This Zuppa Toscana is serious comfort food! It’s a classic copycat made gluten-free, paleo, whole30, and AIP.

Zuppa Toscana in a bowl

What is Zuppa Toscana?

Zuppa Toscana essentially translates to “The Soup of Tuscany”. When I traveled to Tuscany when I was 21, I was expecting everything to be swimming in only Marinara sauce. Much to my surprise, Tuscany features a lot more rich, savory flavors like cream sauces, white beans, and rustic bread. A traditional Zuppa Toscana embodies this perfectly! It’s made with Italian sausage, white beans, tomato, onion, potato, kale, Italian bacon, and olive oil. The American version (which you’ll probably remember from Olive Garden) adds cream and usually omits the tomato.

So really Zuppa Toscana it’s just a nourishing soup, and the perfect comfort food dish that can be enjoyed on all types of healing diets… if you prepare it right and use good ingredients! This version is paleo, whole30, AIP, and can be made in the instant pot. 

The Ingredients you’ll need for Zuppa Toscana

  • Italian Sausage. Italian sausage gives this soup a ton of flavor! Traditionally this soup is made with a spicy Italian pork sausage with the casing removed. If you’re like me and can’t have nightshade spices, or are following an autoimmune protocol, you can easily make your own sausage at home. Check out this recipe!
  • Bacon. Gotta have the bacon, right? Bacon is used as a garnish in this soup.
  • White sweet potato. 
  • Onion. 
  • Kale. See? I told you this soup was healthy 😉 You’ll use a whole head of kale in this soup.
  • Chicken broth. I recommend this recipe for chicken bone broth.
  • Coconut milk. 

How to Make Zuppa Toscana in the Instant Pot

  • Cook the bacon: Set the instant pot to sauté and add the bacon. Cook until crispy and set aside, leaving the fat in the pot.
  • Saute the onion and garlic: Keeping the instant pot on sauté, add the onion and garlic to the bacon fat and cook sauté for 5-6 minutes or until translucent.
  • Cook the sausage: Add in the ground sausage and sauté until cooked through.
  • Add the broth and sweet potato: Turn the instant pot off sauté and pour in the chicken broth, coconut milk, diced sweet potato, salt, and pepper. Stir to combine.
  • Cook: Lock the lid onto the instant pot and set to 13 minutes on high. After the instant pot comes to pressure soup is done, allow the pressure to release naturally.
  • Add the kale and serve: Remove the lid and add in the kale and parsley and allow to wilt in the hot soup. Serve topped with bacon and extra parsley.

Can you make this recipe in the stovetop?

I love using the instant pot for fast, easy meals! However, if you don’t have an instant pot, the recipe is easily adaptable to a stovetop! See the notes of the recipe for instructions.

Zuppa Toscana in a Pot

Can you use something other than white sweet potato?

Though this soup traditionally has white potato and white beans, I’m using white sweet potato to keep it nightshade-free and AIP compliant. The sweetness of the potato really adds something to the soup, but you can also use regular white potatoes if you tolerate them. If you’re not into sweet potato, you can also sub parsnips or rutabaga.

Can you make this soup without coconut milk?

Traditional Zuppa Toscana really isn’t as creamy as the American version, but let’s be real… creamy is good! Using coconut milk helps keep this soup dairy-free, and with so many other flavors, you don’t really taste the coconut. However, if you can tolerate nuts and don’t do coconut milk, you can try another dairy-free milk to make this soup creamy.

 

Zuppa Toscana in three bowls

You’ll also love…

Print

Paleo Zuppa Toscana (Whole 30 & AIP)


  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Zuppa Toscana is serious comfort food! It’s a classic copycat made gluten-free, paleo, whole30, and AIP.


Scale

Ingredients

  • 6 slices of bacon, chopped
  • 1 medium yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 lb ground Italian sausage (use this for AIP )
  • 1 cup coconut milk
  • 5 cups chicken broth
  • 4 cups white sweet potatoes, peeled and diced
  • 1 bunch of kale, destemmed and chopped
  • 3 tbsp fresh Italian parsley (plus extra for garnish)
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)

Instructions

  1. Set the instant pot to sauté and add the bacon. Cook until crispy and set aside, leaving the fat in the pot.
  2. Keeping the instant pot on sauté, add the onion and garlic to the bacon fat and cook sauté for 5-6 minutes or until translucent.
  3. Add in the ground sausage and sauté until cooked through. Remove some of the fat.
  4. Turn the instant pot off sauté and pour in the chicken broth, coconut milk, diced sweet potato, salt and pepper. Stir to combine.
  5. Lock the lid onto the instant pot and set to 13 minutes on high. After the instant pot comes to pressure soup is done, allow the pressure to release naturally.
  6. Remove the lid and add in the kale and parsley and allow to wilt in the hot soup.
  7. Serve topped with bacon and extra parsley.

Notes

If not using an instant pot, follow all of the instructions exactly the same, using a large dutch oven or pot to sauté the initial ingredients. Then, double the cooking time of the soup on the stove, or wait until potatoes are softened.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: one pot meals
  • Method: Instant Pot
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 827
  • Fat: 65g
  • Carbohydrates: 34.6g
  • Fiber: 4.9g
  • Protein: 27.5g

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats

This post first appeared on Unbound Wellness in October 2017 and was updated in September of 2020.