This simple Zuppa Toscana can be made so easily in the Instant Pot or Slow Cooker! This soup also has a creamy dairy-free option making it Paleo and Whole30 approved.
I’m Insta pottin my way through my January Whole30. I am absolutely determined to make this Whole30 super tasty and easy. Zuppa Toscana is an Italian Soup that has become famous from The Olive Garden. I must admit that I actually never tried it there before, so I can’t compare! But I can assure you that my variation is super yummy!
I love soup as a filling meal. With the addition of potatoes, kale, Italian sausage, and some dried herbs, this soup was a huge hit for everyone in the family. Full of flavor and texture! Because of the Instant Pot, this soup can be made super fast for a busy weeknight meal.
So far I’ve made this soup twice this past week. Once for dinner, and once to save a pot for us to enjoy as a grab and go lunch. It re-heats really well and tastes better even the next day. I will give a little caveat on this soup (because inevitably someone will ask me)…….
I did use coconut milk to give the soup a creamy texture. When I experimented with adding in a full cup, there was a pretty strong coconut taste. With only a half cup, the taste was really mild and added great flavor. If you have an aversion to anything coconut, I would probably recommend omitting it altogether. Some dishes I make creamy with coconut milk are completely unnoticeable, but this one you will be able to taste it. If you are not following a dairy-free diet, feel free to add in half and half or heavy cream. Maybe even sprinkle some fresh parmesan on top! My kids enjoy theirs with the parmesan.
Slow Cooker or Instant Pot Zuppa Toscana (Paleo, Whole30)
- 2 tbsp olive oil or avocado oil
- 1 medium sized yellow onion chopped
- 3 cloves garlic minced
- 1 lb Italian Sausage can be turkey or chicken*
- 3 large russet potatoes cut into 1 inch chunks
- 5 cups chicken broth
- 2 tsp dried basil
- 1 tsp dried fennel
- 2 cups chopped fresh kale*
- 1/2 cup full fat coconut milk or heavy cream*
- 1 tbsp crushed red pepper
- salt and pepper to taste
- For the Slow Cooker:
- Heat up a large skillet or pan and add your cooking oil of choice. Add onion, garlic, and sausage. Cook for approximately 5 minutes (meat doesn't have to be cooked all the way, but brown it). Drain any grease and place the sausage mixture in your slow cooker.
- Top sausage with potatoes, herbs, and chicken broth. Set your slow cooker to cook on low for 4 hours. At the end of 4 hours, add in kale, cover lid and cook another 30 minutes.
- Add in coconut milk or cream, crushed red pepper, and salt and pepper to taste. Serve immediately.
- For the Instant Pot:
- Select the Saute function on your Instant Pot. Once hot, cover bottom of pot with oil of choice. Add chopped onion and saute for 2-3 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, 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 in kale. Stir for a few minutes until kale begins to wilt. Add in coconut milk or heavy cream.
- Season with crushed red pepper, and salt and pepper to taste.
*If following a Whole30 diet, be sure to use sausage without sugar and artificial flavorings.
**The kale should be the large leaf curly kale (not baby kale). You want it to be extra crunchy before throwing it in the soup.
***If not following a dairy-free diet, you can add up to 1 cup heavy cream or half and half.