Instant Pot Zuppa Toscana
Are you ready for an Instant Pot Zuppa Toscana recipe that will blow you out of the water? Zuppa Toscana is a Tuscan soup that is normally made with sausage, potatoes, onions, and even more goodness. This version is gluten free, dairy free, and paleo.
Nutrition Facts
721 kcalCalories
22 gProtein
54 gCarbs
48 gFat
Ingredients
Instructions
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We've hidden the final 1 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Themovementmenu →Chef's Notes
I like to use a spicy sausage, but you can use a mild one or sweet... whatever your preference is!
If you are using bacon, dice it up into small chunks before using it.
You can use whatever kind of stock or both that you'd like. Vegetable stock also works.
Comments & Photos
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Reviews from the Original Source
Another amazing recipe! I made this a few hours prior to dinner time in my dutch oven (I don't have an instant pot) to give the flavors time to mingle like they would in an instant pot and it turned out just as delicious. Thank you so much for another great recipe, my boyfriend loved it too!
Made this for dinner tonight and I was impressed by how delicious and flavorful it was! Made it in my Dutch oven but love that it can be done so quickly in the instant pot too! Will definitely be making this again.
This soup is SO GOOD and so easy!! I literally can’t stop thinking about it sitting in my fridge, I want to keep eating it. I was worried the coconut cream would make it taste coconutty, but it didn’t at all. I’ll definitely add this to my soup rotation!
LOVED this recipe! Easy meal, and since it’s all done in the instant pot, easy clean up. It tastes so homey and comforting! I was worried about this having a coconut flavor, but it didn’t at all. Will definitely make again!
Hello Monica!
Wow what a wonderful healthy and tasty recipe! I made it twice now, second timing adding mushrooms, celery, and rice to make it hardier. Both times it was a hit. My friends want me to literally figure out a way to sell it in to-go containers. This is the first recipe of yours I made, and for sure won't be the last! Thank you for making me into an instant chef!
Cheers,
Amy
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