Instant Pot Zuppa Toscana
Creamy, Cozy, and Ready in Minutes. If you love the comforting flavors of Zuppa Toscana, this Instant Pot Zuppa Toscana recipe makes it incredibly easy to recreate that restaurant-style soup at home.
Packed with savory Italian sausage, tender potatoes, hearty kale, and a creamy broth, it’s rich, satisfying, and perfect for weeknight dinners.
It is awesome on its own, or serve with Garlic Bread Twists Recipe or Beer Bread for a complete meal.
Why You’ll Love This Instant Pot Zuppa Toscana
This recipe has all the flavors people love in classic Zuppa Toscana, but it’s faster and easier to make.
- Quick pressure cooker recipe – Ready in about 30 minutes. Using the Instant Pot means you get deep, slow-simmered flavor in a fraction of the time. Instead of waiting for soup to cook for hours, the pressure cooker brings everything together in just minutes.
- Creamy and comforting – The broth is rich but balanced.
- Hearty ingredients – Potatoes and sausage make it filling.
- One-pot meal – Everything cooks right in the Instant Pot. And it is all you need for a cozy meal, or you can serve it with 7 Minute (Prep) Artisan Crock Pot Bread for a tasty side.
- Better than restaurant version – Fresh ingredients and customizable flavors.
This soup also reheats beautifully, making it great for leftovers or meal prep.
What Is Zuppa Toscana?
Zuppa Toscana translates to “Tuscan soup” in Italian. While the American version is best known from restaurants, it’s inspired by traditional Tuscan soups that combine simple ingredients like potatoes, greens, sausage, and broth. The result is a rich, hearty soup with bold flavors and comforting texture.
Ingredients for Instant Pot Zuppa Toscana
This recipe uses simple ingredients that come together for incredible flavor.
- Olive oil – Helps brown the sausage and sauté the vegetables.
- Mild Italian sausage – Adds savory flavor and richness.
- Onion – Builds the base of flavor.
- Garlic – Essential for depth and aroma.
- Dried oregano or Italian seasoning – Adds a subtle herbal note.
- Russet potatoes – Tender and hearty, they help make the soup filling.
- Chicken broth – The flavorful base of the soup.
- Kosher salt and black pepper – Enhances all the flavors.
- Kale – Adds texture, color, and nutrients.
- Half and half – Gives the soup its signature creamy finish.
How to Make Zuppa Toscana in the Instant Pot
Making Zuppa Toscana in the Instant Pot is quick and simple.
Step 1: Brown the sausage
Set the Instant Pot to High Sauté and cook the sausage in olive oil until browned, breaking it into crumbles.
Step 2: Sauté the aromatics
Add the onion and cook until soft, then stir in garlic and oregano.
Step 3: Add potatoes and broth
Stir in chopped potatoes and chicken broth, then season with salt and pepper.
Step 4: Pressure cook
Cook on High Pressure for 5 minutes, then quick release.
Step 5: Add kale and cream or half and half
Stir in kale until wilted, then add half and half to create a creamy broth.
Taste, adjust seasoning as desired, serve hot and enjoy.
Tips for the Best Instant Pot Zuppa Toscana
- Use russet potatoes: They become tender and help thicken the soup slightly.
- Don’t skip browning the sausage: This step builds flavor for the entire soup.
- Add the cream/half and half at the end: Dairy should always be added after pressure cooking.
- Cut potatoes evenly: This ensures they cook evenly in the pressure cooker.
- Variations and Substitutions: This soup is very flexible and easy to customize. Add veggies, different potatoes, some chili flakes, or bacon, etc.
- Use spicy sausage: Hot Italian sausage adds a delicious kick.
- Make it lighter: Substitute whole milk or evaporated milk for the half and half.
- Add bacon: Crispy bacon crumbles make a delicious topping.
- Swap the greens: Spinach can replace kale if you prefer a softer green.
- Make it dairy-free: Skip the half and half or use unsweetened coconut milk or cashew cream.
What to Serve With Zuppa Toscana
This soup pairs perfectly with simple sides like:
- Crusty artisan bread
- Garlic bread
- Breadsticks
- A simple green salad
- Shaved parmesan cheese on top
These additions turn the soup into a cozy restaurant-style meal at home.
How to Store Leftover Zuppa Toscana
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Because the soup contains dairy, it’s best reheated gently on the stove or in the microwave, stirring occasionally.
The potatoes may absorb some broth while stored, so you can add a splash of broth or milk when reheating.
Can You Freeze Zuppa Toscana?
Yes, but with one small adjustment.
Dairy-based soups can sometimes separate when frozen, so for best results:
- Freeze the soup before adding the half and half.
- When reheating, stir in the cream after the soup is hot.
The soup can be frozen for up to 3 months in an airtight container.
If you don’t want to use an Instant Pot, this stovetop zuppa toscana is amazing, as is this crock pot zuppa toscana.
Other Great Soup Recipes
- Slow Cooker Lasagna Soup
- Slow Cooker Alfredo Chicken Tortellini Soup
- Slow Cooker Marry Me Chicken Soup
- Slow Cooker Creamy Taco Soup
- Tom Kha Soup
Instant Pot Zuppa Toscana Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage
- 1 onion diced
- 1 tbs minced garlic
- ½ teaspoon dried oregano or italian seasoning
- 3 russet potatoes chopped into cubes
- 6 cups chicken broth or bone broth
- Kosher salt and freshly ground black pepper to taste
- 6 cups kale stems removed and leaves chopped
- 1 cup half and half or heavy cream
- 1/2 tsp crushed red pepper flakes optional
- 2 Tbs grated parmesan cheese
Instructions
- Using a 6-quart Instant Pot, set it to the High Sauté setting. Add olive oil and sausage to the liner. Using a wooden spoon, cook, stirring frequently, until sausage is browned, about 3–5 minutes. Be sure to crumbling the sausage as it cooks. Drain excess fat if necessary.
- Add onion to the sausage in the instant pot and cook, stirring frequently, until translucent, about 3–4 minutes.
- Stir in garlic and oregano and cook until fragrant, about 1 minute.
- Add in chicken broth, and use the wooden spoon to deglaze the pan, scraping any browned bits off the bottom so you don't get a burn notice when cooking.
- Stir in potatoes and season with salt and pepper to taste.
- Put lid on pressure cooker and lock into place. Set valve to closed. Turn off the saute function and select Manual/Pressure Cook, adjust pressure to High, and set the timer for 5 minutes.
- When finished cooking, quick-release the pressure valve according to the manufacturer’s directions. (I like to place a dish towel over the valve and turn.)
- Remove lid, and stir in the kale, then cook until wilted, about 1–2 minutes. The pot will still be hot, so no need to turn on to saute.
- Once kale is wilted, stir in half and half or cream, and crushed red pepper flakes (optional)and heat through for about 1 minute.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Top with grated parmesan cheese, and fresh ground pepper. Serve immediately and enjoy.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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