Introduction
When you’re craving a hearty and satisfying soup that won’t kick you out of ketosis, this Instant Pot Sausage and Spinach Soup is your perfect answer. You’ll love how the rich Italian sausage and fresh spinach come together in a creamy, flavorful broth that tastes like it’s been simmering all day – even though it only takes minutes to prepare.
I’ve found that this soup is a game-changer for busy weeknights when you need something quick but don’t want to compromise on taste. The combination of savory sausage, tender spinach, and velvety cream creates a restaurant-quality dish that’s completely keto-friendly. Plus, your Instant Pot does most of the work, making this recipe practically foolproof. Whether you’re new to keto or a seasoned pro, you’ll want to add this soup to your regular rotation.
Recipe
This hearty keto soup brings together the bold flavors of Italian sausage with fresh spinach in a creamy, satisfying broth. The Instant Pot method guarantees quick preparation while allowing the ingredients to develop deep, rich flavors that make this soup both comforting and delicious.
Using the pressure cooking function of the Instant Pot creates a perfectly balanced soup where the sausage remains tender and the spinach retains its vibrant color and nutrients. The combination of heavy cream and chicken broth creates a silky base that ties all the ingredients together in this low-carb meal.
- 1 pound Italian sausage, casings removed
- 8 cups fresh spinach
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
Set the Instant Pot to sauté mode and brown the Italian sausage with minced garlic, breaking it into smaller pieces until fully cooked. Add the chicken broth, secure the lid, and set to high pressure for 5 minutes. After cooking, perform a quick release of pressure. Switch back to sauté mode, add the heavy cream and spinach, then stir until the spinach wilts and the soup is heated through, approximately 2-3 minutes.
For the best texture and flavor, avoid stirring the soup too vigorously once the cream has been added to prevent it from breaking. If the soup appears too thin, continue simmering uncovered in sauté mode until it reaches your desired consistency. The soup can be stored in an airtight container in the refrigerator for up to 4 days, though the spinach may darken slightly over time. When reheating, warm gently over medium-low heat to maintain the cream’s smooth texture.
Prep Time
Preparing this Keto Instant Pot Sausage and Spinach Soup requires minimal hands-on time, making it perfect for busy weeknights. You’ll need about 10 minutes to gather your ingredients and remove the sausage casings. While your Instant Pot heats up, you can mince the garlic and give your spinach a quick rinse.
The actual prep work is straightforward – just break up the sausage as it browns, which takes about 5 minutes. I love that there’s no chopping vegetables or measuring complicated spices. You’ll spend another 2-3 minutes adding the remaining ingredients and sealing your pot. With the 5-minute pressure cooking time and quick release, you’re looking at roughly 25 minutes total from start to finish.
Equipment needed
Making this cozy soup requires just a few basic pieces of kitchen equipment, with the Instant Pot being the star of the show. You’ll need:
- A 6-quart or larger Instant Pot
- A wooden spoon or silicone spatula for breaking up the sausage
- A sharp knife for mincing garlic
- Measuring cups for liquids and ingredients
- A cutting board for prep work
I’ve found that having a soup ladle and storage containers on hand is also helpful for serving and storing leftovers. While you could make this recipe in a traditional pot, the Instant Pot really streamlines the process and infuses the flavors beautifully. The pressure cooking feature helps the sausage become tender while keeping all those delicious juices locked in.
Basic Cooking Method and Time
Once you’ve gathered your equipment, the cooking process flows smoothly and takes about 30 minutes from start to finish. You’ll start by setting your Instant Pot to sauté mode and browning the Italian sausage with minced garlic, breaking it into bite-sized pieces as it cooks.
Next, you’ll add the chicken broth, seal the lid, and cook on high pressure for 5 minutes. After a quick release, switch back to sauté mode. This is when you’ll stir in the heavy cream and fresh spinach, letting them heat through for 2-3 minutes until the spinach wilts. I love watching the bright green leaves transform as they sink into the creamy broth. If you find the soup’s too thin, just let it simmer uncovered for a few extra minutes.
Cooking Steps
Let’s plunge into the step-by-step process of creating this comforting keto soup. First, you’ll want to set your Instant Pot to sauté mode and brown that Italian sausage with minced garlic until it’s fully cooked. Break up those sausage pieces as you go – I like mine on the smaller side for perfect spoonfuls.
Once your sausage is browned, pour in the chicken broth and seal your Instant Pot lid. Set it to high pressure for 5 minutes, then do a quick release when it’s done. Switch back to sauté mode, and here comes the good part: stir in the heavy cream and fresh spinach. Watch as the spinach wilts into the creamy broth, creating that beautiful color contrast. Give it about 2-3 minutes, and you’re ready to serve!
Step 1. Remove Sausage From Casings
Before diving into the soup-making process, you’ll need to prep your Italian sausage by removing it from its casings. Here’s the simplest way to do this: use a sharp knife to make a shallow cut lengthwise along each sausage link. Then, gently peel back the casing and push the meat out with your fingers into a bowl.
