Happy Holidays friends! I am back with this recipe for instant pot (affiliate link) Zuppa Toscana. This recipe is Whole30 compliant, super delicious and it’s ready in about 30 minutes thanks to the good old Instant Pot. This soup will probably be in my meal prep rotation for the next few winter months and will come in so handy during my January Whole30 next month. I made it two weeks in a row while I was testing the recipe for the blog and I could totally eat it again next week too. It’s that good. If you’re looking for a dairy-free, gluten-free and paleo friendly soup, I got you covered!
Other Whole30 Recipes You Will Love:
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 (affiliate link). I knew there was a reason I married him!
You can make this soup a lot of different ways. The flavor really depends on the sausage you use. I used a mild Italian sausage which was the perfect kick without being too spicy but you can absolutely use a spicy sausage like chorizo as well. 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. Another variation is to add some crumbled bacon. I mean, for one, you just can’t go wrong with adding bacon in general but it also gives such a nice little flavor punch to the soup. Try it and thank me later!
I tested this recipe a few times to get it right. Normal Zuppa Toscana uses heavy cream and since I wanted to make a Whole30 version, I attempted with both coconut milk and coconut cream. They both work well but coconut milk gave me the perfect texture I was looking for without being too heavy. If you’re looking for a slightly thicker soup you can opt for the coconut cream.
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. One of my favorite ways to add bone broth to soups is by using the Vital Proteins Bone Broth collagen powder. You just add one scoop per cup of water and you got yourself all the benefits of bone broth paired with collagen. You also never have to worry about your bone broth going bad in the fridge if you don’t use the whole carton of the regular stuff. I also love Kettle and Fire Bone Broth! (you can use code BABP for 10% off your order!)
Ok let’s get on with the recipe for this Instant Pot (affiliate link) Zuppa Toscana!
Recipe Video
Instant Pot Zuppa Toscana (Paleo, Whole30)
- 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
Description
This recipe for Instant Pot (affiliate link) 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
- 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
- 1/2 cup canned coconut milk
- 1/2 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
- Set Instant Pot to sauté mode and when ready add in avocado oil and sausage
- When sausage is almost cooked through, add in onion and garlic and sauté for about 3 more minutes
- Turn off sauté mode and add in chicken broth, potatoes and Italian seasoning
- Place lid on Instant pot and make sure nozzle is set to “seal”
- Set Instant Pot to pressure cook on high for 10 minutes
- When finished, flick sealing nozzle to vent for quick pressure release. Make sure to use a spatula to avoid hot steam!
- Once steam is released, open pot and stir in coconut milk and kale
- Divide into bowls and top with parsley, red pepper flakes and crumbled bacon if desired
Equipment
Notes
Cook time does not include time for Instant Pot (affiliate link) to come to pressure
Mix up your sausage! Add spicy chorizo for a kick or use hot Italian sausage!
Nutrition
- Calories: 345
- Fat: 17
- Carbohydrates: 22.7
- Fiber: 1.8
- Protein: 23.6
Keywords: whole30, paleo, instant pot, zuppa toscana
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!
Margo says
Is there a way I could cook this in a crockpot?? It looks like such an amazing recipe!
Jen says
I definitely think you can but unfortunately I haven’t tested that method yet.
Kristie says
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!
Caitlin says
How long did you cook it in the Dutch oven for?
Jen says
I’m so glad you liked it!!!
Lisa says
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
Bethany says
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?
Jen says
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.
Abbey says
Hey! I used a potato masher to chunk up the patio pieces and it made it thicker!
Molly says
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!
Jackie E says
If you use a little bit of arrowroot powder that helps to help it thicken up a bit
Dajonah White says
What is considered one serving? I’m counting macros and need to know to log it!
Jen says
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!
Dajonah White says
Meaning is 1 cup a serving etc
JoDee says
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!
Meredith says
If I wanted to make this ahead and freeze it would that work?
Lindsay H says
So easy and minimal ingredients (cheap!!). Tastes amazing, so flavorful & heats up great!
Shari says
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!
★★★★★
Susan says
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.
★★★★★
Jen says
So glad to hear this! 🙂 Thank you!
Nicole says
Made this recipe as my first ever instant pot meal…it was delicious!! This will be added to the regular rotation for sure!
★★★★★
Jen says
So glad you like it!! The Instant Pot is gonna be your new best friend!
L A says
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?
Jen says
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.
Feli says
Could I use spinach and russet potatoes instead of kale and red potatoes?
Jen says
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.
Molly says
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!!
★★★★★
Linda says
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 ?
★★★★★
Jen says
So glad you liked it!!
Yolanda says
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.
★★★★★
Jen says
So happy to hear that!