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!
Keyword: healthy zuppa toscana, instant pot soup, instant pot zuppa toscana
4cupslacinato kale, torn into bite-size piecesor baby spinach, see note 3
2cupsdiced carrot5-6 medium carrots
1cupdiced celeryabout 3 ribs
119oz cancannellini beans, drained and rinsedalso called white kidney beans
salt and pepperto taste
For the cashew cream
3/4cupunsalted cashews, soakedfor time-saving tip, see note 4
Make the turkey sausage spice mix. In a small bowl, mix together the dried parsley, dried basil, garlic powder, onion powder, sea salt, fennel seeds, paprika, and red pepper flakes.
Turn on the Sauté function on the Instant Pot. Heat the olive oil, then add the ground turkey. While the turkey is still mostly uncooked, add the white wine vinegar and spice mix. Break the turkey into smaller pieces as it cooks and combine well with the spices to create turkey "sausage".
Once the turkey is browned, add the diced onion and minced garlic and sauté another minute or so until fragrant. Turn off the Sauté function.
Next, deglaze the insert. Add a small amount of the broth and use a wooden or plastic spatula to scrape up any food that's stuck to the bottom of the insert (this will help prevent a burn warning).
Add the remaining broth, torn kale (if using spinach, do not put it in yet), potato, carrots, celery and cannelini beans. Give it a good stir (if you're using a 6-quart model, the insert will be very full, so stir carefully!) then close the lid and set to sealing. Cook on the Manual setting on high pressure for 8 minutes. It will take about 20 minutes to come to pressure.
Meanwhile, make the cashew cream. Add the soaked cashews and 1 cup of broth to a high speed blender and blend until smooth and creamy.
Add the end of cooking time, quick release the pressure (I like to use a wooden spoon to turn the knob in case there's any splatter). Carefully open the lid, add salt and pepper to taste then stir in the cashew cream and spinach (if using instead of kale). Serve immediately or cool quickly and store in the refrigerator for up to 4 days.
Inactive time indicates the time it takes for the Instant Pot to come to pressure + release pressure at the end of cooking.
This recipe was tested in a 6-quart Instant Pot model.
If you use spinach, stir it in aftercooking. Spinach is too delicate to stand up to pressure cooking.
To soak cashews quickly, soak in boiled water for about 20 minutes.