Name: Healthy Instant Pot Zuppa Toscana
Prep time: 20 min
Total time: 65 min
Ingredients: 1 tablespoon olive oil; 1 lb ground turkey; 1 tablespoon white wine vinegar; 2 teaspoons dried parsley; 1 teaspoon dried basil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sea salt; 1/2 teaspoon fennel seeds; 1/2 teaspoon paprika; 1/2 teaspoon red pepper flakes; 1 yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 4 cups lacinato kale, torn into bite-size pieces (or baby spinach, see note 3); 5 cups diced potato; 2 cups diced carrot (5-6 medium carrots); 1 cup diced celery (about 3 ribs); 1 19oz can cannellini beans, drained and rinsed (also called white kidney beans); salt and pepper (to taste); 3/4 cup unsalted cashews, soaked (for time-saving tip, see note 4); 1 cup chicken broth

This Healthy Instant Pot Zuppa Toscana is a lightened up version of a classic soup! Homemade turkey “sausage” and fresh vegetables like kale, potatoes, carrot and celery combine beautifully with a cashew cream broth. You will love this healthier, dairy-free version in the Instant Pot!

zuppa toscana in a white bowl viewed from overhead

This healthier version of zuppa toscana is not an Olive Garden copycat. I’ve lightened things up by swapping out some ingredients for healthier options:

1) I use ground turkey and spices to make homemade “sausage” rather than using cured meat
2) I use cashew cream instead of heavy cream (lower in calories and saturated fat).

Zuppa toscana is ideal for the Instant Pot, because you don’t need to worry about whether your carrots and potatoes are cooked through. Just 8 minutes on manual high pressure and the veggies will be cooked perfectly, every time.

Ingredients

Here’s what you’ll need to make it. See the recipe card below for exact quantities and detailed instructions.

for the Homemade Turkey Sausage

Ground turkey – one pound
White wine vinegar
Dried parsley
Dried basil
Garlic powder
Onion powder
Sea salt
Fennel seeds
Paprika
Red pepper flakes

for the soup

Olive oil
Homemade turkey sausage (above)
Yellow onion
Garlic
Chicken broth
Potato – I used yellow potatoes
Carrot – 5-6 medium
Celery – about 3 ribs
Cannellini beans – also called white kidney beans
Cashew cream – 3/4 cup soaked unsalted cashews + 1 cup broth

potatoes, carrots, celery, onion, kale, garlic and white beans on a wooden cutting board viewed from overhead

How to Make it

Step one: Make the turkey sausage

Mix together the spices in a small bowl. Turn on the Sauté function on the Instant Pot and heat the olive oil. Add the ground turkey and while it’s still fairly uncooked, add the white wine vinegar and spice mix. Get it all mushed together so the spices stick to the meat while it cooks! Once the turkey is browned, add the onion and garlic and continue to sauté another minute or so, until fragrant.

browned ground turkey and spices in an Instant Pot

Step two: Deglaze the insert

Turn off the Sauté function and add a small amount of the broth and use a wooden or plastic spatula to deglaze the bottom of the insert (scrape off any cooked on bits). This is always a good idea when using a pressure cooker because you don’t want to get a burn warning.

Step three: Add the broth, vegetables and beans

Add the rest of the broth, kale, potatoes, carrots, celery and cannellini beans and give it a good stir. I don’t suggest adding salt at this step because the amount you need depends on the type of broth you’re using. Also, add the kale first for easier stirring (when I made the video the kale kept falling out, so do as I say, not as I do!). If you’re using baby spinach instead of kale, reserve it for after pressure cooking. Put the lid on, set to sealing and cook on Manual High pressure for 8 minutes. It will take about 20 minutes to come to pressure.

turkey, broth, onion, garlic, kale, potatoes, carrot, celery and white beans in an Instant Pot

Step four: Make the cashew cream

Combine the soaked cashews with 1 cup of broth in a high speed blender and blend until smooth. Tip: if you’re short on time or forgot to soak the cashews earlier in the day, soak them in boiled water for 20-30 minutes while you’re prepping the other ingredients!

Step five: Mix in cashew cream and season to taste

At the end of cooking time, quick release the pressure (I like to use a wooden spatula to vent the seal in case there’s any splatter). Add the cashew cream and salt and pepper to taste. If you’re using spinach, add it now. Stir until everything is well combined and serve immediately or cool quickly and store in the refrigerator for up to 4 days.

cashew cream being added to soup in an Instant Pot

Can I make this without cashew cream?

Absolutely! Although the cashew cream adds lovely colour and texture, this soup is still delicious with a clear broth.

Can I make this soup vegan?

Yes! Simply leave out the turkey and use vegetable broth. Add the spices and vinegar along with the vegetables.

What is lacinato kale?

Lacinato kale is a variety of kale often used in Italian cuisine. You may also find it called dinosaur kale, black kale or Tuscan kale.

a spoonful of soup being held above a full bowl of zuppa toscana

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