Instant Pot Zuppa Toscana (Sausage Potato Soup)
Ingredients
- 3 strips Thick Cut Smoky Bacon
chopped
- 2 lbs Ground Hot Italian Sausage)
(use ½ hot and ½ mild if you don't like spicy
- 1 Large Onion
chopped
- 1 teaspoon Oregano
dried
- 4 large cloves Garlic
pressed or minced
- 4-6 Medium Potatoes
halved and sliced ½ inch thick
- 6 cups Chicken Broth
low sodium
- 1 Bunch of Kale**
chopped, with rib removed
- 1 - 1 ½ cups Heavy Cream)
(or whole milk, half and half, etc.
- 12-ounce Pkg Frozen Chopped Spinach or fresh Baby Spinach*
thawed
Directions
- 1
Turn the Instant Pot to Sauté mode, and add the chopped bacon. Cook, stirring occasionally, until the bacon renders out most of its fat. Remove and set aside.
- 2
Add the sausage and brown it, stirring a few times. If you can get a good browning on it the flavor will be even better!
- 3
Spoon out most of the fat (all but 1 Tablespoon of the fat, enough to cook the onions).
- 4
Add the onions, stir them.
- 5
Add the oregano.
- 6
When the onions start to turn translucent, add the garlic and stir.
- 7
Pour in the broth, stirring, and make sure you scrape the bottom of the pot to get up any browned bits (deglaze).
- 8
Add the potatoes, and add the bacon back in.
- 9
Check to make sure the contents don't go over the Max Fill line marked on the inner liner.
- 10
Cancel Sauté mode.
- 11
Close the lid, set the steam release knob to Sealing.
- 12
Set to Manual (or Pressure Cook), and choose 5 minutes* (High Pressure). The pot will take several minutes to come to pressure.
- 13
After cooking cycle ends, allow a 10 minute NPR (Natural Pressure Release).
- 14
Do a Controlled Quick Release for the rest of the steam, and when the pin in the lid drops, open the lid.
- 15
Add in the kale, (or thawed spinach, if using) and stir well. Cover and let heat through for 5 minutes or so to soften the kale. If using spinach, just stir it in and proceed to the next step.
- 16
Stir in the heavy cream.
- 17
Serve!
Instant Pot Zuppa Toscana (Sausage Potato Soup)
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About this Recipe
Craving a hearty, restaurant-quality soup that warms you from the inside out, but don't want to spend all day in the kitchen? This Instant Pot Zuppa Toscana delivers rich, satisfying flavors with the incredible ease of your pressure cooker, making it a true family favorite.
This Instant Pot Zuppa Toscana stands out because it brings together smoky thick-cut bacon, savory Italian sausage, tender potatoes, and vibrant greens into a cohesive, deeply flavored soup in a fraction of the traditional time. The pressure cooker method ensures a harmonious blend of ingredients while keeping the prep remarkably simple, allowing you to enjoy a complex meal without the fuss.
Prepare for a truly comforting bowl, brimming with a rich, creamy broth that balances the savory notes of hot Italian sausage and smoky bacon. You'll find tender chunks of potato, softened chopped onions, aromatic pressed or minced garlic, and fresh chopped kale and spinach adding texture and a touch of vibrant green. Each spoonful is a delightful combination of savory, creamy, and subtly spicy notes, perfect for a satisfying meal that feels both decadent and nourishing. This generously portioned recipe makes about 10 servings, ideal for family dinners or sharing with friends.
Tailor this Zuppa Toscana to your taste preferences easily. If you prefer less heat, the recipe suggests using half hot and half mild Italian sausage. For a lighter touch, you can swap heavy cream for whole milk or half and half without sacrificing too much creaminess. You also have the flexibility to use either a thawed 12-ounce package of frozen chopped spinach or fresh baby spinach, depending on what you have on hand.
This robust Instant Pot Zuppa Toscana is the ultimate comfort food, perfect for a cozy weeknight dinner or a casual gathering. Serve it alongside some crusty bread for dipping, or a simple green salad to complete the meal.