Instant Pot Keto Tuscan Soup
Can soup be creamy, loaded with Italian sausage, and still fit into your keto macros?
Yes. And it takes 30 minutes.
This Tuscan soup is what happens when you take all the best parts of Italian comfort food and strip out the stuff that kicks you out of ketosis.
We’re talking spicy Italian sausage, sun-dried tomatoes, tons of garlic, and spinach swimming in a cream base that’s so good you’ll forget you’re eating “diet food.”
I made this during January when everyone was doing their whole “new year, new me” thing and I was desperately craving something warm and satisfying that wouldn’t mess with my low-carb goals.
One bowl turned into two. Then I ate it for lunch three days straight.
The Instant Pot makes it stupid simple. Everything goes in, you walk away, and 20 minutes later you have this rich, restaurant-quality soup that tastes like you spent hours simmering it on the stove.
No babysitting. No constant stirring. Just set it and forget it while you do literally anything else.
Let’s make some soup that actually tastes like food, not punishment.
What You’ll Need
For the Soup Base
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Italian sausage | 1 lb (bulk or casings removed) | Spicy or mild, your call |
| Bacon | 6 slices, chopped | Adds smoky depth |
| Yellow onion | 1 medium, diced | Foundation of flavor |
| Garlic cloves | 6 cloves, minced | This is Tuscan soup, go big |
| Chicken broth | 4 cups | Low-sodium gives you control |
| Heavy cream | 1 cup | Makes it creamy and keto-friendly |
| Cream cheese | 4 oz, cubed | Secret weapon for thickness |
| Sun-dried tomatoes | 1/2 cup, chopped | Packed in oil is best |
Also Read: Smoked Chicken Drumsticks
Vegetables and Seasonings
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh spinach | 4 cups, packed | Baby spinach is easiest |
| Dried basil | 1 teaspoon | Or 2 tablespoons fresh |
| Dried oregano | 1 teaspoon | Italian classic |
| Red pepper flakes | 1/2 teaspoon | Optional, adds heat |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | 1/2 teaspoon | Freshly ground is better |
| Fresh Parmesan | 1/2 cup, grated | For serving |
Tools You’ll Need
Essential:
- Instant Pot (6 or 8 quart)
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Ladle for serving
Makes Life Easier:
- Kitchen scissors (for cutting bacon)
- Garlic press
- Measuring cups and spoons
- Immersion blender (if you want it smoother)
Instant Pot Confession: I was scared of mine for like six months after I got it. Turns out, it’s way less scary than I thought. This soup is a perfect beginner recipe if you’re still intimidated by that thing sitting in your cabinet.
Pro Tips From Someone Who’s Made This 30+ Times
Tip 1: Brown the sausage properly.
Use the sauté function and break up that sausage into small crumbles. Let it sit undisturbed for 2-3 minutes to get some brown bits.
Those caramelized pieces add so much flavor. Don’t rush this step.
Tip 2: Don’t skip the bacon.
I know, I know, there’s already sausage in here. But the bacon adds a smoky element that makes this taste way more complex.
Plus, bacon fat. Enough said.
Tip 3: Add cream cheese at the end.
If you add it at the beginning, it can get grainy under pressure. Wait until after cooking, then stir it in while the soup is still hot.
It’ll melt perfectly and make everything silky.
Tip 4: Spinach goes in last.
Adding spinach before pressure cooking turns it into sad, brown mush. Stir it in at the very end and let the residual heat wilt it.
You want it bright green and slightly tender, not disintegrated.
Tip 5: Make it thicker or thinner to your taste.
Too thick? Add more broth. Too thin? Let it simmer on sauté mode with the lid off for 5-10 minutes.
You can also blend about a cup of the soup and stir it back in for natural thickness without adding carbs.
Substitutions and Variations
Keto or not, here’s how to make this work for you.
Protein Swaps
| Instead of Italian Sausage | Try This | Flavor Profile |
|---|---|---|
| Ground beef | Add Italian seasoning | More neutral, budget-friendly |
| Ground turkey | Season heavily | Leaner, needs more fat |
| Chicken thighs | Dice them up | Tender, mild flavor |
| Shrimp | Add at the end | Fancy weeknight vibes |
Also Read: Bacon Jalapeño Popper Cheese Balls
Dairy Alternatives
Heavy cream: Half and half works but adds carbs. Coconut cream is dairy-free and stays keto. Just get the full-fat kind, not the light stuff.
