If you’ve ever craved a comforting, hearty soup that warms you up from the inside out, the Instant Pot Zuppa Toscana Recipe is about to become your new favorite. This classic Italian-inspired soup beautifully combines crispy bacon, savory Italian sausage, tender red potatoes with skins on for extra texture, and fresh kale all simmered in a creamy broth. The Instant Pot speeds up the process, delivering rich flavors and velvety textures in under 30 minutes. It’s perfect for weeknight dinners, family meals, or whenever you need a bowl of cozy deliciousness that feels like a warm hug.
Ingredients You’ll Need
Getting the ingredients right is what makes this Instant Pot Zuppa Toscana Recipe truly shine. Each component brings its own magic to the pot, from the salty crunch of bacon to the creamy smoothness of heavy cream and the hearty nutrition of kale. Let’s break down these simple essentials that work together to create an unforgettable meal.
- Bacon (5 strips, thick cut): Adds a smoky, crispy base that infuses the entire soup with savory goodness.
- Italian sausage (1 pound, crumbled): Provides rich, spiced meatiness that balances perfectly with the creamy broth.
- Garlic (5 cloves, minced): Offers an aromatic depth that brightens every spoonful without overpowering.
- Onion (1 medium, chopped): Brings natural sweetness and a soft texture when sautéed with the meats.
- Chicken broth (2 cups): The flavorful liquid foundation that keeps this soup light but rich; beef broth can work too.
- Water (4 cups): Helps create just the right soup consistency, making sure it’s neither too thick nor too thin.
- Red potatoes (4 medium-to-large, roughly diced, skins on): Adds a creamy bite and lovely texture, with extra nutrients from the skins.
- Italian seasoning (¼ teaspoon): A subtle herb blend that ties the flavors together in classic Italian fashion.
- Heavy or whipping cream (1 cup): Creates that silky smooth finish everyone expects from Zuppa Toscana.
- Kale (1 small bunch, torn into bite-sized pieces, stems removed): Introduces vibrant green color and a pleasant, leafy bite packed with vitamins.
- Salt and pepper (to taste): Essential seasonings to bring out the best in every ingredient.
How to Make Instant Pot Zuppa Toscana Recipe
Step 1: Crisp the Bacon
Using kitchen shears or a knife, cut your bacon into small pieces and place them in the Instant Pot. Hit the sauté button and let the bacon fry for about 5 minutes. This early start gives the bacon time to crisp up nicely, forming a flavorful base for the soup.
Step 2: Cook the Sausage
Add the crumbled Italian sausage to the pot with the bacon. Break it up with a spoon as it cooks to ensure even browning. Continue cooking until the sausage and bacon are both browned and crispy, leaving behind a depth of meaty flavor shaped by those caramelized bits at the bottom.
Step 3: Prep While Cooking
While the meat cooks, chop the onion and roughly dice the red potatoes, skins included for texture and nutrition. Make sure to stir the meats occasionally so nothing sticks or burns – this keeps every bite perfectly flavored.
Step 4: Add Aromatics
Once the sausage and bacon are browned, stir in the minced garlic and chopped onion. Cook these for about one minute until fragrant and softened, building that wonderful aromatic layer classic in Zuppa Toscana.
Step 5: Deglaze with Broth and Water
Pour in your chicken broth and water, then gently scrape the bottom of the Instant Pot to lift any delicious browned bits from cooking the meat — these add incredible flavor. This step ensures you don’t get that dreaded burn notice and keeps the soup’s taste rich and balanced.
Step 6: Add Potatoes and Seasoning
Next, toss in the diced potatoes and sprinkle Italian seasoning over the top. Give everything a good stir to evenly distribute flavors before sealing the Instant Pot.
Step 7: Pressure Cook
Close the lid of your Instant Pot and make sure the valve is set to “sealing”. Set it to cook on high pressure for 8 minutes. It typically takes about 10 minutes to come up to pressure, so this is a great time to catch your breath or set the table.
Step 8: Quick Release and Add Cream & Kale
After cooking, perform a quick pressure release and carefully remove the lid. Stir in the heavy cream and kale, then close the lid again without turning the Instant Pot back on. Let the residual heat gently wilt the kale over the next 5 minutes, softening it without losing its vibrant color and fresh flavor.
Step 9: Final Seasoning and Enjoy
Finish by seasoning the soup with salt and pepper to your taste. Ladle into bowls and enjoy the comforting warmth of this perfectly balanced Instant Pot Zuppa Toscana Recipe.
How to Serve Instant Pot Zuppa Toscana Recipe
Garnishes
To elevate your soup, sprinkle some freshly grated Parmesan cheese or a few crushed red pepper flakes on top for a subtle kick. A drizzle of extra virgin olive oil or a sprinkle of chopped fresh parsley adds brightness and a professional touch. These simple garnishes enhance both flavor and presentation.
Side Dishes
This soup is quite hearty on its own, but pairing it with a crusty artisan bread or garlic bread makes the meal even more satisfying. A simple green salad with a tangy vinaigrette also balances the richness, giving you a well-rounded dining experience.
