This low-carb zuppa toscana is a keto version of a favorite Olive Garden style soup! Paleo, dairy-free.
Low-carb zuppa toscana is super delicious and nutritious!
Several months ago, I made a delicious paleo zuppa toscana recipe and I’ve been making it a ton ever since. When the new year started, I decided to go back to eating low-carb/keto for awhile as a insulin reset.
I started to feel tired after eating high-carb foods and knew it was time for a nutritional reboot. Ever since the new year, I’ve really been craving this delicious meal, so I started thinking about how I could make it lower carb.
The only ingredient that is high in carbs is the potatoes, so it wasn’t terribly difficult to modify. I ended up settling on using cauliflower, since my husband isn’t too fond of things like parsnips, rutabaga and radishes.
If you want something a little more similar in texture to potatoes than cauliflower, then parsnips and rutabaga would be a great substitution as well!
Low-Carb zuppa toscana is easy to make either on the stove or in the instant pot
You can make this recipe either in a big stock pot on the stove, or in the instant pot, which is my preferred method.
To start, you’ll want to add in the olive oil or coconut oil, ground Italian sausage, onion, oregano, salt and pepper to the pot. Sauté until the sausage is no longer pink, approximately 5 minutes. For the stove, set the heat to medium. For the instant pot, set it to sauté on high.
Add in the chicken broth and chopped cauliflower, and put the lid on the instant pot. Set to pressure cook on high for 5 minutes. After it cooks, allow it to naturally release for 5 minutes, then switch to the “venting” position and allow the pressure to release. Be sure to protect your fingers using an oven mitt so you do not burn yourself.
Remove the lid carefully, and add in the canned coconut milk and spinach. Stir until the spinach wilts. Serve right away with bread, parmesan cheese or your favorite side of choice.
I don’t like coconut milk, can I use another milk substitute here?
You sure can. Any milk of choice should work, but the thicker the milk is, the better. Make sure it’s low-carb, and recalculate the macros if you are tracking. Cashew cream is also a good alternative.
Can I use kale instead of spinach?
You sure can. You might need to cook it a bit more at the end, since kale does not wilt as readily as spinach. Return the instant pot to the saute setting if needed for a few minutes until the kale wilts.
You may also enjoy:
Low-Carb Zuppa Toscana
- 1 tablespoon refined coconut oil
- 1 lb ground hot sausage
- 1 small diced onion
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- fresh pepper, to taste
- 1 head cauliflower, diced into florets
- 3 cups chicken broth
- 1 can full-fat coconut milk
- 10 oz fresh or frozen spinach
- Add 1 tablespoon of coconut oil to a stockpot or instant pot. Add in sausage, onion, oregano, salt and pepper. Saute on medium heat for 5 minutes, stirring occasionally.
- Add in cauliflower florets and chicken broth. Stir. Add lid and turn heat to low, if cooking on stove. If cooking in instant pot, secure lid and ensure that vent is set to "sealing". Set to pressure cook on high for 5 minutes. If on the stove, cook until meat is cooked and cauliflower is tender.
- After cooking, allow to naturally release for 5 minutes, them carefully switch to "vent", using an oven mitt so you don't get hot steam on your fingers. Allow to fully release steam before opening lid.
- Add in spinach and coconut milk. Stir until the spinach is wilted. Serve right away. Store in the fridge in the instant pot bowl with a lid, or in sealed containers for up to 4 days.