Instant Pot Zuppa Toscana (Sausage Potato Soup) is hands-down one of my favorite comfort foods—imagine a bowl brimming with tender potatoes, rich sausage, smoky bacon, and plenty of creamy goodness! Thanks to the Instant Pot, this restaurant-worthy classic gets to your table in a fraction of the time. Whether it’s a cozy weeknight or a casual dinner party, you’re guaranteed pure Italian-inspired comfort in every spoonful.
Why You’ll Love This Recipe
- Creamy Restaurant-Quality Soup at Home: Satisfy your craving for classic Italian soup without leaving your kitchen—this tastes just like your favorite chain restaurant, but even fresher.
- Weeknight-Friendly: Thanks to the Instant Pot, you get layers of flavor with the ease of one-pot cleanup and minimal hands-on time.
- Comfort in Every Spoonful: Smoky bacon, juicy sausage, tender potatoes, and leafy greens create a rich, hearty soup that warms you from the inside out.
- Easily Customizable: Whether you’re feeding a crowd or catering to picky eaters, the recipe can be tweaked to fit whatever you’ve got in your fridge (kale, spinach, half-and-half, or even dairy-free—it’s all fair game!).
Ingredients You’ll Need
You won’t need any fancy ingredients to make Instant Pot Zuppa Toscana (Sausage Potato Soup)—just humble pantry staples that combine for irresistible flavor. Each ingredient plays its part, arriving at a soup that’s rich, vibrant, and oh-so-satisfying.
- Thick Cut Smoky Bacon: This provides the base of flavor, infusing the soup with irresistible smokiness. Don’t skip it!
- Ground Hot Italian Sausage: Gives that signature savor and a hint of heat—use half mild if you like things less spicy.
- Large Onion: Adds sweetness and depth; a yellow onion is classic, but white or red works in a pinch.
- Dried Oregano: A little pinch of this Italian staple ties the flavors together beautifully.
- Garlic: Four big cloves bring a delicious punch; fresh is best, but jarred will work too.
- Potatoes: Russet or Yukon Golds turn tender and creamy—slice them about ½-inch thick for just the right texture.
- Low Sodium Chicken Broth: The soup’s backbone; choose low-sodium so you can control the saltiness.
- Kale: Chopped, with the ribs removed (or sub in fresh or frozen spinach if that’s more your speed).
- Heavy Cream: A splash or two at the end for ultra-silky results; you can also use half-and-half or milk for a lighter touch.
- Optional Fresh Baby Spinach or Frozen Chopped Spinach: Either one is an excellent swap for kale, especially for picky eaters or when kale isn’t available.
Variations
Picky eaters at your table? Out of one or two things? Don’t worry—this Instant Pot Zuppa Toscana (Sausage Potato Soup) is practically made for adapting! It’s so easy to tweak based on what you have, your dietary goals, or a craving for something a little different.
- Make It Dairy-Free: Swap the heavy cream for full-fat coconut milk or a non-dairy creamer like oat or cashew for creamy richness without any dairy.
- Opt for Turkey or Chicken Sausage: Lighten things up by using ground turkey or chicken sausage in place of pork—just add an extra pinch of Italian seasoning.
- Spinach Instead of Kale: Whether it’s picky kids or just what’s in your fridge, baby spinach (fresh or frozen) is a perfect substitute for kale—just toss it in at the end and let it wilt.
- Pumped-Up Veggies: Sneak in additional veggies like chopped carrots, sliced celery, or even a handful of corn for more color and nutrition.
How to Make Instant Pot Zuppa Toscana (Sausage Potato Soup)
Step 1: Crisp the Bacon
Set your Instant Pot to Sauté mode and toss in the chopped bacon. Let it render out its smoky fat, stirring occasionally, until it turns crispy and fragrant. Scoop the bacon out and set it aside for later—but be sure to leave that gorgeous bacon fat in the pot for the next step!
Step 2: Brown the Sausage
Add the ground hot Italian sausage right into the remaining bacon fat. Break it up with your spoon and let it really brown (don’t rush this part—the more browning, the deeper the flavor!). Once it’s cooked, spoon out most of the fat, leaving about one tablespoon to keep the onions happy.
Step 3: Sauté Onions and Season
Add the chopped onion to your sausage and let it sauté until it’s starting to look soft and translucent. Sprinkle in the oregano and stir—it should smell amazing! Once the onions are almost ready, toss in the garlic and let it sizzle just until fragrant (about 30 seconds—don’t let it burn!).
Step 4: Deglaze and Build the Soup
Pour in your chicken broth and use your spoon to scrape up every bit of scrumptious browned goodness off the bottom of the pot. Add in the sliced potatoes and the reserved cooked bacon. Give everything a gentle stir and check that you haven’t passed the Max Fill line.
Step 5: Pressure Cook
Cancel the Sauté mode, secure your Instant Pot lid, and make sure the steam release is set to Sealing. Set the Instant Pot to Manual (or Pressure Cook) for 5 minutes at High Pressure. This is just enough to make the potatoes tender and meld all the flavors, but not so much that everything gets mushy. Allow a natural pressure release for 10 minutes, then quick release the rest.
Step 6: Add Kale and Cream
Once you open the lid, drop in your chopped kale (or spinach, if you’re using it) and give it a hearty stir. Put the lid back on loosely and let the greens wilt and soak up some heat for 5 minutes—they’ll turn a gorgeous, vibrant green. Finally, stir in the heavy cream—start with one cup and add more if you’d like your soup extra creamy. That’s it, you’re ready to ladle up!
Pro Tips for Making Instant Pot Zuppa Toscana (Sausage Potato Soup)
- Maximize Sausage Flavor: For the richest soup, really let your sausage brown well during sautéing—those golden bits boost both flavor and color.