Cream cheese: Mascarpone is richer and smoother. Boursin (the herbed kind) adds crazy good flavor. For dairy-free, try cashew cream cheese but know it won’t be quite as thick.
Parmesan: Pecorino Romano is saltier and sharper. Nutritional yeast makes it dairy-free but you’ll need to add extra salt and fat.
Vegetable Options
Instead of spinach: Kale (add it earlier so it softens), arugula (peppery kick), or Swiss chard all work. Frozen spinach is fine too, just thaw and squeeze out the water first.
Extra vegetables: Cauliflower florets, zucchini chunks, or mushrooms all stay low-carb and bulk up the soup. Add them with the broth so they cook through.
Sun-dried tomatoes: Cherry tomatoes work if you can’t find sun-dried, but you’ll lose some of that intense flavor. Roasted red peppers give you sweetness without many carbs.
Not Keto? No Problem: Add diced potatoes, white beans, or serve with crusty bread. The soup base is so good it works either way.
How to Make Instant Pot Keto Tuscan Soup
Step 1: Brown Your Meats
Set your Instant Pot to sauté mode on high. Once it says “hot,” add the chopped bacon.
Cook for 4-5 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat.
Add the Italian sausage. Break it up with your spoon into small crumbles. Let it cook for 6-8 minutes, stirring occasionally but letting it sit long enough to get some brown bits.
You want it fully cooked with no pink remaining.
Time: 12 minutes
Step 2: Build Your Flavor Base
Add the diced onion to the pot with all that gorgeous fat. Sauté for 3-4 minutes until it starts to soften and turn translucent.
Toss in the minced garlic. Cook for 1 minute, stirring constantly so it doesn’t burn.
Your kitchen should smell absolutely incredible right now. If your neighbors aren’t jealous, you’re doing something wrong.
Time: 5 minutes
Also Read: Easy Pecan Pralines
Step 3: Add Liquids and Seasonings
Pour in the chicken broth. Use a wooden spoon to scrape up all those brown bits stuck to the bottom of the pot. This is called deglazing and it prevents the dreaded “burn” notice.
Stir in the sun-dried tomatoes, dried basil, oregano, red pepper flakes, salt, and black pepper.
Give everything a good stir to combine.
Time: 3 minutes
Step 4: Pressure Cook
Secure the lid on your Instant Pot. Make sure the valve is set to “sealing,” not “venting.”
Press the “manual” or “pressure cook” button and set it for 10 minutes on high pressure.
Walk away. Do the dishes. Scroll TikTok. Take a shower. The Instant Pot’s got this.
When the timer goes off, let it naturally release for 5 minutes, then carefully turn the valve to “venting” to release the remaining pressure.
Time: 10 minutes cooking + 5 minutes natural release + 5 minutes pressure release = 20 minutes total
Step 5: Make It Creamy
Open the lid and switch the Instant Pot back to sauté mode on low.
Add the heavy cream and cubed cream cheese. Stir until the cream cheese is completely melted and incorporated.
This takes about 2-3 minutes of stirring. The soup will go from brothy to luxuriously creamy.
Time: 5 minutes
Step 6: Add the Greens
Turn off the Instant Pot. Stir in the fresh spinach one handful at a time.
The residual heat will wilt it perfectly. Keep stirring until all the spinach is wilted and bright green.
Taste and adjust your seasonings. It probably needs more salt and maybe a crack of fresh black pepper.
Time: 3 minutes
Step 7: Serve and Enjoy
Ladle the soup into bowls. Top each serving with freshly grated Parmesan.
A sprinkle of red pepper flakes on top looks pretty and adds heat for people who want it.
Drizzle with good olive oil if you’re feeling fancy.
Time: 2 minutes
Total Time Breakdown
| Step | Active Time | Passive Time |
|---|---|---|
| Brown meats | 12 minutes | – |
| Sauté aromatics | 5 minutes | – |
| Add liquids | 3 minutes | – |
| Pressure cook | 2 minutes | 18 minutes |
| Make creamy | 5 minutes | – |
| Add spinach | 3 minutes | – |
| Serve | 2 minutes | – |
| Total | 32 minutes | 18 minutes |
Make Ahead Tips
This soup is actually better the next day. The flavors get all cozy together overnight.
