I made a low carb version of the famous Zuppa Toscana Italian Sausage Soup. It comes together with very little prep time, it eats like a meal–and it freezes well. In fact, it tastes even better the next day.
There’s nothing like a delicious bowl of homemade soup. Especially one like this Italian Sausage Soup . It’s so easy and full of fresh ingredients. Who needs Olive Garden when you have this tasty soup recipe you can make at home?
What Is Zuppa Toscana Anyway?
Italian Sausage Soup is a classic soup originating from Italy. The term Zuppa Toscana is just a broad term meaning " Tuscan Soup ." This is because the soup originated in Tuscany.
Zuppa Toscana is traditionally made with:
- Cannellini beans.
- Kale
- Zucchini
- Potatoes
- Celery
- Carrots
- Onion
- Tomato
- Olive oil
- Chili powder
- Italian bacon
However, Olive Garden has a version that has made this kale and sausage soup somewhat famous, and it’s made a bit differently using sausage, chicken broth, potatoes, kale, and various spices.
Italian Sausage Soup doesn’t use any unusual seasonings and has pretty basic ingredients. If you prefer to use Swiss chard or kale for your greens, that’s perfectly ok.
I used frozen spinach without even thawing it. If you want to use fresh greens, that’s great, just be sure to use a bigger pot or put the greens in a little bit at a time as they will take up more room when they’re fresh.
This makes a generous 3-quart batch or 12 cups. Each serving of sausage soup is 2 cups.
How to Make aStovetopKeto Italian Sausage Soup
- Sauté the Italian sausage. This pan is too small! Use a nice, 3 quart-sized pan for this. This is the 3-quart Lodge pan I ultimately finished cooking it in.
- Stir onions and garlic in to the sausage.
- Add riced cauliflower (frozen or fresh).
- Add spinach or kale (frozen or fresh) and add the seasonings.
- Cover and cook. Once it is done cooking, slowly add in cream, and grated cheese.
- Less than 30 minutes later, you’re done.
There’s no need to wait until colder weather pops up to make this Italian Sausage Soup. You don’t have to be a fancy Italian cook either. This recipe is extremely easy and quick to make. Not to mention, it’s delicious and will hit the spot every time.
CAN I FREEZE THIS ITALIAN SAUSAGE SOUP?
You bet you can! This soup freezes very well and even tastes better the next day since all the flavors have had a chance to really meld together. Not to mention, this soup is great for meal prep.
Here’s how I freeze it:
- Let the soup cool.
- Portion into small freezer-safe containers or souper cubes .
- Date containers.
- Freeze.
Not only is it extremely healthy, but it sticks the keto lifestyle parameters. Since it’s easy to freeze and is quick and easy to make, it makes for a delicious meal that can be made for the entire next week.
Other Delicious Low Carb Soups
- Chicken Poblano Soup
- Tomato Coconut Soup
- Instant Pot Italian Sausage and Kale Soup
- Low Carb Ragu
- Low Carb Miso Soup with Salmon
- Creamy Taco Soup
- Keto Broccoli Cheddar Soup
And if you’re looking for more great Italian dishes, check out my Italian Stuffed Steak Rolls recipe or my Easy Keto Tuscan Chicken recipe !
Tips and Tricks for Making This Italian Sausage Soup
- This makes a generous 3-quart batch or 12 cups. Each serving is 2 cups. Be sure to use a 3-quart soup pot unlike me, who started with a 2-quart pot and had to switch partway through. AS YOU CAN SEE IN THIS VIDEO! Doh!
- You can use frozen veggies for this soup. It will just take a little bit longer to cook them. Just thwack the frozen package of greens on the kitchen counter, and add the chunks into the soup. No need to get fancy with thawing 🙂
- You can substitute spinach, kale, or swiss chard for the greens.
- This is a great meal prep soup since it seems to get better and better as it keeps.
So next time you’re craving some Zuppa Toscana soup , whip up a batch of the delicious low carb Italian Sausage Soup and get your fix!
Italian Sausage Soup
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 pound bulk hot or mild Italian sausage , removed from casing
- ▢ 1 cup onions, chopped
- ▢ 1 tablespoon Minced Garlic
- ▢ 12 ounces Frozen Riced Cauliflower , thawed
- ▢ 12 ounces Frozen Spinach , thawed
- ▢ 2 cups Water
- ▢ 2 teaspoons Ground Black Pepper
- ▢ 1.5-2 teaspoons Kosher Salt
For Finishing
- ▢ 1/2 cup Heavy Whipping Cream
- ▢ 1/2 cup shredded parmesan cheese
- ▢ additional cheese for garnishing each cup of soup
Instructions
- Set out the cauliflower and spinach to thaw while you get the other ingredients ready. Chop the onion, and mince the garlic.
