Keto Vegetarian Zuppa Toscana

Zuppa Toscana means “soup from Tuscany.” It is traditionally made with crumbled Italian sausage, bacon, potatoes, kale, chicken broth, and cream. This version has been translated into a vegetarian version by substituting the meat for hearty mushrooms while keeping it low carb. The potatoes have been swapped for cauliflower florets. The chicken broth has been changed for vegetable broth. The result is a delicious, light yet creamy soup filled with hearty vegetables. You will love this simple Instant Pot vegetarian Zuppa Toscana.

How much red pepper flakes to add?

The red pepper flakes tend to get stronger in the Instant Pot, so you only need a minimal amount to have a large effect. If you like heat, but not too much, consider adding the red pepper flakes directly to your bowl.

What can I substitute for the cream?

If you want to substitute the cream for a non-dairy counterpart, an easy swap would be coconut cream or cashew milk.

Serving suggestions

Serve Keto Vegetarian Zuppa Toscana with these Keto Vegetarian Mushroom Pizza Bites:

https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:245fee23-0e58-7450-078f-d0eaf587ee6c

Net Carbs

4 g
Fiber

1.9 g
Total Carbs

6.3 g
Protein

3.3 g
Fats

17.7 g

189 cals

Quantity

Serving Size

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Butter

1.5 tbsp
White onion

0.25 large
Garlic

2 clove
Portabella mushrooms, raw

8 oz
Coarse Kosher Salt

0.25 tsp
Vegetable broth, bouillon or consomme

14 fl oz
Whipping cream, extra heavy/gourmet, not whipped

1 cup
Cauliflower

10 oz
Coarse Kosher Salt

0.25 tsp
Kale

1.5 cup
Crushed Red Pepper Flakes

0.13 tsp

Step 1

Preheat an Instant Pot on the Saute setting until it says HOT. Add in butter and swirl it around with a spoon to coat. Add in the diced white onion and garlic. Cook until the onion is translucent, about 30 seconds to 1 minute. Add a pinch of salt and stir well.
Step 2

Next, add in the mushrooms which have been destemmed and cut into quarters. Add ¼ tsp of kosher salt to the mushrooms and stir well. Cook until the mushrooms have started to brown well.
Step 3

Add in the vegetable broth. Next, add in the heavy cream and water. Stir well. Then add in the cauliflower florets and ½ tsp kosher salt.
Step 4

Also, add in the kale, which has been washed, destemmed, and sliced thin. Decide whether or not you want to add the red pepper flakes now or to your bowl later on. Cook the soup on high pressure for 1 minute. Taste the soup and adjust, adding more salt if desired.