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–+ servings
Creamy sausage and potato soup with greens in a white bowl.

Instant Pot Zuppa Toscana

Diana Rattray
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!
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Servings 6 servings
Calories 505
Print Recipe Pin Recipe
Course Instant Pot, Potatoes, Sausage, Soups
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Other Time20 minutes
Total Time 55 minutes

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. 
    Cooking the sausage for zuppa Toscana.
  • 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.
    Finishing Instant Pot zuppa Toscana with cream.
  • Serve: Serve in bowls with a garnish of diced cooked bacon and Parmesan cheese, if desired.

Nutrition

Calories: 505kcalCarbohydrates: 20gProtein: 16gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 106mgSodium: 1185mgPotassium: 645mgFiber: 3gSugar: 4gVitamin A: 1325IUVitamin C: 25mgCalcium: 110mgIron: 2mg

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.

Keyword bacon, cream, instant pot soup, sausage, tuscan soup, zuppa toscana
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