If you are craving a hearty, comforting soup that bursts with satisfying flavors and comes together in a flash, this Instant Pot Zuppa Toscana Recipe is your new best friend. Imagine tender Italian sausage mingling with perfectly cooked potatoes, fragrant garlic, and tender kale in a creamy broth that feels like a warm hug in a bowl. This recipe captures all the rustic charm of classic Italian cooking while making it unbelievably quick and easy with the help of your Instant Pot. It’s a dish that feels special, yet is totally doable on a busy weeknight or for impressing friends without the fuss.
Ingredients You’ll Need
The magic of this Instant Pot Zuppa Toscana Recipe comes from simple, quality ingredients that each bring their own character to the mix. Every item plays a role, whether it’s adding richness, a little kick, or that fresh green brightness that balances the dish beautifully.
- Olive oil: Used to sauté sausage and vegetables, it adds a subtle fruity depth and helps develop the base flavors.
- Italian sausage (1 pound, casings removed): The star protein, bringing savory, spiced meatiness essential to authentic Zuppa Toscana.
- Large onion (chopped): Adds sweetness and a tender texture that softens the dish overall.
- Garlic (4 cloves, minced): Provides an aromatic punch that elevates every spoonful.
- Red pepper flakes (¼ teaspoon): A gentle heat that wakes up your palate without overpowering the soup.
- Italian seasoning (1 tablespoon): A fragrant blend that infuses herbal notes reminiscent of Tuscany.
- Salt and black pepper (½ teaspoon each, or to taste): Perfectly balances all elements, bringing out natural flavors.
- Russet potatoes (4 medium, cubed): These starchy gems add body and creaminess once cooked down.
- Chicken broth (6 cups, low or no sodium): The flavorful liquid base that melds all ingredients, keeping the soup light but satisfying.
- Kale (4 cups, chopped): Adds color, nutrients, and that classic Zuppa Toscana earthiness and bite.
- Half and half or heavy cream (1 cup): Swirled in at the end for luscious creaminess and to mellow the spices.
- Optional garnishes: Grated Parmesan cheese and crispy bacon bits add extra layers of taste and texture.
How to Make Instant Pot Zuppa Toscana Recipe
Step 1: Sauté Sausage and Vegetables
Start by turning your Instant Pot to the “Sauté” setting and warming the olive oil. Add the sausage, breaking it apart as it browns evenly; this step releases those savory fats and intensifies the flavor base. Then stir in the chopped onion and minced garlic, cooking until the onions become translucent and aromatic. Don’t forget to sprinkle in the red pepper flakes, Italian seasoning, salt, and pepper at this stage—it’s when the fragrance truly unfolds, promising a warmly spiced soul to the soup.
Step 2: Pressure Cook Potatoes and Broth
Next, add the cubed russet potatoes and pour in the chicken broth. Give everything a quick stir so the ingredients are well combined, then seal the lid and set the valve to “Sealing.” Cook on Manual (High Pressure) for 5 minutes, allowing the potatoes to become tender, soaking up all those delicious flavors. After the timer goes off, let the pressure release naturally for 10 minutes to ensure the potatoes finish cooking gently, then carefully release any remaining pressure quickly.
Step 3: Add Kale and Cream
Now, set the Instant Pot back to “Sauté” mode and stir in the chopped kale. Cook just until it wilts tenderly, which gives the soup a lovely texture and vivid green pop. Finally, pour in the half and half or heavy cream. This step makes the broth irresistibly creamy and rounds out the spices beautifully, transforming the soup into that rich, cozy dish you’re craving.
Step 4: Serve Your Zuppa Toscana
Turn off the Instant Pot by hitting “Cancel.” Ladle your piping hot Zuppa Toscana into bowls and prepare for the best part: adding your chosen garnishes. Freshly grated Parmesan and crispy bacon bits are classic additions but feel free to get creative with whatever you love!
How to Serve Instant Pot Zuppa Toscana Recipe
Garnishes
Garnishing Zuppa Toscana is a joy because it lets you personalize each bowl. Parmesan cheese adds a nutty sharpness while crispy bacon bits bring in a smoky crunch. A sprinkle of fresh cracked black pepper or even a drizzle of extra virgin olive oil can finish your soup with a gourmet touch.
Side Dishes
This rich and hearty soup stands beautifully alongside lightly toasted rustic bread, garlic knots, or a simple green salad. These sides balance the creaminess and add welcome textures to the meal.
