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gluten-free zuppa toscana soup recipe
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Instant Pot Zuppa Toscana Soup

Zuppa Toscana is classic soup recipe that you may have seen on the menu at the Olive Garden. Since the Olive Garden is a no-go restaurant for us due to Celiac Disease, we made our own copycat version that's gluten-free, grain-free and dairy-free!
Course: Soup
Cuisine: American, Italian
Keyword: kale, potatoes, sausage, soup, zuppa toscana
Servings: 6

Ingredients

  • 1 lb. Italian Sausage If using links, remove casing or buy bulk ground sausage
  • 1 tablespoon oil
  • 1 small onion diced about 1 cup
  • 3 cloves garlic minced
  • 1-½ lbs. baby red potatoes cut into small chunks I left the peels on
  • 6 cups broth
  • 1 teaspoon oregano
  • ½ teaspoon salt more to taste
  • ground black pepper to taste
  • 2-3 cups packed kale coursely chopped
  • Optional : ½ cup unsweetened plant based milk or coconut cream

Instructions

Instant Pot

  • Hit the saute button on the Instant Pot and add 1 tablespoon oil & sausage.
  • Break sausage into small pieces, stirring often until browned.
  • Add onions and garlic stirring frequently so not to burn the garlic.
  • Hit cancel(if the saute feature hasn't turned off yet). Add the broth, potatoes and seasonings making sure there is enough broth to cover the potatoes.
  • Place the lid on, close the valve to seal, and cook for 5 minutes on high pressure.
  • Slow release pressure for another 5 minutes and then turn the valve to release the rest of the pressure.
  • Once pressure is fully released, remove the lid and stir in the kale. If not serving immediately, stir in the kale when ready to serve.
  • At this point you can add in your milk of choice to make the soup creamier or leave as is!

Slow Cooker

  • Heat a large stovetop skillet over med/high heat and add 1 tablespoon oil.
  • Add the sausage and onions until the sausage is browned and onions are translucent.
  • Add the garlic, stirring constantly(garlic burns easily!) for 2-3 minutes. Remove from heat.
  • Place sausage mixture into a crockpot long with the broth, potatoes and seasonings. Make sure potatoes are covered compeletely with broth.
  • Cook on low 6-7 hours or high 3-4 hours.
  • Stir in kale when ready to serve and add in milk, if using.

Notes

Serve with a salad or gluten free baguette.
If you like some spice, use a mix of hot and mild sausage links or add some crushed red pepper flakes!
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!