Why you’ll love this recipe:
This recipe is like Olive Garden’s zuppa toscana, only WAY better! Yes, I said it. And I meant it. It’s jam packed with hearty sausage, creamy potatoes, and bitter kale in a rich, cream-based broth. It’s creamy, comforting, and a breeze to make!
- Instant Pot zuppa toscana is MUCH quicker than the original
- It’s a hearty soup perfect for chilly evenings or busy weeknights
- A delicious way to get your greens!
I love my Instant Pot for soups, because it cuts the cooking time in half. Normally soup needs to simmer to develop flavor, but the pressure cooker works its magic quickly and efficiently. The broth soaks up the sausage flavor and infuses it into the soup. If you love a sausage-potato duo, you will devour this soup!
Key Ingredient Notes:
- Hot Italian sausage – If your sensitive to heat, swap with mild Italian sausage. Sausage is a crucial ingredient for toscana soup. If you swap it with ground beef, the soup won’t carry the same flavor.
- Seasoning – Italian seasoning, salt, pepper, and crushed red pepper add the right amount of heat and herbs. If you don’t have Italian seasoning, you can make your own. Combine 3/4 teaspoon each of dried basil, oregano, and parsley, then add 1/4 teaspoon of rosemary, thyme, and garlic powder.
- Aromatics – Onion and garlic add a depth of flavor you can’t achieve without them. Sweet, yellow, or white onions all work great.
- Potatoes – I prefer russet potatoes in toscana soup since they have a light, fluffy texture. You can use whatever potatoes you like. Just be sure to cube them so they cook fully.
- Chicken stock – Stock creates a flavorful base for the soup. I recommend chicken, but vegetable stock works great too.
- Kale – If you like a bit more texture to your kale, use curly kale. If you like a softer, subtle texture use lacinto or dinosaur kale. If you don’t like the stems, you can leave them out. I don’t mind the chewy texture, but some people do. If you don’t have kale, you can use spinach it its place.
- Heavy cream – For that rich, creamy base! For a less heavy base, use half and half or whole milk. The soup will be a little bit thinner though.
How to make easy Zuppa Toscano soup recipe:
Instant Pot zuppa toscana is a breeze to make! Here’s step-by-step instructions with photos to guide you through it.
1. Saute the sausage:
- Set your pressure cooker to the sauté setting.
- Add the olive oil and once its hot, add the Italian sausage. Cook until its brown and no longer pink.
- Add in the seasonings, diced onion, and minced garlic. Continue to cook until the onions are soft and translucent.
3. Pressure cook:
- Add the cubed potatoes and chicken stock. Set the Instant Pot to manual high pressure for 6 minutes. Let it naturally release for 10 minutes, then quick release the pressure.
3. Add kale and cream:
- Set the Instant Pot to the “sauté” setting again and add the kale.
- Stir and let the mixture boil for 5 to 8 minutes, or until the kale is crisp-tender.
- Pour in the heavy cream and stir. Let it come to a boil, then immediately turn it off.
- Serve hot with a piece of crusty baguette!
- Prep all your veggies ahead of time! Dice the onion and potatoes, mince the garlic, and chop the kale. Store the prepped veggies in the fridge until ready to make the soup.
- If you like to meal prep, this is a great recipe for that! It only takes 30 minutes to make, and it tastes even better on day two! Portion into individual servings in microwave-safe containers and you’ve got lunch for the week!
- Zuppa Toscana is freezer-friendly too. Transfer the soup to a Ziplock freezer bag or airtight container and freeze for up to 3 months.
- Place the frozen soup in the refrigerator overnight to thaw, then reheat individual portions in the microwave or a large portion in a pot on the stovetop over medium heat.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Thaw frozen soup in the refrigerator overnight, then reheat in the microwave or on the stovetop over medium heat.
Zuppa toscana means Tuscan soup in Italian. Traditional Tuscan soup is made with beans and veggies, like kale, potatoes, zucchini, celery, and carrots. This version is the common adaptation made popular by Olive Garden and it’s full of hearty sausage, kale, and potatoes in a cream-based broth.
One large bowl of this toscana soup has a whopping 25 grams of protein!
Yes, if you overcook certain ingredients in a pressure cooker, they will get mushy! Vegetables, pasta, beans, and potatoes can easily overcook, that’s why it’s important to follow cooking times in recipes.
Instant Pot Zuppa Toscano
- Pressure cooker
- 1 tablespoon olive oil
- 1 ½ pounds hot Italian sausage Note 1
- 1 tablespoon Italian seasoning Note 2
- 1 teaspoon table salt
- 1 teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 medium onion diced
- 3 garlic cloves minced
- 3 russet potatoes peeled and diced
- 4 cups chicken stock
- 4 cups chopped kale Note 3
- 1 ½ cups heavy cream Note 4
- Set the Instant Pot to the saute setting, heat the olive oil and add the sausage. Cook until no longer pink. Add in the seasonings, onion, and garlic. Continue to cook on the sauté setting until the onion has softened and is translucent.
- Add in the cubed potatoes and pour in the chicken stock. Set the Instant Pot to manuel high pressure for 6 minutes. Let it naturally release for 10 minutes, then quick release the pressure.
- Set the Instant Pot to the saute setting, add in the kale, then stir and let boil for 5-8 minutes or until the kale is tender. Pour in the heavy cream and stir, allow it to come back to a boil and then turn off the instant pot.
- Serve hot with crusty bread, enjoy!
– Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
– Thaw frozen soup in the refrigerator overnight, then reheat in the microwave or on the stovetop over medium heat.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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