If you’re looking for a soul-warming, comforting meal that comes together in a flash, this Instant Pot Zuppa Toscana Recipe is your new best friend in the kitchen. Imagine tender chunks of russet potatoes mingling with savory Italian sausage, bright kale, and a luscious creamy broth that packs a flavorful punch without hours of simmering. It’s a perfect blend of hearty and fresh, creamy and spicy, all cooked effortlessly in your Instant Pot. Whether you’re craving a cozy dinner or something to impress guests with minimal fuss, this recipe delivers every time.
Ingredients You’ll Need
Gathering your ingredients is the first step toward making magic happen with this Instant Pot Zuppa Toscana Recipe. Each item plays a key role in balancing flavors and textures, creating a soup that’s both rich and refreshing.
- Olive oil: Adds a subtle, fruity base note for sautéing that enhances the sausage and vegetables.
- Italian sausage: Provides savory, well-seasoned protein that forms the heart of the soup.
- Onion: Brings sweetness and depth when softened with garlic.
- Garlic cloves: Garlic’s pungent aroma uplifts the entire dish with bold flavor.
- Red pepper flakes: A gentle kick that wakes up your taste buds without overpowering.
- Italian seasoning: A fragrant blend of herbs that ties all the elements together.
- Salt and black pepper: Essential for seasoning and balancing the soup perfectly to your taste.
- Russet potatoes: These cubed potatoes add hearty texture and soak up the delicious broth.
- Chicken broth: Creates a rich, flavorful base and keeps the soup light yet satisfying.
- Kale: Adds a vibrant pop of green, loads of nutrients, and a slightly earthy bite.
- Half and half or heavy cream: Gives the soup a luscious, silky finish that feels indulgent but comforting.
- Optional garnishes (Parmesan cheese, bacon bits): Perfect for adding an extra layer of cheesy or smoky flavor to finish off your bowl.
How to Make Instant Pot Zuppa Toscana Recipe
Step 1: Sauté Sausage and Vegetables
Start by setting your Instant Pot to “Sauté” mode and heating the olive oil. Add the Italian sausage after removing the casing, breaking it up as it browns beautifully. Once the sausage is cooked through, stir in chopped onions and minced garlic, cooking until they become soft and fragrant, filling your kitchen with a mouthwatering aroma. Sprinkle in red pepper flakes, Italian seasoning, salt, and pepper to build the soup’s signature kick right from the start.
Step 2: Pressure Cook Potatoes and Broth
Next, toss the cubed russet potatoes into the pot along with the chicken broth — the combination promises a rich yet light base. Secure the Instant Pot lid, ensuring the valve is set to “Sealing,” and cook on high pressure for 5 minutes. After the cooking cycle ends, let the pressure release naturally for 10 minutes before performing a quick release for any remaining steam. This step tenderizes the potatoes perfectly without them turning mushy, keeping the soup’s comforting heart intact.
Step 3: Add Kale and Cream
Switch the Instant Pot back to “Sauté” mode and stir in the chopped kale, allowing it to wilt gently in the steamy, savory broth. The kale introduces a bright color and fresh, slightly bitter flavor that balances beautifully with the creamy broth. Finally, pour in the half and half or heavy cream for a velvety texture that transforms this hearty soup into a true indulgence.
Step 4: Serve Your Soup
Turn off the Instant Pot by pressing “Cancel.” Ladle the steaming hot soup into bowls and prepare to delight in every spoonful. For the ultimate finishing touch, sprinkle on optional garnishes like grated Parmesan cheese or crispy bacon bits to bring another layer of flavor and texture.
How to Serve Instant Pot Zuppa Toscana Recipe
Garnishes
Adding garnishes is where you can personalize your Instant Pot Zuppa Toscana Recipe. A handful of grated Parmesan adds a salty, nutty contrast, while crunchy bacon bits contribute smokiness and crunch. Fresh cracked black pepper or a drizzle of olive oil can also lift the soup’s flavors even further.
