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    Home » Recipes » Instant Pot

    Instant Pot Zuppa Toscana

    Modified: Aug 8, 2022 · Published: Nov 12, 2017 by Kristin · This post may contain affiliate links. · 2 Comments

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    This rich and hearty Instant Pot Zuppa Toscana is comfort food at its finest. Loaded with potatoes, sausage, onion, garlic, kale and a splash of cream. It is truly irresistible. 

    potatoes, kale, spinach, and sausage cooked in the instant pot to form zuppa toscana soup

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    • INSTANT POT ZUPPA TOSCANA (SAUSAGE POTATO SOUP)
    • Tips for the BEST Zuppa Toscana Soup:
    • Why you’ll love Instant Pot Zuppa Toscana Soup
    • How to store this soup
    • Ingredients Needed:
    • How to prepare Instant Pot Zuppa Toscana
    • Other great Instant Pot recipes to try:
    • Instant Pot Zuppa Tuscana

    INSTANT POT ZUPPA TOSCANA (SAUSAGE POTATO SOUP)

    Growing up, I remember my parents taking my brother and I to Olive Garden. I ALWAYS ordered the soup and salad, with my soup choice being their Pasta e Fagioli. My brother however, always got the Zuppa Toscana. I wasn’t a fan because I saw the “green” in it and typical kid, I steered clear of spinach, kale, and basically anything green/healthy, ha-ha!

    Fast forward several years, being married with kids of my own, I decided to order it for dinner one night (at Olive Garden) and ended up LOVING it! Great flavor and very hearty! I immediately came home and came up with an at home version! Surprisingly, even my kiddos enjoy it!

    Since entering the Instant Pot world over the last few months, anything I can make in it, I will! I made this Instant Pot version and once more, it was a huge hit! My kids were quite funny eating the kale in this because they kept saying it was “leaves” and “grass”, but they said it as they spooned it in their mouths, ha-ha!

    If you are looking for a super delicious soup to make in your Instant Pot, you have found it!

    There is a reason that so many cooks have made a copycat recipe of this yummy Olive Garden Sausage Potato Soup recipe.

    italian sausage potato soup cooked in the instant pot and topped with crumbled bacon

    Tips for the BEST Zuppa Toscana Soup:

    • Sauté the sausage and the onion for a couple of minutes. You can sauté them while you still prep the rest of your ingredients. It adds so much flavor.
    • Use Russet potatoes. They are more starchy, creamy and fluffy, making them great for this soup recipe.
    • Add chopped kale at the end, just before serving. Kale cooks very fast, and it’s not necessary that you cook it for so long with the rest of the harder vegetables. Otherwise, it will result in a wilted kale. Adding the kale at the end will preserve its freshness.

    crumbled bacon on top of zuppa toscana soup cooked in the instant pot

    Why you’ll love Instant Pot Zuppa Toscana Soup

    •  It’s loaded with delicious and nutritious vegetables, and it’s healthy.
    • To make it even healthier, swap the pork sausage for turkey sausage.
    • Easy, delicious, quick to prepare.
    • A tried-and-true classic recipe!
    • Rich, hearty comfort food perfect for those cold weather evenings!

    How to store this soup

    Refrigerator: Keep in an airtight container for up to 5 days.

    Freezer: Store in a freezer safe container for up to 3 months. Once thawed, the potatoes may be a bit broken up, but the soup will have the same great flavors.

    Ingredients Needed:

    • Olive Oil
    • Onion- chopped
    • Sausage- I use Italian ground sausage, any type works great though
    • Garlic Cloves- minced
    • Potatoes- Russet, thinly sliced
    • Chicken Broth
    • Kale
    • Milk 
    • Bacon- cooked/crumbled, this is optional, but highly recommended

    How to prepare Instant Pot Zuppa Toscana

    1. Press sauté on the Instant Pot and heat the olive oil.
    2. Add onions and cook for about 3-4 minutes.
    3. Add the Italian Sausage and cook until no longer pink, breaking into smaller pieces as its cooking.
    4. Add garlic and allow to cook about 1 minute.
    5. Add in the potatoes and chicken broth.
    6. Place lid securely onto Instant Pot and set valve at top to “sealed”.
    7. Cook at manual, high pressure, for 5 minutes.
    8. When cooking is completed, allow a natural release for 10 minutes, and then a quick release.
    9. Once pressure has been released and “pin” drops, remove the lid and add the kale.
    10. Stir until kale is slightly wilted, about 3 minutes.
    11. Pour in the milk and stir to combine.
    12. Serve in bowls with crumbled bacon on top, if using.

    Other great Instant Pot recipes to try:

    Instant Pot Tuna Noodle Casserole

    Easy Instant Pot Stuffed Shells

    Beef Enchilada Instant Pot Casserole

    Instant Pot Cajun Sausage Pasta

    Grammy’s Instant Pot White Chicken Chili

    Instant Pot Pasta E Fagioli

     

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    Instant Pot Zuppa Tuscana

    Recipe by: Kristin
    A flavorful soup that is quick to prep, made in no time using the Instant Pot, and a favorite with everyone!
    5 from 4 votes
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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Main Course, Soup
    Servings 6
    Calories 440 kcal

    Equipment

    • Instant Pot
    • Non Stick Instant Pot Liner
    • Garlic Press

    Ingredients
      

    • 2 tablespoon olive oil
    • 1 onion, diced
    • 1 lb Italian Sausage, ground
    • 6 garlic cloves, minced
    • 3 Russet potatoes, sliced thin
    • 6 ½ cups chicken broth
    • 2 cups kale, chopped
    • ¾ cup milk
    • cooked, crumbled bacon, optional

    Instructions
     

    • Press saute on the Instant Pot and heat the olive oil.
    • Add onions and cook for about 3-4 minutes.
    • Add the Italian Sausage and cook until no longer pink, breaking into smaller pieces as its cooking.
    • Add garlic and allow to cook about 1 minute.
    • Add in the potatoes and chicken broth.
    • Place lid securely onto Instant Pot and set valve at top to "sealed".
    • Cook at manual, high pressure, for 5 minutes.
    • When cooking is completed, allow a natural release for 10 minutes, and then a quick release.
    • Once pressure has been released and "pin" drops, remove the lid and add the kale.
    • Stir until kale is slightly wilted, about 3 minutes.
    • Pour in the milk and stir to combine.
    • Serve in bowls with crumbled bacon on top, if using.

    Notes

    Recipe adapted from: Margin Making Mom

    Nutrition

    Calories: 440kcalCarbohydrates: 26gProtein: 17gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 66mgSodium: 1527mgPotassium: 844mgFiber: 3gSugar: 4gVitamin A: 2287IUVitamin C: 31mgCalcium: 142mgIron: 2mg
    Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

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    Comments

    1. Jean says

      October 17, 2021 at 5:05 pm

      5 stars
      Just made it and it is delicious! …. And gluten free!

      Reply
      • Kristin says

        October 18, 2021 at 10:08 am

        Yay!! Glad to hear you enjoy it too!!

        Reply
    5 from 4 votes (3 ratings without comment)

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    Welcome to The Cookin' Chicks…I am so glad you've stopped by! I am Kristin, a busy mom of 3, a wife, and a family chef! There are three things that motivate me each day - Family, Faith, and FOOD! I, along with the occasional help of friends and family, want to share my food creations with you! So, I invite you to join me around my dinner table through the recipes that I will share with you here. I hope you will enjoy the journey as much as I do!

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