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.
- 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*
- ½ 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.
**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.