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!
Back in college one of my favorite cheap meals was Olive Garden’s soup and salad special. While I loved those garlic breadsticks, I really loved Olive Garden’s Zuppa Toscana.
It is a rich soup made with bacon, sausage, cream, and kale. And oh so satisfying!
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 it is especially easy to prepare in the Instant Pot.
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!
Notes on Key Ingredients
- Sausage: Use any ground Italian style sausage you like–chicken, turkey, or pork.
- Bacon: Bacon gives this soup an incredible smokey flavor. However, you can omit the bacon. In place of rendered bacon grease, use olive oil to saute the sausage and onions in.
- White Wine: A dry white wine adds a bit of sharpness and depth of flavor to the Zuppa Toscana. For a dry wine, use Chardonnay or Pinto Grigio. Feel free to use additional stock in place of wine.
- Chicken Stock: Either homemade stock or store-bought stock is fine for this recipe.
- Potatoes: Use russet, red, or yellow potatoes for the soup. There is no need to peel the potatoes, just scrub well before adding.
- Kale: Use fresh or frozen kale. I find using frozen chopped kale is easiest because it is already washed and chopped. Feel free to use fresh kale, just wash well and then chop after removing the thick stem. Add to the soup when half and half is added and just leave in the pressure cooker long enough to wilt.
- Cream: Heavy cream adds a rich, creaminess to the Zuppa Toscana soup that can not be beaten. You can also use milk in place of the cream.
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 a slotted spoon and place it on a 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.
At this point, if you would like to lighten this soup up, feel free to drain off the grease after browning the sausage.
Step Three: Deglaze with White Wine
- Add the wine into a 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: Finish Soup
- 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 the pressure cooker for 3-5 minutes to let cream heat through. If using FRESH kale, add to the pressure cooker at this time.
- Serve soup, topped with cooked bacon and Parmesan cheese if desired.
Recipe Tips and Notes
- Leftover soup can be store in the refrigerator for up to 4 days. This is one soup that does not tend to freeze well as the cream may separate and the potatoes get mushy.
- If you don’t like spicy soups, omit the red pepper flakes or decrease by half for a more mild zing.
- While not traditional, feel free to substitute baby spinach for the kale.
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 Soup
- 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
- 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 and scrape up any browned bits on the bottom of inner pot.
- Add in 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.
- 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 using fresh kale, add when the cream is added.
- 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.