Keto Zuppa Toscana

Today we’ve got a delicious and totally keto zuppa toscana. This low carb soup is obviously a copycat recipe of Olive Garden’s classic soup, and although we couldn’t say it tastes exactly like theirs, it’s pretty darn close and really good!

This soup we made in the instant pot, but it’s not necessary to use one. You could just as easily whip it up in a soup pot.

This recipe we also uses wild ramps, but you can substitute them with any keto friendly greens. Spinach would work wonderfully with this recipe.

Ingredients

• 1 tablespoon of coconut oil
• 1 pound ground pork
• 1 teaspoon fennel seed
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 tablespoon Italian seasoning
• 2 teaspoons salt
• 2 garlic cloves, minced
• 4 cups chicken stock
• 1 pound radishes, peeled and halved
• 2-3 cups of ramps or spinach
• 1 cup heaving whipping cream

Instructions

To start with, we’ll prep the ground pork by placing it in a large mixing bowl.

Knead all the seasonings into the ground pork well either with a wooden spoon or with your hands.

To Make Zuppa Toscana in an Instant Pot:

Set the Instant Pot to sauté and cook the pork until browned. Don’t drain the excess liquid.

Add the minced garlic and continue to sauté for an additional minute.

Add in the radishes and chicken stock to the cooked pork and lock the lid in place.

Set the Instant Pot to Pressure Cook on High for 10 minutes.

All it to naturally release for 5 minutes, then carefully release the remaining pressure.

When ready, open your lid and slowly add in the whipping cream and ramp greens and mix well.

Season with salt and pepper to taste. Serve warm.

To Make in a Soup Pot:

Prep your pork the same way in a mixing bowl.

Add the coconut oil to a large soup pot and sauté the pork until the meat is browned, leaving the excess fluid.

Add the minced garlic to the ground pork and cook until lightly browned.

Add in the radishes and chicken stock to the soup pot.

Cook for 30-40 minutes or until the raddishes are soft and flavors have meld together.

Add in the whipping cream and ramps or spinach and cook for an additional minute or two.

Seaons with salt and pepper to taste.

Serve warm. Enjoy!