Up to 2 Days Ahead: Make the entire soup but hold back the cream cheese and spinach. Store in the fridge.
When you’re ready to eat, reheat on the stove, then add the cream cheese and spinach. This keeps the texture perfect.
Freeze for Later (Up to 3 Months): Cool the soup completely. Portion into freezer-safe containers, leaving an inch of space at the top for expansion.
Don’t add the cream cheese or spinach before freezing. Add those when you reheat.
Thaw overnight in the fridge, then reheat on the stove over medium heat. Stir in cream cheese and spinach at the end.
Meal Prep Portions: This recipe makes about 6 servings. Portion into individual containers for easy grab-and-go lunches.
It reheats beautifully in the microwave, though the stovetop gives you better texture.
Also Read: Mediterranean Marinated Chicken Breastc
Nutritional Information
Let’s talk macros because that’s why you’re here.
Per Serving (Based on 6 Servings)
| Nutrient | Amount | % Daily Value (2000 cal diet) |
|---|---|---|
| Calories | 485 | 24% |
| Fat | 41g | 53% |
| Saturated Fat | 18g | 90% |
| Carbohydrates | 8g | 3% |
| Fiber | 2g | 7% |
| Net Carbs | 6g | – |
| Protein | 22g | 44% |
| Sodium | 920mg | 40% |
Keto-Friendly Breakdown:
- Fat: 76% of calories (perfect for keto)
- Protein: 18% of calories
- Carbs: 6% of calories
Those net carbs are legit. You can easily fit this into a standard keto diet (20-25g net carbs per day).
Making It Even Lower Carb
Skip the sun-dried tomatoes: Saves 2g net carbs per serving. You’ll lose some flavor but it’s still delicious.
Use less onion: Onions have carbs. Cut the amount in half to save 1g net carbs per serving.
Extra spinach: It’s basically free in terms of net carbs. Add as much as you want.
What to Serve With This
This soup is pretty hearty on its own, but sometimes you want sides.
Keto-Friendly Pairings
| Side | Why It Works | Prep Time |
|---|---|---|
| Keto bread | For dipping in that creamy broth | 5 min (store-bought) |
| Caesar salad | Classic Italian pairing | 10 min |
| Roasted broccoli | Adds crunch and fiber | 20 min |
| Cauliflower mash | Comfort food vibes | 15 min |
| Zucchini fries | Crispy contrast | 25 min |
My Go-To: I usually make a big Caesar salad with lots of Parmesan and homemade dressing. The crisp lettuce and tangy dressing balance the rich, creamy soup perfectly.
For Non-Keto Eaters: Serve with sourdough bread, garlic bread, or over pasta. They get their carbs, you stick to your soup. Everyone wins.
Wine Pairing: A dry white wine like Pinot Grigio or a light red like Chianti complements the Italian flavors. If you’re avoiding alcohol on keto, sparkling water with lemon works great.
Meal Prep Power Move: Make this soup on Sunday, portion it out, and you’ve got lunch sorted for the week. Pair with different sides each day so you don’t get bored.
Leftovers and Storage
This soup keeps really well and might even taste better on day two.
Storage Guide
| Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 4-5 days | Store in airtight container |
| Freezer | 3 months | Leave out cream cheese and spinach |
| Individual portions | 4-5 days | Perfect for meal prep |
Reheating Tips:
Stovetop: Best method. Heat over medium-low, stirring occasionally. Add a splash of broth if it’s too thick.
Microwave: Works fine. Heat in 1-minute intervals, stirring between each. The cream might separate slightly but stirring fixes it.
From Frozen: Thaw overnight in the fridge, then reheat on the stovetop. Don’t microwave from frozen or you’ll end up with hot edges and a frozen center.
Texture Changes: The soup might separate a bit in the fridge. Just stir it while reheating and it’ll come back together.
Instant Pot Troubleshooting
Because I know some of you are going to have questions.
