Paleo Zuppa Toscana – Gluten Free/Dairy Free

Categories Food

Do you ever create something magical by accident? Like you think oh maybe this will work and BAM, it’s the dish you’ve been waiting to eat for years. That’s today’s recipe. For my fellow Olive Garden soup & salad loving friends, you can now create the Paleo Zuppa Toscana recipe (featuring my current fave protein: chicken sausage) in the comfort of your own kitchen. Specifically, with your instant pot because we are hands off, busy babes around these parts!

For today’s recipe, I used the chicken sausage courtesy of my friends at Grass Roots Coop. I still have a discount code with them that saves you $$ on your order of $160 or more. This post isn’t sponsored. BUT I don’t really know many places that you can get just plain chicken sausage. So definitely check them out for all of your high quality meat needs.

We’ve been shopping with them for a year + and I LOVE how flexible it is to order online. I go through phases with meat so I’d much rather stock our freezer for what we want at any given time. And it means I can spend a little less if we’re going to be traveling or not eating in as much. I’m not locked into a box subscription. Plus, everything tastes amazing, supports small farmers (my fave!) and is pasture raised/grass fed & finished/forested.

ALSO, I’ve added a sneaky trick into our Paleo Zuppa Toscana recipe today. I swapped in radish greens for your traditional spinach/kale/insert chosen green here. It’s the perfect way to get more from your grocery budget. You also get the added bonus of the natural peppery kick from the radish greens. Just make sure you throughly wash and chop them before adding into your dish to wilt.

INSTANT POT PALEO ZUPPA TOSCANA

Here’s what you’ll need to make your soon to be newest obsession:

leek

onion

garlic

chicken sausage

salt

pepper

parsley

oregano

chicken stock

radish greens

potatoes

olive oil

How To Store & Reheat

 I like to store my soup in the fridge in mason jars. They take up far less space this way and it makes it much easier to serve leftovers. If you need to freeze any leftovers, I’d recommend using the glass lock containers leaving room in the top. I’d also suggest freezing them in the portions you’d want to eat later. 

Other Dinner Ideas:

Zucchini Fritters 

Paleo Pad Thai

Dijon Roasted Fish & Veggies

Paleo Nachos

When you make these, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy

Instant Pot Paleo Zuppa Toscana

A speedy dinner that will fill that missing Olive Garden hole in your life.

Course Main Course
Cuisine American
Keyword dinner in 30, instant pot, paleo, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 313 kcal

Ingredients

  • 1 leek, diced green & white parts
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • 1 lb chicken sausage*
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 2 cups potatoes, chopped in 1 inch cubes
  • 2 tbsp olive oil
  • 32 oz chicken stock
  • 2 cups radish greens, chopped

Instructions

  1. Set your instant pot to saute mode. Once the pot has heated, add in the olive oil, leek & white onion. Cook until the onion starts to soften. 2-3 minutes.

  2. Next, add in your minced garlic. Cook for about 30 seconds. Essentially, you want to get the garlic to release it's oil but not cook it so long it burns.

  3. Add in your chicken sausage, salt, pepper, parsley and oregano. Using a wood spoon or silicone spatula, break up the chicken sausage so it cooks evenly. Once you've gotten it into chunks, stir everything together to make sure the spices are evenly distributed and cook for about 2 minutes.

  4. Cancel saute mode. Add in your chicken stock and potatoes. Stir everything together to make sure NOTHING is on the bottom of the pan. Be diligient here because if you have anything stuck, it will set off the burn mode. And your soup won't cook.

  5. Place the lid on and seal your instant pot. Turn on pressure cook setting it on high for 6 minutes.

  6. Once the time is up, you can either quick release or wait for it to happen naturally.

  7. After the pressure has released, remove the lid and stir in your greens while your soup is still warm. They should wilt on their own after a few minutes.

  8. Serve immediately!

Recipe Notes

*finding gluten-free sausage can be a challenge. For this recipe, I'm using my fave chicken sausage from Grass Roots Coop. But if you can't get ahold of chicken sausage, ground chicken would work as well. (ps. WSS readers save $$ when using the code WHATSAVVYSAID when shopping at Grass Roots Coop. This supports me (your friendly neighborhood recipe creator) and other small farmers! Thank you for supporting our growing community.

Nutrition Facts
Instant Pot Paleo Zuppa Toscana
Amount Per Serving (1 g)
Calories 313 Calories from Fat 111
% Daily Value*
Fat 12.3g19%
Carbohydrates 17.7g6%
Protein 34.8g70%
* Percent Daily Values are based on a 2000 calorie diet.
Paleo Instant Pot Zuppa Toscana #whatsavvysaid #glutenfreerecipe #dairyfreerecipe #pastureraisedmeat #grainfreedinner
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  • I do a few sponsored posts but they are limited to maintain the authenticity of © What Savvy Said. Some links in my posts may be affiliate links. This means I receive a small compensation for purchases made through those links. The presence of affiliate links and potential commission compensation are marked with an (*).

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