- Keep Potatoes Intact: Slice your potatoes at least ½-inch thick so they hold together (even after high pressure), and don’t overcook!
- Gentle with Dairy: Don’t add the cream until after pressure cooking, so it stays silky and doesn’t break or curdle under pressure.
- De-Glaze Thoroughly: Scrape every browned bit from the bottom before sealing—the extra work means bigger flavor and prevents the dreaded burn warning.
How to Serve Instant Pot Zuppa Toscana (Sausage Potato Soup)
Garnishes
Give each bowl a final flourish with a sprinkle of freshly grated Parmesan, extra crispy bacon bits, or a few grinds of black pepper for some bite. If you’re feeling bold, a drizzle of good olive oil and a handful of chopped fresh parsley will make the soup pop even more.
Side Dishes
This hearty soup is a meal on its own, but it’s even better with a big hunk of crusty bread (think sliced sourdough or warm garlic knots!) for dunking. For a lighter side, pair with a simple green salad tossed in a zippy vinaigrette, or try some roasted veggies to round things out.
Creative Ways to Present
Try ladling Instant Pot Zuppa Toscana (Sausage Potato Soup) into wide shallow bowls and topping each one with a few kale leaves or a poached egg for a bistro-style upgrade. Heading to a potluck? Serve it in a big Dutch oven garnished with a swirl of cream—watch it disappear in minutes!
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely, then transfer to airtight containers and refrigerate. It will keep beautifully for up to four days, and the flavors actually meld together, making tomorrow’s lunch something to look forward to!
Freezing
You can freeze Instant Pot Zuppa Toscana (Sausage Potato Soup), but for best texture, do it before adding the cream. Portion it into freezer-safe containers, label, and freeze for up to three months. Thaw overnight in the fridge and stir in your cream as you reheat.
Reheating
Simply rewarm the soup gently on the stovetop over medium heat, stirring occasionally until hot—avoid boiling to keep the cream from separating. If reheating in the microwave, use medium power in short bursts and give it a stir between each interval for even heating.
FAQs
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Can I use russet potatoes or another type of potato?
Absolutely! Russet potatoes become deliciously tender and creamy in the soup. Yukon Golds or even red potatoes work too—just cut them to about ½-inch thickness so they keep their texture after pressure cooking.
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Is Instant Pot Zuppa Toscana (Sausage Potato Soup) spicy?
With just hot Italian sausage, it packs a gentle heat, but you can always use half hot and half mild (or all mild sausage) if you want less kick. You can also control spiciness after cooking by adding a dash of red pepper flakes to individual bowls.
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What can I substitute for heavy cream?
If you prefer something lighter, try half-and-half or whole milk for creamy results without quite as much richness. For a dairy-free option, use unsweetened coconut or cashew cream—the soup will still be luscious and silky.
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Can I double this recipe in my Instant Pot?
If you have an 8-quart Instant Pot, you can usually double the recipe, but always make sure not to fill above the Max Fill line and give extra time for the pot to come to pressure. For a 6-quart, stick to a single batch so nothing overflows.
Final Thoughts
If you’ve been craving something hearty, soul-warming, and deliciously simple, I can’t recommend Instant Pot Zuppa Toscana (Sausage Potato Soup) enough. It’s perfect for family dinners, cozy weekends, or impressing your guests with something both easy and memorable. I hope you’ll give it a try—don’t be surprised when everyone asks for seconds!
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Instant Pot Zuppa Toscana (Sausage Potato Soup) Recipe
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 1 hr 5 mins
- Yield: 10 servings 1x
- Category: Instant Pot
- Method: Pressure Cooking
- Cuisine: Italian
Description
A hearty and flavorful Instant Pot Zuppa Toscana recipe that combines Italian sausage, crispy bacon, potatoes, and kale in a creamy broth. This soup is comforting and perfect for a cozy night in.
Ingredients
Bacon:
- 3 strips Thick Cut Smoky Bacon, chopped
Sausage Mixture:
- 2 lbs Ground Hot Italian Sausage (use 1/2 hot and 1/2 mild if you don’t like spicy)
- 1 Large Onion, chopped
- 1 teaspoon Oregano, dried
- 4 large cloves Garlic, pressed or minced
Additional Ingredients:
- 4–6 Medium Potatoes, halved and sliced 1/2 inch thick
- 6 cups Chicken Broth, low sodium
- 1 Bunch of Kale** chopped, with rib removed
- 1 – 1 1/2 cups Heavy Cream (or whole milk, half and half, etc.)
- Optional Substitute for the Kale: 12-ounce Pkg Frozen Chopped Spinach (thawed) or fresh Baby Spinach*
Instructions
- Cook Bacon: Turn the Instant Pot to Sauté mode, and add the chopped bacon. Cook until most of the fat is rendered. Remove and set aside.
- Brown Sausage: Add the sausage to the pot and brown it. Spoon out excess fat.
- Add Aromatics: Add onions, oregano, and garlic. Sauté until onions are translucent.
- Deglaze and Add Potatoes: Pour in broth, scraping the bottom. Add potatoes and cooked bacon. Do not fill over the Max Fill line.
- Pressure Cook: Close the lid, set to High Pressure for 5 minutes. Allow a 10-minute NPR.
- Add Greens and Cream: Stir in kale or spinach, then add heavy cream. Serve hot.
Notes
- Cook time is the time the soup cooks once it is at pressure (and time sautéing).
- You can use spinach in place of the kale. Use fresh baby spinach or thawed frozen chopped spinach.
- No extra salt needed due to salt content in the sausage.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
