Turn the instant pot on saute. Drizzle the olive oil into it. Add the sausage, onions, and garlic. Cook until the sausage is fully cooked. Add the carrots and celery and saute for 5 minutes.
Add the tomatoes, stock, and seasonings. Cook on manual high pressure for 5 minutes. Let pressure release naturally for 5 minutes. After that, you can do a quick pressure release. Stir in the spinach or kale and cream. Season to taste with salt and pepper.
Notes
Ingredient Options:
Carrots: If you are on a strict keto diet you can omit the carrots but they add a very negligible amount of carbs. This only has 5 net carbs for a big bowlful which includes the carrots.
Crushed Red Pepper Flakes: Sprinkle some in the pot or on certain bowlfuls for an added kick!Sausage: You can exchange sausage for chicken sausage or turkey sausage.To Reheat: Warm the soup in a saucepan on the stove with medium heat. Or microwave it for 1-2 minutes or until hot.
To Freeze: Place the Zuppa Toscana in a freezer-safe container or freezer bag. It will last for 2 months in the freezer.Prep Time: If you do meal prepping and have your veggies chopped, it will save you time. Or if you invest in a vegetable chopper, it will go faster too.