Side Dishes
This soup shines alongside crusty bread or warm rolls perfect for dipping, soaking up that rich broth. A crisp green salad or a light vegetable side can also complement the richness of the soup, balancing out your meal with refreshing crunch and bright flavors.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls, turning your bowl into an edible treat. You can also layer the garnishes creatively on top or serve different toppings buffet-style so guests can customize their bowls. It’s a cozy, inviting way to share this delicious Instant Pot Zuppa Toscana Recipe with friends or family.
Make Ahead and Storage
Storing Leftovers
Your Instant Pot Zuppa Toscana Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors only deepen, making leftovers a real treat for a quick lunch or dinner.
Freezing
This soup freezes well if you want to stash some for later. Use freezer-safe containers and leave a bit of space at the top since the cream can expand when frozen. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
For the best texture and flavor retention, reheat your soup on the stovetop over medium heat, stirring occasionally until warmed through. If the soup thickens too much, just add a splash of broth or cream to bring it back to that perfect consistency.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage can be a lighter alternative while still offering plenty of flavor, though the taste will be milder compared to traditional Italian sausage.
Is kale the only green leafy vegetable I can use?
While kale is traditional and holds up well in this soup, you can swap in spinach or Swiss chard for a slightly different texture and flavor profile.
Can I make this soup without the Instant Pot?
Yes, you can cook this Zuppa Toscana on the stovetop by simmering the potatoes in broth until tender, but it won’t be as quick or hands-off as using an Instant Pot.
How spicy is the soup?
The soup carries a gentle heat from the red pepper flakes, but you can easily adjust the amount or omit it entirely if you prefer a milder dish.
What type of potatoes is best for this recipe?
Russet potatoes are recommended for their fluffy texture when cooked, which adds a wonderful heartiness to the soup without falling apart.
Final Thoughts
This Instant Pot Zuppa Toscana Recipe has quickly become one of my absolute favorites because it marries convenience with unforgettable flavor so beautifully. Whether you’re cooking for family, friends, or simply your own comfort food craving, this recipe is a guaranteed winner. Give it a try, and prepare to fall in love with how easy and delicious homemade soup can be!
Print
Instant Pot Zuppa Toscana Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Zuppa Toscana is a hearty and comforting Italian soup featuring spicy Italian sausage, tender potatoes, kale, and a creamy broth made rich with half and half. Ready in just 30 minutes, it’s perfect for a flavorful weeknight meal.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed (mild or spicy)
Vegetables and Seasonings
- 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 black pepper, or to taste
- 4 medium potatoes, cubed (russet potatoes recommended)
- 4 cups chopped kale (1 small bunch)
Liquids
- 6 cups low-sodium or no-sodium chicken broth
- 1 cup half and half or heavy cream
Optional Garnishes
- Grated Parmesan cheese
- Bacon bits
Instructions
- Sauté Sausage and Vegetables: Set the Instant Pot to “Sauté” mode and heat olive oil. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Stir in the chopped onion and minced garlic, cooking until softened. Add red pepper flakes, Italian seasoning, salt, and black pepper, mixing well to combine all flavors.
- Pressure Cook the Soup: Add the cubed potatoes and chicken broth to the pot. Secure the lid and set the valve to “Sealing.” Cook on Manual (High Pressure) for 5 minutes. Once cooking is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to remove any remaining pressure.
- Add Kale and Cream: Turn the Instant Pot back to “Sauté” mode. Stir in the chopped kale and cook until wilted, about 3-4 minutes. Then, stir in the half and half or heavy cream to give the soup a rich, creamy texture.
- Serve: Press “Cancel” to turn off the Instant Pot. Ladle the warm soup into bowls and serve garnished with grated Parmesan cheese or bacon bits, if desired.
Notes
- For a spicier version, use spicy Italian sausage.
- Russet potatoes work best due to their creamy texture when cooked, but Yukon Gold potatoes are a good alternative.
- Kale can be substituted with spinach or Swiss chard if preferred.
- For a dairy-free option, substitute half and half with coconut cream or a plant-based cream alternative.
- Allowing natural pressure release for 10 minutes helps the potatoes cook evenly and prevents splattering when releasing pressure.
