Instant Pot Zuppa Toscana

The entire family will love this Instant Pot Zuppa Toscana Soup! This creamy, hearty soup made with bacon, sausage, kale, and potatoes , will be on your table in 30 minutes and tastes better than Olive Garden’s version!

If you love soup you may also enjoy Panera Broccoli Cheese Soup, 30 Minute Baked Potato Soup, Slow Cooker Minestrone Soup, or Southwest Turkey Soup.

Back in college one of my favorite cheap meals was Olive Garden’s soup and salad special. While I loved those garlic bread sticks, I really loved Olive Garden’s Zuppa Toscana.

It is a rich soup made with bacon, sausage, cream and kale. And oh so satisfying!

Instant Pot Zuppa Toscana

I have to be honest in saying that I have not had the soup and salad special in decades, but I still enjoy making Zuppa Toscana at home.

And recently, I recreated one of my favorite soups and adjusted it for the pressure cooker.

This Instant Pot Zuppa Toscana is not only EASY to make, it is a family favorite. Which is great, as long as I know not to count on leftovers the next day–my family devours every last drop of this hearty soup!

How To Make Zuppa Toscana

Step One: Brown Bacon

• Turn pressure cooker to saute and allow to heat up.
• While Instant Pot is heating up, chop bacon into small chunks.
• Saute bacon until browned and crispy.
• Remove bacon from Instant Pot with slotted spoon and place on paper towel lined plate.

Step Two: Brown Sausage

• Add sausage to bacon grease and break up as it starts to brown.
• Add in onions and garlic.
• Saute until browned and cooked through, about 4 minutes.

Step Three: Deglaze with White Wine

• Add wine into pressure cooker and allow to cook for 2-3 minutes until alcohol is cooked off.
• Turn Instant Pot to off.

Step Four: Pressure Cook Soup

• Add in chicken stock, potatoes, salt, pepper, chili flakes, and frozen kale.
• Cook on high pressure for 5 minutes.
• Let pressure release naturally for 15 minutes.

Step Five: Add Cream

• After 15 minutes of natural pressure release, release any remaining pressure by carefully turning the vent knob to the vent position.
• Stir in cream and place lid back on pressure cooker for 3-5 minutes to let cream heat through.
  • If using FRESH kale, add to pressure cooker at this time.
• Serve soup, topped with cooked bacon and Parmesan Cheese if desired.

Why Frozen Kale?

I love keeping frozen chopped kale in my freezer at all times. And because it is already washed and chopped, it is the perfect shortcut to making this Instant Pot Zuppa Soup that much easier.

Feel free to use fresh kale, just wash well and then chop after removing the thick stem. Add to soup when half and half is added and just leave in pressure cooker long enough to wilt.

Notes on Zuppa Toscana

• Feel free to use chicken or turkey Italian Sausage in place of the pork sausage.
• If you want to omit the bacon, you will need 1 tablespoon olive oil to brown the sausage and onions in.
• I love the addition of red pepper flakes, but if you are opposed to spicy food, just omit.
• If you would like to lighten this soup up, feel free to drain off the grease after browning the sausage. You can also use milk in place of the cream.
• Because of the cream and potatoes, this soup does not freeze well, but lasts in the fridge for 5 days.

More Instant Pot Soup Recipes

• Instant Pot Potato Soup
• Instant Pot Chicken Noodle Soup
• Instant Pot Butternut Squash Soup
• Instant Pot Lasagna Soup
• Instant Pot Beef and Barley Soup

Instant Pot Zuppa Toscana Recipe

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Instant Pot Zuppa Toscana Soup

Instant Pot Zuppa Toscana Soup is a creamy, hearty soup made with bacon, sausage, kale, and potatoes in a rich broth. This soup will be on your table in 30 minutes and tastes better than Olive Garden's version!

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: Italian

Keyword: Instant Pot Zuppa Toscana Soup, Zuppa Toscana Soup

Prep Time: 5 minutes

Cook Time: 10 minutes

Pressure Time: 15 minutes

Total Time: 30 minutes

Servings: 6

Calories: 500kcal

Author: Kristen Chidsey

Ingredients

• 3 slices bacon chopped
• 1/2 pound Italian Sausage casings removed
• 1 small onion minced
• 4 cloves garlic minced
• 1/2 cup dry white wine optional
• 4 cups low-sodium chicken broth
• 5 Russet potatoes cut into 1 inch chunks
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 teaspoon red chili flakes optional
• 1 cup chopped frozen or 3 cups fresh kale hard stems removed
• 1 cup half and half

Instructions

• Turn Instant Pot turn saute and allow to heat up. Add in bacon and saute until browned and crispy. Remove bacon using slotted spoon and place on paper towel lined plate.
• Add in sausage, breaking up as the sausage cooks. After one minute, add in onions and garlic and onions, and saute until browned and cooked through.
• Add wine into pressure cooker and allow to cook for 2-3 minutes until alcohol is cooked off. Turn Instant Pot to off.
• Add in chicken stock, potatoes, salt, pepper, chili flakes, and frozen kale.
• Cook on high pressure for 5 minutes.
• Let pressure release naturally for 15 minutes. Release any remaining pressure.
• Stir in cream and place lid back on pressure cooker for 3-5 minutes to let cream heat through.
• Serve soup, topped with cooked bacon and Parmesan Cheese if desired.

Notes

If using fresh kale, add when cream is added.

Nutrition Facts

Instant Pot Zuppa Toscana Soup

Amount Per Serving

Calories 500 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 8g 40%

Cholesterol 79mg 26%

Sodium 898mg 37%

Potassium 1244mg 36%

Total Carbohydrates 40g 13%

Dietary Fiber 2g 8%

Sugars 2g

Protein 21g 42%

Vitamin A 25.2%

Vitamin C 33.2%

Calcium 11.2%

Iron 17.1%

* Percent Daily Values are based on a 2000 calorie diet.

To Make Zuppa Toscana, You May Need

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