Happy Holidays friends! I am back with this recipe for instant pot Zuppa Toscana. This recipe is Whole30 compliant, super delicious and it’s ready in about 30 minutes thanks to the good old Instant Pot. This soup will probably be in my meal prep rotation for the next few winter months and will come in so handy during my January Whole30 next month. I made it two weeks in a row while I was testing the recipe for the blog and I could totally eat it again next week too. It’s that good.
Other Whole30 Recipes You Will Love:
The Instant Pot has terrified me for way too long. I bought one because of all the hype and then when I pulled it out of the box and saw all the buttons, I promptly put it back and left it in my kitchen unused for a while. That thing is intimidating! But once I took some time to read the directions things started to come together. It also helped that my husband is familiar with using old school pressure cookers and it basically works the same way so he schooled me on all things Instant Pot. I knew there was a reason I married him!
You can make this soup a lot of different ways. The flavor really depends on the sausage you use. I used a mild Italian sausage which was the perfect kick without being too spicy but you can absolutely use spicy sausage as well. You can also use lean ground pork and season it with Italian seasoning. You won’t get as much of the rich flavor that way but it’s a modification you can make if you’re looking to cut down on the fat content. Another variation is to add some crumbled bacon. I mean, for one, you just can’t go wrong with adding bacon in general but it also gives such a nice little flavor punch to the soup. Try it and thank me later!
I tested this recipe a few times to get it right. Normal Zuppa Toscana uses heavy cream and since I wanted to make a Whole30 version, I attempted with both coconut milk and coconut cream. They both work well but coconut cream gave me the perfect texture I was looking for. If you’re looking for a slightly thinner soup you can opt for the coconut milk.
In terms of the broth, you can use chicken stock or bone broth. I love using bone broth for the extra nutrients and protein boost. One of my favorite ways to add bone broth to soups is by using the Vital Proteins Bone Broth collagen powder. You just add one scoop per cup of water and you got yourself all the benefits of bone broth paired with collagen. You also never have to worry about your bone broth going bad in the fridge if you don’t use the whole carton of the regular stuff.
Ok let’s get on with the recipe for this Instant Pot Zuppa Toscana!
- 1 lb mild Italian sausage (I like Mulay's or Pederson's Farms)
- 6 cups chicken broth (I used Vital Proteins Bone Broth Collagen mixed with water)
- 4 cups diced red potatoes
- 3 cups chopped kale
- 1/2 cup canned coconut cream
- 1/2 cup chopped white onion
- 2 tbs avocado oil
- 1 tbs minced garlic
- 1 tbs Italian seasoning
- salt and pepper to taste
- garnish - parsley, crumbled bacon, red pepper flakes
- Set Instant Pot to sauté mode and when ready add in avocado oil and sausage
- When sausage is almost cooked through, add in onion and garlic and sauté for about 3 more minutes
- Turn off sauté mode and add in chicken broth, potatoes and Italian seasoning
- Place lid on Instant pot and make sure nozzle is set to "seal"
- Set Instant Pot to pressure cook on high for 10 minutes
- When finished, flick sealing nozzle to vent for quick pressure release. Make sure to use a spatula to avoid hot steam!
- Once steam is released, open pot and stir in coconut cream and kale
- Divide into bowls and top with parsley, red pepper flakes and crumbled bacon if desired
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