Instant Pot Zuppa Toscana
Zuppa Toscana is a hearty, creamy Tuscan soup that contains sausage, potatoes, and kale or escarole. Instant Pot makes this soup a breeze to prepare and cook!
Instant Pot Zuppa Toscana delivers all the cozy comfort of the classic restaurant-style soup in a fraction of the time. The pressure cooker handles the potatoes and sausage beautifully, creating a rich and hearty broth without hours of simmering.
With bacon, Italian sausage, aromatic onions and garlic, tender potatoes, leafy greens, and a splash of cream, this soup is incredibly satisfying. It’s a one-pot meal that’s perfect for busy weeknights, chilly evenings, or anytime you crave something warm and comforting.
Can I Cook Zuppa Toscana on the Stovetop?
Sure! Just sauté the bacon, sausage, onions, and garlic in a Dutch oven or large saucepan over medium heat following steps 2 through 6. Add the sausage back to the Dutch oven with the chicken broth and potatoes. Bring to a simmer. Reduce the heat to low, cover the pot and simmer for 20 to 25 minutes, until the potatoes are tender. Add the cream and escarole or kale and heat through.
What You’ll Like About This Dish
One-pot convenience. Everything cooks right in the Instant Pot.
Classic flavor. Creamy, savory, and loaded with sausage, potatoes, and greens.
Quick cooking. Pressure cooking makes it fast without sacrificing depth.
Flexible greens. Works with kale, escarole, or even spinach.
Ingredient Notes
- Bacon – Adds smoky richness and a crisp finishing garnish.
- Italian sausage – Mild or hot both work well.
- Onion & garlic – Build the aromatic foundation of the soup.
- Italian seasoning – Gives a quick Tuscan-style flavor profile.
- Potatoes – Russet or Yukon Gold hold up well in pressure cooking.
- Chicken broth – Creates the savory base of the soup.
- Heavy cream – Adds the signature creamy finish.
- Escarole or kale – Choose your preferred leafy green; remove tough stems.
- Parmesan – Optional, but adds a salty, savory boost.
Steps to Make Instant Pot Zuppa Toscana
- Sauté the bacon until crisp and set aside.
- Brown the sausage and remove it from the pot.
- Sauté the onions with salt and pepper.
- Add garlic and Italian seasoning and cook briefly.
- Return the sausage to the pot with broth and potatoes.
- Scrape the bottom to release browned bits.
- Pressure cook until the potatoes are tender.
- Quick release the pressure.
- Stir in the cream and greens.
- Cook briefly to wilt the greens and heat the soup.
- Garnish with bacon and Parmesan before serving.
Tips
- Use hot Italian sausage for a spicier version.
- Cut the potatoes into evenly sized pieces for even cooking.
- Don’t skip scraping the pot — it prevents the burn warning.
- Add the greens at the end to keep them vibrant and tender.
Recipe Variations
- Spicy version. Use hot Italian sausage and add red pepper flakes.
- Lighter option. Swap half-and-half for the cream.
- Spinach swap. Use fresh spinach for a milder green.
- Extra hearty. Add more potatoes or extra sausage.
Serving Suggestions
- Bread – There are many excellent choices when it comes to bread. Serve the soup with a loaf of crusty Italian bread, breadsticks, focaccia, or garlic bread.
- Wine – Chardonnay, pinot gris, and sauvignon blanc pair well with the creamy soup, or choose a dry white wine. For red wine lovers, try an Italian wine like Chianti or sangiovese.
- Cheese Plate – A cheese plate can add elegance to a meal of zuppa Toscana. Choose Italian cheeses, like fresh mozzarella or a regional Tuscan pecorino.
- Salad – Round out the soup meal with a side salad and simple vinaigrette. Or serve the soup with a tangy Caprese salad.
- Vegetables – Grilled or roasted vegetables, such as bell peppers or eggplant, can be a nice accompaniment to balance the creamy soup.
- Dessert – The soup is rich and hearty, so a light, fruit-based dessert, like poached pears or sorbet, is best.
How to Store
Refrigerate: Transfer cooled soup to containers and refrigerate for up to 4 days.
Freeze: Freeze without the cream for best texture. Add the cream after thawing and reheating.
Reheat: Reheat gently on the stovetop or using the sauté setting, adding a splash of broth if needed.
Instant Pot Zuppa Toscana
Ingredients
- 4 ounces bacon, diced
- 12 to 16 ounces Italian sausage
- 1 large onion, chopped
- 4 cloves garlic, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 teaspoons Italian seasoning
- 1 pound potatoes, about 3 to 4 medium, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups kale, escarole or, discard thick stems, chopped
- 3 to 4 tablespoons grated Parmesan cheese, optional
Instructions
- Cook the Bacon & Sausage: Choose the Instant Pot sauté button. Add the diced bacon and sauté, stirring frequently, until crisp, 5 to 6 minutes. Remove the bacon to paper towels and set aside. Add the Italian sausage and cook, stirring, until browned—about 5 minutes. Remove the sausage to paper towels, leaving about 2 teaspoons of drippings in the pot.
- Sauté the Vegetables: Add the onions to the pot and sprinkle lightly with salt and pepper; sauté for 3 minutes. Add the garlic and Italian seasoning and continue to sauté, stirring, for 1 minute. Add the sausage back to the pot and the chicken broth and potatoes. Cook for a minute or two, scraping the bottom to remove any browned bits. Press the cancel button.
- Pressure Cook: Lock the lid in place, make sure the valve is set to sealing, and choose the pressure cook or manual button. Set the timer for 10 minutes. When the time is up, quickly release and press the cancel button.
- Finish the Dish: Open the lid and add the cream and chopped escarole or kale. Set the pot to sauté and cook, stirring occasionally, for 1 to 2 minutes, until the escarole or kale is wilted and the soup is hot.
- Serve: Serve in bowls with a garnish of diced cooked bacon and Parmesan cheese, if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
