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? It's a great way to infuse flavor quickly.
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
Start by sautéing the bacon and sausage in the Instant Pot until browned & crispy. You then add in the onions and garlic, followed by the chicken broth, water, potatoes, and Italian seasoning. Cook on high pressure for 8 minutes, then do a quick release and stir in the cream and kale. Close the lid again and let it sit for a few minutes until the kale wilts. Season to taste and enjoy (full ingredients & instructions are in the recipe card below).
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
- 5 strips bacon (thick cut works best) cut into small pieces
- 1 (17.6 ounce) pack Italian sausages crumbled
- 5 cloves garlic minced
- 1 medium onion chopped
- 2 cups chicken broth (beef works too)
- 4 cups water
- 4 medium-to-large red potatoes roughly diced (leave skins on)
- 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 it to your Instant Pot. Press the sauté button and start frying the bacon (give it about a 5 minute head start before adding the sausages so it crisps up more).
- Take the sausage meat out of its casings (I make a cut in the casings then use my fingers to break the meat into bite-size pieces) and add it to the Instant Pot as you go along. Cook until the sausages and bacon are crispy and browned.
- While the sausages and bacon cook, chop the onion and potatoes, making sure to stir the bacon and sausages occasionally.
- When the sausages and bacon are nicely browned and crispy, stir in the garlic and onion and cook for about a minute.
- Pour in the chicken broth and water. Scrape up any brown bits from the bottom of the Instant Pot.
- Add the potatoes and Italian seasoning.
- Give the soup a stir and close the Instant Pot's lid. Make sure the valve is set to "sealing".
- Press the "manual" button and set the timer for 8 minutes on high pressure. The Instant Pot will take about 10 minutes or so to come up to pressure.
- One the countdown has finished, carefully do a quick pressure release (it can splatter) 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. Use hot Italian sausages or some red pepper flakes if you want a bit of spice.
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.