INSTANT POT TUSCAN KETO SOUP

This delicious keto soup with Italian flair comes together in less than 30 minutes all in one pot, completely effortless, with minimal cleanup or stress.

If you’re looking to cut carbs while enjoying a heartwarming soup for dinner, this Tuscan keto soup recipe is definitely the way to go!

INGREDIENTS LIST FOR THE INSTANT POT TUSCAN KETO SOUP RECIPE

• 1 lb (450g) Hot Italian sausage, casings removed (or turkey sausage)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 cup sun-dried tomatoes, drained and chopped
• Salt and freshly ground black pepper
• 6 cups low-sodium chicken broth
• 1 bunch kale, leaves stripped and chopped
• 3/4 cup heavy whipping cream
• 1/4 cup freshly grated Parmesan, for serving
• Fresh chopped parsley, for serving

DIRECTIONS

1. To make the Instant Pot Keto soup recipe: Set a 6-qt Instant Pot to saute mode. Add Italian sausage to the insert of the Instant Pot and cook, breaking up with a wooden spoon, until sausage is lightly browned, about 3-5 minutes. Drain excess fat.

2. Add garlic, onion, and oregano to the Instant Pot with the sausage meat. Cook, stirring constantly until onions have become translucent, about 2-3 minutes.

3. Stir in chicken broth and sun-dried tomatoes; season with pepper, to taste.

4. Select manual setting on your Instant Pot; adjust the pressure to high, and set the timer for 5 minutes. When finished cooking the keto soup, do a quick-release.

5. Select saute mode and stir in kale to the soup until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; then adjust seasoning of the Tuscan keto sausage soup with salt and pepper, to taste. Serve the Instant Pot Keto Soup immediately with fresh grated Parmesan and parsley. Enjoy!

Keto Friendly Chicken Pot Pie Filling

Ingredients

• 1/4 cup Dijon Musard
• 1 cups Chicken Broth
• 1 lb pulled chicken meat
• assorted mixed vegetables (your choice)
• 1 cups heavy cream
• 1 cups cheddar cheese
• Salt and Pepper to taste
• 4 tbsp butter
• 3 cloves of garlic
• 1 onion, diced

For the pie crust(s), use this low carb, keto-friendly fatbread dough recipe.

/https://caralizrecipes.wordpress.com/2023/06/03/fathead-dough-low-carb-keto-friendly/

Steps

1. STEP 1: Heat the butter in a large skillet over medium heat.
2. STEP 2: Once the butter has melted, add the onion, celery, carrots, garlic, thyme, and a little salt and pepper to the pan. Next, sauté the vegetables until they are crisp-tender.
3. STEP 3: Add the chicken to the pan and sauté until is is cooked through.
4. STEP 4: Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat.
5. STEP 5: Reduce the heat to low and let simmer for 5 to 7 minutes.
6. STEP 6: Mix in the cheese until it is melted into the sauce and simmer until the sauce has reduced and thickened.
7. STEP 7: Stir in the peas.
8. STEP 8: Divide the pot pie filling evenly between 4 mini pie pans.
9. STEP 9: Baking steps are discussed in the pie crust recipe.

Fathead Dough (Low Carb, Keto Friendly)

This dough can be used in Low Carb Chicken Pot Pie or other Keto friendly recipes.

Ingredients

• 1 ½ cups mozzarella cheese, shredded
• 3 tablespoons cream cheese
• ¾ cup blanched almond flour (I use this brand)
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Steps

1. Preheat oven to 375°F
2. In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
3. Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined. If if gets stringy or is not quite melted enough, put it back in for another 30 seconds.
4. Divide the dough into four equal pieces. Spread the dough pieces out into large flat, even circles on parchment paper or a silpat. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
5. Divide the pot pie filling between four mini pie pans or large oven safe ramekins.
6. Top each one with a piece of dough, folding it down around the edges. Cut slits in the center of the dough in the shape of an X, so that it can vent as it bakes.
7. Bake for 20 to 25 minutes or until golden brown on top.