Instant Pot Zuppa Toscana Soup Recipe
If you’re craving a hearty, comforting soup that comes together in a flash, you’re going to love this Instant Pot Zuppa Toscana Soup Recipe. I remember the first time I made it — that rich blend of spicy sausage, tender potatoes, and kale simmered in creamy broth felt like a warm hug after a chilly day. This recipe is a lifesaver when you want something satisfying without spending hours in the kitchen.
What makes this Instant Pot Zuppa Toscana Soup Recipe stand out is how quickly it all comes together without sacrificing flavor. Whether you’re meal prepping for the week or need a cozy dinner in under 30 minutes, this soup reliably delivers. I promise, once you try it, it’ll become one of your go-to comfort meals too.
Ingredients You’ll Need
The beauty of this Instant Pot Zuppa Toscana Soup Recipe is in its simple, wholesome ingredients that harmonize perfectly. Each one plays a role in creating that authentic Italian-inspired flavor we all crave — plus, you’ll find most are pantry staples or easy to find at any grocery store.
- Olive oil: This adds a silky base for sautéing the sausage and veggies, unlocking those savory flavors.
- Italian sausage: Choose mild or spicy depending on your heat preference; removing the casings makes it easier to crumble in the pot.
- Onion: Chopped and sautéed to sweeten and deepen the soup’s flavor.
- Garlic: Minced fresh garlic brings that essential aromatic punch.
- Red pepper flakes: Adds just a hint of heat—adjust to taste if you want more or less kick.
- Italian seasoning: A blend of herbs that ties everything together with that classic Italian flair.
- Salt and pepper: To taste, enhancing and balancing the flavors.
- Potatoes: Russet potatoes are my go-to for their creamy texture, though you can use red or yellow if you prefer.
- Kale: Chopped fresh kale adds color, nutrients, and slight earthiness; spinach would make a nice substitute if you’re not a kale fan.
- Chicken broth: Low sodium recommended so you can control the saltiness.
- Half and half or heavy cream: Half and half gives you a lighter finish, while heavy cream amps up the richness.
Variations
I like to switch things up depending on what I have on hand or who’s eating. This Instant Pot Zuppa Toscana Soup Recipe is super adaptable — feel free to make it your own!
- Spicy Version: I sometimes add extra red pepper flakes or swap mild sausage for spicy to bring the heat. It’s fantastic if you love a little bite.
- Vegetarian: Leave out the sausage and use vegetable broth instead. Add in mushrooms or white beans for protein.
- Cheesy Twist: Stir in shredded Parmesan or mozzarella right before serving. It melts beautifully and gives a luscious texture.
- Different Greens: When kale is out of season, fresh spinach or swiss chard works really well without overpowering the flavor.
- Potato Swap: For a waxier bite, try red potatoes, or go with sweet potatoes if you want a subtle sweetness.
How to Make Instant Pot Zuppa Toscana Soup Recipe
Step 1: Brown the Sausage
Start by setting your Instant Pot to sauté mode and heating the olive oil. Toss in the sausage after removing casings, and use a wooden spoon to crumble and cook it until it’s no longer pink—about 3 minutes. Don’t rush this part; getting a little browning here really amps up the flavor. I always break it up well so every bite has a bit of that meaty goodness.
Step 2: Sauté Onions and Garlic
Add the chopped onion and minced garlic right to the sausage, continuing to sauté for about 3 more minutes until the onions soften and become translucent. This step is key to layering your flavors, so don’t skip it. Your kitchen will start smelling amazing!
Step 3: Add Seasonings, Potatoes, and Broth
Mix in the red pepper flakes, Italian seasoning, salt, and pepper. Then toss in the cubed potatoes, followed by the chicken broth. Give everything a good stir to combine. At this stage, you’re creating that cozy soup base, and the potatoes help thicken everything while absorbing those savory flavors.
Step 4: Pressure Cook
Secure the Instant Pot lid, making sure the steam release knob is set to “Sealing.” Set the manual or pressure cook function for 5 minutes. After it finishes, it’s best to let the pressure release naturally for about 10 minutes—this extra time helps the potatoes cook fully. If you’re pressed for time, you can do a quick release, but be careful of the steam!
Step 5: Finish With Kale and Cream
Once the pressure is released, open the lid and stir in the chopped kale. Switch the Instant Pot back to sauté mode and cook uncovered for 2 minutes so the kale softens just right (you still want a little bite). Then, pour in the half and half or heavy cream and mix well. This final touch makes the soup luxuriously creamy and irresistible.
How to Serve Instant Pot Zuppa Toscana Soup Recipe
Garnishes
I love topping this soup with freshly grated Parmesan and a few crispy bacon bits for extra texture and umami. If you have some chili flakes on hand, a quick sprinkle adds a playful kick. Fresh parsley chopped on top also brightens it up if you want a pop of color and freshness.
