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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.
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Table of Contents
- Instant Pot Zuppa Toscana – A Healthier Take On a Classic
- Key Ingredients
- How To Make Instant Pot Zuppa Toscana Recipe
- Tips For Making The Best Zuppa Toscana Soup
- Serving Suggestions
- Healthy Zuppa Toscana Variations
- Italian Sausage Potato Soup
- More Comforting Instant Pot Recipes
- Instant Pot Zuppa Toscana Recipe
- More from Delicious Meets Healthy
Instant Pot Zuppa Toscana – A Healthier Take On a Classic
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.
This recipe is inspired by the classic Olive Garden Zuppa Toscana, but it feels extra special when made at home. Even my father-in-law said it tastes better than the restaurant version! I love using fresh, simple ingredients to keep it lighter while still delivering all the cozy flavors my family enjoys.
It’s one of those meals that always brings everyone to the table quickly – it tastes just as comforting as the restaurant version, but with a wholesome homemade touch.
RELATED: If you enjoy cozy Italian flavors, you might also love my Italian Lentil Soup with Sausage, these juicy Italian Meatballs or this flavorful and healthy Tuscan Chicken for another comforting meal idea.
Key Ingredients
What I love most about this soup is that it’s made with simple, everyday ingredients that come together to make something so cozy and flavorful. Here’s what you’ll need:
- Italian sausage – The star of the soup that gives it a hearty, savory base. Using mild sausage keeps the flavor classic, spicy sausage adds a kick, and turkey sausage lightens it up while still tasting delicious.
- Onion & garlic – The aromatic base that gives the soup depth.
- Potatoes – Russet or Idaho work best since they soften and add creaminess to the broth.
- Chicken or vegetable broth – Provides the hearty base; choose low-sodium if you’d like more control over seasoning.
- Kale – Stirred in at the end for a boost of freshness, color, and nutrients.
- Heavy cream – Brings the soup together with a silky finish; coconut milk works well for a dairy-free alternative.
For a full ingredients list with measurements, check the recipe card below.
How To Make Instant Pot Zuppa Toscana Recipe
For stovetop cooking instructions, check the recipe card below.
- 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.
TIPS FROM NELI’S KITCHEN
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.
Serving Suggestions
This cozy soup feels special but doesn’t need much else – just add bread and you’ve got comfort in a bowl. Pairs wonderfully with:
- Crusty bread or garlic breadsticks – Perfect for soaking up the creamy broth.
- Simple green salad – A fresh, light salad like Caesar Salad or Mixed Green Salad balances the richness of the soup.
Healthy Zuppa Toscana Variations
If you’d like to put a lighter spin on this comforting soup, here are some healthy variations you can try while still keeping all the flavor you love.
- Swap the sausage: Use lean chicken or turkey sausage instead of traditional pork sausage to cut down on fat while keeping the same hearty flavor.
- Go dairy-free: For a dairy-free Zuppa Toscana, swap the heavy cream for coconut milk, or use a dairy-free alternative (like unsweetened cashew or oat milk) for a creamy, satisfying bowl.
- Try a low-carb version: Replace potatoes with cauliflower florets or turnips for a lighter soup that still feels filling.
- For a vegan Zuppa Toscana, substitute the sausage and bacon for mushrooms and cooked beans.
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.
Storage & Make-Ahead
Zuppa Toscana keeps well and is great for prepping ahead or saving leftovers. Here’s how to store and reheat it:
- Make-ahead prep: Brown the sausage and chop the vegetables a day ahead, storing them separately in the fridge. When you’re ready, just add everything to the Instant Pot and cook as directed.
- In the fridge: Store in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup thickens.
- In the freezer: Leave out the cream and kale before freezing. Store in freezer-safe containers or bags for up to 3 months. Add cream and fresh kale after reheating.
More Comforting Instant Pot Recipes
Warm, hearty, and perfect for busy nights – these cozy soups come together quickly in the Instant Pot and always hit the spot.
