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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.
My cousin made this for us a few years ago and we loved it, so I was excited to see this recipe. The instant pot recipe makes this even easier to prepare and the taste was even better than I remembered! My wife said this is now her favorite soup we’ve made. Thank you!
This is one of the best soups I’ve ever made. Used beef broth instead of water, cauliflower, radishes & turnips, and added mascarpone at the end. Delicious! Thank you for taking the time to post these wonderful recipes.
Hello! I’m going to give this a try tonight 😋
If I double the recipe should I leave the cooking time the same or increase? Thank you
This was absolutely amazing! I didn’t have any leftovers 🙁 I will definitely double the recipe thnext time
Yay! So glad you liked it, Debi! 🙂
I just made this tonight and it was delicous. This recipe is definitely a keeper. The only thing I did differently was to keep the peel on the potatoes.
My family and I are absolutely addicted to this soup! My 12 year old always begs me to make it. She never ate soup until I served her your recipe. The only problem we have is that we eat the entire thing! 🙌 I use a 6 quart pot and would like to know if I double the recipe, do I have to double the cooking time?
Yay, so glad to hear that your family loves this soup!! The cooking time should be the same, but it will take longer for the IP to come to pressure because it has more food in it. Thus, it will take a little bit longer to cook. I haven’t tried to double the recipe in my 6-quart pot, just make sure you don’t go over the MAX mark on the pot, otherwise, it won’t come to pressure at all. Happy cooking! 🙂
This was truly AMAZING. It tastes every bit as good of Olive Garden’s version, but MUCH MORE healthier! The family was taken with it. I made a double batch so I can take some to lunch and have some available for a grouchy hungry kid or hubby.
Made this in the Instant Pot on a cold night when we’d both had a long day and a long week. It was perfect! I used a mix of hot and mild sausage, but mostly hot. The one thing I might add next time is some chopped fennel bulb.
Are the nutritional values for 1 serving or for the entire pot?
The nutritional values are for 1 serving (the entire pot makes about 6 servings). Hope this helps!
What kind of kale? Looks good and can’t wait to make!
I like to use the curly kale and chop it in pieces for the soup. Hope you enjoy it! 🙂