Tami's IP Zuppa Toscana Soup

This yummy soup can be made even quicker in your Instant Pot! My version uses riced cauliflower instead of potatoes, and this makes it a THM S meal as well as a Keto meal! Using Epicure spices/seasonings has taken the taste to a whole new level, and it's a new family fave!
Course Main Course


  • Instant Pot
  • Epicure Ground Meat Separator


  • 3 slices bacon, cut into small pieces
  • 1 small onion, diced
  • 2 lbs. ground sausage
  • 2 16 oz. bags riced cauliflower
  • 8 c. water mixed with 12 tsp. Epicure Nourish Broth
  • 6 oz. fresh baby spinach
  • 1 c. heavy cream
  • 2 tbsp. butter
  • 1 tsp. Epicure Sea Salt
  • 1 tsp. Epicure Black Pepper
  • 1/2 tsp. Epicure Toasted Onion
  • 1 tsp. Epicure Red Garlic
  • 1 tsp. Epicure Minced Garlic


  • Add butter and bacon to IP and Saute until bacon is crisp.
  • Spoon bacon into a small bowl and set aside. 
  • Add diced onion and Epicure Minced Garlic and cook 2-3 min. 
  • Add sausage and cook sausage, using Epicure’s Ground Meat Separator to break apart. 
  • Add broth (water mixed with Epicure Nourish Broth), riced cauliflower, bacon and remaining Epicure seasonings.
  • Lock lid and set to manual, high pressure, for 2 minutes.
  • Use QPR to release pressure once done.
  • Add spinach and simmer on Saute for 4-5min. 
  • Turn IP off.
  • Once the soup has stopped boiling/bubbling,add the heavy cream and stir well. (don’t boil after you add the cream!)
  • Spoon into bowls and serve.