Sustainable Cooks
First Time Visiting? Start Here!

Instant Pot Zuppa Toscana {Whole30, Dairy-Free, Gluten-Free}

You will fall hard for this healthy Instant Pot Zuppa Toscana recipe. You can make this dairy-free soup in the Instant Pot, crockpot, or on the stovetop. 

a bowl of dairy-free instant pot zuppa toscana with kale

As an Amazon Associate, I earn from qualifying purchases.

You’re in for a real treat with this Instant Pot Zuppa Toscana, my friends! Made in the Instant Pot (or slow cooker OR on the stovetop. I mean, seriously, ya got options) you’ll never even believe it is dairy-free and secretly healthy.

What Kind of Kale Should I Use?

Between you and me, the common curly kale you see everywhere makes me feel like a cow chewing its cud. No thanks. My preference is lacinto kale which is also called dinosaur kale. It’s a flatter leaf and the ribs are easier to remove. Kale also holds up really well in the soup when reheated.

You can also sub in spinach instead of kale. It will wilt considerably when introduced to the hot soup, but if that is what you want to use, go for it! You can also add fresh spinach to each bowl and ladle hot soup over it. This will prevent the spinach from getting overly soft when reheating.

three photos showing the process for making dairy-free instant pot zuppa toscana

Pro Tips/Recipe Notes

  • This soup is meant to have a thin broth with a hint of creaminess. It’s delicious and so good but it is not a thick cream-based soup like a chowder. If you want to make the texture thicker, mash some of the potatoes and stir them into the broth or use full-fat coconut cream.
  • I made this in an 8-quart Instant Pot. It will work in a 6 quart without issue. You would need to make adjustments to the measurements (slide the servings lever on the recipe card) to make it in a 3 quart.
  • If you’re not dairy-free, you’re welcome to use your favorite milk or heavy cream. 
  • Need a low-carb option? Sub in cauliflower florets or radishes. Yep, you read that right – radishes!

two bowls of dairy-free whole30 zuppa toscana with potatoes and kale on a white table

More Dairy-Free Soup Recipes

Check out all my Instant Pot Soup Recipes.

a bowl of dairy-free instant pot zuppa toscana with kale
Print Recipe
5 from 22 votes

Instant Pot Zuppa Toscana

Prep Time10 mins
Cook Time15 mins
Pressurizing/Depressurizing15 mins
Total Time40 mins
You'll fall hard for this healthy Zuppa Toscana.

Ingredients

Instructions

Instant Pot

  • Set the Instant Pot to saute. Add the bacon and cook for 3-4 minutes. 
  • Add the sausage and break it up, stirring often. Drain excess fat if needed. 
  • 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.
  • 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.
  • 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.
  • Add milk and kale and stir to combine. Season with salt and pepper.

Zuppa Toscana on the Stovetop

  • 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.
  • 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.
  • Add milk and kale and stir to combine. Season with salt and pepper.

Zuppa Toscana in the Slow Cooker

  • 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.
  • 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.
  • Add milk and kale and stir to combine. Season with salt and pepper.

Notes

If you’re not dairy-free, you’re welcome to use your favorite milk. Skim milk will lead to a thinner broth, and heavy cream will result in a thicker broth.
 
You can sub in spinach for the kale, but it wilt considerably when reheated.
Nutrition Facts
Instant Pot Zuppa Toscana
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.

 

Shop this Post:

(may include affiliate links)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

47 comments on “Instant Pot Zuppa Toscana {Whole30, Dairy-Free, Gluten-Free}”

  1. Zomg. Amazing! I haven’t had time to cook in ages but I came across a bag of chopped kale and have been thinking about this recipe for weeks. 

    Today was the day—I got some Spicy Italian sausage out of the freezer, bought potatoes and milk (didn’t use the milk) and started cooking. 

    I didn’t feel like defrosting bacon, so skipped that. Missed the part where I take the fat out after cooking the sausage (oops), used plain water and skipped the milk but it was still amazing!!! 5 stars

  2. So good! We make this all the time and EVERYONE we’ve ever shared it with loves it!5 stars