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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.
I’ve made this soup several times and the whole family loves it!! I think it’s better than Olive Garden
I like this soup at Olive Garden but it’s just a little too spicy for me.
This recipe turned out great! I used mild turkey sausage and added a dash of hot sauce to jazz it up. My husband loved it.
So glad to hear that you and your husband loved it!
We love this soup! It’s in our regular rotation now. 🙂
I love this recipe, thanks for sharing. I’m going to make it again but wanted to know what you thought about small red potatoes instead of cutting the russet.
Yes, you can use red potatoes but I would recommend increasing the time to about 12 minutes (depending on their size) since they are bigger than the pieces of chopped russet potatoes. Also, russet potatoes release their starch and break down a little bit when cooking which makes the soup creamier. Red potatoes have less starch and the soup won’t be as creamy. You can also cut the red potatoes in half to make them similar in size to the chopped russet potatoes. I am sure it will still taste very delicious even with red potatoes. 🙂
Our family LOVES this soup. I make a few moderations: I use chicken broth instead of veggie. And I use coconut milk instead of heavy whipping cream or even coconut cream. And lastly, we leave out the bacon. It’s a staple in our home during the cold season, sometimes making it once a week. Thank you for the amazing recipe!
Great recipe. Very easy to make. Came together exactly like you said. I used chicken stock and extra garlick but that was to my taste. Added the kale just before serving, didn’t wilt down quite as much as your photo but still was outstanding.
So, glad you loved the recipe! It’s one of our favorite Fall soups at home. 🙂
This was ridiculously easy and delicious!! I highly recommend it 😊
Yay!! So glad you loved it, Erin! 🙂
I’ll be using cauliflower instead of potatoes, do you know the time I should set it for?
Since the sausage has to cook as well, I would suggest about 5 minutes. Hope you enjoy it!
Could I sub half and half for the heavy cream? If so, do I need to add butter to it to up the fat content?
Hi Sarah,
yes, you can use half and half. I don’t think you necessarily need to add butter to it but you can taste it and see if it needs butter or not. I think it will taste great even without butter. 🙂
Hope you enjoy it!
This soup is delicious but the cook time was too long and the potatoes turned to mush! I don’t know if I cut them too small or what but next time I think I will only pressure cook for 5 minutes instead of 10.