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This low-carb zuppa toscana is a keto version of a favorite Olive Garden style soup! Paleo, dairy-free.
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Low-Carb Zuppa Toscana

This low-carb zuppa toscana is a keto version of a favorite Olive Garden style soup! Paleo, dairy-free.
Prep Time5 minutes
Cook Time5 minutes
Servings: 4 people
Calories: 639kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition Facts (per serving, recipe makes 4 servings): 639 calories, 48 g total fat, 12 g total carbs, 3 g fiber (9 g net carbs), 33 g protein