Instant Pot Zuppa Toscana is the perfect blend of potatoes, sausage, kale, bacon, and a touch of heavy cream. This copycat recipe is full of hearty ingredients and easy to make in your Instant Pot.
Whether you call this Instant Pot Zuppa Toscana or sausage and potato soup, this copycat recipe is one of the most popular soup recipes I see each Fall and Winter.
It’s easy to see why. Olive Garden made this soup a classic when they begin offering as a Soup, Salad, and Breadsticks menu option well over a decade ago.
People have been recreating the recipe at home for years. We’ve decided to make our version in the Instant Pot that way it cooks slightly faster than on the stove top.
This recipe is also versatile, so you can play around with the ingredients and add or omit whatever you like.
How to make Instant Pot Zuppa Toscana Soup?
Let me say a couple of things before we get started on the recipe. We’ve developed this recipe so it’s all cooked in the Instant Pot.
However, you could easy cook the bacon on the stove top or in an air fryer while the sausage cooks in the Instant Pot. It’s up to you.
Additionally, I like to add the heavy cream before pressurizing the pot. This scares a lot of people due to the concern of the cream curdling.
If that is a worry, hold off on adding the heavy cream until after the cooking process.
Toss it in along with the kale, and everything will be good! Now, that those things are out of the way. Let’s make some soup!
Start by sautéing the chopped bacon in the Instant Pot liner until it’s crispy. Then, use a slotted spoon to remove the bacon to a waiting paper towel lined plate.
You can either clean out the liner or leave the bacon grease. It’s up to you.
Next, toss in the onions, Italian seasonings, and sausage. Break up the sausage while it cooks. Once it’s done and no pink remains, add the garlic and let it cook for a minute or so.
Add the broth to mixture and use it to deglaze the pan. Scrape off any food that has stick to the bottom of the liner.
Now, turn off the cooker. Afterward, pour in the heavy cream and toss in the cooked bacon and raw potatoes.
Close the lid, and make sure the valve is set to “sealing.” Press the manual (pressure cook) button and adjust the time to 5 minutes.
When the timer goes off, allow the machine to complete a ten minute natural release.
After 10 minutes, carefully open the valve to release any remaining pressure. Remove the lid, and give the soup a good stir.
Add the fresh, chopped kale and place the lid back on the machine for about 4 to 6 minutes. It will soften the kale a little before serving.
That’s it, remove the lid, stir the sausage and potato soup and serve. Kim and I hope you enjoy the Instant Pot Zuppa Toscana recipe and wish you all the best 🙂
Can you freeze Instant Pot Zuppa Toscana soup?
Unfortunately, we do not recommend freezing this soup. The heavy cream has a tendency to separate and the potatoes do not hold their texture very well.
They can become grainy and mushy when reheated. The soup should be stored in the refrigerator in an airtight container and consumed within 3 to 4 days.
What’s the difference between Zuppa Toscana and potato soup?
Our Instant Pot Potato Soup with Bacon is similar to this recipe, but there are a few key differences. Like this sausage and potato soup, our potato soup also has heavy cream, potatoes, and bacon.
However, the potato soup does not contain sausage, kale, or Italian seasoning. In fact, this is true with most baked potato soup or loaded potato soups. Their flavor profile varies quite a bit from sausage and potato soup.
Is there a healthier, lighter version of Zuppa Toscana?
Yes, there are some substitutions that can be made that will lighten this soup up a bit. The instructions of this version of Instant Pot Zuppa Toscana Soup outlines a number of options to make this soup healthier.
- 4 Pieces Bacon, (chopped)
- 1 Lb. Italian Sausage, (mild or hot)
- 1 Cup White Onion, (diced)
- 1 Teaspoon Italian Seasoning
- 3 Large Garlic Cloves, (minced)
- 1 Lb. Russet Potatoes, (cut into quarter ((1/4)) inch cubes)
- 3 Cups Chicken Broth, (low sodium)
- 3/4 Cup Heavy Cream
- 2 Cups Kale, (about half ((1/2)) a bunch, chopped)
- Turn on the Instant Pot using the Saute function. When the liner is hot, add the chopped bacon. Cook until the bacon is cooked through, then remove from the liner. Set aside.
- Next, add the sausage, onions, and oregano. Break the sausage up into pieces, and cook until there is no pink remaining. Add the garlic, and cook for another minute.
- Pour in the broth, and scrape the bottom with a wooden spoon to remove any bits of stuck food (this will help prevent a burn notice). Turn off the Instant Pot.
- Now, pour in the heavy cream, and stir to combine with the broth. Add the potatoes and cooked bacon, then close the lid. Set the valve to sealing, and press the manual (pressure cook) button. Adjust the time to 5 minutes.
- After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.
- Carefully remove the lid, add the chopped kale, and stir to combine. Place the lid back on the Instant Pot, and allow the heat to soften the kale for 5-7 minutes. Remove the lid and serve.
*The calories listed are an approximation based on the ingredients and a serving size of about one (1) cup of the zuppa toscana soup. Actual calories will vary.
*Please see post for more in-depth information about ingredients, substitutions, freezing/storage, and preparation information.
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Nutrition Information:Yield: 8 Serving Size: 1 Cup
Amount Per Serving: Calories: 353Total Fat: 31gSaturated Fat: 13gUnsaturated Fat: 0gCholesterol: 81mgSodium: 831mgCarbohydrates: 12gFiber: 2gSugar: 1gProtein: 13g