Creative Ways to Present
For a cozy dinner party, serve the Instant Pot Zuppa Toscana Recipe in rustic bread bowls that soak up every bit of the luscious broth. Alternatively, consider layering the soup in a clear glass with grated cheese on top to showcase the beautiful colors and textures before serving.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover soup in an airtight container in the refrigerator. It will keep well for up to 3 days, during which the flavors continue to meld and deepen. Just give it a stir before reheating to bring everything back together.
Freezing
This Instant Pot Zuppa Toscana Recipe freezes beautifully. Pour cooled soup into freezer-safe containers, leaving some room for expansion. It can be stored frozen for up to 3 months. Avoid adding cream before freezing; instead, stir it in fresh after thawing to maintain the best texture.
Reheating
Reheat leftover or thawed soup in a pot on the stovetop over medium heat, stirring occasionally until warmed through. If you froze the soup without cream, add it during reheating and gently warm it until fully incorporated and silky smooth.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage will make the soup a bit leaner while still providing excellent flavor. Just be mindful that it might cook slightly faster than pork sausage, so keep an eye on it during the sautéing steps.
Is it okay to substitute kale with spinach or another green?
Yes, spinach, Swiss chard, or even collard greens can work as alternatives. Keep in mind that spinach wilts much quicker, so add it at the very end to prevent overcooking and losing its bright color.
Can I make this recipe without an Instant Pot?
You can definitely make Zuppa Toscana on the stove, but it will require a bit more time to simmer the potatoes until tender. Using an Instant Pot keeps everything quick and easy without sacrificing flavor.
What can I use if I don’t have heavy cream?
If you want to lighten it up, half-and-half or whole milk are options, though they won’t be quite as rich. For a dairy-free version, coconut cream can also add creaminess but will impart a slight coconut flavor.
How spicy is this soup? Can I adjust the heat level?
The traditional Instant Pot Zuppa Toscana Recipe is mildly spiced, mainly from the Italian sausage. You can easily tweak the heat by adding crushed red pepper flakes to taste during cooking or garnishing with them to suit your preference.
Final Thoughts
This Instant Pot Zuppa Toscana Recipe is one of those dishes that feels like a warm embrace on a chilly day — simple, flavorful, and deeply satisfying. Once you try it, I’m sure you’ll find it as comforting and easy to make as I do, making it a staple for your cozy meal rotation. So grab your Instant Pot and get ready to savor every creamy, savory spoonful!
Print
Instant Pot Zuppa Toscana Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Zuppa Toscana is a comforting and hearty Italian-inspired soup featuring crispy bacon, savory Italian sausage, tender red potatoes, and vibrant kale simmered in a creamy broth. Ready in just 25 minutes, this flavorful dish is perfect for a cozy weeknight meal or entertaining guests.
Ingredients
Meats
- 5 strips bacon (thick cut), cut into small pieces
- 1 pound Italian sausage, crumbled
Vegetables & Aromatics
- 5 cloves garlic, minced
- 1 medium onion, chopped
- 4 medium-to-large red potatoes, roughly diced with skins on
- 1 small bunch kale, torn into bite-size pieces, stems removed
Liquids & Seasonings
- 2 cups chicken broth (beef broth can also be used)
- 4 cups water
- 1/4 teaspoon Italian seasoning
- 1 cup heavy whipping cream
- Salt and pepper to taste
Instructions
- Cook the Bacon: Using kitchen shears or a knife, cut the bacon into small pieces and add them to your Instant Pot. Press the sauté button and fry the bacon, allowing about 5 minutes for it to crisp up before adding the sausage.
- Add and Brown the Sausage: Add the crumbled Italian sausage to the Instant Pot and break it up as it cooks. Continue cooking until both the sausage and bacon are crispy and browned.
- Prepare Vegetables: While the meats are cooking, chop the onion and dice the potatoes. Stir the meat occasionally to prevent burning.
- Sauté Garlic and Onion: Once the sausage and bacon are browned, stir in the minced garlic and chopped onion. Cook for about one minute until fragrant.
- Add Broth and Water: Pour in the chicken broth and water. Scrape the bottom of the Instant Pot to release any browned bits, enhancing flavor.
- Add Potatoes and Seasoning: Add the diced potatoes and sprinkle 1/4 teaspoon Italian seasoning into the pot. Stir the mixture well.
- Seal and Cook: Close the Instant Pot lid and ensure the valve is set to “sealing.”
- Pressure Cook: Set the Instant Pot to cook on high pressure for 8 minutes. It will take roughly 10 minutes for the pot to reach pressure.
- Release Pressure: When the cooking time ends, perform a quick pressure release and carefully remove the lid.
- Finish with Cream and Kale: Stir in the heavy whipping cream and torn kale pieces. Close the lid again (Instant Pot off or on “keep warm”) and let sit for about 5 minutes until the kale wilts.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve immediately for the best flavor and texture.
Notes
- For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Using red potatoes with skins left on adds texture and nutrients, but you can peel them if preferred.
- Adjust the amount of kale to your liking; other sturdy greens like spinach or Swiss chard could be used as alternatives.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- To reduce fat, use turkey sausage instead of Italian sausage and reduce the amount of cream or substitute with half-and-half.
