If I had to pick ONE soup that is a hands-down favorite in our home, it has to be Zuppa Toscana. This recipe has morphed through the years as our own personal food journey has evolved (no more instant bouillon cubes or corn-syrup-sausage, thank you!).
Our family now eats predominately Paleo, partly because we’ve found this diet to least irritate our digestive systems. And as someone with Celiac disease, the last thing I need is a reason for an irritated stomach!
A Word About Meat
Whichever sausage you pick for this recipe will really make the soup. My family personally does not eat pork, so we like to use ground turkey and add in spices to make our own sausage. I got our recipe from The Healing Kitchen — which is hands down one of my all-time favorite recipe books!
Seriously. You need to check out this book. The design is beautiful, every recipe has a picture, there’s a photo index in the book, and there are even meal plans laid out (with pictures for visual learners!).
Every single recipe is delicious. And the best news? All the recipes are FREE from egg, nuts, dairy, sugar, grains, and gluten. And they taste good! You won’t regret this cookbook!
You can also use your favorite sausage (chicken, pork, beef, etc) from the grocery store.
A Word About Potatoes
Also, you’ll notice in the picture that we used white potatoes. White potatoes are a rare treat in our house. Normally we default to sweet potatoes over white potatoes for everything. However, this soup is so beloved by my oldest kiddo, that when I changed to only sweet potatoes in the soup, she dissolved in tears because I messed with the sacred family recipe. Our lives are already turned upside down enough with Celiac disease and no dairy — adding back white potatoes was the least I could do.
So I made her a promise. I would keep white potatoes in the Zuppa Toscana. And this was her reaction to last night’s dinner. Literally licked the bowl clean.
But if you want to avoid the white potatoes, simply sub with sweet potatoes.
Which brings me to my last secret. This recipe originally called for a cup of heavy whipping cream. But since we’re dairy free, we needed another alternative to make the soup creamy. So, in a moment of inspiration, I grabbed two baked sweet potatoes from the fridge and threw them in the blender with some chicken broth.
BAM! Creamy texture achieved and the taste got even more delicious. And no one was the wiser about the switcheroo. 🙂
(You’ll also notice there’s no added salt in this recipe. We’ve found that our homemade chicken broth is so flavorful, there’s no need to add more salt. Feel free to adjust to your own personal preference.)
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