Discover the coziest comfort food you’ll crave all year long with this Instant Pot Zuppa Toscana Recipe—a creamy, flavorful soup brimming with zesty Italian sausage, tender potatoes, ribbons of kale, and just the right touch of richness. Inspired by classic Italian-American flavors, this version takes hardly any time thanks to the Instant Pot, making weeknight dinners a total breeze. Each spoonful offers the perfect balance of creamy broth, savory sausage, and pops of freshness from the kale. Trust me, once you try this, it’ll become your go-to for chilly evenings and family gatherings alike!
Ingredients You’ll Need
The magic of this Instant Pot Zuppa Toscana Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a role—sausage provides boldness, potatoes deliver heartiness, and kale adds a fresh, savory finish. Let’s talk about what you’ll need and why each part matters!
- Italian Sausage: Go for mild or spicy depending on your heat preference—the sausage is the backbone of this soup’s flavor.
- Olive Oil: Only needed if your sausage is lean—adds just the right richness for sautéing the aromatics.
- Yellow Onion: Sweet and mellow, it forms a tasty base for the broth.
- Garlic Cloves: Just three cloves bring a fragrant punch without overpowering the creamy broth.
- Russet Potatoes: Sliced into half-moons, they become tender and soak up all that savory broth.
- Low-Sodium Chicken Broth: Keeps things flavorful yet light—this is your soup’s foundation.
- Italian Seasoning: A pinch infuses the pot with herby goodness reminiscent of rustic Italian kitchens.
- Crushed Red Pepper Flakes: Optional, but if you love a little kick, definitely toss them in.
- Salt and Pepper: For bringing everything together and fine-tuning the flavor at the end.
- Kale: Curly or Lacinato, chopped with stems removed—it adds color, texture, and nutrition.
- Heavy Cream: Delivers the signature richness that makes every bite irresistible.
- Grated Parmesan Cheese: Optional, but it’s the perfect umami boost if you’re a cheese-lover.
- Crumbled Cooked Bacon & Extra Parmesan: For garnishing and taking your bowl from comforting to totally crave-worthy.
How to Make Instant Pot Zuppa Toscana Recipe
Step 1: Brown the Italian Sausage
Set your Instant Pot to Sauté mode and add the sausage. As it cooks, break it up into bite-sized pieces—it should take about 5–7 minutes. If your sausage releases a lot of grease, feel free to drain some off or spoon it out. This process gives your soup that deep, meaty flavor and a lovely start!
Step 2: Sauté the Aromatics
Next, add the diced onion to the browned sausage and cook for a couple of minutes until the onions soften up and become translucent. Follow with the minced garlic, stirring for just about 30 seconds. Your kitchen will start to smell incredible, trust me!
Step 3: Add the Potatoes and Seasonings
Layer in your sliced russet potatoes, then pour in the chicken broth. Sprinkle in the Italian seasoning, crushed red pepper flakes (only if you want a bit of heat), and a good pinch of salt and black pepper. Give everything a gentle stir to combine it all, making sure the potatoes are mostly submerged in broth.
Step 4: Pressure Cook
Cancel Sauté mode, secure the Instant Pot lid, and set to Manual High Pressure for 5 minutes. Once the timer beeps, carefully do a quick release—stand back, as the steam will escape fast. At this point, the potatoes will be fork-tender, and all those flavors will have worked their magic together.
Step 5: Finish with Kale and Cream
Stir in the chopped kale and the heavy cream. Switch the Instant Pot to Keep Warm mode and let it sit for about 5 minutes. This softens the kale just enough while letting the soup finish getting creamy. If you love Parmesan, stir in the cheese now, too!
Step 6: Serve and Enjoy
Ladle the soup into bowls and top each with plenty of crumbled bacon and an extra shower of Parmesan cheese if you like. It’s piping hot, creamy, and absolutely satisfying—perfect for cozying up any night of the week!
How to Serve Instant Pot Zuppa Toscana Recipe
Garnishes
A generous sprinkle of fresh grated Parmesan and crispy bacon bits truly completes each bowl. If you’re feeling fancy, add a swirl of cream or a crack of fresh black pepper just before serving for a little extra flair.
Side Dishes
Crusty bread is a must—it’s perfect for sopping up every last bit of creamy broth. I also love serving a crisp green salad tossed with lemony vinaigrette or even some buttery garlic knots on the side for the ultimate soup-and-bread dinner.
