This soup is based on a recipe from Wholesomelicious that I reconfigured into a low-carb version.
Zuppa Toscana (Instant Pot)
Yield, six servings // 279 calories, 7 net carbs
2 tablespoons extra virgin olive oil
2 tablespoons dehydrated onion flakes
3 cloves garlic, minced
1 pound Aidell’s chicken Italian sausage (5 links)
18 ounces turnips, cut into 1 inch chunks
5 cups organic chicken broth
2 teaspoon dried basil
1 teaspoon dried fennel
2 cups fresh kale, chopped
1/2 cup grass-fed heavy cream
1-2 teaspoon crushed red pepper
salt and pepper to taste
Select the “Sauté” function on your Instant Pot. Once hot, cover bottom of pot with the olive oil. Add the garlic and sausage. Brown the sausage until cooked (about 5 minutes). Select “Cancel” on your instant pot.
Pour chicken broth over the sausage, add dehydrated onion and herbs.
Secure the lid. Cook on high pressure for 12 minutes—making sure the steam release knob is in the “sealing” position. Use a quick release. Remove the lid and select “Sauté” function. Add kale. Stir for a few minutes until kale begins to wilt. Add heavy cream. Season with crushed red pepper, and salt and pepper to taste.