Name: Instant Pot Zuppa Toscana Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1/2 lbs ground hot Italian sausage; 1 cup heavy cream; 1/4 cup Parmesan cheese, shredded; 1 large sweet onion, diced; 6 garlic cloves, minced; 5-6 medium russet potatoes, diced into 1/4 inch thick pieces; 1 bunch kale, stems removed and chopped; 2 tablespoons olive oil; 1 teaspoon dried oregano; 6 cups low sodium chicken broth; Salt and pepper to taste

Jump to Recipe· 4.1 from 72 reviews

If you love hearty, comforting soups that come together in no time, then this Instant Pot Zuppa Toscana Recipe is your new best friend. Imagine the perfect marriage of spicy Italian sausage, tender potatoes, vibrant kale, and a creamy broth all simmered effortlessly in your Instant Pot. This soup offers a warm hug in a bowl with layers of flavor that will have you coming back for seconds, making it a perfect dish for cozy nights or family gatherings.

Ingredients You'll Need

A top view of various cooking ingredients arranged on a dark wooden surface with a piece of burlap cloth in one corner. There is a large clear glass bowl of raw ground meat showing pink and red chunky texture at the center-right. Above it, a glass measuring cup filled with white milk. At the bottom right, a clear glass measuring cup with yellow melted butter with some bubbles. Below the meat bowl, a smaller glass bowl filled with bright yellow diced potatoes. To the left, a small pile of shredded white cheese is placed on a piece of white parchment paper on a wooden cutting board, with a wedge of pale yellow hard cheese above it. Above the cheese, there is a clear glass bowl filled with fresh curly green kale leaves. Scattered around are three small clear bowls with dry spices: black pepper, salt, and a green herb mix. A big glass olive oil bottle sits at the top left. All items are set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Instant Pot Zuppa Toscana Recipe is in its simplicity. Each ingredient is straightforward but plays a crucial role in building a rich, balanced soup that feels both rustic and indulgent. From the spice of the sausage to the green freshness of kale, everything melds perfectly together.

2 tablespoons olive oil: This helps brown the sausage and gives a lovely, subtle richness to start the soup.

1 ½ lbs ground hot Italian sausage: The spicy kick sets the flavor foundation and adds savory depth.
1 large sweet onion (diced): Adds a touch of sweetness and soft texture that complements the sausage.
6 garlic cloves (minced): Garlic gives an aromatic charm that brightens up the entire dish.

1 teaspoon dried oregano: A classic Italian herb that enhances the savory notes beautifully.
5-6 medium russet potatoes (diced into ¼ inch thick pieces): These hearty potatoes soak up the broth and make the soup wonderfully filling.
6 cups chicken broth (low sodium): The base for your soup that brings everything together with comforting warmth.

1 bunch of kale (stems removed and chopped): Adds color, nutrition, and a slight earthiness to balance the richness.
1 cup heavy cream: Makes the broth luxuriously creamy and smooth.
Salt and pepper (to taste): Essential seasonings to bring all flavors into harmony.

¼ cup parmesan cheese (shredded): Adds a savory finish and delightful cheesy topping.

How to Make Instant Pot Zuppa Toscana Recipe

Step 1: Heat the Oil and Brown the Sausage

Set your Instant Pot to Sauté mode and wait until it reads “Hot.” Pour in the olive oil, then add the ground hot Italian sausage. Let it brown for about 5-6 minutes, stirring occasionally so it cooks evenly and develops a gorgeous golden crust that packs flavor.

Step 2: Add Aromatics

Next, toss in the diced sweet onion, minced garlic, and dried oregano. Stir everything together and cook for another 2-3 minutes to allow the onions to soften and the garlic to release its signature fragrance. This layer of flavor is crucial for that soulful Italian vibe.

Step 3: Deglaze the Pot with Broth

Pour in 2 cups of the chicken broth to deglaze the pot, making sure to scrape the bottom to lift any brown bits stuck to the surface. These caramelized bits add incredible depth and richness to the soup’s base.

Step 4: Add Potatoes and Remaining Broth

Now it’s time for the diced russet potatoes to join the party. Pour in the last 4 cups of chicken broth, and stir gently to combine everything. Just a quick reminder: make sure the pot contents don’t rise above the Max Fill line of your Instant Pot’s inner liner for safe pressure cooking.

