Instant Pot Zuppa Toscana

There’s something incredibly comforting about a bowl of Instant Pot Zuppa Toscana, especially on a chilly evening. I remember the first time I made this creamy, hearty soup; it was one of those days when the weather just begged for something warm and filling. The aroma wafting through the kitchen was enough to draw everyone in. As my family gathered around the table, their faces lit up with anticipation, I knew I had created something special. With every spoonful, the blend of flavors brought a sense of warmth that just wrapped around you like a cozy blanket. Whether it’s a weeknight or a weekend gather with friends, this soup is always a hit. Each bowl is packed with rustic charm, a hearty mix of ingredients that come together beautifully in the Instant Pot.

What’s In This Instant Pot Zuppa Toscana

The ingredients for Instant Pot Zuppa Toscana are a harmonious blend that creates a rustic yet creamy soup. Each component plays an essential role in building flavor and texture. The Italian sausage adds depth, while the kale contributes a fresh green note. Together with potatoes and a creamy broth, they transform ordinary meal times into something extraordinary.

• 2 tablespoons olive oil – A base for sautéing and adding richness to the soup.
• 1 1/2 lbs ground hot Italian sausage – Provides a spicy kick and robust flavor.
• 1 large sweet onion, diced – Adds sweetness and depth.
• 6 cloves garlic, minced – Infuses the dish with aromatic goodness.
• 1 teaspoon dried Oregano – Enhances the Italian flavor profile.
• 5-6 medium russet potatoes, diced into 1/4 inch thick pieces – Offers heartiness and texture.
• 6 cups low sodium chicken broth – The liquid base that carries all the flavors.
• 1 bunch kale, stems removed and chopped – Adds nutrients and a beautiful green color.
• 1 cup heavy cream – For that luscious, creamy finish.
• Salt and pepper to taste – Essential for seasoning.
• 1/4 cup Parmesan cheese, shredded – A finishing touch of savory deliciousness.

How to Prepare Instant Pot Zuppa Toscana

Making Instant Pot Zuppa Toscana is a breeze with just a few straightforward steps. The Instant Pot makes the process quick and efficient, so you can enjoy this comforting soup in no time. Let’s dive into the delicious process!

1. Turn the Instant Pot to Sauté mode. Once it reads Hot, add the olive oil. Let it heat up to ensure the Italian sausage browns nicely.
2. Add the ground hot Italian sausage and brown it for about 5 to 6 minutes. Stir occasionally until it achieves a beautiful golden brown color, which adds depth to your soup.
3. Next, toss in the diced onion, minced garlic, and dried oregano. Stir to combine and let it cook for 2 to 3 minutes until the onions become translucent.
4. Deglaze the pot by adding two cups of chicken broth. Stir well, scraping any bits stuck to the bottom of the pot, which adds flavor.
5. Add the diced potatoes and pour in the remaining four cups of chicken broth. Stir to combine; ensure not to exceed the Max Fill line on the inner liner.
6. Cancel Sauté mode, close the lid, and set the steam release knob to Sealing. Choose the Manual (or Pressure Cook) setting and adjust the timer to 5 minutes on high pressure. It may take a few minutes for the Instant Pot to reach pressure due to the liquid volume.
7. After the cooking cycle is complete, allow a 10-minute Natural Pressure Release, then carefully release any remaining steam.
8. Once the lid is open, add the kale and stir well. Cover the pot for 2 to 3 minutes to let the kale soften. If you prefer it more cooked, you can use the sauté function again for an extra 2 minutes.
9. Finally, stir in the heavy cream, taste, and adjust with salt and pepper as needed.
10. Serve hot, topped with a sprinkle of Parmesan cheese and enjoy!

Ways to Customize

Making Instant Pot Zuppa Toscana your own is easy! Here are some ways to personalize this delicious recipe further.

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave.
• Freezing: You can freeze this soup for up to 3 months. Just be sure to leave out the heavy cream until you reheat it.
• Pairing: Serve with crusty bread or a simple green salad for a complete meal.
• Spice Level: For a spicier kick, add crushed red pepper flakes or use spicy sausage.
• Veggie Boost: Feel free to add other vegetables like carrots or celery for extra nutrition.

What Goes Well With This Instant Pot Zuppa Toscana

• Crusty Bread: A slice of fresh sourdough or garlic bread pairs perfectly for dipping.
• Salads: Light salads with vinaigrette dressings complement the rich flavors of the soup.
• Occasions: Ideal for cozy family dinners, gatherings, or even casual entertaining.
• Seasonal Pairings: This soup shines in winter, offering warmth during cold months.
• Meal Prep: Consider making a larger batch for meal prep. It keeps well and is just as good reheated!

FAQ

Conclusion

What makes Instant Pot Zuppa Toscana special is its comforting flavors and ease of preparation. It’s a perfect dish for warming up on chilly days, bringing everyone together over a delicious meal. So why not try making it tonight? You won’t be disappointed with this creamy, flavorful soup that will quickly become a family favorite!

Instant Pot Zuppa Toscana

The ultimate comfort food, Instant Pot Zuppa Toscana is creamy, hearty, and incredibly easy to make. Packed with flavorful ingredients like Italian sausage and kale, it's perfect for a quick weeknight dinner. Enjoy a warm bowl tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1.5 lbs ground hot Italian sausage
• 1 large sweet onion diced
• 6 cloves garlic minced
• 1 teaspoon dried Oregano
• 5-6 medium russet potatoes diced into 1/4 inch thick pieces
• 6 cups chicken broth low sodium
• 1 bunch kale stems removed and chopped
• 1 cup heavy cream
• to taste Salt and pepper
• 1/4 cup Parmesan cheese shredded

Equipment

• Cutting Board
• Skillet
• Grater
• Wooden Spoon
• Chef's Knife
• Instant Pot

Method

 

1. Turn the Instant Pot to Sauté mode. Once it reads Hot, add the olive oil.
2. Add the ground hot Italian sausage and brown it for about 5 to 6 minutes, stirring occasionally.
3. Add the diced onion, minced garlic, and dried oregano. Stir to combine and cook for 2 to 3 minutes.
4. Add two cups of chicken broth to deglaze the pot, stirring well.
5. Add the diced potatoes and pour in the remaining 4 cups of chicken broth. Stir to combine.
6. Cancel Sauté mode, close the lid, and set the steam release knob to Sealing. Set to Manual for 5 minutes on high pressure.
7. After the cooking cycle ends, allow a 10-minute Natural Pressure Release, then carefully release any remaining steam.
8. Open the lid, add the kale, and cover for 2 to 3 minutes to let it soften.
9. Stir in the heavy cream, and adjust with salt and pepper to taste.
10. Serve hot, topped with Parmesan cheese.

Notes

• Do not fill your Instant Pot over the max fill line: This can cause overflow.
• If you get a BURN notice: Check the bottom of the pot to prevent scorch.
• Storage: Can keep in the fridge for up to 5 days.
• Freezing: Freeze for up to 3 months without cream.
• If using coconut cream: Chill it first and only use the top layer.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.