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. 

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.

1. 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.
2. Add onion and garlic and saute for another 3 minutes. Add potatoes, vegetable stock, and oregano and season with salt and pepper. Stir everything.
3. 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.
4. 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. 

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.

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Instant Pot Ham and Potato Soup

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Instant Pot Goulash

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Instant Pot White Chicken Chili

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Instant Pot Beef Stew

If you enjoyed this Instant Pot Zuppa Toscana recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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