Here’s my dairy-free take on the classic zuppa toscana soup, made simple and quick using the Instant Pot. It’s loaded with Italian sausage, tender potatoes, fresh kale, and a creamy coconut milk base that perfectly mimics the traditional version.
This cozy soup has become my go-to dinner when the weather turns cool. I usually make a big batch on Sunday, and it disappears by Tuesday – my kids even ask for seconds, which rarely happens with soup! The best part? It tastes even better the next day.
Why You’ll Love This Zuppa Toscana
- Quick cooking time – Thanks to the Instant Pot, this cozy soup is ready in just 30 minutes – perfect for those busy weeknights when you need dinner on the table fast.
- Dairy-free comfort – Using coconut milk instead of heavy cream makes this classic Italian soup completely dairy-free without sacrificing its creamy, rich texture.
- One-pot meal – Everything cooks in the Instant Pot, which means less cleanup and more time to enjoy your evening.
- Nutrient-packed ingredients – With protein-rich sausage, fiber-filled potatoes, and vitamin-packed kale, this soup is as nutritious as it is delicious.
- Customizable heat level – You can easily adjust the spiciness by choosing mild or hot Italian sausage and adding red pepper flakes to taste.
What Kind of Italian Sausage Should I Use?
For this dairy-free zuppa toscana, mild Italian sausage is the way to go, though you can definitely switch to hot Italian sausage if you prefer more heat. You’ll find Italian sausage in both pork and turkey varieties at most grocery stores – either works great in this soup, with pork offering a richer flavor and turkey being a leaner option. If you’re buying the sausage in links rather than ground, simply remove the casings before cooking by making a small slit lengthwise and squeezing out the meat. For the best flavor, look for sausage that’s well-seasoned with fennel seeds, as this gives it that classic Italian taste that makes zuppa toscana so good.
Options for Substitutions
This dairy-free soup is pretty adaptable and here’s how you can switch things up:
- Italian sausage: You can use hot Italian sausage if you like more heat, or turkey Italian sausage for a lighter option. Ground pork with added Italian seasonings works too – just add an extra teaspoon of fennel seeds and Italian herbs.
- Coconut milk: Not a fan of coconut milk? Try unsweetened almond milk or cashew cream instead. Just make sure to use plain, unsweetened versions. Note that coconut milk gives the best creamy texture, so other alternatives might make the soup slightly less rich.
- Kale: Swiss chard or spinach make great alternatives to kale. If using spinach, add it during the last minute of cooking since it wilts much faster than kale.
- Red potatoes: You can swap these with Yukon gold or russet potatoes. Just keep the chunks similar in size for even cooking.
- Avocado oil: Any neutral cooking oil works here – olive oil, coconut oil, or even regular vegetable oil will do the job.
- Chicken broth: Vegetable broth works just as well, though it might change the flavor slightly. You can also use bone broth for extra protein.
Watch Out for These Mistakes While Cooking
The biggest challenge when making Instant Pot Zuppa Toscana is overcrowding the pot, which can trigger the dreaded “burn” notice – make sure to leave enough space for the pressure to build properly and avoid stirring everything together at first. Adding the kale too early is another common mistake that can leave you with mushy, brownish greens instead of bright, tender leaves – wait until after the pressure cooking is complete to stir in the kale, letting it wilt naturally in the hot soup. When using coconut milk as a dairy-free alternative, be sure to shake the can well before measuring and add it at the very end of cooking to prevent separation – and don’t forget to use full-fat coconut milk for the creamiest results. For the best flavor development, brown the Italian sausage thoroughly before adding other ingredients, taking time to scrape up any browned bits from the bottom of the pot with a wooden spoon.
What to Serve With Zuppa Toscana?
This hearty Italian soup is practically a meal on its own, but a few simple sides can make it even better! A warm loaf of crusty bread or some homemade breadsticks are perfect for soaking up all that flavorful broth. If you’re keeping things dairy-free like the soup, try serving it with a light mixed green salad dressed with olive oil and lemon juice – the brightness helps balance out the rich, savory soup. For a complete Italian-inspired meal, you could also add some marinated olives or a simple bruschetta on the side.
Storage Instructions
Keep Fresh: This dairy-free Zuppa Toscana stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just give it a good stir before serving since the coconut milk might separate a bit.
Freeze: You can freeze portions of this soup for up to 3 months in freezer-safe containers. Just keep in mind that the potatoes might change texture slightly, and it’s best to freeze it without the kale. When you’re ready to eat, just add fresh kale while reheating!
Warm Up: To heat up your soup, simply pour it into a pot and warm it over medium-low heat until it’s hot throughout, stirring occasionally. If you’re in a hurry, you can use the microwave – just heat in 1-minute intervals, stirring between each one. Add a splash of broth if it seems too thick.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 70-80 g
- Fat: 80-90 g
- Carbohydrates: 90-100 g
Ingredients
- 1 lb mild italian sausage (use your preferred brand)
- 6 cups chicken broth
- 4 cups red potatoes, diced
- 3 cups kale, chopped
- 1/2 cup coconut milk from a can
- 1/2 cup white onion, chopped
- 2 tablespoons avocado oil
- 1 tablespoon garlic, minced
- 1 tablespoon italian herbs
- Salt and pepper to taste
- Garnish with parsley, bacon bits, and red pepper flakes
Step 1: Sauté Garlic, Onions, and Sausage
Start by setting your Instant Pot to sauté mode.
Once it’s heated, add a bit of avocado oil, followed by chopped garlic and onions.
Sauté these ingredients until the onions become tender and translucent.
Next, add Italian sausage to the pot and break it into crumbles as it cooks, browning it until it is almost fully cooked through.
Step 2: Add Broth, Potatoes, and Seasoning
After the sausage is browned, turn off the sauté mode.
Pour in the chicken broth, then add diced potatoes and a sprinkle of Italian seasoning.
Stir to combine all the ingredients together, ensuring the potatoes are submerged in the broth for even cooking.
Step 3: Pressure Cook the Soup
Secure the lid on the Instant Pot and set the nozzle to “seal.” Select the pressure cook setting and adjust it to high for 10 minutes.
This will allow all the flavors to meld together and cook the potatoes to a tender finish.
Step 4: Quick Pressure Release and Stir in Remaining Ingredients
Once the cooking cycle is complete, carefully flick the sealing nozzle to vent for a quick pressure release.
It’s important to use a spatula to protect your hand from the hot steam.
After the steam has been fully released, open the lid of the pot.
Stir in coconut milk and freshly chopped kale until the kale wilts into the soup.
Step 5: Serve and Garnish
Divide the warm, hearty soup into bowls.
For added flavor and visual appeal, top each serving with fresh parsley, red pepper flakes, and crumbled bacon if you like.
Enjoy your delicious, homemade Instant Pot soup!
