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

You will fall hard for this healthy Instant Pot Zuppa Toscana recipe. Creamy and packed with flavor, this is a Whole30 soup that you’ll want to make again and again. 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

Ohhhhhh, you’re in for a real treat with this Dairy-Free 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, gluten-free, and Whole30 compliant!

And because I love you and your gorgeous faces, I’ve even added notes on how to make this low carb AF if that is your jam. Just keep on scrolling for that info.

For more inspiration, check out these other Instant Pot soup recipes. You’ll LOVE the Instant Pot Matzo Ball Soup and Instant Pot Chicken and Dumplings.

What Ingredients Are in Instant Pot Zuppa Toscana

This awesome Whole30 soup is rocking:

*If you don’t want to make your own homemade bone broth, check out this post on where to buy bone broth. In a very dorky move on my part, I’ve created a free download where you can compare protein and sodium content as well as the price per ounce for various brands. #nerdalert

Want more main dish ideas? Check out these 21 Easy Whole30 dinners.

Need help getting started with the Whole30? You’ll love my free printable Trader Joe’s Whole30 shopping list and my Whole30 Costco shopping list.

Can I Make This Soup Low Carb?

You bet! Sub in cauliflower florets or radishes. Yep, you read that right – radishes!

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.

Can I Use Spinach Instead of Kale?

Yes! It will wilt considerably when introduced to the hot soup, but if that is what you want to use, go for it!

Where Do You Get Whole30 Compliant Bacon?

We get ours in our a monthly Butcher Box subscription. Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month.

But guess what? This post on Whole30 Bacon Brands will also help you track down compliant bacon.

Can I Freeze This Soup?

You bet! But, you’ll need to freeze it before you add the coconut milk. Freezing temperatures can curdle coconut milk and give you a funky AF texture.

My preference is always to freeze soup in wide-mouth pint canning jars for single servings or wide-mouth quart jars for bigger servings. Just make sure to leave 1 inch of headspace (the space between the top of the food and the top of the jar).

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

Pro Tips/Recipe Notes

  • This Whole30 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. Skim milk will lead to a thinner broth, and heavy cream will result in a thicker broth.

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.


One serving has 8 WW Freestyle SmartPoints.

a bowl of dairy-free instant pot zuppa toscana with kale
Print Recipe
5 from 12 votes

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

Prep Time10 mins
Cook Time15 mins
Total Time25 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.


  • 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


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

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

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


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.

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

  1. Oh, delicious. I pre-cooked some yellow sulfur beans in the IP in chicken broth, wiped out the pot, and resumed the recipe, added the beans back with their broth and more broth to cover – just fabulous!

  2. Sooooooo good!  Easy and fast as well.  Yum!

  3. I was sooo sick this week that I modified this soup down to stock, (homemade frozen) chopped up potato’s and prewashed kale. Thrown into a pan till it melted the stock chunk and cooked the potatoes. I think it saved my life. 

  4. Can’t see the recipe

  5. I made this tonight! It took me longer to find the recipe rating button than it took to prep the soup. HA.

    Seriously though, I LOVED it. I got a little overzealous with my red pepper flakes (on top of using “hot” sausage), but it was awesome. I did the Instant Pot version, and now I have dinner for myself for the rest of the week. Thank you!!

    • Ha! So glad you loved it Sydnie. But I contest the too much red pepper flakes comment because things can never be *too* spicy. 🙂

      Enjoy the leftovers!

      • Oh, I didn’t think my comment posted, which is why I went to facebook to tell you how freaking awesome this was! You’re seriously helping me with my “Be a grownup and cook for your self!!” goal! Next I need to go to the grocery store so I can make your Nutella breakfast quinoa. 🙂

      • Getting to chat with you again is twice as nice. 🙂

        Dude, rock on with your bad cooking self. Nice work! Can’t wait to hear what you think about the quinoa.

  6. I just l-o-v-e this soup!!! I’ve made it over and over, and no matter who is with us, or where I take it, everyone else just loves it too! I’ve made it with kale, with spinach, with chard, with silverbeet – anything green, could probably really finely shred cabbage in a pinch! I use Italian sausages – a few hot and a few mild. I’ve pre-prepared all the ingredients and then just dumped it all into simmering stock when we’ve been camping. It’s our family’s favourite!

  7. I will make this asap.
    If you tell me what I can substitute kale with! because kale can be found NOWHERE in Greece! I have absolutely no idea what it tastes like!
    Also ground sausage…is it sausage opened and cut very thinly? any type of sausage?

    • I wonder if it is too hot to grow there? Kale is a hearty thick green that almost has a waxy flavor. I would either leave it out or sub in spinach if you can find that. Spinach is much more delicate than kale so it will wilt. But you’re still getting greens in which is part of the goal.

      My local butcher sells ground sausage like they would ground chicken, beef (hamburger), or turkey. It is meat that has been processed very finely. Most sausage comes in casings but I buy it without that.

  8. Hear! Hear! I’m all for a year-round National Soup Month. It’s the best way to clean out the fridge of questionable aged veg and I’m all for the simplicity of “dump it all in a pot” cookery. Yet, you are convincing me more and more every day that I need an Instant Pot (and an AirFryer, it would make it easier to fry tofu). 🙂

  9. We got back from a sunshine holiday to cold weather last Monday. Since then I have done BNS and sweet potato with ras el hanout and ginger, mushroom soup, pea and mint soup and now leek and potato. Using all the bits and pieces in them that I can too. Every day is Soup Day!

  10. I am a fan of soups because you can come up with a soup no matter what is in the pantry or refrigerator! It’s also a great way to use not-quite-enough of things – together, they can make magic!

    • I’m sure the first time someone made soup it was to repurpose leftovers or something. It’s the freaking best.

      • You might have been korean in another life… Koreans have soup at EVERY meal. no joke. if you order something that isn’t soupy, it often comes WITH a soup!

      • I was a waitress at a Korean restaurant when I was in high school. Not only do I love soup every day, but I loooooooove Korean food!