Soup Base
- Stir in sun-dried tomatoes, cauliflower florets, chicken broth, Italian seasoning, red pepper flakes, salt, and black pepper. Scrape up any browned bits from the bottom.
- Seal the Instant Pot lid. Set to ‘Pressure Cook’ (Manual) on high for 5 minutes. Allow a natural pressure release for 5 minutes, then quick-release remaining pressure.
Step 3: Finish with Spinach, Cream, and Cheese
- Stir in the baby spinach until wilted, about 1 minute.
- Add heavy cream and Parmesan cheese, stirring until the soup is creamy and well combined.
- Taste and adjust seasoning as needed.
Notes for the Best Instant Pot Keto Tuscan Soup Recipe
- Use Italian sausage with a bit of spice for extra flavor, or try turkey sausage for a leaner version.
- Cauliflower keeps the soup low-carb but still hearty—if you’re new to this veggie, check out cauliflower’s health benefits.
- For extra creaminess, blend half the soup with an immersion blender before adding the spinach.
Variations for Instant Pot Keto Tuscan Soup Recipe
- Chicken Tuscan Soup: Swap sausage for cubed chicken breast or thighs.
- Dairy-Free: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Extra Veggies: Add chopped zucchini or bell peppers for more color and nutrition.
Required Equipment for Instant Pot Keto Tuscan Soup Recipe
- 6-quart (or larger) Instant Pot
- Spatula or wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
Storage Instructions for Instant Pot Keto Tuscan Soup Recipe
Let the soup cool completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and store for up to 2 months. Reheat gently on the stovetop or in the microwave, stirring occasionally for a smooth texture.
Serving Suggestions for Instant Pot Keto Tuscan Soup Recipe
- Top bowls with extra Parmesan cheese and a sprinkle of fresh basil.
- Serve alongside keto garlic bread or a crisp, green salad.
- Pair with a glass of dry white wine for a comforting dinner.
Pro Tips for the Perfect Instant Pot Keto Tuscan Soup Recipe
- For ultra-smooth soup, mash some cauliflower against the side of the pot or use an immersion blender before adding spinach (immersion blender tips here).
- Finish with a drizzle of good olive oil for restaurant-level flavor.
- Don’t add cream until the end to prevent curdling under pressure—learn more about pressure cooking dairy here.
FAQ for Instant Pot Keto Tuscan Soup Recipe
- Can I make this Tuscan soup on the stovetop?
- Yes! Brown sausage and aromatics in a large pot, then simmer the broth, cauliflower, and seasonings covered for 15-20 minutes before finishing with spinach, cream, and cheese.
- Is this recipe gluten-free?
- Absolutely—just double-check your sausage and broth to be sure they’re certified gluten-free.
- How can I make this soup spicier?
- Use hot Italian sausage and increase the red pepper flakes to taste for a fiery kick.
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Ingredients
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- ½ cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 1 cup heavy cream
- ½ teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
-
1Set the Instant Pot to sauté mode. Add olive oil and Italian sausage. Cook, breaking up the sausage, until browned.
-
2Add diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
-
3Pour in the chicken broth and stir in sun-dried tomatoes and Italian herbs. Secure the lid and set to cook on high pressure for 7 minutes.
-
4Quick release the pressure. Stir in the fresh spinach and heavy cream. Season with salt and pepper to taste.
-
5Switch to sauté mode and simmer for 2-3 minutes until the spinach is wilted and the soup is heated through. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!