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. 

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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.

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!

More Dairy-Free Soup Recipes

Check out all my Instant Pot Soup Recipes.

• Dairy-Free Chicken and Gnocchi Soup 
• Paleo Chicken Pot Pie Soup
• Whole30 Tomato Soup 
• 15 Whole30 Soups
• Whole30 Potato Soup 
• Instant Pot Lentil Soup 
• Whole30 + Paleo French Onion Soup

Print Recipe

5 from 21 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.

Servings: 6

Course: Soup

Cuisine: American

Keyword: instant pot soup, potato soup, zuppa toscana

Calories: 412kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• ▢ 4 strips bacon {chopped}
• ▢ 1 lb ground sausage {casings removed}
• ▢ 1/2 cup white onion {diced}
• ▢ 6 cloves garlic {minced}
• ▢ 5 cups chicken stock
• ▢ 4 russet potatoes peeled (optional) cut into 1 inch cubes
• ▢ 3/4 cup coconut milk {or you favorite milk or cream}
• ▢ 2 cups kale {sliced into ribbons}
• ▢ 1/8 tsp red pepper flakes {optional}
• ▢ salt and pepper to taste

Equipment

• Instant Pot
• Cutting Board
• Knife
• Silicone spatula

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.

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8 Cup Measuring Cup