Flavorful Zuppa Toscana with Only 6 Ingredients! (AIP)

This AIP Zuppa Toscana requires just 6 ingredients and cooks up quick in the Instant Pot for a weeknight AIP or Paleo friendly meal that will blow your socks off.

Since it’s the dead of winter around here, I’ve been on a real soup kick lately. Soup is one of my favorite go-to weeknight meals (or lunches) – wintertime or not. Just a few of the many reasons I love soup:

• Soup is generally super quick and easy.
• A substantial soup keeps me full for hours.
• You can pack a ton of nutrient-dense veggies into a soup without feeling like you’re eating a salad.
• Soup is straight up healthy comfort food in a bowl.
• Soup makes the best leftovers.

A few weeks ago, I shared this Hearty AIP Chicken Vegetable Soup recipe. In dreaming up more quick and easy AIP-friendly soup recipes I could share with you all, sausage and kale soup came to mind. I discovered this AIP-friendly Instant Pot Italian Pork & Kale Soup recipe from Gutsy by Nature and this enticing Instant Pot Zuppa Toscana from Unbound Wellness, and both inspired me to make this recipe.

As Hurried Health Nut is a place for those of us who are often short on time (or just hate spending hours in the kitchen), I wanted to create an AIP-friendly sausage and kale soup recipe that would be even easier for you guys. Thus, this 6-Ingredient AIP Zuppa Toscana was born!

How to make AIP Zuppa Toscana in the Instant Pot

this recipe!

First, you’ll need to gather and prep your ingredients:

• 4 slices of AIP-compliant bacon, chopped
• 1 lb ground pork (or chicken, or turkey) (pasture-raised, if possible)
• 1 teaspoon each of dried basil, dried oregano, dried parsley, dried thyme, garlic powder, dried minced onion and sea salt
• 3 medium white sweet potatoes, peeled and cubed into bite-sized pieces
• 4 cups broth or water (I used water)
• 1 bunch curly kale, destemmed and finely chopped
• 1 cup full-fat coconut milk (optional)

Step 1: Break out your Instant Pot and set it to sauté mode. Add a small drizzle of avocado oil to the insert. Once your Instant Pot is warmed up, add chopped bacon and ground pork and sauté, stirring occasionally, until browned and cooked through. Add all the herbs and seasonings and stir to incorporate. Turn the Instant Pot off.

Step 2: Add cubed sweet potato and broth or water. Give it one more stir and then seal and set on high pressure for 15 minutes.

Step 3: Once the cooking cycle is complete, let the pressure release naturally for about 15 minutes before manually releasing it (be sure not to burn yourself. Use a wooden spoon or a towel to turn to “venting”).

Step 4: Add kale and coconut milk (if using). Stir and then cover for about 10 minutes, or until the kale is wilted. Serve warm.

FAQ

More recipes to try

If you’re a huge Instant Pot fan, like I am, you should definitely try these other AIP Instant Pot recipes:

Nightshade Free Korean Chicken Meal Prep

Hearty AIP Chicken Vegetable Soup

Effortless Instant Pot Turmeric Chicken

If you enjoyed this AIP Zuppa Toscana, I would love it if you would leave a star rating and review! And be sure to snap a photo of it and share it with me on Instagram by tagging @hurriedhealthnut and hashtagging it #hurriedhealthnut.

Flavorful Zuppa Toscana with Only 6 Ingredients! (AIP)

★★★★★ 5 from 3 reviews

• Author: Andrea
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soups
• Method: Instant Pot
• Cuisine: Italian
• Diet: Gluten Free

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Description

This AIP Zuppa Toscana requires just 6 ingredients and cooks up quick in the Instant Pot for a weeknight AIP or Paleo friendly meal that will blow your socks off.

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Ingredients

Scale 1x2x3x

4 slices of AIP-compliant bacon, chopped

1 lb ground pork (or chicken, or turkey) (pasture-raised, if possible)

1 teaspoon each of dried basil, dried oregano, dried parsley, dried thyme, garlic powder, dried minced onion and sea salt

3 medium white sweet potatoes, peeled and cubed into bite-sized pieces

4 cups broth or water (I used water)

1 bunch curly kale, destemmed and finely chopped

1 cup full-fat coconut milk (optional)

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Instructions

1. Prep your ingredients. Chop the sweet potato and kale, and slice the bacon. Pre-measure the seasonings into a small bowl.
2. Set your Instant Pot to sauté mode and add a small drizzle of avocado oil to the insert. Once your Instant Pot is warmed up, add chopped bacon and ground pork and sauté, stirring occasionally, until browned and cooked through. Add all the herbs and seasonings and stir to incorporate. Turn the Instant Pot off.
3. Add cubed sweet potato and broth or water. Give it one more stir and then seal and set on high pressure for 15 minutes.
4. Once the cooking cycle is complete, let the pressure release naturally for about 15 minutes before manually releasing it (be sure not to burn yourself. Use a wooden spoon or a towel to turn to “venting”).
5. Add kale and coconut milk (if using). Stir and then cover for about 10 minutes, or until the kale is wilted. Serve warm.

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Equipment

instant pot

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cutting board

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chef’s knife

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Notes

If you can’t find white sweet potatoes, you can sub an equal amount of regular orange sweet potatoes, parsnips or rutabagas, but the flavor will be different. If you tolerate potatoes, you could also swap in regular ol’ potatoes. Yukon Gold are my favorite.

You can also make this on the stovetop, if you don’t have an Instant Pot. Just use a large soup pot or dutch oven and follow step 1. For step 2, instead of setting to high pressure, just set to a medium simmer and cook, stirring occasionally, for about 30 minutes, or until the sweet potatoes are cooked through. Then proceed to step 3.

You can also make this in the slow cooker. Just brown your bacon and pork in a pan on the stovetop, and then proceed to step 2. Set your slow cooker to low for 4-5 hours, or until the sweet potatoes are cooked through, and then proceed to step 3.

Nutrition information uses water and coconut milk for the liquids in this recipe. All nutrition information is an estimate, only, using an online nutrition calculator.

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Nutrition

• Serving Size: 1/6th of recipe
• Calories: 433
• Fat: 18g
• Carbohydrates: 41g
• Fiber: 7g
• Protein: 28g

Keywords: zuppa toscana, aip, sausage, kale, soup, dairy free

P.S. This recipe was featured in this Paleo AIP Recipe Roundtable from Phoenix Helix! Check it out for more great recipes from other AIP bloggers!