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    Main Dishes

    Instant Pot Zuppa Toscana (Paleo, Whole30, Easy)

    Published: Dec 20, 2018 · Last Updated: Oct 21, 2021 by Jen Lopez

    Jump to Recipe·Print Recipe
    Whole30 zuppa toscana Pinterest image

    This post may contain affiliate links

    Happy Fall Friends! I am back with this recipe for instant pot Zuppa Toscana soup. This recipe is Whole30 compliant, super delicious and it’s ready in about 30 minutes thanks to the pressure cooker. This Zuppa Toscana is so easy to prepare and super flavorful. It's made with chopped kale, potatoes, onion, Italian sausage and coconut milk making it a great option for a Whole30, dairy-free and paleo meal option. This recipe works as an amazing copy cat Olive garden Zuppa Tosacana soup recipe!

    Paleo Zuppa Toscana

    Ingredients

    This dairy-free Zuppa Toscana is made with whole food ingredients. Here is what you need:

    ingredients for zuppa toscana
    • Sugar-Free Italian Sausage: My favorite are from Mulay's or Pederson Farms. Mulay's carries both a hot Italian sausage and a regular Italian sausage. I recommend these two brands to keep things sugar-free and Whole30 compliant but if that isn't important to you, you can use any other brand of sausage.
    • Red Potatoes : Red potatoes not only give the soup a great taste, they also score points in presentation.
    • Kale: Chopped or shredded kale works best for this recipe. I also recommend removing the hard stems.
    • Coconut Milk: Zuppa Toscana is typically made with heavy cream so in order to keep things dairy-free, this recipe uses coconut milk. I promise you wont even taste it! But it gives the soup a creamy and rich texture. Another alternative is unsweetened nutpods creamer. (use code "BEAUTYANDTHEBENCHPRESS" for 15% off your order!)
    • Chicken Broth: Whatever chicken broth you prefer will work fine in this recipe.
    • Onions, garlic and Italian seasoning
    instant pot zuppa toscana

    Zuppa Toscana Instructions

    The Instant Pot has terrified me for way too long.  I bought one because of all the hype and then when I pulled it out of the box and saw all the buttons, I promptly put it back and left it in my kitchen unused for a while. That thing is intimidating!  But once I took some time to read the directions things started to come together. It also helped that my husband is familiar with using old school pressure cookers and it basically works the same way so he schooled me on all things Instant Pot.  I knew there was a reason I married him!

    instant pot zuppa toscana

    Step 1: To start, you will need push the sauté mode button on your Instant Pot. Once it gets hot, add in your oil garlic and onions. Continue to sauté until the onions become tender.

    Step 2: Next, you will add in your Italian sausage and continue cooking for another few minutes. I like to use a chopstir to break into crumbles. Then press "Cancel" to turn the Instant Pot off sauté mode.

    • onions and garlic in the instant pot
    • Italian sausage cooked with garlic and onions in the instant pot

    Step 3: Add your chicken broth and potatoes to the instant pot alone with the Italian seasoning. Cover and set your valve to "sealing". Cook on high pressure for 10 minutes.

    Step 4: Once your soup is ready, flip the nozzle to "Venting" for a quick pressure release. I typically use a wooden spoon for this to steer clear of the hot steam.

    • red potatoes and Italian seasoning added to Italian sausage and onions
    • instant pot zuppa toscana before cooking

    Step 5: From here, all you need to do is add your coconut milk and kale. Add in the coconut milk first and stir to combine. Then toss in your kale. The kale will soften pretty quickly with the liquid and heat.

    • kale added to zuppa toscana
    • dairy free zuppa toscana

    Step 6: Mix thoroughly and add some salt and pepper to taste before serving. I also love to garnish with red pepper flakes, parsley and crumbled bacon for extra flavor!

    instant pot zuppa toscana

    Variations and Modifications

    • Add crumbled bacon. It gives the soup a little extra texture and some great flavor!
    • Use bone broth in place of chicken broth. In terms of the broth, you can use chicken stock or bone broth.  I love using bone broth for the extra nutrients and protein boost. I love Kettle and Fire Bone Broth! (you can use code BABP for 10% off your order!)
    • Try coconut cream instead of coconut milk if you prefer a thicker, heavier soup
    • Use a mix of Italian and sausage and chorizo. Using chorizo really kicks up the flavor a bit and gives it a great pinch of spice!
    • You can also use lean ground pork and season it with Italian seasoning. You won’t get as much of the rich flavor that way but it’s a modification you can make if you’re looking to cut down on the fat content. 

    Ok let’s get on with the recipe for this Instant Pot Zuppa Toscana!

