As it gets cooler outside, it becomes the perfect weather for comfort food like soup! One of my favorites is Instant Pot Zuppa Toscana. It’s such a simple recipe, and it’s full of kale, which I don’t usually have in my diet. It’s an easy way to eat my veggies and still enjoy a cozy bowl of soup. Not to mention, my kids are also getting some green in their diet. Shhhh! Please don’t tell them my secret!
It’s definitely becoming soup weather. The Instant Pot makes soup so easy. It isn’t necessary to have things sit in the crock-pot all day or stand over a hot stove stirring. Just throw it in the Instant Pot and let it work it’s magic! I hope this recipe for Instant Pot Zuppa Toscana becomes one of your fall/winter favorites!
Instant Pot Zuppa Toscana
Course: Dinner, SoupsCuisine: Italian7
servings30
minutes30
minutes343
kcalIngredients
1 Tab Olive Oil
1 Lb Italian Ground Sausage
1 Medium Onion
1 1/2 Tab Minced Garlic
4 Cups Potatoes (when peeling the potatoes, you can estimate that each potato is about a cup each, so it usually takes around 5 medium russet potatoes)
32 Oz Vegetable Stock
1/2 Tsp Oregano
Salt and Pepper to Taste
Can of Unsweetened Coconut Milk, refrigerated (*See Note 1)
2 Cups Kale
Hot Sauce, Optional (like Tabasco sauce)
Directions
- Prep the veggies by dicing the onion. Peel the potatoes and cut into bite-size pieces.
- Turn Instant Pot onto Saute setting and add olive oil to bottom. Dump in the Italian sausage and cook until no longer pink. Stir as needed to keep it from sticking.
- Add onions and minced garlic and continue to saute until onions are soft and translucent.
- Add in just a little of the vegetable stock and scrape any meat from bottom of pan. The little bit of liquid helps to deglaze the bottom of pan. Turn off Instant Pot.
- Add cut potatoes to Instant Pot. Pour in the rest of the vegetable stock and sprinkle oregano, salt, and pepper on top. Give it a good stir to mix.
- Select “Pressure cook” setting on the Instant Pot, and set the timer for 10 minutes. Make sure valve is closed on the lid.
- After Instant Pot has come to pressure (which may take some time), and cooked for 10 minutes, quick release by setting the valve to “open.” You can cover the valve with a towel to minimize steam spraying on kitchen cabinets and surrounding surfaces.
- Open the can of Coconut Cream and add the creamy part of the coconut into the soup. You can just discard the liquid part of the coconut. Stir it into the soup to help give it a more creamy base.
- Chop up Kale and add into the soup. I like to use kitchen shears and cut it directly over the soup. Give the soup a good stir to submerge kale under the liquid.
- Put Lid back on and let soup sit about 20 minutes, depending on how crunchy or soft you want the kale to be. Enjoy!
Notes
- Instead of the unsweetened coconut milk or coconut cream, you can also use 1/2 cup of Heavy Cream. I like to use the coconut milk because it seems more natural, unless you have a good source of milk. Either one will give the soup a thicker, creamier texture.
What if you don’t have an Instant Pot?
If you don’t have an Instant Pot, you can make this soup over a stovetop. You just have to stir it frequently so that it doesn’t stick on the bottom. I actually did make Zuppa Toscana that way during a recent hurricane, when we didn’t have electricity for several days. It still turned out delicious! It’s just a little more hands-on, since you’re having to cook it and stir until the potatoes are soft.
Is it Worth Investing in an Instant Pot?
I have used my Instant Pot for so many things! You can use it to make soups and tons of family dinners in under an hour. We’ve used it to make homemade apple sauce, bone broth, and countless meals. It makes all-day crock pot meals a one-hour throw together, and usually half of that time is it sitting in the pressure cooker cooking while you can do other things! If you don’t have an Instant Pot, check out our affiliate link here.
Remember to Refrigerate Your Coconut Milk Ahead of Time
Adding the creamy part of the coconut helps make Instant Pot Zuppa Toscana more creamy and thicker. If you put it in the fridge, you can easily scoop out the thicker part and just discard the watery portion. You can also substitute 1/2 cup of Heavy Cream for the Coconut Milk. I like to keep it dairy free when possible, but either ingredient makes the soup nice and creamy.
Is This Recipe Healthy?
Instant Pot Zuppa Toscana is a great way to squeeze more veggies into your day! It’s got kale, potatoes, and onions, which all have great health benefits. You can even add a side salad if you’re wanting even more veggies.
Some of the labels you may want to read are the ones for your vegetable stock and sausage. A lot of store-bought sausage contains preservatives and sugars added to the meat. If you can find a natural brand you love, or even better, get local sausage, you can make this recipe even better for you and your family.
You can also make your own bone broth and use that in this recipe. My husband has made bone broth in the Instant Pot. It tastes amazing and it doesn’t have a lot of unnecessary additives.
Instant Pot Zuppa Toscana is Comfort Food
As it gets cooler outside, it’s nice to have delicious comfort food that is good for our bodies! Quick and easy meals like Zuppa Toscana make that even easier. As a busy mom of 4, something that’s delicious and requires minimum effort is always a bonus. I hope this recipe helps you in your own journey towards health and a fulfilled life!
