This Instant Pot version of Zuppa Toscana brings all the flavor of the stovetop classic with a fraction of the time and effort. The pressure cooker tenderizes the potatoes and melds the flavors beautifully in under 30 minutes. The combination of savory sausage, creamy broth, and fresh greens makes this dish both indulgent and wholesome. Plus, it’s easy to customize with different proteins or make dairy-free if needed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Italian sausage (mild or spicy)
Yukon gold or russet potatoes
Onion
Garlic cloves
Chicken broth
Heavy cream
Kale
Olive oil
Salt
Black pepper
Crushed red pepper flakes (optional)
Parmesan cheese for garnish (optional)
Directions
Set the Instant Pot to Sauté mode and heat the olive oil. Add the sausage and cook, breaking it up into crumbles, until browned.
Add chopped onion and garlic. Cook for 2–3 minutes until softened and fragrant.
Stir in sliced potatoes and season with salt, pepper, and red pepper flakes if using.
Pour in the chicken broth and deglaze the bottom of the pot to avoid a burn notice.
Lock the lid, set the valve to sealing, and pressure cook on high for 5 minutes.
Once done, allow a natural release for 5 minutes, then do a quick release.
Stir in chopped kale and let it wilt in the hot soup for 2–3 minutes.
Add the heavy cream and stir to combine. Adjust seasoning if needed.
Serve hot, garnished with Parmesan cheese if desired.
Servings and timing
This recipe serves 6 and takes about 30 minutes total, including prep, pressure build-up, cook time, and release.
Variations
Make it dairy-free: Use coconut milk or a plant-based cream alternative.
Swap the greens: Use spinach or Swiss chard if kale isn’t your favorite.
Vegetarian version: Use plant-based sausage and vegetable broth.
Add more veggies: Carrots, zucchini, or mushrooms can add more depth and texture.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot, stirring occasionally. The soup thickens as it sits, so add a splash of broth or water when reheating to restore the original consistency. It can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
What is Zuppa Toscana?
Zuppa Toscana means “Tuscan soup” in Italian. It typically features sausage, potatoes, kale, and a creamy broth.
Can I use frozen kale?
Yes, frozen kale works well. Just add it during the final step as you would with fresh.
What kind of sausage should I use?
Italian sausage is traditional—mild or spicy, based on your preference. Ground chicken or turkey sausage can also be used.
Can I make this soup on the stovetop?
Yes, simply brown the sausage and sauté the vegetables in a large pot, add the broth and potatoes, simmer until tender, then stir in the kale and cream.
How do I make this low-carb?
Swap the potatoes for cauliflower florets to reduce the carb content while keeping the soup hearty.
Can I use milk instead of cream?
Whole milk can be used for a lighter version, but it won’t be as rich. Avoid boiling after adding milk to prevent curdling.
Is this soup spicy?
It depends on the sausage and if you use red pepper flakes. You can adjust the spice level to suit your taste.
Can I double the recipe?
Yes, but be careful not to exceed the Instant Pot’s max fill line. Consider cooking in batches if needed.
Does this soup freeze well?
Yes, it freezes well, though the texture of potatoes and cream may change slightly. Stir well after reheating.
What can I serve with Zuppa Toscana?
Crusty bread, garlic toast, or a light salad make great sides to round out the meal.
Conclusion
Instant Pot Zuppa Toscana is a quick and flavorful way to enjoy a classic, hearty soup without spending hours in the kitchen. With creamy broth, savory sausage, tender potatoes, and vibrant kale, it’s a well-balanced and comforting dish that’s sure to become a staple in your rotation. Ideal for cold nights or easy meal prep, this soup delivers restaurant-quality results with home-cooked ease
Instant Pot Zuppa Toscana is a creamy, savory Italian-inspired soup made with sausage, potatoes, kale, and a rich broth. Quick to prepare in the Instant Pot, it’s a hearty one-pot meal perfect for busy nights.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6 servings
Category:Soup
Method:Pressure Cook
Cuisine:Italian-American
Ingredients
1 lb Italian sausage (mild or spicy)
1 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
4 cups Yukon gold or russet potatoes, sliced
4 cups chicken broth
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
2 cups chopped kale
1 cup heavy cream
Grated Parmesan cheese, for garnish (optional)
Instructions
Set Instant Pot to Sauté mode. Add olive oil and cook sausage, breaking it into crumbles, until browned.
Add chopped onion and garlic. Sauté for 2–3 minutes until fragrant and soft.
Add sliced potatoes, salt, black pepper, and red pepper flakes (if using). Stir to combine.
Pour in chicken broth and scrape the bottom of the pot to deglaze.
Lock lid, set valve to sealing, and pressure cook on High for 5 minutes.
Allow a natural pressure release for 5 minutes, then quick release the remaining pressure.
Stir in chopped kale and let it wilt in the hot soup for 2–3 minutes.
Pour in heavy cream and stir until fully combined. Adjust seasoning as needed.
Serve hot, garnished with Parmesan cheese if desired.
Notes
Use coconut milk or dairy-free cream for a dairy-free version.Frozen kale can be used instead of fresh.To make it vegetarian, use plant-based sausage and vegetable broth.For a low-carb version, substitute potatoes with cauliflower florets.Soup thickens when stored—add broth when reheating to thin it out.
