Instant Pot Copycat Zuppa Toscana (AIP/ Paleo)

When my husband and I were dating, our favorite date spot was Olive Garden. We would usually go around lunch time and we would ALWAYS order endless soup and salad. I mean always. First, we were college students with no money, second it was delicious and third the word “endless” is the title. Need I say more? Obviously this was back in my pre-AIP days, but I still think about those soups. My favorite was the Zuppa Toscana. I loved how hearty and comforting that soup was with that “meat and potatoes” feel, but it also had a hint of spice from the Italian seasonings and sausage. With the cold weather officially arriving, I wanted to try to recreate an AIP-friendly version of this comforting classic.

This soup is great on it’s own, but is also pairs well with a fresh garden salad topped with a Garlic Herb Vinaigrette.

Instant Pot Copycat Zuppa Toscana (AIP/ Paleo)

Serve 4 – 6

Ingredients:

1 TBS olive oil

1 lb ground pork

1 yellow onion, diced

3 cloves of garlic, minced

2 tsp salt

1/2 tsp black pepper (omit for elimination-phase AIP)

1/2 tsp dried thyme

1/2 tsp dried sage

2 tsp dried oregano

2 tsp dried basil

2 TBS raw apple cider vinegar

5 1/2 cups bone broth

4 cups kale, roughly chopped

2 white sweet potatoes, peeled & cubed

Directions:

Turn the Instant Pot to “sauté” add the olive oil and ground pork and start to brown the meat, breaking it up with a spatula. Once the meat has started to brown, add the onion, garlic, salt, pepper, thyme, sage, oregano, and basil and stir to fully coat in the seasonings. Turn the “sauté” function off and add the apple cider vinegar, kale, sweet potatoes, and bone broth. Place the lid on the Instant Pot and lock in place. Make sure the vent is turned to “sealing” and set the pot on the “soup” function or manually for 20 minutes. Once done allow the pressure to release naturally or manually release by turning the vent to “venting”. Serve or store in air tight containers to freeze.

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Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

2 Comments

  • This soup was delicious! I did have to substitute cubed rutabaga for the white sweet potatoes since I could not find them, but it was so yummy.

    Reply
    • I’m so glad you liked it! Rutabaga is a great substitute for white sweet potatoes!

      Reply

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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.

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