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.

Course Main Course, Soup

Cuisine Italian

Prep Time 5

Cook Time 25

Servings

Calories 721kcal

Author Monica Stevens Le

Equipment

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.

Nutrition