Instant Pot Zuppa Toscana

A Zuppa Toscana is a Soup from Tuscany, made in one pot and including Italian sausage, potatoes, bacon, and kale. This Instant Pot Zuppa Toscana is a the perfect dish for cold days.

You an find this dish in many restaurants but you can make it yourself using your Instant Pot in a much cheaper price :]

The Zuppa Toscana is a hreat option for a one-pot meal.

Which sausage to use?

You can make the This Instant Pot Zuppa Toscana recipe with brats, mild or hot Italian sausages. You can choose whatever you like because it is just a matter of spiciness you like. For this recipe, I used mild Italian sausage. I find this more kid-friendly.

Is this soup healthy?

The Zuppa Toscana is a hearty and healthy dish you can serve to your family. It is naturally gluten and grain-free, and If you want to make a low-carb version of the soup, just use cauliflower instead of potatoes.

Can I skip the kale?

If you want to skip the kale, you can use other types of greens, like Swiss chard or spinach. In this case, it is not an original version, but if you do not like the kale at all, these may be used.

How to serve Zuppa Toscana?

Serve the soup with some warm bread, topped with cheese, or with some minced garlic on top.

How to make Zuppa Toscana

Gather your ingredients:

Cook bacon on Saute for 6 minutes.

Remove the bacon and cook sausages until browned.

Add onions and cook for 3 minutes. Add potatoes and the rest of the ingredients, except the kale and heavy cream.

Cook on high pressure for 3 minutes.

Wait 10 minutes for a natural release and then do a quick release.

Add kale and heavy cream and saute for 3 minutes.

Add bacon, salt and pepper to taste and serve.

Instant Pot Zuppa Toscana
4.25 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: American, Italian
Keyword: bacon, Italian sausage, Zuppa Toscana
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes
Servings: 8
Ingredients
  • 1 lb Italian sausage
  • 6 slices bacon chopped
  • 1 brunch kale stems removed
  • 1 onion chopped
  • 2 russet potatoes cubed
  • 3 garlic cloves minced
  • 1/2 cup chicken stock unsalted
  • Pinch of dried thyme
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1/2 tsp red pepper flakes
Instructions
  • Select saute and add oil.
  • Add in bacon and saute for 6 minutes.
  • Take out the bacon and set aside.
  • Place the sausages in the Instant Pot and saute for 3 minutes on each side until brown.
  • Add in onions and saute for 3 more minutes.
  • Add garlic, thyme, red pepper flakes and saute for 1 more minute.
  • Add chicken stock and deglaze the bottom of the pot.
  • Add potatoes and give a quick mix.
  • Close the lid of the Instant Pot and cook on high pressure for 3 minutes.
  • When cooking time is complete, allow a natural pressure release for 10 minutes.
  • Once done, do a quick release.
  • Open the lid and select saute.
  • Add in the kale and heavy cream and saute for 3 minutes.
  • Add in bacon, salt and pepper and mix well.
  • Serve and enjoy 🙂
Nutrition
Calories: 361kcal Carbohydrates: 13g Protein: 10g Fat: 30g Saturated Fat: 14g Polyunsaturated Fat: 3g Monounsaturated Fat: 12g Cholesterol: 85mg Sodium: 454mg Potassium: 431mg Fiber: 1g Sugar: 1g Vitamin A: 488IU Vitamin C: 6mg Calcium: 43mg Iron: 1mg

Instant Pot Zuppa Toscana Recipe

This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

4 thoughts on “Instant Pot Zuppa Toscana

  1. Can subsitute the italian sausage for a turkey sausage or chicken and can you omit the bacon my dietary needs will not allow me to have any type of beef or pork

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