There is nothing quite like the creamy cozy flavor of Zuppa Toscana with that perfect mix of sausage garlic and greens that warms you from the inside out.

This version swaps out the potatoes for cauliflower to make it lighter lower in carbs and just as satisfying.

Ingredients

• 1 pound of Italian sausage or plain pork sausage seasoned with Italian herbs

• 1 medium onion chopped

• 3 tablespoons of minced garlic

• 1 head of fresh cauliflower or 1 bag of florets or 4 to 5 large potatoes sliced into thin coins

• 32 ounces of good quality chicken broth

• ½ cup of heavy cream

• 1 bag of kale about 4 cups stems removed

• ½ to 1 teaspoon cayenne pepper adjust to your heat preference

• Italian seasoning to taste

• Salt and pepper to taste

Instructions

1.Brown the sausage

Set your Instant Pot to sauté mode. Add the sausage and cook until browned. If using plain pork sausage add your Italian seasoning while it cooks.

2.Add aromatics

Stir in the chopped onion and minced garlic. Sauté for 2 to 3 minutes until fragrant and translucent.

3.Add vegetables and broth

Add the cauliflower florets or potatoes and pour in the chicken broth. Stir to combine everything evenly.

4.Pressure cook

Seal the Instant Pot lid and cook on high pressure for 5 minutes. Let it naturally release for 10 minutes then carefully release any remaining pressure.

5.Make it creamy

Stir in the heavy cream and kale. Cover and let it sit on warm mode for about 5 minutes allowing the kale to soften and the soup to thicken slightly.

6.Taste and adjust

Add salt pepper and extra cayenne if you love more heat.

7.Serve and enjoy

Ladle into bowls top with fresh Parmesan if desired and enjoy a comforting low carb version of a restaurant classic.

Tip

For a thicker texture mash a few pieces of cauliflower right in the pot before adding the cream.