Instant Pot Zuppa Toscana (2024)

Instant Pot Zuppa Toscana is your favorite restaurant soup made quick and easy in the pressure cooker. Loaded with sausage, bacon, potatoes, and kale in a creamy broth, it’s hearty, tasty, and sure to be a crowd-pleaser!

Ever since I tried lasagna soup in the Instant Pot and discovered how quick and easy it is to make, I’ve been on a mission to convert my favorite soups into pressure cooker-friendly recipes. I also have a broccoli cheese soup coming on the blog soon!

I still love to use my crockpot, especially when I need to run around town on errands and want a hot meal waiting when I head home, but on busy days when we want fast gratification, nothing beats the ease and speed of the Instant Pot.

Instant Pot Zuppa Toscana, for example, is piping hot and ready to enjoy in less than 30 minutes yet tastes like you slaved in the kitchen all day long. You get a hearty and tasty soup with minimal effort, and for far less than it would cost you to enjoy the same serving at our favorite restaurant.

This Tuscan-style soup is loaded with comfort food flavors for a guaranteed dinner winner. It makes a great meal starter yet is equally satisfying as a main course served with sides of your favorite breadsticks and tossed salad.

Cooking instructions

1. Cook the bacon, onions, and garlic. Using the Instant Pot’s SAUTE feature, cook chopped bacon until it begins to render fat. Add onions and garlic and cook until softened.
2. Brown the Italian sausage. Cook, breaking apart with the back of a spoon, until lightly browned. Drain excess grease from the pot.
3. Add potatoes and pour in chicken broth. Stir to distribute.
4. Pressure-cook. Close the lid of the Instant Pot, making sure the valve is on the SEALING position. Cook on HIGH pressure for 5 minutes and then do a QUICK release. Open the lid and switch to the SAUTE feature.
5. Add heavy cream and kale. Using the SAUTE feature, continue to cook for about 1 to 2 minutes or until vegetable is just wilted and the broth is heated through.

Chockful of meat, potatoes, and kale, this Tuscan-style soup is a powerhouse of protein, carbohydrates, vitamins, and minerals, but due to the nature of its ingredients, such as the heavy cream and bacon, calorie and fat content clock in high at 697 kcal and 54 gms per serving. Check out my suggestions below on how to successfully adapt the recipe.

How to serve and store

• Serve as a meal starter or as a light lunch or dinner with your favorite tossed greens and bread rolls.
• For leftovers, allow to cool completely and store in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.
• To reheat, thaw completely and warm-up gently in a saucepan over medium heat.