Print

Instant Pot Zuppa Toscana Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

A comforting and hearty Instant Pot Zuppa Toscana recipe featuring Italian sausage, tender potatoes, kale, and a creamy broth made with half and half. This flavorful soup comes together quickly using the pressure cooking function of the Instant Pot for a delicious, warming meal perfect any day of the week.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 pound Italian sausage (casings removed; mild or spicy)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)

Vegetables and Broth

  • 4 medium russet potatoes, cut into cubes
  • 6 cups low sodium or no sodium added chicken broth
  • 4 cups kale, chopped (about 1 small bunch)

Finishing

  • 1 cup half and half (or heavy cream)

Instructions

  1. Prepare the Instant Pot: Turn the Instant Pot to the sauté setting according to the manufacturer’s instructions.
  2. Brown the sausage: Heat the olive oil, add the Italian sausage, and cook for about 3 minutes until browned and no longer pink, breaking it up with a wooden spoon as it cooks.
  3. Sauté onion and garlic: Add the chopped onion and minced garlic to the pot, cooking for another 3 minutes until the onion has softened and become translucent.
  4. Add seasonings and potatoes: Stir in the red pepper flakes, Italian seasoning, salt, and pepper. Add the cubed potatoes and pour in the chicken broth, then stir to combine.
  5. Pressure cook the soup: Secure the Instant Pot lid according to the manufacturer’s guide. Set to Manual mode for 5 minutes, and ensure the steam release valve is in the “Sealing” position.
  6. Release pressure: After cooking, allow the Instant Pot to release pressure naturally for about 10 minutes. If in a hurry, you can perform a quick release following the manufacturer’s instructions. Carefully remove the lid.
  7. Cook kale and finish soup: Adjust salt and pepper to taste. Add the chopped kale, turn the Instant Pot back to sauté, and cook uncovered for 2 minutes until the kale softens. Stir in the half and half or heavy cream to finish the soup.
  8. Serve: Press the cancel button to turn off the Instant Pot. Ladle the soup into bowls and garnish with Parmesan cheese or bacon bits if desired. Serve warm and enjoy.

Notes

  • You can substitute heavy cream for half and half for a richer soup.
  • Add bacon bits or grated Parmesan cheese as optional garnishes.
  • If using spicy sausage, omit or reduce the red pepper flakes for balanced heat.
  • Russet potatoes are preferred for their creamy texture, but Yukon gold can be used as a substitute.
  • For a thinner broth, add additional chicken broth or water.

Keywords: Instant Pot, Zuppa Toscana, Italian sausage soup, kale soup, creamy potato soup, comfort food

Find it online: https://kitchenwithkai.com/instant-pot-zuppa-toscana-recipe/