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21 Day Fix Zuppa Toscana | Confessions of a Fit Foodie

21 Day Fix Zuppa Toscana (Instant Pot/ Stove Top)

  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Italian

Description

This 21 Day Fix Zuppa Toscana is a dairy-free, gluten-free and FIXed version of the popular Pinterest recipe, plus it’s super easy to make in your Instant Pot or on the stove!


Scale

Ingredients

  • 2 tsp olive oil
  • 1 1/3 lb spicy chicken or turkey sausage, casing removed
  • 1/2 of a large onion, diced (or 1 small onion, diced)
  • 3 cloves of garlic, minced
  • 3 cups of cubed baby potatoes (I left the skin on)
  • 1/2 cup of roasted red peppers, drained and diced
  • 4 cups of organic, low sodium chicken stock (can sub broth)
  • 3 cups of chopped kale (you can add more if you want)
  • 1/32/3 cup of full fat coconut milk (I used 2/3 cup)
  • salt
  • crushed red pepper
  • optional fresh basil for garnish

Instructions

  1. Instant Pot: Set Instant Pot to saute and let it get hot. Add two tsp of olive oil and saute onions for a few minutes, until they begin to soften. Add sausage from casing and cook through, using a spoon to break up into smaller pieces. Add garlic and cook for an additional minute. Add in roasted red peppers, potatoes, and chicken stock. Place lid on the Instant Pot and set to manual for ten minutes. After cook time, do a quick release, then open lid carefully after it unlocks. Stir in kale and coconut milk. Set to saute again and allow kale to fully wilt, then set to keep warm. After it cools enough, taste the soup and if you want more spice, add some crushed red pepper. Add salt if necessary, although I felt it was salty enough from the sausage and the stock. Garnish with fresh basil if you want to and enjoy!
  2. Stovetop: In a large dutch oven or sauce pan on medium low, add two tsp of olive oil and saute onions for a few minutes, until they begin to soften. Add sausage from casing and cook through, using a spoon to break up into smaller pieces. Add garlic and cook for an additional minute. Add in roasted red peppers, potatoes, and chicken stock and increase heat to medium high. Bring to a boil. Then reduce heat to medium low and simmer until potatoes are fork tender. Stir in kale and coconut milk and allow kale to fully wilt. Remove from heat. After it cools enough, taste the soup and if you want more spice, add some crushed red pepper. Add salt if necessary, although I felt it was salty enough from the sausage and the stock. Garnish with fresh basil if you want to and enjoy!


Notes

6 servings – 1 Red, 1 Yellow, 2/3 Green (add more Kale for a full green), 1/6 blue (if you use a 1/3 cup of coconut milk) or 1/3 blue (if you use 2/3 cup of coconut milk) per serving

Weight Watchers Freestyle Points Per Serving: 7


Nutrition

  • Serving Size: 1 1/4 cups

Keywords: italian, soup, lunch, dinner, gluten-free, instant pot, dairy-free, easy