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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. 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

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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.

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 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.

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.

 

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

  1. 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?5 stars

    • 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.5 stars

  2. so organized way to make the recipe. appreciated!5 stars

  3. Doh! Failed to leave a star rating in my first review. 5 stars

  4. #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!!

  5. Super Duper soup is always a hit’????5 stars

  6. My husband and I have made this several times now and LOVE it! It’s so delicious and quick!5 stars

  7. 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. 😀5 stars

    • 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!

  8. 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!5 stars

  9. 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?5 stars

    • 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).

  10. 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.