This Instant Pot Zuppa Toscana recipe is sure to become a family favorite! The classic Olive Garden soup with sausage, bacon, potatoes, kale, and cream is easily made in the electric pressure cooker.
Back in 2015 I posted my version of the stove-top Zuppa Toscana, and I recently re-published the post with updated photos. I figured why not hop on the Instant Pot wagon and make it in there? We had a lot of leftovers since I made the soups on the same day, but my husband was definitely happy since this is his favorite soup. 😛
This recipe is pretty similar to the regular version (tastes practically the same), but sometimes people prefer making things in their electric pressure cooker. And why not? It frees up your stove.
If you haven't tried Zuppa Toscana (or seen the millions of copycat recipes on Pinterest), I would suggest that it's definitely worth making. I don't often do copycat recipes (like why not just go get a Big Mac instead of putting in all the effort to make one at home?), but this soup is easy and fairly quick to make.
This soup isn't particularly thick (it's meant to be quite brothy), but you could always whisk in a cornstarch slurry if you want to thicken it up a little bit or even mash some of the potatoes to give it more of a chunky texture. I like it as-is, though.
How to make Zuppa Toscana in the Instant Pot
- Sauté the bacon + sausage in your Instant Pot until crispy;
- Add in everything except for the kale and cream and cook it on high pressure for 8 minutes;
- Add the kale and cream and close the Instant Pot's lid (keep it turned off or on "keep warm"). Let the kale wilt.
- Season to taste and enjoy!
If you like Zuppa Toscana, you may also like my sausage, kale, and gnocchi soup - it has similar flavors.
Will you try making Zuppa Toscana in your Instant Pot?
Questions? Ask me in the comments below. 🙂
Instant Pot Zuppa Toscana
- 1 (17.6 ounce) pack Italian sausages
- 5 strips of bacon (thick cut works best)
- 2 cups chicken broth (beef works too)
- 4 cups water
- 1 medium onion chopped
- 4 medium-to-large red potatoes roughly cubed (leave skins on)
- 5 cloves garlic minced
- 1 dash Italian seasoning
- 1 cup heavy/whipping cream
- 1 small bunch of kale torn into bite-size pieces (remove stems)
- Salt and pepper to taste
- Using kitchen shears (or a knife), cut the bacon into small pieces and add them to your Instant Pot.
- Take the sausages out of their casings. I lightly slice the sausages length-wise with a sharp knife to make a slit in the casings, and then it's really easy to get them out. I then use my fingers to break the meat into bite-size pieces and add them to the Instant Pot as I go. Press the sauté button and cook the sausages and bacon until they're crispy and browned.
- While the sausages and bacon cook, I chop the onion and potatoes, making sure to stir the bacon and sausages occasionally.
- When the sausages and bacon are nicely browned and crispy, add in your chicken stock and water.
- Add the onion, potatoes, garlic, and Italian seasoning.
- Give the soup and stir and close the Instant Pot's lid. Make sure the valve is set to "sealing".
- Cook for 8 minutes on high pressure. The Instant Pot will take about 10 minutes or so to come up to pressure.
- Carefully do a quick pressure release and take off the lid.
- Add the cream and kale. Close the lid again and let the soup sit for another 5 minutes or so until the kale wilts (keep the Instant Pot off or on "keep warm").
- Season with salt & pepper as needed and enjoy immediately.
- If you're worried about calories, you could probably use fewer sausages than I do without changing the taste of the soup too much. You can drain some of the fat too if you wish.
- I use a 5-pack of Johnsonville Mild Italian sausages in this recipe.
- You can use Russet or a different variety of potatoes if you prefer.
- I use this 6-quart Instant Pot.
- Inactive time indicates the time it takes the Instant Pot to get up to pressure.