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+ servings

Instant Pot Zuppa Toscana Soup

Course Dinner, lunch
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 400kcal


  • Instant Pot


  • 2 tablespoons olive oil divided
  • 1 pound spicy Italian sausage
  • 1/2 medium onion chopped
  • 3 tablespoon garlic minced
  • 4 cups potatoes peeled and diced
  • 4 cups chicken broth
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup heavy cream
  • 2 cups kale chopped


  • Set Instant Pot to sauté mode. When hot, add one tablespoon olive oil to the pot. Then, add sausage. Cook, breaking up with wooden spoon, until browned. Once fully cooked, set aside to a separate plate.
  • Add remaining tablespoon of oil to the pot. Then, add chopped onions. Sauté onions until they start to soften (about 3 or 4 minutes). Add garlic. Sauté both onion and the garlic for an additional minute.
  • Return browned sausage to the pot followed by the potatoes, broth, and Italian seasoning.
  • Secure the lid of the Instant Pot. Turn the valve to sealing. Set Instant Pot to High pressure for 9 minutes. When cook time ends, quick release the pressure by turning the valve to venting.
  • When the pressure has fully released, remove the lid. Add the cream and chopped kale and stir to combine.
  • Spoon soup into bowls. Top with crumbled bacon, crushed red pepper flakes, and parmesan if desired. Serve with fresh Italian bread and Italian salad.


Calories: 400kcal | Carbohydrates: 6g | Protein: 13g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 1143mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2529IU | Vitamin C: 41mg | Calcium: 81mg | Iron: 2mg