Instant Pot Zuppa Toscana Recipe

If you’ve ever fallen head over heels for the rich, creamy and soul-satisfying Zuppa Toscana from your favorite Italian restaurant, get ready — this Instant Pot Zuppa Toscana brings all that cozy flavor home in record time. With savory sausage, tender potatoes, nutty kale and just a touch of luscious cream, every spoonful tastes like a warm hug (with only a fraction of the effort thanks to your trusty pressure cooker!).

Ingredients You’ll Need

One of my favorite things about Instant Pot Zuppa Toscana is that you only need a handful of straightforward ingredients — each one is totally essential, adding its own magic to the texture, color, or flavor. Gather these simple groceries, and you’re on your way to pure comfort in a bowl.

• Extra virgin olive oil: Adds a rich, fruity undertone and helps brown the sausage beautifully.
• Mild or spicy Italian ground sausage: The sausage brings a ton of depth and savory, herby flavor — pick spicy for a little kick, or mild for a classic comfort soup.
• Chopped onion: Sautéed onion creates a sweet, savory base that anchors the whole dish.
• Minced garlic: Just a few cloves amp up that irresistible, mouthwatering aroma.
• Peeled and chopped potatoes: They turn buttery and creamy, thickening the broth perfectly.
• Vegetable stock: The savory backbone of the soup; you can use chicken broth if you don’t need it to be vegetarian.
• Oregano: A pinch of this Italian herb gives the soup its subtle, earthy warmth.
• Salt and pepper: Essential seasonings to make all the flavors pop.
• Heavy cream (or coconut cream): Adds body and a luxurious creaminess — coconut cream keeps it dairy-free or paleo.
• Chopped kale: For color, a bit of chew, and extra nourishment (plus, that classic Zuppa Toscana look!).
• Cooked bacon bits (optional): For a smoky, crispy finish if you want a little indulgent crunch.

Variations

You can absolutely make Instant Pot Zuppa Toscana your own! With a few creative swaps or tweaks, it’s easy to adapt this soup for different tastes, special diets, or whatever ingredients you have on hand.

• Paleo & Whole30: Substitute potatoes with cauliflower florets and use coconut cream instead of dairy — it’s still rich, satisfying, and completely compliant.
• Lighter version: Try turkey sausage instead of pork and use half-and-half or even evaporated milk for a lighter, but still creamy, soup.
• Keto-friendly: Leave out the potatoes and double the kale (or toss in some chopped zucchini) for a low-carb spin with maximum flavor.
• Veggie-packed: Add extra bell peppers or chopped spinach along with the kale for more color and nutrition.

How to Make Instant Pot Zuppa Toscana

Step 1: Brown the Sausage

Turn on the sauté function on your Instant Pot and drizzle in the olive oil. Once the oil shimmers, add in the Italian sausage. Break it up with a spoon and let it sizzle until it’s perfectly browned and no longer pink — about three minutes. This is when all those savory flavors start blooming!

Step 2: Sauté Onions & Garlic

Toss in the chopped onions and let them soften in the delicious sausage drippings for another 2-3 minutes. Add your minced garlic, and cook just until fragrant. The aroma wafting through your kitchen? Absolutely irresistible.

Step 3: Add Potatoes, Broth & Seasonings

Stir in your peeled, chopped potatoes, oregano, and a generous pinch of salt and pepper, then pour in the vegetable stock. Give everything a good stir to make sure the flavors mingle beautifully together.

Step 4: Pressure Cook

Lock the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes. Once it’s done, use a quick release (a wooden spoon is perfect for this so your hands stay safe from steam) and wait for the pin to drop before you open the lid.

Step 5: Stir in Cream, Kale & Bacon

With the pressure off, stir in the heavy cream (or coconut cream for dairy-free), chopped kale, and bacon bits if you’re using them. Let the greens wilt in the residual heat — your Instant Pot Zuppa Toscana will be creamy, colorful, and ready to devour!

How to Serve Instant Pot Zuppa Toscana

Garnishes

I always finish my soup with a swirl of heavy cream, a sprinkle of crispy bacon bits, and maybe a tiny shower of parmesan if I’m feeling decadent. A little chopped parsley or fresh-cracked black pepper makes it look extra inviting and restaurant-worthy.

Side Dishes

This Instant Pot Zuppa Toscana is hearty enough to be a meal on its own, but it’s heavenly with a chunk of warm, crusty bread to soak up every last drop. A crisp green salad or simple roasted vegetables also pair beautifully if you want a lighter side.

Creative Ways to Present

For a fun twist, serve your Zuppa Toscana in big rustic mugs at a casual dinner party, or pour it into hollowed out bread bowls for a truly special touch — everyone gets their own edible bowl (and no dishes!).

Make Ahead and Storage

Storing Leftovers

Simply let extra soup cool to room temperature, then transfer to an airtight container. Instant Pot Zuppa Toscana keeps well in the refrigerator for up to 4 days — and the flavors get even cozier the next day.

Freezing

This soup is an excellent freezer meal! To prevent separation, freeze it before adding the cream and kale. When you’re ready to serve, just thaw, reheat, and stir in the cream and greens at the last minute for perfect results.

Reheating

Reheat gently on the stove or in the microwave, stirring frequently so the cream stays luscious and the potatoes don’t break down. Add a splash of extra stock or cream if the soup has thickened too much in the fridge.

FAQs

Final Thoughts

If you’re craving something rich, savory, and soul-warming, this Instant Pot Zuppa Toscana is everything you need. I hope you’ll treat yourself and your loved ones to a cozy bowl soon — trust me, you’ll be making this on repeat all winter long (and maybe even when it’s not soup season!).

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