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A family favorite, this low nickel Zuppa Toscana soup is hearty and filling. A creamy soup that requires minimal attention and seasoning, traditional Zuppa Toscana soup recipes include kale, which is high in nickel. Adapting recipes for my own enjoyment, I’ve substituted both flat leaf parsley and cilantro when making this recipe.
Personally I prefer the flavor and texture of parsley to cilantro when I make this recipe, but both are great substitutes for the kale. Many potato soup recipes include bacon. I don’t think this recipe needs bacon, as the Italian chicken sausage is very savory and a healthier alternative to pork.
Originally we made this recipe using a dutch oven on the stove or a in ceramic slow cooker. A couple months ago we purchased an instapot, a pressure cooker that makes cooking at home even quicker. The first couple times we made frozen fish and frozen chicken thighs in under 15 minutes using the instapot was literally mind blowing! The original instapot comes with a stainless steel insert, which isn’t ideal when you have a nickel allergy. Learning the instapot makes a separate ceramic insert (affiliate link) is a great alternative for when you want to use it for low nickel cooking! In addition, the instapot glass lid (affiliate link) allows you to use an instapot as a slow cooker.
Cooking family meals when only one member has a food allergy can be tricky. The beauty of this recipe is that you can choose to add the parsley or kale to eat individual’s serving or take a couple servings out of the main pot and then add the kale for a couple minutes, so it’s not over cooked and limp. In the case of my family, Stevie will put kale in her serving and I’ll add parsley to my serving and we don’t have to make two separate meals to fit our individual needs. Typically our soup is hot enough that we’ll add the parsley or kale to our individual bowls and it will cook while it cools enough for us to enjoy!
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Low Nickel Zuppa Toscana Soup
- 1 Tablespoon olive oil
- 1 yellow onion or 2 shallots diced
- 2 teaspoons garlic
- 3 large yukon gold potatoes
- 1 lb italian chicken sausage
- 1 teaspoons ground pepper
- 1 quart of organic chicken broth
- 1-2 bay leaves
- ¾ cup cream
- Flat leaf parsley as much or little as you desire
- Saute the diced onions or shallots with the garlic in olive oil in the instapot for about 5 minutes.
- Dice the potatoes and stir them with the onions/shallots and garlic. Sprinkle the ground pepper on top.
- Next add the Italian chicken sausage, stirring regularly for about 10 minutes as the instapot saute setting is very hot! Drain some of the excess fat, but you will want some of the fat for flavor.
- Add the chicken broth and bay leaves and place the instapot lid, closing the vent. To change the instapot setting, you must turn it off and then turn it back on to place it on the soup setting for 30 minutes. If you’re cooking the soup on the stove, turn the heat down to low and cook for about 60 minutes.
- Once the potatoes are soft, add the cream and turn up heat for about 10 minutes. Watch closely, so the soup does not boil.
- Wash your parsley and place it in your individual serving and enjoy!