Side Dishes
This Instant Pot Zuppa Toscana Soup Recipe pairs beautifully with warm crusty bread—think garlic bread or a rustic Italian loaf you can dip right into the soup. I’ve also served it with a simple side salad for a lighter, balanced meal that still feels indulgent.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls—it’s such a fun, cozy way to enjoy it. Another idea is layering garnishes like sautéed mushrooms or a drizzle of truffle oil just before serving, which makes it feel restaurant-quality without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight glass containers and keep them in the fridge for up to 4 days. This soup actually tastes even better the next day when flavors have melded fully. When reheating, I recommend warming gently on the stove or in the Instant Pot using the sauté function to avoid curdling the cream.
Freezing
I’ve frozen this soup several times with good results. Just cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months, but keep in mind that kale texture will soften after thawing. Reheat slowly on the stovetop for best results.
Reheating
When reheating, I stir in a splash of broth or water if the soup feels thick. Heating on medium-low prevents the cream from separating. Avoid microwaving at high power, which can cause uneven warming and change the texture.
FAQs
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Can I make this Instant Pot Zuppa Toscana Soup Recipe without an Instant Pot?
Absolutely! You can make this soup on the stovetop in a large pot. Brown the sausage, then add the onions, garlic, and seasonings, followed by potatoes and broth. Simmer covered for 20-30 minutes until potatoes are tender, then add kale and cream at the end. It’ll just take a bit longer, but the flavors will be just as delicious.
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Can I use frozen kale for this soup?
You can! If using frozen kale, stir it in after pressure cooking and sauté just until heated through. Frozen kale tends to be softer, so cook it for less time to avoid it becoming mushy.
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Is there a dairy-free option for this Instant Pot Zuppa Toscana Soup Recipe?
Yes, you can substitute the half and half or heavy cream with coconut milk or a dairy-free cream alternative. This will change the flavor slightly but keeps it creamy. Just be sure to add it at the end when off the heat to prevent separation.
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How spicy is this soup?
The spice level depends on your sausage choice and how much red pepper flakes you add. You can easily tailor it from mild to fairly spicy, so feel free to adjust seasoning to your palate.
Final Thoughts
This Instant Pot Zuppa Toscana Soup Recipe holds a special place in my recipe arsenal — it’s fast, flavorful, and just plain comforting, especially on busy evenings when I want something homemade with minimal effort. I’m confident you’ll enjoy making it as much as I do, and once you have it on your rotation, you’ll see why it’s so beloved. Give it a try and don’t be surprised if it becomes a family favorite!
Print
Instant Pot Zuppa Toscana Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Zuppa Toscana soup is a flavorful and hearty Italian-inspired dish featuring spicy or mild Italian sausage, tender potatoes, kale, and a creamy broth. Perfect for a comforting meal made quickly using the pressure cooking method in your Instant Pot, this soup balances a spicy kick with creamy richness and nutritious greens.
Ingredients
Sausage and Vegetables
- 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 pepper (or to taste)
- 4 medium potatoes, cut into cubes (russet recommended)
- 4 cups kale, chopped (about 1 small bunch)
Broth and Dairy
- 6 cups chicken broth (low sodium or no sodium added)
- 1 cup half and half or heavy cream
Instructions
- Prepare the Instant Pot: Set your Instant Pot to the sauté setting as per the manufacturer’s instructions to begin cooking sausage and vegetables immediately.
- Cook the sausage: Heat olive oil in the Instant Pot and add the Italian sausage. Break it up with a wooden spoon and cook for about 3 minutes until the sausage is no longer pink.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot. Cook another 3 minutes until the onion softens and becomes translucent, enhancing flavor.
- Add seasonings and potatoes: Stir in red pepper flakes, Italian seasoning, salt, and pepper. Add cubed potatoes, then pour in chicken broth. Mix everything well to combine flavors.
- Pressure cook the soup: Close the Instant Pot lid securely, ensuring the steam release knob is set to “Sealing.” Choose Manual or Pressure Cook mode and set the timer to 5 minutes to cook the potatoes and develop flavors.
- Release pressure: When cooking is complete, allow a natural pressure release for 10 minutes. If in a hurry, carefully perform a quick release to safely open the pot.
- Finish with kale and cream: Adjust salt and pepper to taste. Add chopped kale and switch Instant Pot back to sauté mode. Cook uncovered for 2 minutes until kale wilts slightly. Stir in half and half or heavy cream to create a rich, creamy soup.
- Serve: Turn off the Instant Pot by pressing cancel. Ladle the soup into bowls and garnish optionally with Parmesan cheese or bacon bits for extra flavor.
Notes
- Sausage: Choose between mild or spicy Italian sausage to suit your heat preference and flavor intensity.
- Potato Choices: Russet potatoes are recommended for a creamier texture, though yellow or red potatoes can be used as alternatives.
- Dairy Options: Use half and half for a lighter creaminess or heavy cream for a richer soup.
- Kale Substitution: Fresh spinach is a great alternative to kale if preferred or for a milder taste.
- Nutritional Info: Nutrition facts are based on a 2-cup serving size, providing a balanced meal portion.
Keywords: Zuppa Toscana, Instant Pot soup, Italian sausage soup, kale soup, creamy potato soup, pressure cooker soup
