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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!
This dairy-free Zuppa Toscana is made with whole food ingredients. Here is what you need:
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!
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.
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.
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.
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!
Variations and Modifications
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 (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
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.
- 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
- Set Instant Pot to sauté mode and when ready add in avocado oil, garlic and onions. Sauté until onions are tender.
- Add in the Italian sausage and brown until almost cooked though, breaking into crumbles.
- 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
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!
- 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
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Is there a way I could cook this in a crockpot?? It looks like such an amazing recipe!
I definitely think you can but unfortunately I haven't tested that method yet.
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!
How long did you cook it in the Dutch oven for?
I'm so glad you liked it!!!
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
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?
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.
Hey! I used a potato masher to chunk up the patio pieces and it made it thicker!
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!
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
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!
If I wanted to make this ahead and freeze it would that work?
Did you make and freeze? I would like to do the same.
Lindsay H says
So easy and minimal ingredients (cheap!!). Tastes amazing, so flavorful & heats up great!
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!
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.
So glad to hear this! 🙂 Thank you!
Made this recipe as my first ever instant pot meal...it was delicious!! This will be added to the regular rotation for sure!
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?
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.
Could I use spinach and russet potatoes instead of kale and red potatoes?
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.
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!!
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 ?
So glad you liked it!!
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.
So happy to hear that!
Love this recipe! This is the best dairy tuscana soup!
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!
Jen Lopez says
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!
Really great flavor and so easy to make! This recipe is a keeper!
Jen Lopez says
Thank you so much for the review!
Can I use baby Yukon gold potatoes?
Jen Lopez says
Yes! That will work also