Instant Pot Zuppa Toscana Recipe

I perfected a Pressure Cooker Zuppa Toscana that hides a clever shortcut and an unexpected ingredient in a rich, creamy broth.

I never thought a bowl could trick me into feeling fancy and lazy at the same time, but thats exactly what happened with my Pressure Cooker Zuppa Toscana. I keep telling friends its the one soup that makes me proud to use my Instant Pot Soup Recipes folder because it’s bold, kinda messy, and way more forgiving than it looks.

The mix of ground Italian sausage and kale gives it this stubborn balance of richness and green bite that keeps you spooning more even when you know you should stop. Im not kidding once you try it youll see why I make it on repeat

Ingredients

• Italian sausage adds savory, protein rich, fatty, salty depth that’s classic in this soup.
• Bacon brings smoky, crisp texture, extra fat and sodium, not the healthiest but addictive.
• Russets give starchy comfort, carbs for energy, and make the broth slightly thick.
• Kale adds color, fiber, vitamins A C K, earthy bite and keeps it feeling lighter.
• Cream makes it’s silky and rich, adds calories and saturated fat, totally comforting.
• Onion and garlic build sweet, savory background, offer antioxidants, and big flavor.
• Broth keeps things light, provides savory umami without extra fat, watch the sodium.
• Parm gives nutty, salty finish, small amount boosts flavor so less salt works.

Ingredient Quantities

• 1 lb ground Italian sausage (mild or spicy)
• 4 slices bacon
• 1 medium yellow onion
• 3 cloves garlic
• 1 1/2 lb russet potatoes peeled and cut into 1/2 inch cubes
• 4 cups low sodium chicken broth
• 1 cup heavy cream or half and half
• 1 bunch kale stems removed and roughly chopped
• 2 tablespoons olive oil or butter
• 1/2 teaspoon red pepper flakes optional
• Salt to taste
• Black pepper to taste
• 1/2 cup freshly grated Parmesan cheese for serving optional

How to Make this

1. Prep everything first: peel and cube potatoes into 1/2 inch pieces, chop the kale, dice the onion, mince the garlic, grate the Parmesan if using and set bacon on a paper towel ready for later.

2. Turn Instant Pot to Sauté on high, add the bacon and cook until crisp about 6 minutes, remove bacon and drain on the paper towel but leave the bacon fat in the pot; if there’s not much fat add 1 to 2 tablespoons olive oil or butter.

3. Add the ground Italian sausage to the hot pot and brown, breaking it up with a spoon, then toss in the chopped onion and cook till translucent about 3 minutes.

4. Stir in garlic and the 1/2 teaspoon red pepper flakes if using, cook just 30 seconds till fragrant so it doesn’t burn.

5. Add the cubed potatoes and pour in 4 cups low sodium chicken broth, use a wooden spoon to scrape any browned bits off the bottom so you avoid a burn notice.

6. Close the lid, set valve to sealing and Pressure Cook on High for 7 minutes.

7. Do a Quick Release carefully, open lid, stir the soup and then pour in 1 cup heavy cream or half and half and add the chopped kale and crumbled bacon back in.

8. Switch to Sauté for 2 to 4 minutes, simmer until the kale is wilted and the soup warms and thickens a bit, taste and season with salt and black pepper to your liking (remember sausage, bacon and Parmesan add salt so taste first).

9. Serve topped with freshly grated Parmesan if you want, extra black pepper or more red pepper flakes for heat.

10. Quick hacks: if you want a thicker soup mash 1 cup of cooked potatoes then stir back in; to save time use pre-browned sausage or leftover cooked bacon; always deglaze the pot well to prevent burn; use half and half for a lighter finish, heavy cream for richer.

Equipment Needed

1. Instant Pot or other 6 qt electric pressure cooker
2. Chef’s knife
3. Cutting board
4. Vegetable peeler
5. Wooden spoon or heatproof spatula
6. Tongs or a slotted spoon (for removing bacon)
7. Measuring cups and spoons
8. Fine grater or microplane (for Parmesan)
9. Ladle and a medium mixing bowl

FAQ

Instant Pot Zuppa Toscana Recipe Substitutions and Variations

• ground italian sausage: try ground turkey or chicken seasoned with fennel & Italian seasoning; or plain ground pork + a pinch of fennel seed; or spicy chorizo for a smokier kick; or a plant based italian sausage for vegetarian folks
• bacon: swap in pancetta or diced smoked ham; turkey bacon works if you want less fat; or just use a splash of smoked paprika and olive oil to get that smoky note
• russet potatoes: use Yukon Gold or red potatoes (they hold their shape better); or for low carb use cauliflower florets; or sweet potatoes if you like a sweeter, earthier soup
• kale: baby spinach wilts quickly and is easy; swiss chard or collard greens are hearty stand-ins; or escarole for a slightly bitter, classic zuppa texture

Pro Tips

– Crisp the bacon well and save some of the fat, but dont leave the pot swimming in it. Use a spoon to remove excess fat if it seems greasy, or add 1 tablespoon oil if there isnt enough to brown the sausage properly. Browning = flavor.

– Take time to really brown the sausage and scrape the browned bits up before you add the liquid. Those bits are where most of the taste lives and they also help prevent a burn notice if you loosen them first.

– For a thicker, creamier bowl mash about a cup of the cooked potatoes right in the pot or use an immersion blender for a few pulses. If you want it lighter use half and half instead of heavy cream and add it off heat so it doesnt split.

– Add the kale and return the bacon at the end so the greens stay bright and the bacon stays crunchy. Always taste before salting, sausage bacon and Parmesan add a lot of salt already.