Healthy Instant Pot Zuppa Toscana
This Healthy Instant Pot Zuppa Toscana is a lightened up version of a classic soup! Homemade turkey "sausage" and fresh vegetables like kale, potatoes, carrot and celery combine beautifully with a cashew cream broth. You will love this healthier, dairy-free version in the Instant Pot!
Nutrition Facts
Ingredients
Instructions
Make the turkey sausage spice mix. In a small bowl, mix together the dried parsley, dried basil, garlic powder, onion powder, sea salt, fennel seeds, paprika, and red pepper flakes.
Turn on the Sauté function on the Instant Pot. Heat the olive oil, then add the ground turkey. While the turkey is still mostly uncooked, add the white wine vinegar and spice mix. Break the turkey into smaller pieces as it cooks and combine well with the spices to create turkey "sausage".
Once the turkey is browned, add the diced onion and minced garlic and sauté another minute or so until fragrant. Turn off the Sauté function.
Next, deglaze the insert. Add a small amount of the broth and use a wooden or plastic spatula to scrape up any food that's stuck to the bottom of the insert (this will help prevent a burn warning).
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Notes
Inactive time indicates the time it takes for the Instant Pot to come to pressure + release pressure at the end of cooking.
This recipe was tested in a 6-quart Instant Pot model.
If you use spinach, stir it in after cooking. Spinach is too delicate to stand up to pressure cooking.
To soak cashews quickly, soak in boiled water for about 20 minutes.
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Reviews from the Original Source
This is fantastic! I followed the directions exactly and I wouldn't change a thing. I'll be making this on the repeat. Thank you!
We thoroughly enjoyed this recipe! Especially this 7.5 month pregnant mama who has been craving soup the entire pregnancy
Disclaimer- Due to my husband not able to have potatoes and one of my boys not being able to do carrots or cashews, I made the following changes:
*7 total cups of radishes and cauliflower cut into chunks to replace the potatoes and carrots.
*Coconut cream to replace the cashews cream.
I also used Red wine vinegar bc I did not have white wine vinegar in the pantry and did spinach instead of kale.
Everything else I did as the recipe called for.
Amazing soup! I’m dairy-free and this is the best creamy, dairy-free soup ever. Really hearty and filling. Love all the flavours in this soup. Would definitely recommend this recipe.
Loved this soup! Will be a regular in our household. Thank you for the recipe.
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