Cozy up with a warm and comforting bowl of Instant Pot Zuppa Toscana. This classic Italian-inspired soup is packed with flavor and perfect for chilly fall evenings. With its creamy broth, tender sausage, and hearty vegetables, my Zuppa Toscana will surely be a family favorite.
If you’re a fan of the classic Olive Garden soup, you’ll love this homemade version. Not only does it capture all the rich, savory flavors of the restaurant favorite, but it also comes together in less than 30 minutes, thanks to the Instant Pot.
You will love how easy it is to make this Italian classic at home. Toss the ingredients into your Instant Pot, set it to high pressure, and let it cook for a few minutes. This soup is one of my family’s all-time favorite comfort foods because it is soquick and easy but doesn’t skimp on taste.
In this post, I’ll walk you through the step-by-step process of making this incredible soup, from browning the sausage to achieving the perfect creamy consistency. I’ll also share some expert tips and tricks I’ve learned along the way and answer some frequently asked questions.
I love to make soup for dinner! For more delicious recipes, try my Chicken Gnocchi Soup, Avgolemono Soup, or Slow-Cooker French Onion Soup.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Italian sausage: I prefer using spicy chicken sausage to keep things a bit lighter, but feel free to swap them out for pork or turkey sausages if that’s more your style.
- Potatoes: Russet potatoes are my go-to for this recipe because they break down easily and make the soup extra creamy.
- Chicken broth
- Half and half
- Kale: I love the tender texture and slight bitterness that kale adds to the soup. If you’re not a kale fan, though, spinach makes a great substitute.
- Oil
- Onion
- Garlic
- Spices: Salt, ground black pepper, crushed red pepper, Italian seasoning
🥣How to Make Instant Pot Zuppa Toscana
- Set your Instant Pot to SAUTE mode and let it heat up.
- Add a tablespoon of olive oil, then toss in your chopped onions and garlic. Sauté for a minute or two.
- Add the Italian sausage to the pot and cook until lightly browned.
- Season the mixture with salt, black pepper, crushed red pepper, and Italian seasoning. Give it a good stir to combine everything.
- Next, add your cubed russet potatoes and chicken broth to the pot. Close the lid, make sure the pressure valve is set to SEALING, and select the PRESSURE COOK button on HIGH PRESSURE. Set the timer for 5 minutes and let the pressure cooker work. It will take about 10 minutes to reach pressure.
- Once the pressure-cooking cycle is complete, quickly release the pressure by carefully moving the valve from the SEALING to the VENTING position.
- Open the lid and select the CANCEL button, followed by the SAUTE button. Add your chopped kale to the pot and let the soup bubble away for a few minutes until the kale is tender.
- Stir in the half and half to give the soup a creamy and luxurious texture. Cancel the SAUTE function, and you’re ready to serve!
🍴Serving Ideas
Now that you’ve got a steaming pot of delicious Zuppa Toscana, it’s time to think about how you’ll serve it up. Here are a few ideas to take your soup game to the next level:
- Bread bowls: Take a page from the Olive Garden playbook and serve your Zuppa Toscana in homemade or store-bought bread bowls. It makes for a stunning presentation, and you can also eat the bowl when you’re done!
- Garlic bread: For a simpler side, slice up a baguette, slather it with garlic butter, and toast it until golden brown.
- Side salad: A simple side salad is always a good choice to round out your meal. Toss together some mixed greens, cherry tomatoes, and cucumber, then drizzle with your favorite Italian dressing.
💭How to Store
Let the soup cool to room temperature, then transfer it to an airtight container. Your Zuppa Toscana will keep in the fridge for up to 4 days, so make a big batch and eat it twice!
You can also freeze this soup. Pour the soup into freezer-safe containers or resealable plastic bags, leaving a bit of room at the top for expansion. Label the containers, then pop them in the freezer. Your soup will stay good for around three months.
When you’re ready to enjoy your leftover Zuppa Toscana, thaw it overnight in the fridge if frozen. Transfer the soup to a pot and reheat it over medium-low heat, stirring occasionally.
⭐Tips
Be sure to check out the step by step instructions
- Don’t skip browning the sausage before adding the other ingredients. This step is crucial for developing depth of flavor and ensuring that the sausage is cooked through.
- Try to cut the potatoes into equally sized cubes so they cook evenly. This will prevent some potatoes from turning to mush while others remain undercooked.
- If you prefer a thicker, creamier soup, add more half-and-half or even a splash of heavy cream.
- While I’ve provided measurements for the salt, pepper, chili flakes, and Italian seasoning, remember that everyone is different. Taste the soup and adjust the seasoning to your liking.
- I love spicy sausage in this recipe but feel free to use mild.
📝Reader Questions
Absolutely! To make Zuppa Toscana on the stovetop, follow the same steps outlined in the recipe, but use a large pot or Dutch oven instead of an Instant Pot. Simmer the soup until the potatoes are tender, which should take about 15-20 minutes.
Yes, you can easily use pork, turkey, or chicken sausage.
If you make this Zuppa Toscana recipe with spicy sausage and crushed red pepper, the level of spice is medium. If you’re sensitive to heat or cooking for kids, use mild sausage or reduce the amount of red pepper flakes.
If you don’t have half and half on hand or prefer a non-dairy option, you can use a combination of your favorite unsweetened plant-based milk and cream instead. Coconut milk works well in this recipe, adding a subtle sweetness.
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Instant Pot Zuppa Toscana Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium size onion chopped
- 4 cloves garlic chopped
- 1 pound ground Italian sausage
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 teaspoon crushed red pepper
- 1 teaspoon Italian seasoning
- 3 russet potatoes peeled and cut into large cubes
- 4 cups chicken broth
- 1 cup half and half
- 1 cup chopped kale
Instructions
- Set the instant pot on the Saute function and let it heat up. Add olive oil.1 tablespoon olive oil
- When the oil is hot, add the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.1 medium size onion, 4 cloves garlic
- Add sausage and cook until the sausage is lightly browned.1 pound ground Italian sausage
- Add salt, black pepper, crushed red pepper, and Italian seasoning. Next, add potatoes and mix.1 teaspoon salt, 1 teaspoon black pepper powder, 1 teaspoon crushed red pepper, 1 teaspoon Italian seasoning, 3 russet potatoes
- Add chicken broth and close the lid and pressure valve. Select the Pressure Cook button on High Pressure and cook for 5 minutes.4 cups chicken broth
- Once the pressure-cooking cycle is over, quickly release the pressure by manually moving the valve from the Sealing to the Venting position.
- Open the lid carefully and select the Cancel button.
- Select the Saute button.
- Add chopped kale and let the broth bubble up for a few minutes. Add half and half and mix.1 cup chopped kale, 1 cup half and half
- Cancel the Saute button.
Notes
- Try to cut the potatoes into equally sized cubes so they cook evenly.
- You can use pork, chicken or turkey sausage.
- If you prefer a thicker, creamier soup, add more half-and-half or even a splash of heavy cream.
- While I’ve provided measurements for the salt, pepper, chili flakes, and Italian seasoning, remember that everyone is different. Taste the soup and adjust the seasoning to your liking.
- I love spicy sausage in this recipe but feel free to use mild.
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Nutrition Information
Nutrition facts are estimates.
