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The ketogenic diet has gained immense popularity in recent years, mainly due to its health benefits and effectiveness in promoting weight loss. This low-carbohydrate, high-fat eating plan encourages the body to enter a state of ketosis, where it burns fat for energy instead of carbohydrates. Adapting to a keto lifestyle can be challenging, but the rewards—like improved energy levels, better mental clarity, and reduced hunger—make it worthwhile. One of the most delightful dishes you can enjoy while adhering to a keto diet is the Creamy Keto Tuscany Delight.

Instant Pot Keto Tuscan Soup

Discover the Creamy Keto Tuscany Delight, a scrumptious low-carb meal perfect for your ketogenic lifestyle! Made with Italian sausage, kale, zucchini, and heavy cream, this dish is loaded with flavor and nutrients. Easy to prepare in an Instant Pot, it's ideal for busy weeknights. Enjoy a comforting Italian-inspired dish that’s both satisfying and healthy! Try this delicious recipe today! #Keto #LowCarb #HealthyEating #InstantPot #ItalianCuisine #KetoRecipes #WeightLossJourney
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Ingredients
  

1 lb Italian sausage (mild or spicy, your choice)

1 medium onion, diced

3 cloves garlic, minced

2 cups fresh kale, chopped (stems removed)

1 medium zucchini, sliced into half-moons

2 cups chicken broth (low-sodium)

1 cup heavy cream

1 cup diced tomatoes (canned, no sugar added)

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

2 tbsp olive oil

1/4 cup grated Parmesan cheese (for garnish)

Fresh basil leaves (for garnish)

Instructions
 

Start by setting your Instant Pot to the ‘Sauté’ mode. Once heated, add the olive oil.

    Add the diced onion to the pot and sauté until translucent, about 3-4 minutes.

      Add the minced garlic and sauté for an additional 30 seconds, being careful not to burn it.

        Crumble the Italian sausage into the pot and cook until browned, breaking it apart with a spoon, approximately 5-7 minutes.

          Stir in the zucchini, kale, diced tomatoes, Italian seasoning, and red pepper flakes (if using).

            Pour in the chicken broth and give everything a good stir, making sure to scrape up any browned bits from the bottom of the pot.

              Close the lid, ensure the valve is set to ‘Sealing,’ and set the Instant Pot to cook on ‘Manual’ for 10 minutes.

                Once the cooking time is completed, carefully perform a quick release by turning the valve to ‘Venting.’

                  Open the lid and stir in the heavy cream. Allow the soup to heat for an additional 2-3 minutes on ‘Sauté’ mode to warm through.

                    Season with salt and pepper to taste before serving.

                      Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves.

                        Prep Time, Total Time, Servings: 15 mins | 30 mins | 6 servings