5 from 5 votes
a bowl of dairy-free instant pot zuppa toscana with kale
Instant Pot Zuppa Toscana {Whole30, Dairy-Free, Gluten-Free}
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

You'll fall hard for this healthy Instant Pot Zuppa Toscana. Creamy and packed with flavor, you'll make this is dairy-free Whole30 soup again and again.

Course: Soup
Cuisine: American
Keyword: instant pot soup, potato soup, zuppa toscana
Servings: 6
Calories: 412 kcal
Ingredients
  • 4 strips bacon chopped
  • 1 lb ground sausage casings removed
  • 1 small onion diced
  • 6 cloves garlic
  • 5 cups chicken stock
  • 3 russet potatoes peeled (optional) cut into 1 inch cubes
  • 2 golden potatoes peeled (optional) cut into 1 inch cubes
  • 3/4 cup coconut milk or Nut Pods
  • 2 cups kale, sliced thinly
  • 1/8 tsp red pepper flakes optional
  • Salt and pepper
Instructions
Instant Pot
  1. Set the Instant Pot to saute. Add the bacon and cook for 3-4 minutes. 

  2. Add the sausage and break it up, stirring often. Drain excess fat. 

  3. Add a splash of chicken broth and use a scraper to deglaze the bottom of the Instant Pot. Don't skip this step as anything stuck to the bottom can prevent the Instant Pot from coming up to pressure.

  4. Add the onion, garlic, broth, and potatoes. If using red pepper flakes, add here. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.

  5. When the IP beeps, turn to "off". Allow it to sit for 10 minutes and then do a quick release with the nozzle set to venting.

  6. Add coconut milk and kale and stir to combine. Season with salt and pepper and serve immediately. 

Zuppa Toscana on the Stovetop
  1. In a heavy-bottomed saucepan set to medium, cook the bacon and break it up, stirring often. Add the sausage and cook until no longer pink. Drain any excess fat.

  2. Add the onion, garlic, broth, and potatoes and cook for 15 minutes, or until the potatoes are softened. If using red pepper flakes, add here.

  3. Add coconut milk and kale and stir to combine. Season with salt and pepper and serve immediately.

Zuppa Toscana in the Slow Cooker
  1. In a heavy-bottomed saucepan set to medium, cook the bacon and break it up, stirring often. Add the sausage and cook until no longer pink. Drain any excess fat. Transfer to a slow cooker.

  2. Add the onion, garlic, broth, and potatoes and cook on low for 6 hours, or until the potatoes are softened. If using red pepper flakes, add here.

  3. Add coconut milk and kale and stir to combine. Season with salt and pepper and serve immediately.

Recipe Notes

Replace the milk/cream with cashew or coconut milk to make this Whole30 compliant.

Nutrition Facts
Instant Pot Zuppa Toscana {Whole30, Dairy-Free, Gluten-Free}
Amount Per Serving (1 cup)
Calories 412 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Cholesterol 64mg21%
Sodium 312mg14%
Potassium 1186mg34%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 1g1%
Protein 19g38%
Vitamin A 770IU15%
Vitamin C 37.8mg46%
Calcium 75mg8%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.