Instant Pot Zuppa Toscana Recipe

This hearty bowl features a savory medley of Italian sausage, bacon, crisp potatoes, and kale stewed in a rich, creamy broth with garlic and aromatic seasonings. This Zuppa Toscana Soup delivers a mixture of texture and flavor that stands out among Instant Pot Dinner Recipes, offering comfort with each spoonful.

I’m excited to share my version of the classic Instant Pot Zuppa Toscana soup that I’ve perfected over time. I use 1 lb Italian sausage with the casings removed and crumbled along with 4 chopped slices of bacon which give the soup rich, meaty flavors.

I also add thinly sliced russet potatoes, a large chopped yellow onion and 3 minced garlic cloves to build up the soup’s savory base. Including 32 oz of chicken broth helps form a hearty foundation while 2 cups of chopped kale adds a subtle crunch and loads of vitamins.

I finish it off with a cup of heavy cream to get that creamy, lush texture its known for. This dish is perfect for those busy weeknights and is a great example of an easy Instant Pot dinner recipe that still feels like an quality Olive Garden copycat.

Its both nutritious and satisfying, balancing protein with healthy fats.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I enjoy the way the sausage and bacon come together to give the soup a heartwarming, meaty flavor. It makes every spoonful super satisfying. Second, the potatoes and kale add a perfect mix of texture and are just really comforting. I feel like they soak up all the good flavors from the broth, making the soup even better. Third, the heavy cream gives it an extra rich taste that makes it both creamy and hearty at the same time. And finally, I appreciate that it’s done in the Instant Pot so its quick and easy to prepare on a busy weeknight without any fuss.

Ingredients

• Italian sausage: Protein-packed and full of juicy flavor to give a hearty taste.
• Bacon: Crispy, smoky bacon adds rich crunch and mouthwatering texture to the soup.
• Russet potatoes: Thinly sliced, they deliver soft carbs and soak up all the tasty broth.
• Kale: Chopped kale gives fiber, vitamins and a fresh green punch in every spoonful.
• Heavy cream: Brings a velvety, rich finish that mellows the spicy kick perfectly.
• Garlic: Minced garlic introduces a sharp, zesty aroma that really lifts the dish.
• Onion: Chopped yellow onion offers a subtly sweet base, making the flavor feel balanced.
• Chicken broth: The soup’s foundation, loaded with umami, keeps it warm and comforting.
• Crushed red pepper flakes: Add a pop of heat for anyone who loves a spicy kick.

Ingredient Quantities

• 1 lb Italian sausage (casings removed and crumbled)
• 4 slices bacon, chopped
• 4 medium russet potatoes, thinly sliced
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 32 oz chicken broth
• 2 cups chopped kale (stems removed)
• 1 cup heavy cream
• Salt, to taste
• Pepper, to taste
• Optional: crushed red pepper flakes, to taste

How to Make this

1. Turn your Instant Pot on the sauté setting and add the chopped bacon and crumbled Italian sausage. Cook until they are nicely browned, then drain some of the fat if necessary.

2. Add the chopped yellow onion and minced garlic to the pot and sauté until the onions are slightly softened.

3. Mix in the thinly sliced russet potatoes, making sure they get coated with the bacon and sausage fat.

4. Pour in the 32 oz of chicken broth and stir well. Season with salt, pepper, and if you like a little heat, add a pinch of crushed red pepper flakes.

5. Cancel the sauté mode, secure the lid, and set the Instant Pot to cook on high pressure for 8 minutes.

6. Once the cooking time is done, perform a quick release of the pressure.

7. Open the lid and stir in the chopped kale (remember to remove the tough stems) and the 1 cup of heavy cream.

8. Switch back to sauté mode and let the soup simmer for about 5 minutes to make sure the kale wilts and the cream blends in well.

9. Taste the soup again and adjust the salt and pepper if needed.

10. Serve your creamy and hearty Zuppa Toscana hot and enjoy!

Equipment Needed

1. Instant Pot – needed for both sautéing and pressure cooking the soup
2. Cutting board – for chopping bacon, sausage, onion, garlic, potatoes, and kale
3. Chef’s knife – to cut and slice all the ingredients
4. Wooden spoon – for stirring the ingredients during cooking
5. Measuring cups – to accurately measure chicken broth and heavy cream
6. Ladle – for serving the soup once it’s ready
7. Colander – useful for draining excess fat from the bacon and sausage if needed
8. Oven mitts – to safely handle the hot Instant Pot lid and pot

FAQ

Instant Pot Zuppa Toscana Recipe Substitutions and Variations

• For Italian sausage, you could use turkey sausage or chicken sausage if you want a leaner version
• If you’re not a fan of bacon, try using pancetta or smoked turkey bacon to add that smoky flavor
• Instead of russet potatoes, sweet potatoes work great and add a hint of natural sweetness
• If you dont have heavy cream, you can mix half and half with a spoonful of cream cheese to keep it nice and creamy

Pro Tips

• Brown the bacon and sausage until they’re really crispy – it not only boosts the flavor but also creates a tasty base for the soup. Just be careful not to overcook them or they can get burnt.

• Let the soup cool slightly before stirring in the heavy cream to help prevent curdling. A slower, gentle stir will mix it smoothly with the rest of the ingredients.

• Add the kale towards the end of the cooking process to keep its bright color and crunch. If you dump it in too early, it’ll get too soft and lose that fresh taste.

• Taste and adjust the seasonings after everything is combined. Sometimes a bit more salt or pepper makes all the difference, especially if you like a slight kick from red pepper flakes.