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  • Instant Pot Zuppa Toscana

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    This rich and hearty Instant Pot Zuppa Toscana is comfort food at its best. It’s loaded with potatoes, sausage, onion, garlic, kale and a splash of cream. It is truly satisfying and irresistible. 

    Olive Garden Zuppa Toscana

    It has become one of our favorite soups on cold winter days. Scratch that. I made it even last summer. It’s so easy and perfect for busy days year round.

    This Italian Sausage and Potato Soup has only 5 main ingredients, prep work is minimal and it takes only 10 minutes to cook in the Instant Pot after it comes to pressure. I am sure you will love it too.

    Even my father-in-law said that it tastes much better than the Olive Garden Zuppa Toscana.

    It’s one of the easiest recipes to make in the Instant Pot (after these Instant Pot hard boiled eggs) and is packed with so much flavor!

    Instant Pot Zuppa Toscana

    Italian Sausage Potato Soup

    Zuppa Toscana means soup of Tuscany or soup in the style of Tuscany. This so-simple rendition is cooked to perfection in your own kitchen on the counter using the Instant Pot. You don’t have to venture to Italy to try this flavorful soup. 🙂 This potato and sausage soup makes it easy to bring the taste of Tuscany home.

    Zuppa Toscana Recipe

    Tips For Making The Best Zuppa Toscana Soup

    • Saute the sausage and the onion for a couple of minutes. You can saute them while you still prep the rest of your ingredients. It literally takes you no time but adds so much flavor.
    • Use Idaho or Russet potatoes. They are more starchy, creamy and fluffy, making them great for soups and will make the soup more creamy. Check out this guide on potatoes and their best uses.
    • When adding the heavy cream at the end, first add a little bit of the hot broth in a bowl, and then slowly whisk in the cream. This should prevent the cold dairy from reacting badly to the hot stock.
    • Add chopped kale at the end, just before serving. Kale cooks very fast, and it’s not necessary that you cook it for so long with the rest of the harder vegetables. Otherwise, it will result in a wilted kale that nobody wants to eat. Adding the kale at the end will preserve its freshness, color, and nutrients.

    Zuppa Toscana Soup Recipe

    Healthy Zuppa Toscana (Paleo, Whole 30 and Dairy-Free)

    Zuppa Toscana is naturally a gluten-free and grain-free soup. It’s loaded with delicious and nutritious vegetables, and it’s healthy.

    If you would like to make it even healthier, you could use turkey sausage instead of pork sausage.

    Also, for a dairy-free Zuppa Toscana, you could substitute the heavy cream with coconut cream/milk. Make sure that your can of coconut milk is refrigerated and use only the solid white cream from the can.

    For a Paleo and Whole 30 Zuppa Toscana, substitute the potatoes with chopped cauliflower florets.

    For those of you that count calories, the Zuppa Toscana recipe has 428 calories per serving.

    Olive Garden Zuppa Toscana


    Can You Freeze This Zuppa Toscana Soup

    Yes, you can freeze this Instant Pot Zuppa Toscana Soup. The potatoes might be a little bit broken up and creamy when you thaw the soup but it would still taste great! Omit the cream and kale when freezing. Add it to the soup after you reheat it before serving.

    How To Make Instant Pot Zuppa Toscana Recipe

    Olive Garden Zuppa Toscana
    5 from 30 votes
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    Instant Pot Zuppa Toscana

    This rich and hearty Instant Pot Zuppa Toscana is comfort food at its best. It’s loaded with potatoes, sausage, onion, garlic, kale and a splash of cream. It is truly satisfying and irresistible.
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 6
    Calories 428kcal

    INGREDIENTS

    INSTRUCTIONS

    Instant Pot Instructions

    • Press the ‘Saute’ button, and add the olive oil.  When the pot is hot, add the ground sausage and brown it until no longer pink, about 3 minutes.
    • Add onion and garlic and saute for another 3 minutes. Add potatoes, vegetable stock, and oregano and season with salt and pepper. Stir everything.
    • Lock the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and adjust for 10 minutes, pressure set to ‘High’. When the cook time is over, turn off the Instant Pot by pressing the ‘Turn Off’ button. Carefully quick release the pressure with a wooden spatula by turning the valve to releasing. Make sure you don’t hurt your hands from the steam.
    • Once the steam is completely gone and the metal pin on the lid drops, carefully open the lid and add heavy cream, the chopped kale and coked bacon bits (optional) to the pot. Stir everything, and serve warm. 

    Stovetop Instructions

    • In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and no longer pink, 5 to 7 minutes. 
    • Add onion to pot and let cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper and oregano. Add vegetable stock and potatoes and cook over medium heat, until potatoes are tender, 23 to 25 minutes.
    • Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more.
    • Season with pepper, and serve.