Creative Ways to Present
For a dinner party or casual family meal, serve Zuppa Toscana in sturdy bread bowls for a fun, edible presentation that keeps things warm. You could also add a sprinkle of fresh herbs like parsley or chives for bursts of freshness and color that brighten each serving.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Zuppa Toscana Recipe keeps wonderfully in the fridge for 3 to 4 days. Store it in airtight containers so it stays fresh and flavorful, making it perfect for quick lunches or dinners later in the week.
Freezing
You can freeze leftover soup in portion-sized containers for up to 2 months. When freezing, skip adding cream and kale; instead, add them fresh when reheating to maintain the best texture and creaminess. This ensures your soup tastes just as amazing as when freshly made.
Reheating
Reheat gently on the stovetop over medium heat, adding the kale and cream during warming. Stir frequently until heated through, being careful not to boil, so the cream stays silky and the kale retains its color and texture.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner alternative and will still bring great flavor. Just choose a seasoned variety to keep that Italian flair in your soup.
What type of potatoes work best in this recipe?
Russet potatoes are ideal because their starchiness helps thicken the broth slightly, giving Zuppa Toscana its signature silky texture. You can also try Yukon Golds for a creamier bite.
Is there a vegetarian version of this Instant Pot Zuppa Toscana Recipe?
Yes! Substitute the sausage with plant-based sausage or sauté mushrooms for umami, and use vegetable broth instead of chicken broth. It still makes a comforting and hearty soup.
Can I make this recipe without an Instant Pot?
Definitely. Brown the sausage and vegetables in a pot on the stove, then add potatoes, broth, and seasoning, simmering until potatoes are tender. Add kale and cream at the end just as in the Instant Pot method.
How spicy is this recipe?
The red pepper flakes add a mild heat that complements the flavors without overwhelming. You can adjust the amount to suit your personal spice preference, or omit them if you prefer it completely mild.
Final Thoughts
This Instant Pot Zuppa Toscana Recipe has become a trusted go-to whenever I want something hearty, nourishing, and downright delicious without spending hours in the kitchen. Its perfect balance of creamy, savory, and fresh makes it a crowd-pleaser that I’m thrilled to share with you. Give it a try—you might just discover your new favorite comfort soup!
Print
Instant Pot Zuppa Toscana Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Zuppa Toscana is a hearty and comforting Italian-inspired soup that features savory Italian sausage, tender potatoes, kale, and a creamy broth. Ready in just 30 minutes, this recipe uses the Instant Pot to perfectly blend flavors while saving time, making it ideal for cozy weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed (mild or spicy)
- 1 large onion, chopped
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon Italian seasoning
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 4 medium potatoes, cubed (russet potatoes recommended)
- 6 cups low-sodium or no-sodium chicken broth
- 4 cups chopped kale (about 1 small bunch)
- 1 cup half and half or heavy cream
Optional Garnishes
- Grated Parmesan cheese
- Bacon bits
Instructions
- Sauté Sausage and Vegetables: Set the Instant Pot to “Sauté” mode and heat olive oil. Add the Italian sausage, breaking it up with a spoon, and cook until it is browned and cooked through. Stir in the chopped onion and minced garlic, cooking until softened and fragrant. Add red pepper flakes, Italian seasoning, salt, and black pepper, stirring to combine.
- Pressure Cook: Add the cubed potatoes and chicken broth to the Instant Pot. Secure the lid and set the valve to the “Sealing” position. Select Manual (High Pressure) and set the timer for 5 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Add Kale and Cream: Switch the Instant Pot back to “Sauté” mode. Stir in the chopped kale and cook until it wilts, about 2-3 minutes. Then, stir in the half and half or heavy cream until the soup is creamy and well combined.
- Serve: Press “Cancel” to turn off the Instant Pot. Ladle the soup into bowls and garnish with grated Parmesan cheese and/or bacon bits if desired. Serve warm for a comforting and flavorful meal.
Notes
- Russet potatoes are recommended because they hold their shape well during pressure cooking.
- Adjust red pepper flakes to your preferred heat level.
- You can substitute kale with spinach, but kale provides more texture.
- Use low-sodium broth to control the saltiness of the soup.
- For a dairy-free version, substitute the cream with coconut milk or a plant-based cream alternative.
- Make sure to remove sausage casings before cooking for better texture.
