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Home » Recipes » Soup and Salad

Instant Pot Zuppa Toscana

Published: Dec 7, 2020 · Modified: Sep 5, 2022 by Eileen xo

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An overhead view of tuscan soup in a glass bowl with a blue and white striped towel next to the bowl.
A collage of zuppa toscana soup

Instant Pot Zuppa Toscana, an aromatic Tuscan soup with a creamy broth, spicy ground sausage and hearty kale. A super popular soup at many restaurants. This homemade version is over the top scrumptious. Make your own cost-effective, super delicious version at home, anytime. If you don't own an Instant Pot, don't worry, I'll include stovetop instructions for you.

Two bowls of soup loaded with potatoes, kale, and ground sausage next to an Instant Pot

Instant Pot Zuppa Toscana

This is one of those soups that screams comfort food. Zuppa Toscana is an Italian Tuscan soup. I've taken the version our families version and made it even easier by using an Instant Pot to cook the soup. The vessel locks in the flavor so quickly and the end results are mouthwateringly delicious.

Ingredients

Variations

When making the soup, the ingredients I use are the base of this soup that we use most often.  The recipe uses spicy ground sausage. You can use sweet sausage. Feel free to change up the ground sausage for ground chicken or turkey. You can also use either pancetta or bacon.

Replace the kale with either spinach, escarole, or Swiss chard. Heavy cream can be an alternative to the half and half.

For my Keto friends, replace the potatoes with cauliflower.

Chicken stock can replace veggie stock as the base.

Storage Tips

This is a great freezer friendly soup. Feel free to make an extra batch to keep in the freezer. The soup can be kept about 3 months in the freezer. Defrost overnight in the fridge and reheat either on the stove or microwave.

Once the soup is made, keep in the fridge in a covered container for up to 3 days. For specific guidelines to leftovers, the best source is the USDA leftover guidelines.

Step by Step Instructions

1. Set your instant pot to sauté mode. Spray your inner pot with cooking spray. Add to your pot your Sausage. Brown your meat. Once fully cooked, set aside. Ground sausage meat browning in an Instant Pot.

2. Spray inner pot with a little bit more cooking spray. Add in onion and saute for about 3 to 4 minutes until they start to soften. Then add in your garlic. Sauté both onion and the garlic for an additional minute.

3. Add the browned sausage, potatoes, stock, and Italian seasoning to the pot.Zuppa Toscana ingredients in the Instant Pot.

4. Close the lid and push the valve to seal. Set pot to high pressure for nine minutes. Once the time is up, do a quick release by pulling the valve toward you and releasing the pressure.

5. Give your soup a good stir, and then add in your cream and chopped kale.  Simmer 5 minutes.

6. Transfer soup to bowls and enjoy.A white bowl with creamy broth, potatoes, and kale in front of an Instant pot.

Serving Suggestions

  • Homemade Hawaiian sweet rolls
  • A loaf of warm french bread
  • Arugula Salad
  • Classic Wedge Salad

Some other of our favorite recipes using sausage are:

  • Bangers and Mash
  • Sausage and Peppers
  • Sheet Pan Chicken Sausage and Peppers with Spaghetti Squash

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Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana Soup, creamy broth with Tuscan flavors for a soup that comes together quickly for a hearty soup with an Italian flair. We include stove stop and slow cooker instructions.
5 from 1 vote
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Course: Soup
Cuisine: Italian
Keyword: instant pot zuppa toscano, zuppa toscano soup
Prep Time: 5 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 406kcal
Author: Eileen Kelly

Equipment Needed:

  • As an Amazon Associate I earn from qualifying purchases
  • 6 quart Instant Pot
  • Liquid Measuring Cup
  • Measuring Spoons and Cups

Ingredients

  • cooking spray
  • 1 pound mild or spicy Italian ground sausage Note 1
  • 1 small onion, peeled and chopped
  • 3 Tablespoons garlic, minced Note 2
  • 4 cups Yukon Gold potatoes, peeled and chopped Note 3
  • 32 ounces vegetable stock
  • ½ teaspoon Italian seasoning
  • 2 cups fresh kale, chopped Note 5
  • ½ cup half and half Note 4
  • salt and pepper, to taste

Instructions

Instant Pot Instructiions

  • Set Instant Pot to sauté mode. Spray inner pot with cooking spray. Add the sausage to the heated inner pot. Brown meat, about 5 minutes, there will be no more pink on the sausages, remove the sausage, set aside.
  • Spray the inner pot with a little bit more cooking spray. Add in the diced onion. Sauté onions for about 3 to 4 minutes, until they start to soften. Then, add in your garlic. Sauté both onion and the garlic for an additional minute.
  • Place the sausage back into the instant pot. Add in the potatoes, stock, and Italian seasoning
  • Lock the lid on your instant bought by twisting it closed and close the valve. Set Instant Pot to high pressure for nine minutes. Once the time is up, do a quick release by pulling the valve toward you and releasing the pressure.
  • Give your soup a good stir, and then add in your cream and chopped kale
  • Taste the broth, if needed, add salt and pepper, to taste.
  • Transfer the soup to your favorite soup bowl. Serve and enjoy.

Stovetop Instructions

  • Spray the bottom of a large soup pot or Dutch oven, place over medium heat. Add the ground sausage to the pot. Brown your meat. Once fully cooked, remove the sausage, set aside.
  • If needed, spray your pot with a little bit more cooking spray. Add in the diced onion. Sauté your onions for about 3 to 4 minutes, until they start to soften. Then, add in your garlic. Sauté both onion and the garlic for an additional minute.
  • Place the sausage back into the instant pot. Add in the potatoes, stock, and Italian seasoning. Bring the mixture to a boil, reduce heat to low.
  • Simmer the stock about 15 minutes. The potatoes will almost be cooked. Add in the chopped kale and cook about another 5 minutes. Potatoes will be fork tender and kale tender.
  • Add in cream to warm, about another 2 minutes.
  • Taste broth for seasoning. If needed, season to taste, with salt and pepper.

Notes

Note 1: Use either spicy or sweet sausage. If more economical, buy sausage links and remove the ground pork from the casings.  Feel free to vary your protein and use either ground chicken or turkey. Or use chopped bacon or pancetta. 
Note 2: Garlic is key to this recipe. Please use fresh garlic and lots of it. About 9 cloves of garlic will produce 3 Tablespoons.
Note 3: A waxy potato works best such as Yukon or red potato. Then skinned potatoes are usually waxy. 
Note 4: Heavy cream can be used in lieu of half and half.
Note 5: If using frozen kale, let it defrost and squeeze out excess liquid before adding to the soup. 
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
 
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Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 35g | Protein: 17g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 1113mg | Potassium: 1017mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2681IU | Vitamin C: 61mg | Calcium: 92mg | Iron: 3mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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Thank you for sharing!

407 shares
  • Share116
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  • Yummly

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