Instant Pot Zuppa Toscana

There is something cozy and comforting about a hearty bowl of soup, and this Instant Pot Zuppa Toscana is a favorite in our family. I have perfected the taste and the cooking method to make an even better version than the one you order at the restaurant. The result is an effortless, rustic recipe ready in just 40 minutes that delivers unbelievable flavor and can compete with the original.

What takes hours on the stovetop or in the slow cooker takes just minutes to cook in the Instant Pot. Therefore, when I need a quick and reliable dinner, with minimum effort but with maximum flavor, I turn to my pressure cooker favorites. More often, I choose to make Instant Pot cabbage and sausage or this soul-warming lasagna soup, which are always a hit with my family!

This is the ideal make-ahead meal, as the soup is even better the next day, after the flavors get to meld together. I also include it in my meal-prep menu, since the recipe is so easy to make, I usually use it to make freezer meals. Anytime I have it, I am impressed by the rich and velvety broth, tender potatoes, aromatic sausage, and the vibrant pop of green from kale. Whether I am cooking it for a family weeknight dinner or a casual dinner with friends, I know this meal will be a crowd pleaser.

Why you will love this recipe

• It’s so much cheaper: This recipe will feed the whole family with leftovers for less than $20! I love Olive Garden, but making this easy and delicious soup is so much more frugal and budget-friendly for my family.
• You control what’s in it: Leave it out if you don’t want bacon, or add it if you want more cheese. Making the soup at home opens it to endless flavor variations and add-ins!
• Everything is real: I use natural sausage, potatoes, kale, garlic, onions, cream, and broth. No weird, unknown ingredients like you may find in restaurant soups.
• Effortless: There is nothing complicated about it; chop, sauté, and pressure cook.
• Only one pot to wash: This is a one-pot meal, so you don’t have to worry about a pile of dishes to clean.

What you will need

• Italian sausage: I usually use hot Italian sausage, but mild is fine too, and I saute it in olive oil. I recommend not skipping this part, as searing the meat locks in moisture and adds a new dimension of flavor to the soup.
• Potatoes and greens: I like to add tender potatoes and fresh kale, after all, this soup is famous for having kale in it.
• Liquids: I use low-sodium organic chicken broth to better control the saltiness of the meal. I also add heavy cream to achieve a thick and rich texture.
• Aromatics and seasonings: I boost the flavor profile of this soup with sweet yellow onions, fresh minced garlic, oregano, plus salt and pepper.
• Parmesan cheese: Make sure you use freshly grated Parmesan so it will melt and make a creamy topping.

How to make

Prepare the pot: I set the pot to the sauté setting and add olive oil when it reads HOT. 

Brown the sausage: Now, I add the sausage and brown it for five to six minutes, stirring occasionally until golden brown. Then, I add the onion, garlic, and oregano, stir, and cook for three minutes.

Deglaze and fill the pot: Next, I pour in two cups of broth and scrape the bottom of the pot to remove any stuck-on bits. I add the rest of the broth and the potatoes, making sure it does not go over the fill line.

Cook on SOUP mode: I turn off the sauté mode, close the lid, set the steam release valve to sealing, and then switch to SOUP mode. Click to adjust, set it to HIGH, and set the time to five minutes. Because there is so much liquid, it will take the pot several minutes to come to pressure, but don’t worry about it.

Release the pressure: Afterward, I let the pressure naturally release for 10 minutes before carefully releasing the rest of the steam yourself. Once all the steam is released, I open the lid, add the kale, stir, and then cover it for three minutes to soften.

Add cream: Finally, I add the cream, stir, and season to taste.

Serve: I serve the soup as is or with croutons and freshly grated Parmesan cheese on top.

Expert tip

Using the SOUP function

The Instant Pot is an intelligent machine—and the SOUP function is one of my favorites. The bottom does not get hot when you use the SOUP function. The Instant Pot knows that nobody will be there stirring your soup, so it ensures the bottom stays cooler. That way, nothing burns (hopefully). Another great thing about the SOUP function is that your Instant Pot will automatically adjust the pressure and temperature as needed.

More tips to consider:

• Do not fill your Instant Pot over the max fill line. This can cause the pot to overflow, resulting in a big mess.
• Overfilling the pot may also cause the valve to clog, impede pressure, and prevent the food from cooking.
• If you get a BURN notice, check the base, silicone ring, floating valve, and steam release switch. Otherwise, it may be scorched food.
• To prevent a BURN notice, ensure your meats and other heavy ingredients are not sitting at the bottom of the pot.
• You can leave your soup on warm overnight or up to 10 hours if needed because it will keep it at 140 degrees F.
• If you use coconut cream, chill it first and only use the top layer of solid white cream.

Recipe variations and add-ins:

• Dairy-free: If you or someone you serve cannot have dairy products, you can substitute the heavy cream with coconut cream or soy cream.
• Make it spicy: Toss in some chopped jalapenos and cayenne pepper for spicy food lovers.
• Use Popeye’s favorite: Instead of kale, use spinach for this soup. You could also use mustard greens, chard, or collard greens.
• Add some veggies: Turn this into a veggie garden. Chopped carrots, broccoli, cauliflower, bell peppers, mushrooms, and tomatoes will give your soup more texture and taste.
• Other meats: I have made this soup with shredded chicken, ground pork, ground chicken, and ground turkey, all versions tasted amazing!

Serving suggestions:

Zuppa Toscana is such a versatile dish. First, I always serve it warm, and it can go as an appetizer or main entree. Just like when I would eat at Olive Garden, I choose to serve it with homemade breadsticks and a salad on the side. In my case, I go with a Mediterranean quinoa salad with feta cheese or a simple Italian tomato salad. It could also be served with crackers, bread rolls, or rich beer bread.

When I serve it as an appetizer, I usually fix some Italian chicken Caesar sandwiches or strawberry bacon grilled cheese sandwiches to go with it. Some excellent desserts that end such a delicious meal include Italian ice, gelato, limoncello tiramisu, or cherry amaretto tiramisu.

How to store leftovers:

• Refrigerate: To save your leftovers, pour them into an airtight container. They will stay fresh in the fridge for three days.   
• Freezing: Place it in a freezer-safe container and it will keep for up to three months.
• Defrost: Thaw it overnight before serving for the best taste and texture.
• Reheating: Reheat it on the stove or in the Instant Pot for zero minutes.   

Frequently asked questions

More Instant Pot soups to try: