Easy and Delicious Instant Pot Zuppa Toscana Recipe
Instant Pot Zuppa Toscana is a delicious and hearty Italian soup made with nutritious ingredients that are both Paleo and Whole30 compliant. It’s a perfect comfort meal for the cold winter nights, or anytime you crave a warm and satisfying bowl of soup.
As someone who enjoys cooking healthy, flavorful meals, I was inspired to create my version of this classic soup, made with fresh kale, russet potatoes, and Italian sausage. By using an instant pot, this recipe takes less than 30 minutes to make from start to finish.
Whether you’re following a Paleo or Whole30 diet, or simply looking for a tasty soup recipe to add to your rotation, you’ll love this Instant Pot Zuppa Toscana. So grab your apron and let’s get cooking!
Why You’ll Love This Recipe
Attention all foodies! I am about to introduce you to my latest obsession: the Instant Pot Zuppa Toscana recipe. If you’re a fan of hearty Italian soups, this healthy version does not disappoint. Here are just a few reasons why you’ll love this recipe:
First and foremost, it’s Paleo and Whole30-compliant, meaning it’s free of high-carb ingredients like pasta and potatoes. Instead, we use flavorful alternatives like fresh kale and coconut milk to create a hearty soup that’s both guilt-free and satisfying.
Next up, let’s talk about the sausage. Nothing makes an Italian soup sing quite like sausage, and this recipe is no exception. We opt for mild Italian sausage from reputable sources like Pederson Farms or Mulay to keep it Paleo-friendly while packing tons of flavor into every bite.
Speaking of flavor…dried fennel and basil are among the aromatic seasonings used in this recipe, giving it a quintessentially Tuscan taste that’s hard to resist. Crushed red pepper flakes add some heat to the mix, while olive oil and avocado oil come together for a rich and rounded finish. Yum!
Finally, let’s not forget about the Instant Pot itself. This handy kitchen gadget takes all the guesswork out of slow-cooking soups for hours at a time. Instead, we can sauté our onions and garlic right in the pot before adding in everything else for a hands-off cooking experience that yields tasty results in record time.
Overall, if you’re looking for a healthy, delicious soup that satisfies all your Italian cravings without any processed ingredients or high carbs…look no further than this Instant Pot Zuppa Toscana recipe!
Ingredient List
Here are the ingredients you need to make Instant Pot Zuppa Toscana, a hearty and comforting Tuscan soup that is perfect for a chilly day. This recipe is paleo, Whole30-friendly and dairy-free.
Meat
- 1 lb ground Italian sausage (use AIP or keto option)
Vegetables
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 6 slices bacon, chopped
- 1 large russet potato, peeled and cubed
- 6 cups chicken broth (I like using Kettle & Fire bone broth)
- 1 bunch fresh kale, chopped
Spices
- 1 tsp dried basil
- 1/2 tsp dried fennel
- 1/2 tsp crushed red pepper flakes
- Salt and pepper, to taste
Other
- 1 cup coconut milk (full-fat)
- Avocado oil or olive oil
The Recipe How-To
Here is the step-by-step process of how I make my delicious Instant Pot Zuppa Toscana soup:
Prep Work:
- First, I gather all the ingredients mentioned in the ingredient list.
- Then, I chop the 1 medium russet potato into small cubes and set them aside.
Sauté the Vegetables:
- Set your Instant Pot to “Sauté” mode and add in 1 tablespoon of avocado oil.
- Once hot, add 1 lb of ground Italian sausage, and cook thoroughly until crumbled.
- Add in diced 1/2 medium yellow onion, chopped 6 slices of bacon, minced 2 cloves of garlic, and continue to cook for another 2-3 minutes or until onion becomes slightly translucent.
Preparing the Soup:
- Press “cancel” on your Instant Pot, then add in 4 cups of Chicken broth (like using Kettle & Fire bone broth), and turn on “manual” mode for 5 minutes, making sure the steam valve is set to closed.
- After 5 minutes, quick release on your steam valve to depressurize.
- Next, add in chopped fresh kale, cubed russet potato, and stir everything together.
- Then set the Instant Pot again for manual mode at high pressure (with steam valve closed) for another 5 minutes.
- Once cooked, quick release and open lid once depressurized.
Adding Flavors:
- Add in two teaspoons of dried fennel seeds, a teaspoon of dried basil, a teaspoon of crushed red pepper flakes, one can of full-fat coconut milk, and one cup of heavy cream, and continue stirring thoroughly.