- Heat a 3 quart pot on medium high. When it is hot, add in the sausage and using a wooden spoon, break up the meat so it is more like ground beef rather than a sausage. In other words, smooth the sausages down and break them into bits. Be ruthless.
- Add in the onions and garlic and mix well.
- Add in the cauliflower and kale.
- Add in 2 cups of water and place a lid on the pot. Allow the soup to come to a boil, about 7-8 minutes. Cook for another 2-3 minutes.
- Slowly pour in the cream. Add in the shredded parmesan cheese. Allow the soup to come to a boil again.
- Serve 2 cups per serving, with additional cheese as desired.
Watch The Video
- This makes a generous 3-quart batch or 12 cups. Each serving is 2 cups. Be sure to use a 3-quart soup pot unlike me, who started with a 2-quart pot and had to switch part way through. AS YOU CAN SEE IN THIS VIDEO! Doh!
- You can use frozen veggies for this soup. It will just take a little bit longer to cook them. Just thwack the frozen package of greens on the kitchen counter, and add the chunks into the soup. No need to get fancy with thawing 🙂
- You can substitute spinach, kale, or swiss chard for the greens.
- This is a great meal prep soup since it seems to get better and better as it keeps.
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Italian Sausage Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound bulk hot or mild Italian sausage removed from casing
- 1 cup onions, chopped
- 1 tablespoon Minced Garlic
- 12 ounces Frozen Riced Cauliflower thawed
- 12 ounces Frozen Spinach thawed
- 2 cups Water
- 2 teaspoons Ground Black Pepper
- 1.5-2 teaspoons Kosher Salt
For Finishing
- 1/2 cup Heavy Whipping Cream
- 1/2 cup shredded parmesan cheese
- additional cheese for garnishing each cup of soup
Instructions
Set out the cauliflower and spinach to thaw while you get the other ingredients ready. Chop the onion, and mince the garlic.
Heat a 3 quart pot on medium high. When it is hot, add in the sausage and using a wooden spoon, break up the meat so it is more like ground beef rather than a sausage. In other words, smooth the sausages down and break them into bits. Be ruthless.
Add in the onions and garlic and mix well.
Add in the cauliflower and kale.
Add in 2 cups of water and place a lid on the pot. Allow the soup to come to a boil, about 7-8 minutes. Cook for another 2-3 minutes.
Slowly pour in the cream. Add in the shredded parmesan cheese. Allow the soup to come to a boil again.
Serve 2 cups per serving, with additional cheese as desired.
This makes a generous 3-quart batch or 12 cups. Each serving is 2 cups. Be sure to use a 3-quart soup pot unlike me, who started with a 2-quart pot and had to switch part way through. AS YOU CAN SEE IN THIS VIDEO! Doh!
You can use frozen veggies for this soup. It will just take a little bit longer to cook them. Just thwack the frozen package of greens on the kitchen counter, and add the chunks into the soup. No need to get fancy with thawing :)
You can substitute spinach, kale, or swiss chard for the greens.
This is a great meal prep soup since it seems to get better and better as it keeps.
Italian Sausage Soup https://twosleevers.com/italian-sausage-soup/
Make a nourishing and creamy Butternut Squash Soup that’s perfect for crisp fall days! Making this soup in the Instant Pot makes it quick and easy and adds a depth of flavor to this classic comfort dish.
Butternut Squash Soup with Ginger-Instant Pot
BUTTERNUT SQUASH SOUP WITH GINGER
This soup pairs a classic Butternut Squash Soup with the warm spiciness of ginger to make a soup that will warm you from the inside out. It’s rich in flavor, and the turmeric makes this good for your whole body. Add the fact that it’s vegan and dairy-free ? I mean really, how does it get better than that?
I enjoy cooking soups in my Instant Pot because I don’t have to worry about them burning on the bottom, constant stirring, boiling over, and babysitting them on the stove .
It’s a meal I can cook in a single pot , and then store the leftovers for more meals for the rest of the week. This Instant Pot Butternut Squash Soup stores very well in the fridge. The flavors get even better with time if you ask me.