Main Dishes
Instant Pot Ham and Potato Soup
Main Dishes
Instant Pot Goulash
Main Dishes
Instant Pot White Chicken Chili
Main Dishes
Instant Pot Beef Stew
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Instant Pot Zuppa Toscana
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Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 lb mild or spicy Italian ground sausage, *
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups peeled and chopped potatoes, **
- 32 oz vegetable stock
- ½ teaspoon oregano
- salt and pepper, to taste
- ½ cup heavy cream (or coconut cream for Paleo), ***
- 2 cup chopped kale
- cooked bacon bits, (optional)
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.
Video
Notes
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
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Manual cook on HIGH? Recipe didn’t specify. Making this soon…looks delicious!
Yes, Patti, manual on high.
Soup was delicious. Used half potato & half cauliflower. May add some spinach next time.
I took a pic but it won’t let me show you my beautiful soup! I followed the recipe as far as steps but I used red potatoes and kept the skin on and cut them small. I also used chicken broth since that’s what I had and I added some Cajun seasoning for some pep. I used hot turkey sausage by Johnsonville but I like my soup thinner so I added a can of broth extra:)
It’s sooooo good! Thank you for the cream in bowl trick as I’ve never used heavy cream in soup! Perfect!
So glad you liked it, Terri! Your additions sound delicious!!
Absolutely amazing! I’ve always loved this soup at Olive Garden….and this recipe is JUST AS GOOD! My entire family loved it and already wants more! We fought over leftovers! Hands down my new favorite recipe! Thank you so much.
So glad to hear that you and your family loved the recipe! Thanks for stopping by! 🙂
Very good recipe! It was delicious. I have to admit though, I won’t be sharing your directions with anyone. It’s very dangerous to put a towel over the valve. It can cause the steam to go sideways and people have been hurt by doing this.
So glad to hear that you loved the soup, Kayleigh! 🙂
Thanks for letting me know about the towel. I had no idea that it could cause accidents. I have been doing this for awhile because I don’t like all the steam going into the cabinets & the house, and I haven’t had any issues. I will remove that sentence from the directions and you are welcome to share the recipe. Thanks again for your comment!
Great recipe! I used red potatoes, left the skin on, and chopped them pretty small and it turned out great! I love small pieces because I feel like it gives it a thicker overall texture. I also think I used more than it called for but I’m not sure because I didn’t measure! So yummy though!
Which size of IP did you use? Wondering it the 3 QT would be big enough.
Hi Michelle, I used a 6 QT Instant Pot. If you want you can still make the soup in your IP, you just have to adjust the servings to 3 or 4. To do that, just click on the servings number in the recipe, and move it left or right. It will automatically adjust all ingredients for you. Hope this helps! Let me know if you have any other questions.
i have an 8 qt too, so i can just use that, I’m going to make this friday for a birthday pot luck at work. Someone is bringing the main dish. I know the servings says enough for 6, but i’m only adding 32 oz of stock…will this really be enough for 6? (you can probably tell I don’t cook that often…)
Yes, it will be enough. You also add 4 cups of potatoes, and 1 lb of sausage. 😊 enjoy!
Love instant pot recipes, so I could only love this one too! Thanks!!
This looks like a really good soup. The kind that I could eat about four bowls of.
Yes, you are absolutely right! My husband always has seconds 🙂
Thank you for this recipe! It’s very simple to follow for a new InstaPot user, and it’s delicious! My (very picky) husband looks forward to this meal and always has seconds. We love it!
Just the images alone have me drooling…this is my kind of soup, and oh so perfect during this time of the year, I love the addition of kale to this…great recipe 🙂
Just had this over the weekend and it was delicious. The cook left out the oregano, but even still there was plenty of flavor. Nice robust soup and very filling without giving you that leaden feeling. Very nice.
Fabulous! So glad you liked it, Sherry! I love making soup in my IP, and this one is one of our favorites! 🙂