Serve:
- Finally, season with salt and pepper to taste. Ladle hot soup into a bowl or mug and enjoy!
Make sure to follow the recipe carefully for the perfect results!
Substitutions and Variations
With any recipe, there’s always room for substitutions and variations to cater to your preferences or certain dietary restrictions. Here are a few ideas for adapting this Instant Pot Zuppa Toscana recipe:
– Meat: Instead of using Italian sausage, switch it up with ground beef or turkey. This will give the soup a different flavor profile but still be just as delicious.
– Potatoes: If you’re looking to lower the carb content of the soup, swap the russet potatoes for sweet potatoes or cauliflower. You can also use red or yellow potatoes if that’s all you have on hand.
– Kale: Fresh kale adds a pop of color and nutrition to the soup, but if you don’t have any, spinach can be used as a substitute.
– Broth: Chicken broth is the recommended choice, but vegetable broth can be used instead for a vegan version of this soup.
– Coconut Milk vs Heavy Cream: If you prefer dairy-free options, use coconut milk instead of heavy cream. It’ll still give the soup that creamy texture but without dairy. There are also non-dairy cream alternatives that will work well in this recipe.
– Heat: Adjust the level of heat by adding more crushed red pepper flakes or omitting them altogether for a mild flavor.
No matter what substitutions or variations you make, this soup will still taste amazing with its Tuscan-inspired flavors. Get creative and make it your own!
Serving and Pairing
When it comes to serving this delectable Instant Pot Zuppa Toscana, there are a few things to keep in mind. First and foremost, make sure to let it cool slightly before serving. This not only reduces the risk of burns, but it also allows the flavors to settle and intensify.
I love pairing this soup with a crusty slice of warm bread or some crispy garlic breadsticks. It’s a great way to sop up all that delicious broth and soak up the spices. If you’re looking for a lower-carb option, try pairing it with some roasted vegetables or cauliflower rice.
If you want to add a bit of crunch to your soup, sprinkle some crushed red pepper flakes or crispy bacon on top. The heat from the flakes will balance out the richness of the soup while the bacon adds a smoky flavor and texture.
For drinks, try pairing this Instant Pot Zuppa Toscana with a bold red wine like Chianti or Sangiovese. The high acid content in these wines will complement the acidity in the tomatoes and balance out the richness of the broth.
Finally, don’t forget about dessert! A light dessert such as panna cotta or sorbet is an excellent way to end your meal without overpowering the flavors of the soup. Whatever you decide to serve with this dish, make sure it’s something that complements its rich and savory flavors.
Make-Ahead, Storing and Reheating
The Instant Pot Zuppa Toscana is an easy recipe that can be prepared ahead of time, stored and reheated for your next meal. To make things easier for you, I suggest making a large batch of the soup and storing it in airtight containers. It’s perfect for those days when you don’t have much time or energy to cook.
To store the leftover soup, simply let it cool down and refrigerate it in an airtight container for up to 3 days. When you’re ready to eat, gently reheat the soup on the stove over low heat until warmed through.
If you want to freeze the soup, I recommend freezing it without the kale. Simply let the soup cool down completely and then transfer it into freezer-safe containers. To thaw, let the soup sit overnight in the fridge or defrost in the microwave. Once defrosted, add chopped fresh kale and gently reheat on the stove over low heat until warmed through.
A tip I suggest is to heat the leftover soup in small portions instead of reheating the entire batch. This way, you can preserve its flavors and textures that may get lost from reheating over and over again.
Overall, this Instant Pot Zuppa Toscana is versatile to store and reheat making it ideal for those who like to meal prep or plan their meals ahead of time. With just a little preparation, you can enjoy this flavorful soup any day of the week.
Tips for Perfect Results
I want to make sure that your Instant Pot Zuppa Toscana turns out amazing! Here are some tips to ensure you get the best results:
– Browning the sausage before pressure cooking will add depth and flavor to your soup. When browning sausage, I like to use a little bit of avocado oil or ghee for added richness.
– Don’t slice the potatoes too thin; thicker slices will hold up better in the pressure cooker.
– Use freshly crushed black pepper and coarse kosher salt for best flavor. Adding a pinch of crushed red pepper flakes will give your soup a warming kick.
– Dried fennel and dried basil are must-have spices for that authentic Tuscan taste. Make sure to check that they’re fresh; old and stale spices can ruin your recipe.
