by Olena

Instant Pot Zuppa Toscana

by Olena

5 from 8 reviews

Instant Pot Zuppa Toscana is rich and hearty Italian sausage and potato soup. It is so easy to make Olive Garden’s soup healthy at home.

Instant Pot Zuppa Toscana

This Instant Pot zuppa toscana is such a welcome change to hearty Instant Pot taco soup and stuffed pepper soup we have been eating a lot lately.

Broth based zuppa toscana reminds me my grandma’s chicken noodle soup. It is liquid-y and loaded with meat and veggies.

And it is pretty healthy too. Instead of traditionally added heavy cream, I used whole milk.

Instant Pot Zuppa Toscana on a ladle

I am sure everyone has seen or tried zuppa toscana at Olive garden restaurant. It means “Tuscan soup”. It has literally 5-6 pretty healthy ingredients and requires 10 minutes prep. Instant Pot does the rest for you.

That is why I love Instant Pot so-so-so much. It is a true dinner workhorse of our household!

Ingredients for Instant Pot Zuppa Toscana

  • Sausage: Uncooked sausage in casing like Italian. Pick mild, medium or hot as per your taste. You can also use chicken or turkey sausage to make soup more lean.
  • Veggies: Onion, potatoes and carrots are added at the beginning to add soup volume.
  • Kale: Dinosaur or green kale, stalks removed and chopped. It adds health benefits and volume to the soup after cooking.
  • Milk and broth: I used whole milk to keep soup light yet creamy. Feel free to use heavy cream or half and half. A few readers have added plant-based milk. For broth, I use low sodium organic bouillon cubes.

ingredients for Instant Pot Zuppa Toscana

How to Make Zuppa Toscana in Instant Pot

  • Prep: Cut sausage into pieces, no need to remove casing. You can also use ground sausage meat. How to Make Zuppa Toscana in Instant Pot step by step
  • Saute sausage: Make sure to wait until display says Hot which takes 3-5 minutes. For pork or beef no need to add oil. Brown for 3 minutes just until some brown spots appear.How to Make Zuppa Toscana in Instant Pot step by step
  • Add veggies, spice and stock. In this case, order of ingredients doesn’t matter and as always no need to stir. But if you stirred by accident, it is fine. How to Make Zuppa Toscana in Instant Pot step by step
  • Cook: On High Pressure for 10 minutes. Then release pressure using Quick Release method – turn pressure valve to Venting. With soups, I like to do so outside.
  • Add kale, milk and remaining garlic. Don’t pressure cook dairy as it curdles. Fresh garlic at the end rather than before cooking adds another layer of flavor. Yum! How to Make Zuppa Toscana in Instant Pot step by step

Tips for Best Zuppa Toscana

  • More veggies: I added chopped zucchini just to add more veggies and because it had to be used up.
  • Bacon: You can saute bacon as well, just for me sausage was enough. If you do so, make sure to deglaze the pot with broth before cooking to avoid Burn.
  • Cut recipe: For 3 quart Instant Pot, cut recipe ingredients in half and keep same cooking time. Or you can still cook 1/2 recipe in larger Instant Pot.
  • Kale: Lacinato or known as dinosaur kale is the best for zuppa toscana. Curly kale or spinach will work too. I freeze chopped kale to add to soups and green smoothies.

Zuppa Toscana in Instant Pot

Storing and Make Ahead Tips

Store: Refrigerate leftover zuppa toscana for up to 5 days. Since there are no soggy vegetables, it keeps and reheats well. I refrigerate soup right in the stainless steel insert pot covered with silicone lid. To reheat, simmer in a small pot desired amount.

Do not freeze: Zuppa contains dairy and potatoes that do not thaw well. Good thing is you can eat leftovers for up to 5 days. Or like mentioned above, cut recipe in half.

Make ahead: By sauteing sausage and adding veggies and broth (not kale and milk) to the inner pot. Cover with silicone or glass lid, refrigerate for up to 24 hours and cook following the recipe.

