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!
Love Instant Pot soups? Try my Instant Pot chicken tortilla soup, my Instant Pot hamburger soup, this Instant Pot ham and potato soup, or my Instant Pot taco soup.
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Erlinda says
Great flavor! Doubled recipe
Natasha says
Wonderful!
Kristina says
This was a great and cozy soup, but I had to make changes to just use what I had on hand. My changes were: 13 oz. hot turkey sausage, 3 oz. cubed pancetta instead of bacon, more like 3/4 tsp. Italian seasoning, 4 cups low sodium chicken broth, 2/3 cup leftover tomato puree and 3/4 cup water, frozen chopped spinach (thawed and squeezed) instead of kale, no cream. Everything else was the same with the same cooking timings. I promise, someday I will buy all of the ingredients and try a recipe just like you present it...but maybe not for a few more months. Thanks so much!!
Natasha says
I'm glad you were able to tweak it! sounds delish! 🙂 Haha it's all good.
Diane says
Loved it! Great flavor! I added a little grated Parmesan at the end!
Natasha says
Wonderful! Thank you, Diane.
Amy says
Im a complete newbie at instapot meals as i only got it for christmas... best day ever... also you know youre an adult when an insta pot makes you litterally jump for joy 😂.... my kids and i love this soup and are making it for the first time (second meal made in the insta pot) but it smells amazing and if i had known that the press button needed to be up we might be eating now rather then waiting for the next 6 minutes hahaha trial and error i guess Thanks for the recipe 🙂 i really hope i did it right... do you have any newbie tutorials on how to actually use it hahaa 8 have the insta pot duo crisp and air fryer model
Natasha says
I'm so glad you enjoyed it! Haha yup, I get excited for new appliances too. I don't have any IP tutorials unfortunately, but you'll get the hang of it soon enough. 🙂
Breanne says
Did you cook the bacon by itself for a few minutes before adding the sausage, or just all together? My bacon did not get crispy at all while trying to cook them together.
Natasha says
Hi! I just do them at the same time, but you can definitely start the bacon first if you prefer.
Danielle says
I’m finding it takes a long time to get bacon to brown w sausages. It’s happening but slow and meanwhile lots of burning on the bottom. Next time I will probably cook bacons for a bit before adding sausage.
Charlotte Bernhard says
I have a 6qt IP as well. Could I double this recipe and still have enough room in my pot? I’ve got some big appetites to feed tonight.
Natasha says
Hi! I don't think straight doubling it will fit. I just looked at the photos in the post, and it's definitely more than half full. You could try my stovetop version (linked within the post) and double that if you have a pot that's large enough.
Andrea says
I know you can use your Insta pot like a crockpot I was wondering if you could make this and just press the slow cooker button
Natasha says
Hi! If you use it like a Crockpot, I would still do the searing step. Then slow cook but wait to add the cream and kale until the last 30 min or so of cooking.
Elizabeth says
Wow, I was surprised how good this was!! It has so much flavor. Subbed sweet potatoes for russet and used spinach instead of kale. I will definitely remake this.
Natasha says
Wonderful!! 🙂
Julianne says
Could I make this soup in my crockpot?
Natasha says
Hi! You could... I would do the initial browning steps in a skillet, then transfer it to a Crockpot. Add the cream about 30 minutes prior to serving. It's probably easier to just do it on the stove unless you want it to cook while you're at work all day. The stove top recipe is linked within the post in case you didn't see it.
paul callicoat says
I believe that OG uses red pepper flakes if you don't have hot Italian Sausage.I added 1/2 tsp. with the broth.Came out great.
Natasha says
That makes sense! I'm so glad you enjoyed the recipe, Paul!
Jessica says
can I use bulk Italian sausage?
Natasha says
Not sure what that means. You'd have to like use a similar quantity to what I recommend so the soup isn't too greasy.
Kristin says
I used russet potatoes and half and half. This was amazing! Thank you for sharing!
Natasha says
Yay so glad you liked it!!
Margot says
OMG!!! So good!!!
Used Russet potato since didn’t have red potatoes. Made Hatch chili cornbread to go with it. I’m in love!!!!! Thank you!!!!!
Natasha says
So happy you enjoyed it, Margot! Thanks for letting me know!
Lindsay says
Can I use half & half instead of heavy cream? Planning to make this tonight, and I don't have heavy cream on hand....
Natasha says
Hi! I think that should work!
Jen says
Am making this right now and cannot wait to try it! Noticed, tho, that the directions do not state when to add the dash of Italian? I am hoping it’s along with the cream and kale? Either way, this smells delicious!
Natasha says
Whoops... just updated the recipe - thanks for pointing it out! I usually add it earlier, but what you did works too! 🙂 How did you like the soup?
Jen says
LOVED it!! Will definitely be making this again!
Natasha says
That's what I like to hear! Thanks, Jen! 🙂
Bailey-Ann says
So good! Recipe was super easy, took less than an hour from thought to finish, and used up all the random things I had in my fridge I didn't know how to really put together. Thank you!
Natasha says
I am so pleased to hear you liked it! thanks for letting me know 😀
Marianne says
Very tasty!
Natasha says
Great! 🙂