I find this to be true of most dishes that have aromatics and spices in them. As you know EVERYTHING I cook seems to have rich spices and aromatics in them! Life is too short to not eat food that is full of flavor .
How Do You Make Butternut Squash Soup From Scratch?
- Add ingredients. Place butternut squash, onion, ginger, garlic, salt, pepper, turmeric, nutmeg and coconut milk in an Instant Pot or an electric pressure cooker.
- Cook. Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes. Then release any remaining pressure.
- Blend. Open the lid and carefully use an immersion blender to blend the sauce until smooth, adding a little water to get the soup to your desired consistency.
- Garnish and serve. Garnish with a little extra grated nutmeg, if desired.
What Goes Well With Butternut Squash Soup?
If you’re looking for a great dish to serve with this squash soup recipe, there are few food pairings as classic as soup and salad . My Keto Big Mac Salad is a deliciously low carb salad that can add some protein to your meal.
Another great pairing for this Instant Pot squash recipe is some delightful roasted veggies. You can pair this wonderful vegan soup with either my Roasted Pearl Onions Recipe or even my Roasted Ratatouille Recipe .
Is Butternut Squash Keto-Friendly?
There are 13g net carbs per cup of butternut squash. Though it is generally a pretty carby vegetable, it all comes down to your serving size.
Butternut squash can be a perfectly acceptable veggie on a keto diet if you portion it out accordingly. If you pair this Butternut Squash Soup as a side along with a very low carb main dish, you can enjoy it guilt-free and still be on track to ketosis.
TIPS AND TRICKS FOR MAKING BUTTERNUT SQUASH SOUP
- Don’t wait for cold days to make this Butternut Ginger Soup. It also does very well when eaten cold!
- Don’t get too hung up on exactly how to measure a tablespoon of garlic or ginger. Just throw some in that’s approximately right, and you’ll be good to go.
- If you’re not comfortable with this casual way of measuring, then use 1 tablespoon each of minced garlic and ginger.
- This soup serves 4 when used as a side . If it is your main dish , plan on having just enough for 2.
More Delicious Squash Recipes
- How To Cook Instant Pot Acorn Squash - Cook acorn squash effortlessly with this recipe.
- How To Make Perfect Instant Pot Spaghetti Squash - Once you make Spaghetti squash in the Instant Pot, you will never make it any other way.
- Instant Pot Garlic Parmesan Spaghetti Squash - One of the tastiest spaghetti squash recipes out there.
- Farro Risotto With Butternut Squash - All the savory and sweet flavors of fall in one delightful dish!
- Spiced Butternut Squash - Bursting with flavor, vegan and made in an air fryer.
- Creamy Butternut Squash Soup with Apple and Bacon - This is likely to be one of the simplest recipes you’ve ever made.
This Instant Pot Butternut Squash Soup with Ginger is one of my favorite easy soup recipes. I can’t wait for you to try it!
Instant Pot Butternut Squash Soup
Equipment
- INSTANT POT DUO 6 QUART
- KITCHENAID IMMERSION BLENDER
- Measuring Spoons
Ingredients
- ▢ 1 pound ( 453.59 g ) cubed butternut squash , about 4 cups
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 1 tablespoon ( 1 tablespoon ) julienned ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Chopped Garlic
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1/2 teaspoons ( 0.5 teaspoons ) Ground Nutmeg , plus extra for garnish
- ▢ 13.5 ounces ( 382.72 ml ) Full-Fat Coconut Milk , (from a can)
- ▢ 1/2-1 cup ( 125 ml ) Water
Instructions
Place butternut squash, onion, ginger, garlic, salt, pepper, turmeric, nutmeg and coconut milk in an Instant Pot or an electric pressure cooker.
Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes. Then release any remaining pressure.
Open the lid and carefully. Use an immersion blender to blend the sauce until smooth, adding a little water to get the soup to your desired consistency.
Garnish with a little extra grated nutmeg, if desired.
Don’t get too hung up on exactly how to measure a tablespoon of garlic or ginger. Just throw some in that’s approximately right, and you’ll be good to go.
If you’re not comfortable with this casual way of measuring, then use 1 tablespoon each of minced garlic and ginger.
This soup serves 4 when used as a side dish. If all you are having is soup it may only serve 2–or maybe one if you’re super hungry.
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Originally Published September 26, 2018
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