More Instant Pot Soup Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

Make sure to subscribe and hit the Bell icon not to miss new videos.

Instant Pot Zuppa Toscana closeup

Print

Instant Pot Zuppa Toscana

instant pot zuppa toscana

5 from 8 reviews

Instant Pot Zuppa Toscana is rich and hearty Italian sausage and potato soup. It is so easy to make Olive Garden’s soup healthy at home.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Italian
Scale

Ingredients

  • 3 large raw sausage links, sliced
  • 1 onion, chopped
  • 6 medium potatoes, cubed
  • 2 large carrots, chopped
  • 1 zucchini, diced (optional)
  • 2 grated large garlic cloves, divided
  • 6 cups water or low sodium broth
  • 3/4 tsp salt
  • 1/2 tsp red pepper flakes
  • Ground black pepper, to taste
  • 5 large kale leaves, stems removed and chopped
  • 2 cups whole milk

Instructions

  1. On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins.
  2. Add sausage. If it is raw chicken/turkey or any cooked sausage, you will need some oil. Brown for 3 minutes. Sausage will not really brown but rather cook a bit. It’s fine, we just want a bit flavor.
  3. Press Cancel. Add onion, potatoes, carrots, zucchini (if using), 1 garlic clove, broth, salt, red pepper flakes and pepper. No need to stir.
  4. Close the lid, move pressure valve to Sealing and press Pressure Cook on High for 10 minutes.
  5. Release pressure using Quick Release method – turn pressure valve to Venting.
  6. Add kale, milk and remaining garlic.
  7. Stir and serve hot with a slice of fresh bread.

Store: Refrigerate in an airtight container or inner Instant Pot pot with a silicone lid for up to 5 days. To reheat, simmer in a small pot desired amount. Do not freeze.

Make Ahead: Saute sausage and add veggies and broth (not kale and milk) to the inner pot. Cover with silicone or glass lid, refrigerate for up to 24 hours and cook following the recipe.

Notes

  • I added chopped zucchini just to add more veggies and because it had to be used up.
  • For broth, I use low sodium organic bouillon cubes.
  • You can saute bacon as well, just for me sausage was enough. If you do so, make sure to deglaze the pot with broth before cooking to avoid Burn.
  • For 3 quart pressure cooker, cut recipe ingredients in half and keep same cooking time. Or you can still cook 1/2 recipe in larger Instant Pot.
  • Lacinato or known as dinosaur kale is the best for zuppa toscana. Curly kale or spinach will work too. I freeze chopped kale and on sale baby spinach to add to soups.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

23 comments on “Instant Pot Zuppa Toscana

Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. OOOH it isn’t soup weather but I just made this and it is amazing (if you have air conditioning in your house) I added extra red pepper flakes, Garlic scape pesto that I had just made. I didn’t have zucchini, I added a can of mixed beans, I just felt it needed some extra fibre or something. Fantabulous! I’m going to share with an Italian family and see what they think, but Oh it gets 5stars from us old folks! Love cooking with INSTANTPOT in hot weather, no heat in house👍👍thank you!!

    1. No, I don’t blanch the kale. I just place it on a cookie sheet. After they are frozen, I place in freezer bags.

  2. This IP creamy soup is wonderful and so easy to make. Just made it last week and my husband wants to know when I will make it again. Each week we try different recipes for the IP and so far this is one of my favorite. I added the Hot sausage to mine for a little bit of spice Yummy.

  3. New Years day was the first time I ever made a “cream” based soup. 2 thumbs up on this one, very tasty! This time around, today, I changed it up bit with homemade meatballs, more spuds, and dill instead of kale. Yum.

  4. This soup hit the spot on a cold damp day in Mississippi. I used spinach because I don’t like kale. We all loved the soup. It is decadent and wraps you in a warm blanket of tastiness!!!

  5. This Soup was Incredible….. I doubled the amount of fresh mild Chicken Italian Sausage and 7 thick slice’s of hickory bacon … Only went with two potatoes. My New Favorite Soup

The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!