– For a dairy-free option, simply omit the heavy cream and use coconut milk instead. It will yield a creamy consistency with a hint of coconut flavor.
– Adding fresh kale at the end of cooking time will give your dish a boost of nutrition without making it soggy. Kale is also very versatile, so feel free to substitute with spinach or chard if desired.
– If you have chicken broth on hand, using it instead of water in this recipe will deepen the flavors even more. My personal favorite is Organic Chicken Flavor from Kettle & Fire Bone Broth.
– To reduce carbs, try substituting those delicious potatoes with sweet potatoes or butternut squash for a lower-carb option.
By following these tips, you’ll have the perfect bowl of Zuppa Toscana in no time. Enjoy!
FAQ
As we wrap up this Instant Pot Zuppa Toscana recipe article, I believe I should answer some of the frequently asked questions to make it easier for you to troubleshoot any issues you might face when preparing the dish. So without further ado, let’s get to the nitty-gritty of the most pressing concerns many people have had concerning their Zuppa Toscana.
Is Zuppa Toscana high in carbs?
A popular Italian soup known as Zuppa Toscana features a savory blend of sausage, bacon, kale, and potatoes. However, due to the high carb content found in potatoes, this dish is not suitable for those following the keto diet.
What is in Ivars Zuppa Toscana?
For this delicious recipe, we will be using a variety of scrumptious ingredients. The list includes some water, savory sausage made up of ground pork along with some flavorsome spices, water, salt, sugar, natural flavorings, and paprika. We’ll also be using some high-quality cream, fresh potatoes sliced and diced to perfection and treated with sodium acid pyrophosphate, some tangy yellow onions, some hearty kale leaves, and some modified corn starch. Furthermore, we’ll also be adding some organic chicken flavor which is made up of organic chicken flavor, sea salt, as well as some chicken broth containing organic chicken stock among other things.
What does Zuppa Toscana mean in English?
Zuppa Toscana, meaning Tuscan Soup, is a classic dish consisting of a savory blend of kale, potatoes, onion, and garlic, topped with delectable cheese.
Do Italians eat Zuppa Toscana?
Italian cuisine boasts many soups, but one that stands out is the Zuppa Toscana- a hearty soup made from chicken broth, Italian sausage, bacon, cream, and vegetables like onions, kale, and potatoes. With its rich and robust flavor, this soup has become a favorite during the chilly winter season.
Bottom Line
In conclusion, if you’re looking for a delicious and healthy meal to warm you up on a cold winter day, this Instant Pot Zuppa Toscana recipe is the perfect choice. With its savory Italian sausage, hearty kale and potato chunks, and tasty seasonings, this soup is packed with flavor and nutrition.
Whether you’re following a Paleo, Whole30, or gluten-free diet, this recipe is adaptable to your individual needs. And thanks to the convenience of pressure cooking in the Instant Pot, it’s easy to make in just a fraction of the time that traditional stovetop methods require.
So don’t hesitate to try out this zuppa toscana recipe today. Trust me, your taste buds — and your body — will thank you.
Instant Pot Zuppa Toscana (Paleo, Whole30) Recipe
Ingredients
- 2 tablespoons olive oil or 2 tablespoons avocado oil
- 1 medium sized yellow onion, chopped
- 3 garlic cloves, minced
- 1 lb Italian sausage (can be turkey or chicken)
- 3 large russet potatoes, cut into 1 inch chunks
- 5 cups chicken broth
- 2 teaspoons dried basil
- 1 teaspoon dried fennel
- 2 cups chopped fresh kale (I used spinach instead)
- 1/2 cup full fat coconut milk or 1/2 cup heavy cream
- 1 -2 teaspoon crushed red pepper flakes
- salt, to taste
- pepper, to taste
Instructions
- Select the Saute function on your instant pot. Once hot, cover bottom of pot with oil of choice. Add chopped onion and saute for 2 to 3 minutes. Then add in garlic and sausage. Brown the sausage until cooked (about 5 minutes). Select Cancel on your instant pot.
- Pour chicken broth over the sausage, and add in potatoes and herbs.
- Secure the lid. Cook on high pressure for 12 minutes. Use a quick release. Remove the lid and select saute function.
- Add kale (I doubled the amount I added but listed recipe as written) and stir a few minutes until kale begins to wilt. Add in coconut milk or heavy cream.
- Season with crushed red pepper, salt, and pepper to taste.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found