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.
Need frozen greens? Throw in some frozen spinach, frozen swiss chard, or frozen kale at the end of the cooking time.
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.
Instant Pot Zuppa Toscana
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 your favorite milk or cream}
- 2 cups kale {sliced into ribbons}
- 1/8 tsp red pepper flakes {optional}
- salt and pepper to taste
Instructions
Instant Pot
- Set the Instant Pot to saute. Add the bacon and cook for 3-4 minutes.4 strips bacon
- Add the sausage and break it up, stirring often. Drain excess fat if needed.1 lb ground sausage
- 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.1/2 cup white onion, 6 cloves garlic, 5 cups chicken stock, 4 russet potatoes, 1/8 tsp red pepper flakes
- 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.3/4 cup coconut milk, 2 cups kale, salt and pepper to taste
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
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Winner winner, yummy dinner!!! The kiddo even ate two servings (small servings, but hey).
I added more kale (because otherwise it would have died in my fridge) and used breakfast sausage (its what I had) and coconut milk. We loved it! And I’m excited about leftovers for the next few days.
How many meals do I have to make in the IP before I can claim to be and IP user?
We (Emma chopped the kale and garlic for me!) just made this again and I have no idea why we waited so long between batches. Everyone loved it just as much as the first time! Adding it to our regular rotation.
Hey, WTG Emma! I do love a teamwork recipe.
so organized way to make the recipe. appreciated!
Doh! Failed to leave a star rating in my first review.
#corona version of this soup involved precooked sausage (leftovers from grilling and also from last night when I made broccoli rabe sausage pasta by smittenkitchen), no bacon, and random carrots (for extra veggies) and gochugaru (Korean kitchen!)… it was still so yummy!!
Love the adaptations and you know I’m always down for including gochugaru!!!
Super Duper soup is always a hit’????
HA Marcia, gotta love soup and a PUN in one comment! 🙂
My husband and I have made this several times now and LOVE it! It’s so delicious and quick!
Since soup is my love language, I am thrilled you both enjoyed this!
I’ve been following you for a while now, but I made this soup last night and ohmygoodness it was so good I had to break my stalkerish silence and let you know! My husband and I LOVED this as we have so many of your recipes. Thank you for sharing your gifts as a cook. And a writer. You are hilarious and Scattered Sundays is my new jam. 😀
JaNeen, welcome out of the stalker shadows! 🙂
I’m so glad to hear you and your husband enjoyed it! It’s definitely one of my favorites and I should make it soon!
Made this tonight and the husband imm asked me where I got the recipe and if it can go on our weekly rotation of meals we love!
Wow, Sara, that’s so awesome to hear!! Thanks for taking the time to leave a review.
mmmmmm, I’m going to use a vegan sausage crumble and leave out the bacon (vegan bacon doesn’t really soup well, at least none that I’ve found). I’m so excited to try this! Do you think it would work to prep ahead and freeze to cook later?
Mollie, what about adding vegan bacon after the soup is done? Like a garnish? If you top each bowl with it, I assume it would be ok?
And yes you can freeze it! There is a note in the post about it:
CAN I FREEZE DAIRY-FREE ZUPPA TOSCANA
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).
May I just say how much I appreciate you adding WW points whenever possible. It saves me an important step when deciding how soon to try a new recipe. Keep up the good work.
You’re so welcome Beth! It was a ridiculously long and arduous process that frankly, I didn’t anticipate being so time-consuming (or expensive). But it’s done now and I’m thrilled it is helpful!
There is an entire category of recipes with points in the post now: https://www.sustainablecooks.com/category/recipes/weight-watchers-recipes/