    NOTES

    * You can use turkey sausage instead of pork sausage to make a healthier Zuppa Toscana.
    ** For Paleo and Whole 30 Zuppa Toscana, substitute the potatoes with chopped cauliflower florets. And use the dairy-free option below.
    *** For dairy-free Zuppa Toscana, substitute heavy cream with cold coconut cream. Make sure that your can of coconut milk is refrigerated and use only the solid white cream from the can.

    Freezer Instructions

    This soup freezes well, just omit the cream and the kale when freezing. Add them to the soup when you reheat it before serving.

    NUTRITION

    Calories: 428kcal | Carbohydrates: 24g | Protein: 16g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1116mg | Potassium: 922mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2900IU | Vitamin C: 45.1mg | Calcium: 102mg | Iron: 5.8mg
    Course Main Course, Soup
    Cuisine Italian
    Keyword Gluten Free, Instant Pot, Low Carb, Paleo, Whole30, Zuppa Toscana
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    Comments

    Quiana Tai

    5 stars
    Wow. Very easy. I used the instant pot directions. I also switched out the pork for Trader Joe’s Sweet Italian sausage links, sliced open the links and cooked ground style.
    I could not believe the flavor and simplicity at the same time. Oh, also used an entire bunch of kale not just the two cups as called for. Thank you for this recipe. I will be trying others from you too.

      Quiana Tai

      I meant to say Chicken sausage from Trader Joe’s 🤦🏻‍♀️

      Awesome! So glad you liked it! And yes, simple ingredients but so much flavor!! I think you will enjoy the other IP recipes as well!!

    Alisa

    5 stars
    Hi, thanks for sharing this recipe! I wonder if it will freeze well. Any thoughts?

      Yes, I think it will freeze well. The potatoes might be a little bit broken up, but it would still taste great. Just omit the cream & kale when freezing. Add them when you reheat the soup. Hope you enjoy it!

    Morgan Barlow

    5 stars
    Better than Olive Gardens! So much flavor and so yummy.

    Tammy K.

    5 stars
    This is a fantastic recipe thank you so much for sharing!! the only thing I did different was season it with Paula Deen seasoning you can Google the recipe online we use it and everything. This is now in my Instant Pot favorites file. With love from MN.

    Dianna H

    5 stars
    OMG! Fabulous, it’s going in my keeper pile. I adjusted it just a bit to fit my mini. I used 3 cups of chicken broth and one very large Russet potato I used half hot italian sausage and have mild. I added the extra cup of chicken broth to the leftovers so that I would have plenty for the following day thanks for the recipe.

    Donna

    5 stars
    I had this soup at a restaurant and was so surprised at the wonderful taste (have not liked kale up to this point) that I went searching for a recipe. Your recipe was BETTER than the restaurant recipe and I have now made this three or four times. It is my new favorite cold-weather soup!

    Sharon

    5 stars
    Just received an Instant Pot and am enjoying learning recipes for it. This was delicious. Being new to pressure cooking, I was skeptical about only needing 10 minutes but the potatoes were perfect. I’ll keep this recipe and definitely make it again.

      Neli | Delicious Meets Healthy

      Thanks, Sharon! So glad to hear that you enjoyed the soup! It’s definitely one of our favorite IP soups – it’s quick & easy, and it has only a handful of ingredients.

    Hiyas

    5 stars
    This is my favorite instant pot recipe by far!!! Do you think I would be able to double the recipe with the same cook time in a 6QT instant pot?

      Neli | Delicious Meets Healthy

      As long as the food is below the MAX line on the inner pot, you should be fine. I haven’t tried to double the recipe in a 6 QT though, it might be too small.

    Sarah

    5 stars
    Oh my goodness! So easy, and so tasty too! My husband, who doesn’t even like green leafy veggies (especially kale!) agreed to try it, and went back for seconds! Thank you for the recipe!

      Neli | Delicious Meets Healthy

      So glad to hear that you and your husband loved the recipe! I think you will also love some of the other Instant Pot recipes too.

    Amy

    My instant pot doesn’t have a manual button so I was confused on how to set it up. I used the soup button but it shows one number which I changed to 10 and then it shows another number ?? Not sure if that’s the “delay” as my button says Delay Start. Kind of confusing but we will see how it turns out. Zuppa Toscana is my favorite soup ever ❤️

      Neli | Delicious Meets Healthy

      Hi Amy, what model is your Instant Pot? The ‘Manual’ button on newer models is called ‘Pressure Cook’. I think it should work with the soup setting as well.
      Thanks for pointing this out, I will add it to the instructions.

    Debbie

    5 stars
    Delicious, and so fast and easy!

    DG

    Great soup! Fast and easy to make. I subbed spinach for kale since I do not like kale. I’m thinking of trying it with chicken broth instead of vegetable broth.

    Instant Pot love

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