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Home » All Recipes » 30 Min Meals

Instant Pot Zuppa Toscana

Modified: Dec 21, 2021 by Monica Le · Published: Nov 18, 2020 · 9 Comments

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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.

Zuppa Toscana soup with kale and pancetta in a bowl with a spoon

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.

Zuppa Toscana being made in an Instant Pot with a wooden spoon inside

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.

Zuppa Toscana in an Instant Pot with a ladle inside

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.
two bowls of Zuppa Toscana with kale on the side

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.

ingredients prepped in bowls to make Zuppa Toscana soup: potatoes, garlic, broth, salt, pancetta, pepper, sausage, spices, onions, arrowroot, kale, coconut milk

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.
Instant Pot Zuppa Toscana in a bowl with kale on the side on a cutting board

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 in a bowl with kale on the side on a cutting board

Instant Pot Zuppa Toscana

Monica Le
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 10 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Course Main Course, Soup
Cuisine Italian
Servings 6
Calories 721 kcal

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 ½-1" 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.

Nutrition

Calories: 721kcalCarbohydrates: 54gProtein: 22gFat: 48gSaturated Fat: 24gCholesterol: 70mgSodium: 1257mgPotassium: 1661mgFiber: 7gSugar: 3gCalcium: 104mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    5 from 10 votes (5 ratings without comment)

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  1. Lily says

    January 20, 2021 at 4:10 pm

    Another amazing recipe! I made this a few hours prior to dinner time in my dutch oven (I don't have an instant pot) to give the flavors time to mingle like they would in an instant pot and it turned out just as delicious. Thank you so much for another great recipe, my boyfriend loved it too!5 stars

    Reply
    • Monica Stevens Le says

      January 20, 2021 at 4:24 pm

      That makes me so happy. I need to add proper instructions for the stovetop!

      Reply
  2. Amanda Talavera says

    December 28, 2020 at 10:42 pm

    Made this for dinner tonight and I was impressed by how delicious and flavorful it was! Made it in my Dutch oven but love that it can be done so quickly in the instant pot too! Will definitely be making this again.5 stars

    Reply
    • Monica Stevens Le says

      January 01, 2021 at 2:07 pm

      YAY!!!!! This makes me so happy to hear. Glad you loved it!

      Reply
  3. Katie says

    December 28, 2020 at 9:00 pm

    This soup is SO GOOD and so easy!! I literally can’t stop thinking about it sitting in my fridge, I want to keep eating it. I was worried the coconut cream would make it taste coconutty, but it didn’t at all. I’ll definitely add this to my soup rotation!5 stars

    Reply
    • Monica Stevens Le says

      January 01, 2021 at 2:08 pm

      Katie, that makes me really glad to hear. It's one of my favorite new soup recipes, too! 😉

      Reply
  4. Katie says

    December 27, 2020 at 10:12 pm

    LOVED this recipe! Easy meal, and since it’s all done in the instant pot, easy clean up. It tastes so homey and comforting! I was worried about this having a coconut flavor, but it didn’t at all. Will definitely make again!5 stars

    Reply
  5. Amy Kan says

    December 11, 2020 at 11:17 am

    Hello Monica!

    Wow what a wonderful healthy and tasty recipe! I made it twice now, second timing adding mushrooms, celery, and rice to make it hardier. Both times it was a hit. My friends want me to literally figure out a way to sell it in to-go containers. This is the first recipe of yours I made, and for sure won't be the last! Thank you for making me into an instant chef!

    Cheers,
    Amy5 stars

    Reply
    • Monica Stevens Le says

      December 14, 2020 at 10:32 am

      Oh this makes me so happy... seriously, you made my day. Okay, up next chicken and rice soup 😉

      Reply

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