Creative Ways to Present
For a fun presentation, you can ladle the Instant Pot Zuppa Toscana Recipe into hollowed-out bread bowls or mini cocottes for individual servings. Hosting a party? Serve the soup as appetizer-sized “soup shots” with a tiny parmesan crisp on top. Gorgeous, delicious, and totally memorable!
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. It keeps well in the refrigerator for up to 4 days—just a bit of time will make those flavors even more robust!
Freezing
You can freeze the Instant Pot Zuppa Toscana Recipe for up to 3 months, but keep in mind the cream may separate a little upon thawing. To avoid this, consider adding the cream after reheating instead of before freezing; freeze the soup base only, then stir in the cream when ready to serve.
Reheating
Reheat gently in a saucepan over medium-low heat or use the microwave in 1-minute bursts, stirring in between. If the soup separates or seems too thick, a splash of extra chicken broth or cream will bring it right back to velvety goodness.
FAQs
Can I use turkey sausage instead of pork?
Absolutely! Swap in turkey sausage for a lighter version that still packs lots of flavor—just be sure to adjust seasonings if your turkey sausage is less bold.
Is this Instant Pot Zuppa Toscana Recipe gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, but double-check your sausage and broth labels to be certain if gluten is a concern.
Can I substitute the kale?
You sure can! Baby spinach is a wonderful swap and wilts even faster. Swiss chard or escarole would also work well if you want to change things up.
How spicy does this recipe get?
The spiciness really depends on your sausage and the amount of red pepper flakes. Use mild sausage and skip the flakes for a gentler flavor, or lean into spicy sausage if you want a kick!
How do I make this Instant Pot Zuppa Toscana Recipe dairy-free?
Simply substitute full-fat coconut milk for the heavy cream and skip the Parmesan. The soup will still be luxuriously creamy with lots of flavor.
Final Thoughts
There’s just something about a big, steaming bowl of Instant Pot Zuppa Toscana Recipe that feels like a hug in a bowl. I hope you give this one a try—you’ll be amazed by how easy, quick, and incredibly tasty homemade soup can be. Gather your ingredients, fire up the Instant Pot, and get ready to fall in love with your new favorite cozy dinner!
Print
Instant Pot Zuppa Toscana Recipe
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Instant Pot Zuppa Toscana recipe is a hearty and comforting soup packed with Italian sausage, potatoes, kale, and a creamy broth. It’s a perfect one-pot meal for a cozy night in.
Ingredients
Italian Sausage:
1 lb
Olive Oil:
1 tablespoon (if needed)
Yellow Onion:
1 small (diced)
Garlic Cloves:
3 (minced)
Russet Potatoes:
4 cups (sliced into 1/4-inch half moons)
Low-Sodium Chicken Broth:
4 cups
Italian Seasoning:
1 teaspoon
Crushed Red Pepper Flakes:
1/2 teaspoon (optional)
Salt and Pepper:
to taste
Kale:
2 cups (chopped, stems removed)
Heavy Cream:
1 cup
Grated Parmesan Cheese:
1/2 cup (optional)
Crumbled Cooked Bacon and Extra Parmesan:
for garnish
Instructions
- Brown the Sausage: Set the Instant Pot to Sauté mode. Brown the Italian sausage until fully cooked, breaking it up as it cooks. If there’s excess grease, drain or spoon off as needed.
- Cook Onions and Garlic: Add diced onion and cook for 2–3 minutes until softened, then stir in garlic and sauté for 30 seconds.
- Add Potatoes and Broth: Add sliced potatoes, chicken broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir to combine.
- Pressure Cook: Cancel Sauté mode, seal the lid, and set to Manual High Pressure for 5 minutes. Once cooking is done, carefully perform a quick release.
- Finish the Soup: Stir in chopped kale and heavy cream. Let sit on Keep Warm mode for 5 minutes until the kale softens. Stir in Parmesan if using.
- Serve: Serve hot, topped with crumbled bacon and extra cheese if desired.
Notes
- For a dairy-free version, use coconut milk in place of heavy cream.
- You can also substitute kale with baby spinach if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus pressure build/release)
- Category: Soup
- Method: Pressure Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg
