Don’t worry if you don’t have an Instant Pot because I have instructions below for this Healthy Instant Pot Zuppa Toscana to be made in the slow cooker, as well as the stove top! My first goal was to make this beloved soup a little healthier and allergy friendly by eliminating the heavy cream. I’ve also included recipe to notes for if you want to make this Whole 30 compliant as well.
Tyler loves apple pie, so it’s a flavor I like to work in as often as possible. So this year with the holidays coming up, I wanted make something around the apple pie concept that would be good for entertaining. The main goal was to keep it gluten free, paleo friendly, and easy to make!
Today marks the first ever Instant Pot recipe I’ve done! I do have to admit though, despite everyone saying the Instant Pot is the best thing since sliced bread – no wait… better than sliced bread, I remained unconvinced.
Instant soups were a big thing when I was growing up, and while I’m not sure they are anymore, everyone I know has memories surrounding them. Tyler tells me stories about him and his brother crushing up the noodles and sprinkling the seasoning packet over them before eating them dry.
And my favorite memory was the time my cousin and I had a race to see who could eat their instant soup the fastest. I won in under 45 seconds for an entire bowl of soup, (but let’s not think too hard about how unhealthy both the soup and the consumption time was!).
When it comes to side dishes, I like to keep my recipes quick and easy with maximum flavor! We mostly lean towards bowl food types of dishes for an ‘all in one’ approach. But sometimes it’s nice to make a side dish or two to go with a simple entrée.
I’ve heard these apple slice snacks called ‘apple doughnuts’, but in my opinion that’s taking things a little to far. Normally I have no problem with healthier versions, but just because these are doughnut shaped, doesn’t mean I can bring myself to use the term doughnut!