If you’re having trouble getting started, try pinching one end of the sausage to create a small opening. From there, you can squeeze the meat out like toothpaste. Don’t worry if it’s not perfect – the sausage will break into smaller pieces when you cook it anyway. For convenience, you can also ask your butcher for bulk Italian sausage meat, which comes without casings.
Step 2. Brown Sausage and Garlic
Setting your Instant Pot to sauté mode kicks off the most aromatic part of this recipe. Once it’s hot, crumble the Italian sausage into the pot along with your minced garlic. You’ll want to break up the sausage into smaller, bite-sized pieces using a wooden spoon or spatula as it cooks.
Keep stirring occasionally while the sausage browns, which usually takes about 5-7 minutes. I love this step because the garlic and sausage create an incredible aroma that fills the kitchen. You’ll know the sausage is ready when it’s no longer pink and has developed a nice golden-brown color on the outside. Don’t worry about any browned bits stuck to the bottom – they’ll add extra flavor to your soup later.
Step 3. Add Broth and Seal
Once your sausage is perfectly browned, it’s time to pour in the chicken broth. Make certain you scrape the bottom of the pot with a wooden spoon to release any browned bits – they’ll add amazing flavor to your soup. You’ll want to use all 4 cups of broth to guarantee there’s enough liquid for proper pressure cooking.
Now comes the important part: securing your Instant Pot lid. Double-check that the sealing ring is properly seated and turn the valve to the “sealing” position. Select the “Pressure Cook” or “Manual” button (depending on your model) and set the timer for 5 minutes at high pressure. While you’re waiting for the pot to come to pressure, I like to prep my counter space for the final steps with cream and spinach.
Step 4. Quick Release Pressure Valve
After your Instant Pot beeps to signal the cooking time is complete, you’ll need to perform a quick release of pressure. Simply turn the pressure valve to the “venting” position, being careful to keep your hands and face away from the steam. You’ll hear a loud hissing sound as the pressure releases – don’t worry, that’s completely normal!
Watch for the float valve to drop, which indicates all pressure has been released. This usually takes about 2-3 minutes. Once the hissing stops and the float valve drops, it’s safe to open your Instant Pot lid. I always use a wooden spoon to turn the valve, just to be extra careful with the hot steam. Now you’re ready to add your cream and spinach to complete this delicious soup.
Step 5. Add Cream and Spinach
The magical final steps of our soup happen right after the pressure release. You’ll want to switch your Instant Pot back to sauté mode, which helps incorporate our final ingredients perfectly. Now’s the time to pour in that rich heavy cream – I love watching it create beautiful swirls as it meets the broth.
Next, add your fresh spinach in batches, gently stirring until each handful wilts into the soup. Don’t worry if it looks like too much at first – spinach reduces dramatically! Keep stirring for about 2-3 minutes until all the spinach is tender and bright green. You’ll know it’s ready when the cream has fully incorporated and your soup has a silky, uniform appearance. Give it a quick taste and adjust the seasoning if needed.
Customization Options
While this delicious keto soup is amazing as-is, I love helping people make it their own with easy swaps and additions. When I make this for my family, I’ll often add mushrooms or diced zucchini for extra nutrients. You can also swap the Italian sausage for ground chicken or turkey if you prefer a lighter option.
For added richness, try stirring in some cream cheese or grated parmesan. I’ve found that red pepper flakes give it a nice kick, and fresh herbs like basil or oregano brighten up the flavors. You can even make it dairy-free by replacing the heavy cream with full-fat coconut milk – I’ve tried this version, and it’s surprisingly delicious. Just remember to keep track of your macros with any modifications you make.
Ingredients list (with precise measurements)
Successfully creating this keto-friendly soup starts with gathering the right ingredients in precise amounts, which I’ve carefully measured through multiple test batches in my kitchen. I’ve found these measurements create the perfect balance of flavors and textures:
- 1 pound Italian sausage (casings removed)
- 8 cups fresh spinach, loosely packed
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and black pepper to taste
Trust me on using fresh spinach – I learned the hard way that frozen just doesn’t give you that same tender-crisp bite. When I’m feeling adventurous, I’ll use hot Italian sausage instead of mild, but both work beautifully in this recipe. You’ll want to measure your cream precisely to maintain the right consistency.
Storage Information
After preparing this delicious keto soup, I’ve found it stays fresh in an airtight container in the refrigerator for up to 5 days, making it perfect for weekly meal prep. When you’re ready to reheat, just warm individual portions in the microwave for 1-2 minutes, stirring halfway through.
For longer storage, you can freeze portions in freezer-safe containers for up to 3 months. I recommend letting the soup cool completely before freezing, and don’t fill containers too full since liquids expand when frozen. When you’re ready to enjoy your frozen soup, thaw it overnight in the fridge. You might notice the cream separates slightly after freezing – don’t worry! Just give it a good stir while reheating, and it’ll come back together nicely.
Health Benefits or Special Features
This keto-friendly soup isn’t just convenient to store – it’s packed with nutrients that support your low-carb lifestyle. You’ll get healthy fats from the heavy cream, protein from the Italian sausage, and essential vitamins from fresh spinach. Plus, it’s naturally gluten-free and has less than 7 grams of net carbs per serving.