Common Issues and Fixes
| Problem | Cause | Solution |
|---|---|---|
| “Burn” notice | Food stuck to bottom | Deglaze better, use more liquid |
| Won’t come to pressure | Valve not sealed | Check valve is on “sealing” |
| Too watery | Not enough thickeners | Simmer uncovered to reduce |
| Too thick | Not enough liquid | Add more broth, stir well |
| Cream curdled | Added cold cream | Let cream come to room temp first |
| Spinach is brown | Added before cooking | Always add spinach at the end |
Burn Notice Prevention: This is the number one Instant Pot fear. Avoid it by making sure you scrape up all those brown bits when deglazing and by not letting the sausage stick too much during browning.
Pressure Release Anxiety: Natural release means the pressure comes down on its own. Quick release means you manually turn the valve. Always use a long spoon or towel to turn the valve because steam is HOT.
Also Read: No Bake Banana Pudding Cheesecake Bars
Flavor Variations
Once you’ve mastered the base recipe, try these twists.
Different Flavor Profiles
Cajun Tuscan Soup: Add 2 tablespoons Cajun seasoning with the other spices. Use andouille sausage instead of Italian. Toss in some diced bell peppers.
Creamy Chicken Tuscan Soup: Use chicken thighs instead of sausage. Add 1 teaspoon Italian seasoning. Finish with fresh lemon juice for brightness.
Tuscan White Bean Soup (Not Keto): Add 1 can of cannellini beans with the broth. The creaminess from the beans is incredible. Net carbs go up to about 18g per serving.
Extra Veggie Loaded: Add diced zucchini, cauliflower florets, and mushrooms with the broth. You’ll need an extra cup of broth for all those vegetables.
Dairy-Free Version: Use coconut cream instead of heavy cream. Skip the cream cheese and Parmesan. Add nutritional yeast for a cheesy flavor. Use ghee instead of bacon if you want it truly dairy-free.
Restaurant Copycat: This tastes suspiciously like the Zuppa Toscana from Olive Garden, but keto-fied. If you’re missing that specific soup, this is your answer.
FAQ
Can I make this in a regular pot on the stove?
Absolutely. Brown the meats and sauté the aromatics in a large pot. Add everything else, bring to a boil, then reduce heat and simmer for 20-25 minutes. Stir in cream cheese and spinach at the end.
Takes about the same amount of time, just requires more supervision.
Why does my soup look separated?
The cream separated, probably because it boiled too hard or you reheated it too quickly. Just stir vigorously while it’s warm and it’ll come back together.
An immersion blender for 10 seconds also fixes this instantly.
Can I use a slow cooker instead?
Yes. Brown the meats in a skillet first, then transfer everything except the cream cheese and spinach to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Add cream cheese and spinach in the last 15 minutes.
Is this really only 6g net carbs?
Yes, I’ve run the numbers multiple times. The spinach and sun-dried tomatoes have some carbs, but the fiber brings the net carbs down.
If you’re strict keto, measure everything carefully.
My sausage is too greasy. What do I do?
After browning the sausage, use a slotted spoon to remove it to a plate. Pour off most of the grease, leaving about 2 tablespoons. Then continue with the recipe.
You still get flavor without the grease slick on top.
Can I double this recipe?
You can, but make sure you’re not filling your Instant Pot more than 2/3 full. An 8-quart Instant Pot handles a double batch fine. A 6-quart might struggle.
Cooking time stays the same.
The spinach flavor is too strong for me.
Use less spinach or switch to baby kale, which is milder. You can also add the spinach right before serving so people can choose how much they want.
How do I make this spicier?
Use hot Italian sausage. Add more red pepper flakes. Stir in a tablespoon of hot sauce at the end. Top with sliced jalapeños.
Some people add a pinch of cayenne pepper with the other seasonings.
Wrapping Up
Listen, keto doesn’t have to mean eating sad, boring food that tastes like cardboard and regret.
This soup is proof.
It’s rich, creamy, loaded with flavor, and actually satisfying. The kind of soup where you finish your bowl and immediately want another one.
The Instant Pot does most of the work while you’re off living your life. And when you come back 30 minutes later, you’ve got this gorgeous, restaurant-quality soup waiting for you.
Make it for meal prep Sunday. Make it when you’re craving Italian food but need to stick to your macros. Make it because it’s cold outside and you deserve something warm and comforting.
Then come back and tell me what you thought. Did you add extra garlic? Did you use spicy sausage? Did you eat the whole pot in one sitting? (No judgment, I’ve been there.)
Drop a comment and let me know how it turned out 🍲
