Instant Pot Zuppa Toscana

Are you ready for an Instant Pot Zuppa Toscana recipe that will blow you out of the water? Zuppa Toscana is a Tuscan soup that is normally made with sausage, potatoes, onions, and even more goodness. This version is gluten free, dairy free, and paleo.

Where is Zuppa Toscana from?

Zuppa Toscana literally translates to "Tuscan soup." It is an Italian soup that is traditionally made with staples like sausage and potatoes. Sometimes, carrots, celery, and other vegetables are added.

However, I have decided to keep mine relatively low maintenance and straight forward. The sausage, potatoes, and kale really shine through in this recipe.

The pancetta adds a really lovely flavor and crisp / crunch to the soup, but feel free to add bacon instead if that's your preference.

The soup is traditionally served with a toasted Tuscan bread, but feel free to serve it without bread or your favorite kind.

How to make Instant Pot Zuppa Toscana

Turn the Instant Pot on and hit the "Sauté" function. Let it heat for about 1-2 minutes and add oil, letting that heat through for another minute. Add sausage and using a wooden spoon or meat mincer, cook and continue to break into small chunks for about 5 minutes until browned. Remove with a slotted spoon to a plate/bowl and drain the excess grease.

Add pancetta to the pot and let it brown for about 3-4 minutes, stirring frequently until crisp. Remove with a slotted spoon to another plate/bowl.

Add onions, garlic, and spices and sauté for about 4-5 minutes until onions are quite soft, stirring often. Add the sausage back into the pot along with the arrowroot flour. Sauté for about 1 minute, stirring continuously. Add broth and potatoes into the pot. Give everything a nice stir and hit "Keep Warm/Cancel."

Put the lid onto the Instant Pot and move the valve to "Sealing." Hit the "Manual" or "Pressure Cook" button and make sure it's set to "High Pressure." Cook it for 5 minutes and let the pressure release naturally for 10 minutes before carefully moving the valve to "venting" with a towel and letting the rest of the pressure release.

Carefully remove the lid and stir in the coconut cream and kale. Let that heat through and stir continuously, letting the kale wilt (about 2 minutes.) Ladle into bowls and serve topped with pancetta and fresh herbs.

Expert Tips & Tricks

There are just a couple of things you can do to make sure this soup turns out extra wonderful each time.

I even love eating this soup cold. We got through the leftovers in just 2 days, but Tim is a human garbage disposal, so there's that! 😉

1. Get a meat mincer. I bought one on Amazon for less than $10, and it's so great at breaking down sausage or ground meat into little pieces and chunks.
2. Don't skip the pancetta. Although it's a topping, the remnants that are left in the pot give the soup a ton of flavor, too.
3. If you do not want to use coconut cream, feel free to use heavy whipping cream or whole milk if you can have dairy.
4. Top off with some freshly cracked black pepper and parsley if you'd like.

Is Zuppa Toscana gluten free?

It sure is! 🙂

The North American version of this soup was popularized by Olive Garden. I've actually never visited an Olive Garden in my entire life.

However, when I was made aware of how easy and delicious this soup can be, I knew I had to try my hand at creating my own version.

This version is also dairy free, as I've used coconut cream instead of milk or heavy whipping cream.

You cannot taste the coconut at all, as the rest of the ingredients really shine through more.

How long can you keep Zuppa Toscana?

This soup will last in an airtight container in the refrigerator for up to 4 days.

You can alternatively freeze it in smaller batches for up to 2 months and thaw it out in the refrigerator overnight when you are ready to eat it.

Recipe Notes

• I like to use a spicy sausage, but you can use a mild one or sweet... whatever your preference is!
• If you are using bacon, dice it up into small chunks before using it.
• You can use whatever kind of stock or both that you'd like. Vegetable stock also works.

More Instant Pot soup recipes you'll love:

Instant Pot Tomato Soup

Stuffed Pepper Soup

Broccoli and Cheese Soup

Chicken and Rice Soup

Best Paleo Pumpkin Chili

Instant Pot Zuppa Toscana

Are you ready for an Instant Pot Zuppa Toscana recipe that will blow you out of the water? Zuppa Toscana is a Tuscan soup that is normally made with sausage, potatoes, onions, and even more goodness. This version is gluten free, dairy free, and paleo.

5 from 8 votes

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Servings 6

Course: Main Course, Soup

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 6

Author: Monica Stevens Le

Equipment

• Instant Pot
• Dutch Oven

Ingredients

• ▢ 1 tablespoon avocado oil
• ▢ 1 pound Italian sausage see notes
• ▢ 4 ounces pancetta or bacon see notes
• ▢ 1 medium yellow onion peeled and diced
• ▢ 4 garlic cloves minced
• ▢ 1 teaspoon dried oregano
• ▢ pinch of red chili pepper flakes optional
• ▢ 2 tablespoons arrowroot flour
• ▢ 32 ounces chicken broth or bone broth see notes
• ▢ 4 large russet potatoes peeled and diced into 1/2-1" chunks
• ▢ 1 cup coconut cream
• ▢ 1 bunch kale de-stemmed and cut into bite-size pieces
• ▢ kosher salt to taste
• ▢ black pepper to taste

Instructions

Instant Pot

• Turn the Instant Pot on and hit the "Sauté" function. Let it heat for about 1-2 minutes and add oil, letting that heat through for another minute. Add sausage and using a wooden spoon or meat mincer, cook and continue to break into small chunks for about 5 minutes until browned. Remove with a slotted spoon to a plate/bowl and drain the excess grease.
• Add pancetta to the pot and let it brown for about 3-4 minutes, stirring frequently until crisp. Remove with a slotted spoon to another plate/bowl.
• Add onions, garlic, and spices and sauté for about 4-5 minutes until onions are quite soft, stirring often. Add the sausage back into the pot along with the arrowroot flour. Sauté for about 1 minute, stirring continuously. Add broth and potatoes into the pot. Give everything a nice stir and hit "Keep Warm/Cancel."
• Put the lid onto the Instant Pot and move the valve to "Sealing." Hit the "Manual" or "Pressure Cook" button and make sure it's set to "High Pressure." Cook it for 5 minutes and let the pressure release naturally for 10 minutes before carefully moving the valve to "venting" with a towel and letting the rest of the pressure release.
• Carefully remove the lid and stir in the coconut cream and kale. Let that heat through and stir continuously, letting the kale wilt (about 2 minutes.) Ladle into bowls and serve topped with pancetta and fresh herbs.

Notes

• I like to use a spicy sausage, but you can use a mild one or sweet... whatever your preference is!
• If you are using bacon, dice it up into small chunks before using it.
• You can use whatever kind of stock or both that you'd like. Vegetable stock also works.

Monica Stevens Le

Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.