Instant Pot Zuppa Toscana

Zuppa Toscana Soup made in the Instant Pot or stovetop.

5 from 1 vote

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.

Course Soup

Cuisine Italian

Keyword instant pot zuppa toscano, pressure cooker zuppa toscana, zuppa toscano soup

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 406kcal

Author Eileen Kelly

Equipment

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6 quart Instant Pot
Liquid Measuring Cup
Measuring Spoons and Cups
knife
Cutting Board
Vegetable Peeler

Ingredients

cooking spray
1 pound mild or spicy Italian ground sausage Note 1
1 small yellow onion peeled and chopped
3 Tablespoons garlic peeled and 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
½ teaspoon salt
½ teaspoon black pepper

Instructions

Instant Pot Instructiions

Set Instant Pot to sauté mode. Spray inner pot with cooking spray. Add the sausage and onions to the heated inner pot. Saute and break up the sausages and onions so the meat is browned and the onions soften, about 5 minutes.
Add in the garlic and saute for about 15 seconds to bloom the flavor of the garlic..
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.
Press cancel, then hit the saute button. Stir into the soup, the cream, chopped kale, salt, and pepper. Simmer and let the flavors blend for about 3 to 5 minutes.
Taste the broth, if needed, add additional 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

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

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