Description
This Instant Pot Zuppa Toscana is a hearty and comforting Italian-inspired soup packed with savory Italian sausage, tender potatoes, kale, and a creamy broth. Ready in under 30 minutes, it’s a perfect weeknight meal that combines robust flavors with effortless cooking using the Instant Pot.
Ingredients
Scale
Main Ingredients
- 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 black pepper, or to taste
- 4 medium potatoes, cubed (russet potatoes recommended)
- 6 cups low-sodium or no-sodium chicken broth
- 4 cups chopped kale (1 small bunch)
- 1 cup half and half or heavy cream
Optional Garnishes
- Grated Parmesan cheese
- Bacon bits
Instructions
- Sauté the Sausage and Aromatics: Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the Italian sausage, breaking it up with a spoon, and cook until browned all over. Then stir in the chopped onion and minced garlic, cooking until the onion is softened and translucent. Add red pepper flakes, Italian seasoning, salt, and black pepper, stirring to combine the flavors.
- Pressure Cook the Potatoes and Broth: Add the cubed potatoes and chicken broth to the pot. Secure the Instant Pot lid and set the valve to “Sealing.” Select Manual or Pressure Cook on high for 5 minutes. After the cooking cycle ends, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Add Kale and Cream: Switch the Instant Pot back to “Sauté” mode. Stir in the chopped kale and cook until it wilts and becomes tender, about 3-5 minutes. Then pour in the half and half or heavy cream and stir to combine and heat through.
- Finish and Serve: Press “Cancel” to turn off the Instant Pot. Ladle the hot soup into bowls and garnish with grated Parmesan cheese or bacon bits, if desired. Serve warm and enjoy your creamy, flavorful Zuppa Toscana.
Notes
- Russet potatoes work best for this recipe as they hold their shape and create a creamy texture.
- Use mild or spicy Italian sausage depending on your heat preference.
- For a richer soup, use heavy cream; half and half will lighten the fat content.
- Allowing the pressure to release naturally helps the potatoes finish cooking perfectly.
- For a dairy-free option, substitute cream with coconut milk or a non-dairy cream alternative.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.
