Keto Instant Pot Zuppa Toscana
A keto copycat of everyone's favorite Olive Garden soup.
Equipment
- Instant Pot
Ingredients
- 1 lb rutabaga chopped into thin bite-sized rectangles
- 1/2 large onion diced
- 1.25 lbs hot Italian sausage casings removed
- 1 tbsp minced garlic
- 2 tsp salt
- black pepper to taste
- 6 cups chicken broth
- 3-4 stems kale leaves only, torn into bite-sized pieces
- 1 cup heavy cream
Instructions
- Peel and sliced the rutabaga into thin bite-sized rectangles and set aside.
- Set the Instant Pot to saute. Dice the onion and remove the casings from the sausage, if necessary.
- Saute the sausage and onion in the Instant Pot, stirring to break the meat up into small chunks, until the sausage is cooked through. Add the garlic and saute for another minute or two. Drain the sausage, if desired, and return it to the pot.
- Pour in the chicken broth and add the rutabaga, salt, and pepper. Put the lid on the Instant Pot and set it to pressure cook for 4 minutes.
- While the Instant Pot is coming to pressure, tear the leaves off of the thick center kale stems. Rip the leaves into bite-sized pieces and discard the stems. Carefully rinse the leaves in a colander or salad spinner.
- When the Instant Pot timer goes off, manually release the pressure and open the lid. Set to saute, and stir in the heavy cream and kale. Cook until the kale is wilted, about 1-2 minutes, then turn off the Instant Pot and serve.
- Macros per serving (approximately 1 cup): 260 calories, 5 grams net carbs, 11 grams protein, 22 grams fat.