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Instant Pot Zuppa Toscana (Paleo, Whole30, Easy)

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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:

instant pot zuppa toscana

Recipe Video

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instant pot zuppa toscana

Instant Pot Zuppa Toscana (Paleo, Whole30)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 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
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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

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

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.

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