Step 5: Pressure Cook the Soup

Cancel the Sauté mode, close the lid securely, and set the steam release knob to Sealing. For cooking, select the Manual or Pressure Cook mode on High Pressure and set the timer to 5 minutes. If you prefer, Soup mode works too—just adjust pressure to High and set the time accordingly. Keep in mind that it might take a few minutes to come up to pressure because of all that delicious liquid.

Step 6: Natural Pressure Release

Once the cooking time is up, don’t rush it. Let the Instant Pot naturally release pressure for 10 minutes to let the flavors continue melding gently. After that, carefully turn the steam release knob to Venting for a quick release of any remaining pressure.

Step 7: Add Kale and Let It Wilt

Open the lid and stir in the chopped kale, giving it time to soften in the hot broth. Cover the pot and allow the kale to wilt for 2-3 minutes. If you like your kale a bit more tender, turn the Sauté function back on and cook for an extra couple of minutes with the lid on.

Step 8: Stir in Heavy Cream and Finish

To finish, stir in the heavy cream to make the soup silky smooth. Take a moment to taste and season with salt and pepper as needed. Finally, serve with a generous sprinkle of shredded Parmesan cheese on top for that perfect cheesy finish.

How to Serve Instant Pot Zuppa Toscana Recipe

A white bowl filled with a creamy soup showing three main layers: large pieces of yellow potato at the base, bright green leafy kale scattered throughout, and small crumbles of browned ground meat on top, all mixed in a light creamy broth with visible oil spots and sprinkled with shredded white cheese and small red chili flakes. The bowl is placed on a dark wooden surface with a red and white checkered cloth beside it and slices of crispy bread in the background. A silver spoon rests near the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of Parmesan cheese is fantastic, but you can also add a drizzle of extra virgin olive oil or a pinch of crushed red pepper flakes to amp up the flavor. A few fresh kale leaves laid on top just before serving add a pop of vibrant green color and freshness too.

Side Dishes

This soup pairs beautifully with a crusty artisan bread or garlic breadsticks to soak up every last drop of that creamy broth. A light side salad with a tangy vinaigrette can also provide a refreshing contrast, balancing out the richness.

Creative Ways to Present

Serve the soup in rustic bowls to echo its hearty character, or get a bit fancy by topping with crispy pancetta or crumbled cornbread on the side. You could even ladle the soup into large bread bowls to make an impressive, edible presentation that guests will love!

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop overnight, making the soup even more delicious the next day.

Freezing

This Instant Pot Zuppa Toscana Recipe freezes well for up to 3 months. For best results, freeze before adding the heavy cream and kale, then stir those in when reheating to keep their texture and color fresh.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring frequently. Add the kale and heavy cream after warming the soup base, so the greens remain bright and the cream doesn’t separate. A quick microwave reheat works too if you’re in a hurry.

FAQs

Can I use mild Italian sausage instead of hot?

Absolutely! Using mild sausage will make the soup less spicy but still incredibly flavorful. You can always add a pinch of crushed red pepper flakes if you want to add some heat later.

What type of potatoes work best for this recipe?

Russet potatoes are ideal because they hold their shape while becoming tender, and their starchy texture helps thicken the soup just enough without falling apart.

Can I substitute kale with another green?

Yes, you can swap kale for spinach or Swiss chard. These greens will also add lovely color and nutrition, though they may cook faster and have a slightly different texture.

Is it possible to make this soup without an Instant Pot?

Definitely. You can make Zuppa Toscana on the stove by browning the sausage and sautéing the aromatics in a large pot, then simmering the potatoes in broth until tender, adding kale and cream at the end.

How can I make this recipe dairy-free?

Simply replace the heavy cream with coconut cream or a plant-based cream alternative, and omit the Parmesan cheese or use a dairy-free cheese substitute for topping.

Final Thoughts

There is something so satisfying about a warm bowl of Instant Pot Zuppa Toscana Recipe, especially when it comes together effortlessly yet tastes like it took hours. Whether you’re feeding a crowd or just treating yourself, this soup has all the right flavors and textures to comfort and delight. Give it a try and watch it become a favorite staple in your recipe rotation—you won’t regret it!

Instant Pot Zuppa Toscana Recipe

Ingredients You'll Need

How to Make Instant Pot Zuppa Toscana Recipe