    Other Whole30 Soup Recipes You Will Love:

    • Easy No Bean Chili (Paleo, Whole30, Gluten-Free)
    • Whole30 Taco Soup (paleo, low carb, easy)
    • Instant Pot Lemon Chicken Soup
    • Greek Lemon Chicken Soup with Rice
    instant pot zuppa toscana

    Recipe Video

    Print
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    instant pot zuppa toscana

    Instant Pot Zuppa Toscana (Paleo, Whole30)

    ★★★★★ 5 from 9 reviews
    • Author: Jen Lopez
    • Prep Time: 5 minutes
    • Cook Time: 13 minutes
    • Total Time: 18 minutes
    • Yield: 6 1x
    • Category: Soup
    • Method: Instant Pot
    • Cuisine: Italian
    • Diet: Gluten Free
    Print Recipe
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    Description

    This recipe for Instant Pot Zuppa Toscana will become a new family favorite! This soup is easy to make, so delicious and healthy! It's dairy-free, paleo and Whole30 compliant.


    Ingredients

    Scale
    • 1 lb mild Italian sausage (I like Pederson's Farms or Mulay's)
    • 6 cups chicken broth (I like using Kettle and Fire Bone broth - code "BATBP15" saves you 15%! )
    • 4 cups diced red potatoes
    • 3 cups chopped kale
    • ½ cup canned coconut milk
    • ½ cup chopped white onion
    • 2 tbs avocado oil (I love Primal Kitchen Foods - enter code BEAUTY10 for 10% off!)
    • 1 tbs minced garlic
    • 1 tbs Italian seasoning
    • salt and pepper to taste
    • garnish - parsley, crumbled bacon, red pepper flakes

    Instructions

    1. Set Instant Pot to sauté mode and when ready add in avocado oil, garlic and onions. Sauté until onions are tender.
    2. Add in the Italian sausage and brown until almost cooked though, breaking into crumbles. 
    3. Turn off sauté mode and add in chicken broth, potatoes and Italian seasoning
    4. Place lid on Instant pot and make sure nozzle is set to "seal"
    5. Set Instant Pot to pressure cook on high for 10 minutes
    6. When finished, flick sealing nozzle to vent for quick pressure release. Make sure to use a spatula to avoid hot steam!
    7. Once steam is released, open pot and stir in coconut milk and kale
    8. Divide into bowls and top with parsley, red pepper flakes and crumbled bacon if desired

    Equipment

    instant pot

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    ChopStir

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    Notes

    Cook time does not include time for Instant Pot to come to pressure

    Mix up your sausage! Add spicy chorizo for a kick or use hot Italian sausage!


    Nutrition

    • Serving Size: ⅙ of recipe
    • Calories: 345
    • Fat: 17
    • Carbohydrates: 22.7
    • Fiber: 1.8
    • Protein: 23.6

    Keywords: whole30, paleo, instant pot, zuppa toscana

    Did you make this recipe?

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    Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. The products linked are ones I use personally and wholeheartedly recommend.

    Thank you for your continued support!

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    Reader Interactions

    Comments

    1. Margo says

      January 07, 2019 at 11:05 am

      Is there a way I could cook this in a crockpot?? It looks like such an amazing recipe!

      Reply
      • Jen says

        January 14, 2019 at 10:20 am

        I definitely think you can but unfortunately I haven't tested that method yet.

        Reply
    2. Kristie says

      January 15, 2019 at 11:51 am

      I made this last night on the stove top in my dutch oven because I don't have an Instant Pot, and it is SO good! I'll definitely put this in my rotation!

      Reply
      • Caitlin says

        January 17, 2019 at 5:23 pm

        How long did you cook it in the Dutch oven for?

        Reply
      • Jen says

        January 27, 2019 at 4:38 pm

        I'm so glad you liked it!!!

        Reply
    3. Lisa says

      February 17, 2020 at 3:22 pm

      It's soup season at our house. I have never cooked with sausage in soup. I am curious to see how the family feels about it

      Reply
    4. Bethany says

      February 19, 2020 at 9:01 am

      The picture makes this look like a creamy soup but the 1/2 cup coconut milk wasn't nearly enough to make it creamy. Is that a typo?

      Reply
      • Jen says

        February 19, 2020 at 7:01 pm

        Hey there! Nope, all I used was 1/2 a cup. When I used more I felt the soup was too greasy. You can try coconut cream instead if you want something a little thicker. It's not like a thick type of broth though if that's what you're looking for.

        Reply
    5. Abbey says

      March 14, 2020 at 4:36 pm

      Hey! I used a potato masher to chunk up the patio pieces and it made it thicker!

      Reply
    6. Molly says

      April 09, 2020 at 5:57 am

      This was sooo tasty and easy to make! The leftovers were great the next day after being stored in the fridge. I am right there with you by being intimidated by the Instant Pot. I rarely use cuz of that but this recipe really helped me get over any fear!

      Reply
    7. Jackie E says

      August 13, 2020 at 7:26 pm

      If you use a little bit of arrowroot powder that helps to help it thicken up a bit

      Reply
    8. Dajonah White says

      August 20, 2020 at 1:03 pm

      What is considered one serving? I’m counting macros and need to know to log it!

      Reply
      • Jen says

        August 24, 2020 at 12:23 pm

        Hey there! A serving is 1/6th of the recipe so what I would do is create a new recipe in myfitnesspal (if that's what you're using to track) and then add the ingredients there and it will tell you the macros per serving. Based on the specific ingredients I used, a serving has 345 cals, 17 fat, 22.7 carb and 23.6 protein. Hope this helps!

