There’s nothing more comforting than a warm, hearty bowl of soup on a chilly evening, and when it comes to satisfying both your taste buds and your appetite, Zuppa Toscana is one of the best choices you can make. This classic Italian-inspired soup is packed with rich flavors, combining spicy sausage, creamy potatoes, fresh kale, and a savory broth. While traditionally simmered for hours, the Instant Pot brings all these incredible flavors together in a fraction of the time, making it the perfect meal for busy weeknights or cozy weekends.
The Instant Pot is a game-changer when it comes to cooking, allowing you to enjoy the taste of slow-cooked goodness in under an hour. The best part? You can customize this soup to suit your dietary preferences, whether you’re craving a lighter version or a more indulgent treat. So, let’s dive into this Instant Pot Zuppa Toscana recipe that will quickly become a family favorite!
Instant Pot Zuppa Toscana
Ingredients
- 1 lb Italian sausage mild or spicy, your choice
- 1 medium onion chopped
- 3 cloves garlic minced
- 6 cups chicken broth or vegetable broth for a lighter option
- 4 medium russet potatoes sliced thinly
- 1/2 tsp red pepper flakes optional for extra heat
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
- 4 cups fresh kale chopped (stems removed)
- 1/2 cup heavy cream or half-and-half for a lighter version
- 1/4 cup grated Parmesan cheese optional
Instructions
- Sauté the Sausage: Set your Instant Pot to the sauté mode. Once hot, add the Italian sausage and cook, breaking it apart with a spoon, until it’s browned and cooked through (about 5-7 minutes). Remove the sausage and set it aside. Leave the rendered fat in the pot.
- Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, until fragrant and softened.
- Add Broth and Potatoes: Add the chicken broth, sliced potatoes, red pepper flakes, Italian seasoning, and salt and pepper to taste. Stir everything together, ensuring that the potatoes are submerged in the liquid.
- Pressure Cook: Return the cooked sausage to the pot, give it a quick stir, and lock the Instant Pot lid into place. Set the pressure release valve to "Sealing" and cook on high pressure for 8 minutes.
- Quick Release: Once the cooking time is complete, perform a quick release by turning the valve to "Venting" to release the steam.
- Finish the Soup: Carefully remove the lid. Stir in the chopped kale, heavy cream, and Parmesan cheese (if using). The heat from the soup will wilt the kale. Taste and adjust the seasoning as needed.
- Serve: Ladle the soup into bowls and serve immediately with a side of crusty bread for dipping.
Notes
- Quick & Easy: With the help of your Instant Pot, you can have a comforting, delicious soup ready in under 40 minutes.
- Hearty & Flavorful: The sausage adds a savory richness, while the potatoes and kale provide texture and balance.
- Customizable: You can easily adjust the level of spiciness, swap in different greens, or even make it dairy-free.
- Perfect for Any Season: Whether it’s a cold winter evening or a rainy spring day, this Zuppa Toscana will warm you from the inside out.
