Do you LOVE our Crock Pot Zuppa Toscana Soup as much as we do? Our electric pressure cooker version is just as good and ready in a fraction of the time! Our Instant Pot Zuppa Toscana Soup can be made with traditional ingredients or easily adapted as a low carb recipe.
Note: This is a sponsored conversation written by me on behalf of Carton Council. The opinions and text are all mine. We use referral links to products we love.
How to Make Low Carb Zuppa Toscana in an Instant Pot
Cris here.
I am so excited to partner with the Carton Council to share with you one of my all time favorite soups! (Disclaimer: This is a sponsored conversation written by me on behalf of Carton Council. The opinions and text are all mine. )
How to Recycle Cartons
With all our holiday cooking and crock pot cooking in general, we are going through tons of broth! Broth adds tons of flavor to all kinds of dishes and in this house we always buy it by the carton. The Carton Council is trying to build awareness that those broth cartons are recyclable. Finding out how to recycle your cartons can be a lot of fun with the kiddos. You can visit their website and enter your zipcode to learn how to recycle cartons in your community and even take a pledge to recycle your cartons and join their community of people across the country that care about recycling and reducing waste, saving energy and making a difference in their communities. If you do, you will be helping them reach their goal of 10K pledges!
Making Instant Pot Zuppa Toscana Soup
I have loved Zuppa Toscana Soup for years and we have made in for years in our crock pot and more recently we have started making Low Carb Zuppa Toscana Soup. You guys know how I love to turn my favorite slow cooker meals into easy instant pot recipes for days when we don’t have a full day to crock, so naturally, Zuppa Toscana was a must convert recipe!
How to Deglaze a Pot
One of the reasons I love making Zuppa Toscana Soup in our Electric Pressure Cooker is that it allow us to brown the sausage and bacon in the pot on the browning setting. At first glance you might be worried that the sausage sticks a little as it browns, but don’t worry. During the broth step you can gently scrape the bottom of the pan while you stir and those delicious brown bits come right off the bottom easy as can be (the fancy cooking term for this is “deglazing”).
Instant Pot Zuppa Toscana Soup Recipe Ingredients
- 1 lb ground pork sausage
- 1/2 cup onion, diced
- 1 lb bacon, diced
- 1 teaspoon garlic, minced
- 4 cups chicken or beef broth
- 1 cup potatoes or cauliflower (to make low carb), cut into bite sized chunks
- 2 cups kale, thinly sliced with woody parts removed
- 1 cup whipping cream
Notes on Instant Pot Zuppa Toscana Soup Recipe
- This is an electric pressure cooker recipe. If you are looking for the crock pot version of this recipe, here is our traditional version and our low carb version.
- We use a 6 quart Instant Pot to make this soup. Other sizes and models may need adjustments in cooking times and ingredient amounts.
- You can find more electric pressure cooker recipes with our Recipe Finder.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
Instant Pot Zuppa Toscana Soup Recipe (with optional Low Carb substitutions)
Instant Pot Zuppa Toscana Soup Recipe (with optional Low Carb substitutions)
Ingredients
- 1 lb ground pork sausage
- 1/2 cup onion diced
- 1 lb bacon diced
- 1 teaspoon garlic minced
- 4 cups chicken or beef broth
- 1 cup potatoes or cauliflower to make low carb, cut into bite sized chunks
- 2 cups kale thinly sliced with woody parts removed
- 1 cup whipping cream
Instructions
- Brown sausage and bacon with onion and garlic on browning setting in a 6 quart electric pressure cooker.
- Drain if desired and return to pan.
- Stir in broth scraping the bottom of the pan to remove any brown bits.
- Add potatoes or cauliflower and put the lid on, set to seal.
- Set the electric pressure cooker to high pressure for 30 minutes with the warming feature turned off.
- The pressure cooker will take about 15 minutes to reach pressure before the 30 minutes will start. Once the cooking is done, let it naturally release (don't mess with it) for 15 minutes and then flip to quick release.
- Stir in kale and cream and serve.
Video
Notes
- This is an electric pressure cooker recipe. If you are looking for the crock pot version of this recipe, here is our traditional version and our low carb version.
- We use a 6 quart Instant Pot to make this soup. Other sizes and models may need adjustments in cooking times and ingredient amounts.
- You can find more electric pressure cooker recipes with our Recipe Finder.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
We recommend serving this soup with these other soups:
- Crock Pot Unstuffed Cabbage Soup
- Crock Pot Broccoli Chicken Alfredo Soup
- Low Carb Crock Pot Creamy Tomato Soup
If you enjoyed this recipe, you might also enjoy:
- Low Carb Crock Pot Zuppa Toscana Soup
- Olive Garden Copy Cat Pasta Fagioli Soup
- Crock Pot Minestrone Soup
This is a sponsored conversation written by me on behalf of Carton Council. The opinions and text are all mine.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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I’ve used this recipe about twenty times! I either use coconut milk or half-n-half. It’s no fail every time. I only use those to cut the calories. I’ve used both potatoes & cauliflower, just cauliflower &, like tonight, just just potatoes. They are the small creamy mashers. I cooked my soup at 26 mins vice the 30 to have a firmer potato because we plan to eat this for lunch through the week. Wanted the potatoes to hold up more. I really appreciate such finely tuned recipes as this. You can’t mess it up if you follow the directions. It’s BETTER than Olive Garden!!! ,
That’s great Angel! I’m so happy to hear it and love all the variations you have made! Thank you for taking the time to let us know that you enjoy the recipe and all the different ways you have made it!