        Reply
    9. Dajonah White says

      August 20, 2020 at 1:04 pm

      Meaning is 1 cup a serving etc

      Reply
    10. JoDee says

      September 29, 2020 at 10:28 am

      This soup was delicious. I used turkey sausage and also swapped turnips for potatoes. I’ve never done that before but had a bunch from my CSA so decided to try it. Can barely tell the difference!

      Reply
    11. Meredith says

      October 21, 2020 at 9:36 am

      If I wanted to make this ahead and freeze it would that work?

      Reply
      • Jenn says

        February 02, 2022 at 5:23 pm

        Did you make and freeze? I would like to do the same.

        Reply
    12. Lindsay H says

      November 21, 2020 at 5:47 pm

      So easy and minimal ingredients (cheap!!). Tastes amazing, so flavorful & heats up great!

      Reply
    13. Shari says

      December 02, 2020 at 1:36 pm

      So delicious! I've never made zappa before and this was nice and creamy without the heaviness of a thick cream based soup. Loved the use of coconut milk instead of heavy cream. Our family of three almost ate the whole pot and it was given a thumbs up from the kiddo! Thanks for the recipe!

      ★★★★★

      Reply
    14. Susan says

      December 17, 2020 at 7:53 am

      This is an amazing recipe! I have made it twice and have changed nothing about it. My husband does not like Kale at all but he really likes this recipe so that is a win! Will definitely make it a staple in our house from now on.

      ★★★★★

      Reply
      • Jen says

        December 29, 2020 at 7:34 pm

        So glad to hear this! 🙂 Thank you!

        Reply
    15. Nicole says

      December 20, 2020 at 6:40 pm

      Made this recipe as my first ever instant pot meal...it was delicious!! This will be added to the regular rotation for sure!

      ★★★★★

      Reply
      • Jen says

        December 29, 2020 at 7:33 pm

        So glad you like it!! The Instant Pot is gonna be your new best friend!

        Reply
    16. L A says

      January 24, 2021 at 6:35 am

      This look so good. My husband has an aversion to anything coconut and can taste even the slightest amount (I have tried to sneak it in every way possible and he catches the flavor every time!). Could I substitute another non-diary milk instead?

      Reply
      • Jen says

        January 24, 2021 at 2:32 pm

        The only issue with another non dairy milk is it will probably not be as creamy as canned coconut milk which has more fat. I would say to just leave it out if it truly bothers him and know it just won't be quite as creamy.

        Reply
    17. Feli says

      January 24, 2021 at 8:18 am

      Could I use spinach and russet potatoes instead of kale and red potatoes?

      Reply
      • Jen says

        January 24, 2021 at 2:25 pm

        You can def sub the potatoes but I dont recommend spinach since it will get really soggy and the kale maintains it's texture better.

        Reply
    18. Molly says

      January 27, 2021 at 7:00 am

      This soup was to die for!! Especially with little bacon crumbles yum! I will be making this over and over and super easy for this busy mama!!

      ★★★★★

      Reply
    19. Linda says

      February 11, 2021 at 3:03 pm

      Delicious! Cooked it in a pot on the stove and used some sausage I had leftover from last night but those were the only changes. My husband loved it too. Will definitely make this soup on a regular basis. Thanks for sharing ?

      ★★★★★

      Reply
      • Jen says

        February 19, 2021 at 9:44 am

        So glad you liked it!!

        Reply
    20. Yolanda says

      February 27, 2021 at 2:08 pm

      This was super yummy and so simple to throw together. I was a bit weary of using coconut milk because I thought it was going to taste too much like coconut, but nope you can hardly taste it. It was delicious. It’s going in my recipe binder. Thanks for sharing.

      ★★★★★

      Reply
      • Jen says

        March 08, 2021 at 3:25 pm

        So happy to hear that!

        Reply
    21. Domonique says

      September 18, 2021 at 2:26 pm

      Love this recipe! This is the best dairy tuscana soup!

      ★★★★★

      Reply
    22. Calin says

      October 28, 2021 at 8:05 am

      I’ve made this before and it’s amazing. I am making it tomorrow for a crowd, and I’m wondering if it will still fit in one instant pot of doubled? Thank you!

      ★★★★★

      Reply
      • Jen Lopez says

        October 28, 2021 at 10:54 pm

        thanks for the review!!! and you know what? ive never tried that so im not 100% sure but I know it looks like I still have some room when I make just one batch haha. If you try it lemme know how it goes!

        Reply
    23. Jessica says

      February 07, 2022 at 4:36 am

      Really great flavor and so easy to make! This recipe is a keeper!

      ★★★★★

      Reply
      • Jen Lopez says

        February 08, 2022 at 9:13 am

        Thank you so much for the review!

        Reply
    24. MKA says

      May 02, 2022 at 9:50 am

      Can I use baby Yukon gold potatoes?

      Reply
      • Jen Lopez says

        May 02, 2022 at 11:30 am

        Yes! That will work also

        Reply

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