How to Make Low Carb Cheesecake Recipe Instant Pot

Low-Carb Zuppa Toscana

In a medium bowl, beat cream cheese until soft and creamy.

Recipe Summary Low-Carb Zuppa Toscana

I was looking for a low-carb option of one of our favorite soups. The cauliflower soaks up the flavor and my hubby didn't notice that it wasn't potatoes!

Ingredients | Low Carb Cheesecake Recipe Instant Pot

1 pound Italian sausage (such as Jimmy Dean®), casings removed

6 slices bacon, cut into 1/2-inch pieces

1 onion, diced

3 cloves garlic, pressed

2 (32 ounce) cartons chicken broth

½ cup water

1 cube chicken bouillon (such as Knorr®)

1 teaspoon ground black pepper

5 cups chopped cauliflower florets

3 cups stemmed and chopped kale

½ cup half-and-half

¼ cup grated Parmesan cheese

Directions

Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.

Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.

Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

I cut the bacon into the pot with a pair of scissors. They will break apart as they cook.

You can skip the water and bouillon by adding enough chicken stock to equal 5 cups. I like the flavor that the bouillon adds to the recipe.

Info | Low Carb Cheesecake Recipe Instant Pot

prep: 20 mins cook: 43 mins total: 1 hr 3 mins Servings: 6 Yield: 6 servings

TAG : Low-Carb Zuppa Toscana

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Cauliflower,