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Close-up of Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana

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.
Course Soup
Cuisine Italian American
Keyword Instant Pot Zuppa Toscana Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Inactive time 15 minutes
Total Time 40 minutes
Servings 6
Calories 528kcal


  • 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.


Calories: 528kcal | Carbohydrates: 7g | Protein: 17g | Fat: 48g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1048mg | Potassium: 487mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2759IU | Vitamin C: 36mg | Calcium: 95mg | Iron: 2mg