I think nearly every keto food blog has a version of this recipe and for good reason. It is delicious and warming on a cold day. This version is mine.

Zuppa Toscana (Keto, Instant Pot)

There are scads of keto Zuppa Toscana making the rounds on the net. This one, which is a combination of many, is the one I’ve settled on. 
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Soup
Cuisine: Italian
Servings: 10 servings
Calories: 260.3kcal


  • 1 pound spicy Italian sausage
  • 4 slices bacon cut into lardons
  • 1 onion diced
  • 8 cups chicken stock
  • 1 head cauliflower
  • 2 cups chopped kale
  • 1 cup heavy cream
  • salt to taste
  • pepper to taste
  • Aleppo Pepper to taste
  • parmesan cheese for serving


  • Brown sausage, bacon, and onion in the Instant Pot using the sauté setting. Drain grease, if desired, and return to pot.
  • Pour broth into pot, stirring to scrape up the brown bits. The fond has lots of good flavor!
  • Add Aleppo pepper, cauliflower and kale. 
  • Put the lid on the pot. Cook soup for 5 minutes on high pressure and release manually. (Being careful, of course!)
  • Add cream and stir. Season to taste.
  • Enjoy with a sprinkle of Parmesan cheese.


I’ve come across a few versions of this recipe that call for the kale to be added after pressure cooking. In my experience, the flavor is better if you pressure cook the soup with the kale in it. The color won’t be as vibrant but it will be tastier and stems will be fully cooked.
Nutritional values calculated in Cronometer.


Calories: 260.3kcal | Carbohydrates: 6.8g | Protein: 11.4g | Fat: 20.7g | Fiber: 1.1g
Tried this recipe?Mention @kansas_yo!