Instant Pot Zuppa Toscana
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This Instant Pot Zuppa Toscana my kind of comfort in a bowl when I want something creamy, hearty and zero effort. The instant pot does all the work and you’ve got a cozy, garlicky soup loaded with sausage and kale so we can all pretend it’s healthy, all ready in 30 minutes!
Quick Zuppa Toscana in an Instant Pot
You know the soup they serve at Olive Garden that makes you forget about the breadsticks for five whole minutes? Well this is it, but better because you made it and home and you didn’t have to put on pants.
If you’re looking for something creamy and cozy but don’t feel like babysitting the stove, this recipe is for you because the Instant Pot does all the work, and you just get all the glory and bragging rights.
So yes, this is soup night, but soup night done right. Big bowl, big spoon, and if you “accidentally” eat two servings? That’s called self-care.
Why You Should Make This Zuppa Toscana
- Dinner in 30 minutes. The Instant Pot does its thing while you decide which stretchy pants to wear.
- Better than takeout, if I say so myself. All the Olive Garden vibes without the drive, the wait, or having to deal with people.
- Customizable. Spicy, milk, extra kale, double the cream, you’re the boss here.
- One pot, no mess. Minimal cleanup, so you can actually relax after dinner.
- Family approved. Everyone loves it, even the people who don’t like kale.
Ingredients and Tips
- Sausage: Milk or spicy both work. If you want to lighten things up, turkey sausage is the way to go, but flavor-wise, pork still wins.
- Potatoes: Russets get a little soft and creamy in the soup, but Yukon gold or red potatoes hold their shape better, so use what you have.
- Don’t fear the kale: It cooks down into silky ribbons of green goodness. Hate kale? Use spinach, it wilts in seconds.
- Season at the end: Sausage and broth already bring lots of salt, so taste before shaking half the salt shaker in.
- Creamy finish: Half and half keeps it light-ish. Heavy cream makes it rich and decadent. Neither choice is wrong.
- Heat control: A few red pepper flakes bring the spice. If you’re cooking for kids, skip them, or double them if you love drama.
Start off by setting your Instant Pot to the sauté mode setting. Once it’s hot, add your olive oil and get that sausage in there! You’ll want to brown it until it’s no longer pink, just break it up with a wooden spoon as it cooks.
Next up, toss in your chopped onion and minced garlic. These are the flavor powerhouses of your soup! Sauté them until the onion is translucent, should take about 3 minutes. Stir in your red pepper flakes, Italian seasoning, salt, and pepper. Don’t forget to give it a good mix to ensure all the flavors meld together nicely!
Once the seasoning is well mixed, throw in your cubed potatoes and pour in the chicken broth. Give it another good stir to combine everything.
Secure the lid on your Instant Pot and set it to the Manual setting (high pressure) for 5 minutes and set the steam release valve to “Sealing”. After the cycle is complete, let it release naturally for about 10 minutes, then use quick release for any remaining pressure by turning the steam release knob to the “Venting” position.
We’re almost there! Once the lid is off, check the seasoning and adjust if needed. Stir in your chopped kale and turn the Instant Pot back to the sauté setting. Cook for an additional two minutes until the kale is just right. Finally, mix in the half and half or heavy cream, and there you have it!
This soup is fabulous as it is or garnished with some Parmesan cheese or bacon bits if you prefer.
Zuppa Toscana On The Stove Top
Cooking Zuppa Toscana on the stovetop is quite straightforward. Start by heating a bit of olive oil in a large pot and browning the sausage. Once browned, add the onion and garlic, letting them cook until they’re soft and fragrant. Next, you’ll mix in the seasoning and red pepper flakes, followed by adding the cubed potatoes and chicken broth.
Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes. When the potatoes are ready, stir in the kale until it’s just wilted, then mix in the cream, let it heat through, and it’s ready to serve!
Zuppa Toscana In The Slow Cooker
Start by browning the sausage in a skillet, then tossing it into the slow cooker along with the onion, garlic, potatoes, seasoning, red pepper flakes, and chicken broth. Now, just cover it and let it cook on low for 7-8 hours or on high for 3-4 hours, until the potatoes are soft.
When you’re about ready to eat, toss in the kale and the cream. Give it a good stir and let it all warm up together for about 30 minutes more on high.
Serve This With
Easy Garlic Bread
Artisan Bread
Easy Tossed Salad
Caesar Salad Recipe
Frequently Asked Questions
Can I make it dairy-free?
Yep. Coconut milk works and gives it a subtle sweetness. Almond milk works too, but it won’t be as creamy (still delicious though).
Can I freeze this?
Yes, but cream soups can separate a bit when thawed. A splash of cream and a stir usually fixes everything.
Can I use turkey or chicken sausage?
Go for it! Just taste and adjust the seasoning, they’re milder, so you might want a bit more spice.
Can I skip the sausage and make it vegetarian?
Absolutely. Swap the chicken broth for veggie broth and add some white beans for protein.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instant Pot Zuppa Toscana
Video
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed, (I used mild, but spicy can be used))
- 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 pepper (or to taste)
- 4 medium potatoes (cut in cubes, I used russet potatoes)
- 6 cups chicken broth (low sodium or no sodium added)
- 4 cups kale (chopped (1 small bunch))
- 1 cup half and half (or heavy cream)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Heat the olive oil in the Instant Pot, then add the sausage and brown for 3 minutes until it’s no longer pink, breaking up with a wooden spoon.
- Stir in the onion and garlic and cook for another 3 minutes until the onion softens and becomes translucent.
- Stir in the red pepper flakes, Italian seasoning, salt and pepper. Add the cubed potatoes and the chicken broth. Give it a stir.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 5 minutes. Set the steam release knob to "Sealing" position.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- At this point you can adjust the salt and pepper if necessary. Add the chopped kale and set the Instant Pot to the saute setting again. Cook for two more minutes uncovered, until the kale cooks a bit. Stir in the half and half or heavy cream.
- Turn off the Instant Pot, by pressing the cancel button. Serve the soup warm garnished with Parmesan cheese or bacon bits if preferred.
Equipment
Notes
- Sausage: Opt for mild or spicy Italian sausage depending on your preference for heat.
- Potato Choices: Russets will give you a creamier soup, but feel free to use yellow or red potatoes as a substitute.
- Dairy: You can use either half and half or heavy cream depending on your preference for richness.
- Kale Substitution: If kale isn’t your thing, fresh spinach is a wonderful alternative.
- Nutrition: Nutritional information assumes about 2 cups per serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
