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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).

Here’s How to Make Healthy Zuppa Toscana

*A detailed (with measurements) and printable recipe is available at the bottom of this post.

Set the Instant Pot to saute. Add the bacon and cook for a few 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. <—–If you have any questions about those terms, check out this post on recipes for Instant Pot beginners.

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

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. 

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.

WEIGHT WATCHERS POINTS

One serving has 8 WW Freestyle SmartPoints.

a bowl of dairy-free instant pot zuppa toscana with kale
Print Recipe
5 from 10 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.

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

  • 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.

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.

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

  1. Doh! Failed to leave a star rating in my first review. 

  2. #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!!

  3. Super Duper soup is always a hit’😋

  4. My husband and I have made this several times now and LOVE it! It’s so delicious and quick!

  5. 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!

  6. 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!

  7. 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).

  8. 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.