Two bowls of Whole30 Zuppa Toscana with two spoons and a napkin

Whole30 Zuppa Toscana

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Have your favorite Olive Garden Zuppa Toscana soup every day with this copycat recipe. Gluten- and dairy-free, this creamy potato soup can be enjoyed by anyone, anytime.

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Why wait for a trip to Olive Garden for your favorite Zuppa Toscana when you can just make it at home?

I might even go out on a limb and say this copycat recipe is actually better than what you’ll find at Olive Garden since it’s both gluten- and dairy-free. And that means you can enjoy my version if you’re Paleo or if you are doing a round of Whole30.

You’re welcome!

A close-up of a bowl of Whole30 Zuppa Toscana with another bowl of the soup in the background.

What You’ll Need for Whole30 Zuppa Toscana

  • A pound of Spicy Italian Sausage
  • 1 Medium Onion, Chopped
  • 3 Large Cloves of Garlic, Pressed or Minced
  • 5 – 6 Cups Cubed Waxy Potatoes (About 4 Large Potatoes)
  • 4 Cups Chopped Kale
  • Salt
  • Pepper
  • 4 Cups Chicken Broth
  • Coconut Cream
  • Instant Pot

How to Make Whole30 Zuppa Toscana

  • Plug in your Instant Pot and select “Saute”.
  • Remove the sausage from its casings. You can either squeeze it out or cut along the length of each sausage and peel the casing off. Personally, I’m a squeezer. If you don’t like spiciness, you can use sweet Italian sausage, but I find that the spicy variety tastes more like what you’ll find at Olive Garden.
The sausage and onions are added to the Instant Pot to saute.
  • Add the sausage and the chopped onion to the Instant Pot. Break the sausage up with a spoon, potato masher, or one of those meat chopper thingys. You don’t need to add any oil since the sausage will release fat as it cooks. Continue to saute the sausage and onions until the sausage is cooked through and the onions are translucent.
  • Add the garlic and saute for 1 -2 minutes or until you can smell it.
The potatoes and kale are added to the Instant Pot.
  • Add the potatoes, kale, and chicken broth, and pepper and give the whole thing a stir.
  • Attach the lid to your Instant Pot, close the valve, press “Cancel”, and then press “Pressure Cook” and set the timer to 5 minutes. Make sure your Instant Pot is set to “High” pressure.
A view of the finished soup inside the Instant Pot.
  • When the pressure cooking cycle is complete, open the valve to release the pressure. Once the pressure is completely released, open the Instant Pot, and add the coconut cream. I swear you won’t taste it!
  • Taste for salt and add some if you need to.

Tips

  • I don’t find this soup to be spicy, but if you’re extra sensitive you can use sweet Italian sausage instead.
  • If you’re in a rush, you can substitute frozen cubed potatoes for the cubed potatoes in the recipe. You can usually find these in the frozen breakfast foods area of your grocery store.
  • Check the ingredients in your chicken broth and sausage to make sure they are Whole30 compliant if you’re doing a round.
  • This recipe makes enough to have leftovers for easy lunches for the rest of the week. Store it in the fridge in a sealed container, or freeze it for about 6 months.
  • Do not add salt until after the soup is cooked and you have tasted the finished product. I find that the salt in the sausage and the broth that I use is perfect for this soup, so you may not need to add any at all.

Whole30 Zuppa Toscana

Have your favorite Olive Garden soup every day with this copycat recipe. Gluten and dairy free, this creamy potato soup can be enjoyed by anyone, anytime.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: Italian
Keyword: Dairy-Free, Gluten-Free, Paleo, sausage, whole30

Equipment

  • Instant Pot

Ingredients

  • 1 Pound Spicy Italian Sausage
  • 1 Medium Onion, Chopped (About 1½ Cups)
  • 3 Large Cloves of Garlic, Pressed or Minced
  • 5 – 6 Cups Cubed Waxy Potatoes (About 4 – 5 Potatoes)
  • 4 Cups Chopped Kale
  • 4 Cups Chicken Broth
  • Pepper, to Taste
  • ½ Cup Coconut Cream
  • Salt, to Taste

Instructions

  • Plug in the Instant Pot and press the "Saute" button.
  • Remove the sausage from the casings and add it and the onion to the heated Instant Pot. Break up the sausage and saute until the sausage is cooked through and the onion is translucent.
  • Add the garlic and saute until fragrant.
  • Add the potatoes, kale, broth, and pepper and stir to combine.
  • Attach the lid to the Instant Pot and close the pressure valve. Press "Cancel" and then make sure your Instant Pot is set to "High" pressure. Press "Pressure Cook" and adjust the timer to 5 minutes.
  • When cooking is complete, manually release the pressure by opening the pressure valve. Once the pressure is released and the float valve has fallen, open the lid.
  • Stir in the coconut cream. Taste for seasoning and adjust if necessary.

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