This Zuppa Toscana soup recipe is so cozy, creamy and nourishing it’s hard to believe how easy it is to make! It’s the perfect healthy, no-stress weeknight meal or main course for gathering with friends and family.
It’s soup season and this Zuppa Toscana soup recipe is hands down my family’s favorite soup of all time. I make it frequently (like every week and a half or so) because of how much my husband and children love it and because of how simple the ingredient list is.
Ingredients to make Zuppa Toscana Soup
- avocado oil
- onion
- garlic
- ground sausage
- frozen cauliflower
- organic chicken stock
- kale
- cannellini beans
- coconut milk
- pinch of red pepper flakes (optional)
Benefits
This particular Zuppa Toscana soup recipe checks all of the boxes of what I’m looking for in a nutrient dense meal for my family because it’s centered around protein, chock-full of vitamin C and antioxidants (from the cauliflower and kale), dairy-free and full of MCT’s (from the coconut milk). Plus, it’s low in carbohydrates which is great for anyone trying to watch their blood sugar!
Alternative Ingredients
You may be thinking, cauliflower instead of potatoes? Coconut milk instead of heavy cream? But stay with me here! I’ve served this soup at my children’s birthday parties, church small group, holiday events and even to skeptical family members. So it’s been tested a lot and I’ve received unsolicited compliments every time. No one seems to mind the swaps and in my humble opinion, it’s because the sausage permeates this soup with so much flavor!
But if you DO mind the healthier alternatives, feel free to replace the frozen cauliflower with russet potatoes and the coconut milk with traditional heavy cream. This recipe should turn out just the same.
Tips
Because this Zuppa Toscana soup recipe is one of my top picks to serve at gatherings, this recipe makes quite a bit (around 10-12 servings). If you don’t need this much soup here are some options:
- cut the recipe in half
- freeze several portions of it for later
- eat it as leftovers for lunch the next few days (this soup only gets better with time!)
Sides
This soup is a one-pot wonder with no sides necessary but a piece of crusty bread with butter slathered on top is hard to beat.
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How to make Zuppa Toscana Soup in the Instant Pot
Although I have written this recipe to be made in a large stock pot or dutch oven, it can just as easily be made in the Instant Pot or a pressure cooker. In fact, I make it frequently in my Instant Pot!
- Turn the Instant Pot on and set to ‘sauté’. Once the metal insert is hot add the oil and onion to the pot. Cook until the onion is clear, stirring occasionally.
- Next, add the garlic and continue to sauté for one minute. Then add the sausage and break apart with a wooden spoon. Stir until cooked through.
- Pour in the frozen cauliflower and chicken stock. Then close the lid on the Instant Pot and make sure the vent is in the ‘seal’ position.
- Press ‘manual’ and then set to 8 minutes.
- Once cycle is complete, turn valve to ‘vent’ and release pressure. Remove lid.
- Add kale, beans and coconut milk. Serve hot.
The Best Zuppa Toscana Soup (low-carb, keto friendly)
Equipment
- Dutch Oven
- Instant Pot (optional, see above instructions)
Ingredients
- 1 tablespoon avacado oil (or olive oil)
- 1 small white onion diced
- 1 teaspoon garlic minced
- 2 pounds regular ground sausage (or spicy for heat lovers)
- 2 pounds frozen cauliflower
- 2 32-ounce organic chicken stock cartons
- 1 bunch kale chopped
- 1 15-ounce can cannellini beans drained
- 1 13.66-ounce full fat coconut milk canned
- 1-2 pinches red pepper flakes depending on desired spice level
- salt & pepper to taste
Instructions
- Warm a 6-quart dutch oven or stockpot over medium high heat for approximately 3 minutes.
- Add in the oil and and onion and saute until clear. Turn heat down to medium.
- Then add the garlic and cook for 1 minute.
- Add the sausage and break apart with a wooden spoon. Cook all the way through.
- Next, dump in the cauliflower and chicken stock. Simmer on medium-high heat until cauliflower is fork tender (about 10-12 minutes).
- Add the kale and simmer for another 3-5 minutes and then stir in the beans and let cook another 1 minute.
- Lastly pour in the coconut milk and sprinkle the red pepper on top. Salt and pepper to taste and serve warm!
Notes
For more cozy soup recipes make sure to check out my new eBook, Cozy Christmas Recipes from Home!
Sure to be your new go-to Christmas and holiday cookbook. This collection of inherited recipes from my mom and grandma is going to take your winter celebrations to new heights.
Instantly download this Christmas special HERE
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