I’m obsessed with this Creamy Italian Zuppa Toscana made in the Instant Pot! It’s my go-to comfort food when the weather turns chilly. Rich, hearty, and packed with turkey, potatoes, and kale, all swimming in a creamy cashew-based broth that’ll make you question how something so decadent can actually be good for you. Want to know the secret to getting that perfect restaurant-quality taste without spending hours over the stove? The answer might surprise you.
Why You’ll Love this Creamy Italian Zuppa Toscana
Who doesn’t crave a warm, hearty soup that’s ready in minutes? This Instant Pot Zuppa Toscana checks all the boxes for a perfect weeknight dinner. I’m obsessed with how the creamy cashew base creates that indulgent texture without any dairy – your family won’t even notice the difference!
The ground turkey keeps it lighter than traditional recipes, while the combination of potatoes, kale, and beans delivers that authentic Italian comfort. My favorite part? The depth of flavor from the herbs and spices, especially that hint of fennel. Plus, everything cooks together in one pot, meaning fewer dishes and more time to enjoy your delicious creation.
What Ingredients are in Creamy Italian Zuppa Toscana?
Let’s gather everything you need for this comforting, dairy-free Instant Pot Zuppa Toscana that brings all the flavor without the heaviness of traditional cream-based soups.
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (plus 1 additional cup for the cashew cream)
- 5 cups diced potatoes
- 2 cups diced carrots
- 1 cup diced celery
- 4 cups kale, torn into pieces
- 1 can cannellini beans, drained
- 3/4 cup cashews, soaked
- Spices: dried parsley, basil, garlic powder, onion powder, fennel seeds, paprika, red pepper flakes, salt, and pepper
The beauty of this recipe lies in its flexibility—you can swap spinach for kale if you prefer, adjust the spice level to match your family’s taste, and remember to soak those cashews ahead of time for the creamiest, dreamiest dairy-free base that’ll have everyone asking for seconds.
How to Make this Creamy Italian Zuppa Toscana
Making this wholesome soup is surprisingly simple, even on busy weeknights. Start by turning your Instant Pot to sauté mode and adding 1 tablespoon of olive oil. Once it’s hot, brown 1 pound of ground turkey along with your spice blend—a fragrant mix of dried parsley, basil, garlic powder, onion powder, fennel seeds, paprika, and a pinch of red pepper flakes. The fennel seeds are particularly important here, giving that authentic Italian sausage flavor without the extra fat. Let the turkey cook until it’s nicely browned and crumbly, about 5-6 minutes.
Next, toss in your diced yellow onion and 3 minced garlic cloves, cooking until they’re soft and aromatic. Now for the hearty base—add 4 cups of chicken broth, 5 cups of diced potatoes, 2 cups of diced carrots, 1 cup of diced celery, and that can of drained cannellini beans. This veggie-packed combination is what makes our soup so satisfying. The versatile Instant Pot Duo Pro makes this entire cooking process effortless with its precision temperature control. Seal your Instant Pot and set it to pressure cook for 10 minutes.
While it’s working its magic, prepare your dairy-free cream by blending 3/4 cup of pre-soaked cashews with 1 cup of chicken broth until silky smooth. Who needs heavy cream when nature gives us such creamy alternatives?
Once the pressure cooking cycle finishes, carefully release the pressure and remove the lid. Now for the finishing touches—stir in 4 cups of torn kale leaves and your cashew cream. The residual heat will perfectly wilt the kale without making it mushy. Let everything simmer together on sauté mode for just 2-3 more minutes to marry the flavors. A final seasoning of salt and pepper to taste, and voilà! Your creamy, dairy-free Zuppa Toscana is ready to ladle into bowls. The soup should have that perfect balance—hearty yet not too heavy, creamy without the dairy, and absolutely bursting with flavor in every spoonful.
What to Serve with Creamy Italian Zuppa Toscana
A hearty bowl of Zuppa Toscana practically begs for the perfect accompaniment to round out your meal. I love pairing this creamy Italian soup with a crusty loaf of garlic bread, perfect for soaking up that flavorful broth.
A simple arugula salad with lemon vinaigrette offers a peppery contrast that cuts through the richness.
For a complete dinner, try serving smaller soup portions with bruschetta topped with diced tomatoes and basil. And can we talk about dessert? A light lemon sorbet or classic tiramisu makes the ideal sweet ending to this Italian-inspired feast.
Leftovers and Storage for this Creamy Italian Zuppa Toscana
How wonderful is it when soup actually tastes better the next day? This Zuppa Toscana definitely falls into that category, with all those flavors mingling together overnight. Pure magic.
Store your leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I recommend doing it slowly on the stovetop rather than microwaving to preserve that creamy texture. The cashew cream might separate a bit, but a quick stir brings everything back together.
Want to freeze it? Go for it. It’ll keep beautifully for up to 3 months.
Creamy Italian Zuppa Toscana Substitutions and Variations
Flexibility is the heart of this healthy Zuppa Toscana recipe, giving you plenty of room to play with ingredients based on what’s in your pantry. Not a fan of ground turkey? Swap in Italian sausage, ground chicken, or keep it vegetarian with extra beans. The cashew cream can be replaced with coconut milk or heavy cream if you’re not dairy-free.
Don’t have kale? Spinach works beautifully too. Red potatoes can stand in for regular ones, and white beans can replace cannellini. Need it spicier? Add more red pepper flakes. Want it milder? Skip them entirely. Your kitchen, your rules.
Final Thoughts
This Instant Pot Zuppa Toscana brings comfort food to a whole new level while keeping things healthy and simple. The creamy texture from cashews instead of heavy cream makes all the difference – rich flavor without the guilt.
I love how versatile this soup is. Don’t have kale? Spinach works beautifully. Need more protein? Double the turkey or add some white beans.
The magic happens when the pressure cooking melds all those herbs and spices together. And isn’t it wonderful how something this delicious takes just minutes to prepare? Your family will think you spent hours in the kitchen. Similar to the Instant Pot Lentil Soup recipe, the pressure cooking time creates a perfectly hearty texture while blending all the flavors together seamlessly.