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Comforting Zuppa Tuscana Soup, Low Carb

This low carb Zuppa Tuscana soup is so comforting.

This is the soup you make on a cold day. It is absolutely delicious! I used to get this soup from Olive Garden when they had all you can eat soup and salad. It was between this soup and the gnocchi. They were both so good. I finally tried my hand at making a trim healthy mama s version that my family would eat. They aren’t huge soup fans but I am.

Just like trying to find desserts my family will eat, I am on a journey to find soups that my family likes.

This ended up being a huge hit. My family absolutely loved it. If you’re family is on the fence about soup, make this one. Or my chicken pot pie soup with cheddar biscuits. That one was also a crazy hit. I am really surprised at how much my family has been enjoying the soups lately. We don’t get a lot of cold weather in Texas, so enjoying soups is a really small window here,

As written this a pressure cooker recipe.

I have a Ninja Foodi and previously had an Instant Pot. One of the great things about both of the kitchen appliances is they are both slow cookers and pressure cookers. You can decide how your day looks and whether the recipe will end up being a pressure cooker recipe or a slow cooker recipe. If you want this recipe to be a crockpot recipe, cook the soup ingredients for 6 hours on low and add the heavy cream and kale. Cook for another 15-30 minutes. Here’s the recipe.

Pressure Cooker Zuppa Tuscana Soup


  • 16 oz Italian Sausage, I used a package without the casings
  • 1 Med Onion, diced
  • 2 T Minced Garlic
  • 2 C Fresh Kale, chopped into bite sized pieces, stems removed
  • 1 Sm-Med Head of Cauliflower, chopped
  • 3/4 C Heavy Cream
  • 1 1/2 t Salt
  • 1 t Pepper
  • 1/2 C Sun Dried Tomatoes, chopped
  • 4 C Chicken Broth

Toppings: Parmesan Cheese, Red Pepper Flakes


    • In pressure cooker, set to sauté, cook onion and sausage together. Add minced garlic, and cook for another minute or 2.
    • Add remaining ingredients, except kale, heavy cream, and toppings.
    • Place lid on top, set to close. Make sure valve is closed. Set to high manual for 6 minutes. Do a quick manual release. Carefully remove lid. Stir in heavy cream and chopped kale. Allow to cook a few minutes.
    • Serve hot in a bowl with desired toppings.

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