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instant pot zuppa toscana with kale in white bowl with bacon and pepper flakes
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5 from 9 votes

Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana is a creamy Tuscan sausage potato soup recipe that's easy to make. This Olive Garden copycat is comfort food and one of the best soups you'll ever eat!
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
pressure time 15 minutes
Total Time 35 minutes
Servings 8
Calories 398kcal
Author Dee
Cost $10

Ingredients

  • 1 tablespoon butter
  • 1 small white onion chopped, or half a large one
  • 1 pound ground Italian sausage
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon ground black pepper
  • pinch red pepper flakes optional
  • 4 Yukon Gold potatoes unpeeled, cut into roughly ½-inch pieces
  • 5 cups low sodium chicken broth
  • 3 cups fresh kale leaves washed, stems removed and torn or roughly chopped
  • 1 cup heavy cream
  • crumbled or chopped cooked bacon
  • grated Parmesan cheese

Instructions

  • Hit SAUTE on the Instant Pot, and when it reads Hot, add the butter and onions, and cook until onions are slightly soft
  • Add the ground sausage, breaking it up as it cooks, and cook until no longer pink
  • Stir in the sea salt, garlic powder, Italian seasoning, black pepper and red pepper flakes if using, and hit CANCEL to turn pot off
  • Deglaze the bottom of the pot if necessary, with a little of the chicken broth, then add the potatoes and chicken broth to the pot
  • Place lid on pot, make sure vent is on Sealing position, and hit PRESSURE COOK or Manuel for 5 minutes. Hit START if your pot has this feature
  • Pot will take a few minutes to reach pressure, then begin cooking and counting down as it cooks. When pot beeps, allow a 5 minute natural release, then quick release remaining pressure. If pot starts to release liquid, do a gradual quick release
  • When pin drops, carefully remove lid, and stir soup. Stir in the chopped Kale, then stir in the heavy cream, and keep stirring until well combined and kale is soft
  • Serve topped with the bacon and grated Parmesan cheese and additional red pepper flakes if desired

Notes

Recipe was made in a 6-quart Instant Pot pressure cooker and can be made in an 8 quart without changing amounts or cook time.
Can substitute spinach for kale, olive oil for butter and turkey sausage or breakfast sausage for Italian sausage.
If you only have a 32-ounce box of chicken broth, add 1 cup of water along with the chicken broth before cooking.
To thicken the soup, mash some of the potatoes in the pressure cooker before serving or use a cornstarch slurry. If you use the slurry, turn on the SAUTE setting, and stir it into the soup right before serving.

Nutrition

Calories: 398kcal | Carbohydrates: 16g | Protein: 15g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 789mg | Potassium: 743mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2154IU | Vitamin C: 32mg | Calcium: 92mg | Iron: 4mg