The combination of ingredients helps keep you feeling full longer, making it perfect for intermittent fasting or busy weekdays. I’ve found that the bone broth in this recipe provides collagen and minerals, while the garlic adds immune-boosting properties. If you’re watching your macros, you’ll love that this soup fits perfectly into your daily keto targets without sacrificing flavor or satisfaction. It’s also easily customizable to meet your specific dietary needs.
Prep Time
Getting your ingredients prepped for this keto soup takes just 10 minutes of hands-on time, making it perfect for busy weeknight meals. You’ll want to start by removing the sausage from its casings and mincing your garlic cloves. While that’s happening, go ahead and measure out your chicken broth and heavy cream.
The beauty of this recipe is that you don’t need to pre-chop the spinach – it’ll wilt down naturally in the hot soup. I love how the Instant Pot does most of the work here, giving you time to tackle other tasks while dinner cooks. From start to finish, including the pressure cooking time and natural release, you’re looking at about 25 minutes total to get this comforting soup on your table.
Cook Time
Making this keto sausage and spinach soup couldn’t be simpler with your Instant Pot doing the heavy lifting. You’ll start by browning the sausage and garlic for about 5 minutes in sauté mode, then pressure cook for another 5 minutes. After a quick release, you’ll switch back to sauté mode for the final 2-3 minutes to wilt the spinach and incorporate the cream.
The total cook time comes to just 12-13 minutes, which is amazing for a soup this flavorful. I love that there’s no need to simmer for hours to develop those rich, savory flavors – the Instant Pot’s pressure cooking method infuses everything perfectly in minutes. Trust me, you won’t believe how quickly this hearty soup comes together.
Total Time
From start to finish, you’ll need about 20-25 minutes to prepare this keto sausage and spinach soup. That’s what I love about using the Instant Pot – it really speeds things up! The initial prep work, including removing sausage casings and mincing garlic, takes about 5 minutes. You’ll spend another 5-7 minutes browning the sausage, followed by 5 minutes of pressure cooking time.
The final steps of releasing pressure, adding cream, and wilting the spinach only require about 5-8 minutes. Even on busy weeknights, you can have this satisfying soup ready to serve in less time than it takes to watch your favorite sitcom. If you’re meal prepping, double the batch – it won’t add much extra time to your cooking process.
Yield
With this quick cooking time, you’ll be rewarded with a generous batch of soup that serves 6-8 people. Each serving comes out to about 1½ cups, making it perfect for a satisfying main course or hearty lunch option. If you’re meal prepping, you can easily divide the soup into individual portions and store them for later.
I love that this recipe makes enough to feed my whole family with leftovers to spare. You’ll find that the portions are filling thanks to the rich sausage and cream base. For smaller households, you can either freeze half the batch for later or cut the recipe in half – just keep the cooking time the same in your Instant Pot.
Final Thoughts
Whether you’re new to keto cooking or a seasoned low-carb chef, this Instant Pot sausage and spinach soup won’t disappoint. I’ve made this recipe countless times, and it’s become one of my go-to comfort meals during busy weeknights. You’ll love how the rich, creamy broth pairs perfectly with the savory sausage, while the fresh spinach adds just the right amount of nutrition and color.
Don’t forget to experiment with different types of Italian sausage to find your perfect flavor balance. I’ve found that making a double batch is always worthwhile – this soup reheats beautifully throughout the week. Plus, it’s an excellent way to get picky eaters to enjoy their greens without complaint. Trust me, you’ll want to add this to your regular rotation.
Frequently Asked Questions
Can I Substitute the Heavy Cream With Coconut Milk?
You can substitute heavy cream with coconut milk, but you’ll notice a slight tropical flavor. It’ll still provide creamy richness while making your soup dairy-free and equally delicious.
Will Adding Mushrooms Affect the Cooking Time?
You won’t need to adjust the cooking time if you add mushrooms. Just slice them and add them with the broth – they’ll cook perfectly during the 5-minute pressure cycle.
How Spicy Is the Soup With Regular Italian Sausage?
You’ll find regular Italian sausage provides a mild to medium heat level. If you’re sensitive to spice, choose sweet Italian sausage. For more kick, opt for hot Italian sausage.
Can I Double the Recipe in a 6-Quart Instant Pot?
While you might be enthusiastic to double up, you’ll need to be cautious – a 6-quart Instant Pot won’t safely accommodate twice this recipe. You’re better off making two separate batches.
Does This Soup Freeze Well?
You can freeze this soup, but you’ll notice the cream may separate when thawed. To remedy this, slowly reheat it while stirring frequently and consider blending to restore the texture.
Conclusion
Just like a cozy blanket wraps you in warmth on a chilly evening, this keto sausage and spinach soup delivers comfort in every spoonful. You’ll find yourself returning to this recipe again and again, as it’s both simple to prepare and deeply satisfying. Let your Instant Pot be your kitchen companion, transforming basic ingredients into a soul-warming meal that’ll keep you on track with your low-carb lifestyle.
