Solly's Blog
Keto zuppa toscana
Keto · 4 servings · US measures · 20 min active per original four-serving batch
Creamy Instant Pot soup with chicken Italian sausage, turkey bacon, cauliflower and kale.
Sauté first, then quick release after 5 minutes; stir in cream and kale.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These newly designed recipes have not been cooked, tasted or stopwatch-tested. Nutrition is an ingredient estimate, not laboratory analysis. Sources support safety, labels or comparable methods; they do not validate this exact recipe.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Remove sausage casings; chop bacon, onion and kale; mince garlic. | ||||
| Sauté sausage and turkey bacon in the Instant Pot, then onion and red pepper. | Add garlic briefly. | Add broth, scrape the bottom, then add cauliflower. Then: High pressure: 5 min, Keep Warm off. Quick release; open after the float drops. Sausage must reach 165°F. | Stir in cream and kale; thicken with xanthan if using. Serve with Parmesan if using. | |
Ingredients
- 182g Chicken Italian sausageraw, casings removed · No pork; check the label for allergens and fillers.
- 67g Turkey baconchopped
- 22g Oniondiced
- ¼ tsp Crushed red pepperflakes
- 4g Garlicminced
- 770 ml Chicken broththin, water-based
- 171g Cauliflower floretsbite-size
- 95g Organic heavy creamadded after pressure cooking
- 42g Kalestems removed, chopped · Kale, not spinach.
- ¼ tsp Xanthan gumOptional thickener; not counted in nutrition.
- to taste Parmesangrated · Optional garnish; not counted in nutrition.
Before you start
- Instant Pot 6QT or larger
- Instant-read thermometer
- Ladle
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Prepare
Dice the onion, mince the garlic, chop the turkey bacon and kale, and cut cauliflower into bite-size florets. Remove sausage casings. Keep raw sausage, its board and utensils away from the kale and cream.
- Sauté
Set the Instant Pot to Sauté. Brown the sausage, breaking it up, with the turkey bacon. Add the onion and crushed red pepper and cook until the onion softens. Add the garlic for about 30 seconds. Turn Sauté off.
- Cook
Add the broth and scrape up browned bits so the pot does not trigger a burn warning. Add the cauliflower. Seal, switch Keep Warm off, and cook at high pressure for 5 minutes. Stay under PC MAX.
- Finish
Quick release according to your manual, keeping clear of steam; vent in short bursts if the soup sputters. Open only after the float valve drops. Check the sausage reaches 165°F. Stir in the cream and kale until the kale wilts. Sprinkle in xanthan while stirring if you want a thicker soup. Serve with Parmesan if using.
Where your attention goes
- Prepare and sauté · about 12 min
Brown sausage and turkey bacon, then onion, red pepper and garlic.
- Pressurize · 10–15 min expected
Deglaze with broth before sealing; Keep Warm off.
- Pressure cook · 5 min high pressure
Countdown starts after pressure is reached.
- Release and finish · about 5 min
Quick release, open after the float drops, then stir in cream and kale.
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Chicken sausage and turkey bacon replace pork, and cauliflower stands in for potatoes to keep the soup keto.
- Deglaze thoroughly after sautéing to avoid a burn warning.
- Add cream only after pressure cooking.
- Kale wilts in the hot soup; no extra cooking needed.
- Xanthan thickens quickly; sprinkle it in while stirring to avoid clumps.
Nutrition per serving
220 kcal · 13 g protein · 7 g total carbohydrate · 2 g fiber · 6 g net carbohydrate
- Sodium
- 1341 mg · 58% DV
- Saturated fat
- 7.9 g · 39% DV
- Selenium
- 15 mcg · 27% DV
- Riboflavin (B2)
- 0.3 mg · 26% DV
- Cholesterol
- 69 mg · 23% DV
- Total fat
- 16 g · 21% DV
- Niacin (B3)
- 3.1 mg · 20% DV
- Vitamin B6
- 0.3 mg · 20% DV
- Vitamin B12
- 0.5 mcg · 20% DV
- Vitamin A
- 146 mcg RAE · 16% DV
- Zinc
- 1.8 mg · 16% DV
- Phosphorus
- 171 mg · 14% DV
- Copper
- 0.1 mg · 13% DV
- Manganese
- 0.3 mg · 11% DV
- Thiamin (B1)
- 0.1 mg · 10% DV
- Potassium
- 384 mg · 8% DV
- Calcium
- 86 mg · 7% DV
- Magnesium
- 28 mg · 7% DV
Listed allergens: milk. Check purchased labels and cross-contact.
First-cook checks
- 35–45 min is a planning estimate; pressure build time varies with liquid volume and starting temperature.
- Follow your exact model’s liquid minimum, PC MAX, venting and float-valve instructions. Do not leave the operating cooker unattended.
- Nutrition uses USDA smoked Italian turkey sausage as the closest poultry Italian sausage profile, excluding its outlier iron value; check your sausage, bacon and broth labels.
- Household version scaled from a 10-serving batch; not kitchen-tested at other serving counts.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Christy Denney / The Girl Who Ate Everything
https://www.the-girl-who-ate-everything.com/ - USDA FoodData Central source data
https://fdc.nal.usda.gov/download-datasets/ - FoodSafety.gov safe minimum temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
Sources support safety, labels or comparable methods. They do not validate this exact newly designed recipe.