I was inspired to try the ever popular Zuppa Toscana soup in my Instant Pot, but trying to find sausage without added sugar and additives proved to be a tough feat. Just take a look at the sausage in the meat department of your local grocery store and you will find all kinds of unsettling things in the ingredients list. For this reason, I decided to change up the traditional recipe using sausage and instead use reduced fat ground pork and seasonings. The result was absolutely delicious, completely sugar-free, and got six thumbs up from my crew!

Although I don’t follow a whole 30 or Paleo diet exclusively, my husband does in an effort to help with his Ulcerative Colitis struggles. It’s hard trying to keep things interesting but this recipe hits the spot!

This is a tough one to calculate on 21 Day Fix, but here’s what I came up with: 1/2 red, 1 yellow, 1 blue (for coconut cream) and 1 green IF you make sure to get a lot of kale in your serving. If you think the container counts should be different, I’d love to hear your thoughts in the comments!

Hope you enjoy this soup as much as we did!

xo Jaime

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Print Recipe
Whole 30 Zuppa Toscana Soup
Hearty and delicious, this soup is whole 30 compliant and similar to the popular dish served in Olive Garden.
Course Soup
Cuisine Italian
Course Soup
Cuisine Italian
  1. Press Saute function on Instant Pot and add oil to liner pot. Add chopped onion to hot oil and cook until translucent. Add minced garlic, ground pork, Italian seasoning and salt and pepper. (I used about a half teaspoon of salt, and quarter teaspoon of pepper.) Brown pork.
  2. Press cancel on Pot. Add broth, potatoes, and basil.
  3. Replace lid and set pot to Manual 10 minutes, high pressure. When the timer goes off, use a quick release to release steam.
  4. Remove the lid and add two cups kale.
  5. Add in 1/2 cup canned coconut milk.
  6. Add additional seasonings like crushed red pepper, if desired. You may opt to add additional salt and pepper to your liking as well.
  7. Set pot on Saute setting and allow kale to wilt.
  8. Serve, and enjoy!
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Written by Jaime Fox