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!
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 and the onions, breaking up the sausage as it cooks. Once the sausage is browned add in the garlic and saute for one minute longer.
Add the wine into the inner pot, scrape up any browned bits off the bottom of the inner pot, and allow to cook for 2-3 minutes until the alcohol is cooked off. Turn Instant Pot off.
To the inner pot, add the stock, potatoes, salt, pepper, chili flakes, and kale and gently stir to combine.
Place the lid on the pressure cooker, and seal or lock the lid. Set to cook on high pressure for 5 minutes by hitting manual or pressure cook and using the +/- buttons to adjust the cooking time.
Once cook time has elapsed, let the pressure release naturally for at least 15 minutes. After 15 minutes have passed, you can release the remaining pressure by using a wooden spoon or pot holder to unlock or release the venting knob. Alternatively, allow for a full natural pressure release.
Stir in cream and place the lid back on the pressure cooker for 3-5 minutes to let the cream heat through.
Serve soup, topped with cooked bacon and Parmesan cheese if desired.
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Notes
Sausage: Feel free to use chicken or turkey Italian sausage in place of the pork sausage.Bacon: If you want to omit the bacon, you will need 1 tablespoon of olive oil to brown the sausage and onions.Leftovers: Leftover cooled soup can be stored 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.Spice Level: If you don't like spicy soups, omit the red pepper flakes or decrease them by half for a milder zing.Frozen Kale: Feel free to use defrosted and drained kale in place of fresh kale. You don't want to add frozen kale directly to the soup, as the water content from the kale will water down the flavor. Spinach: While not traditional, feel free to substitute baby spinach for kale.Lower Fat Option: If you would like to lighten up this soup, drain off the grease after browning the sausage and use milk or half and half in place of heavy cream. But for a soup that tastes like Olive Garden's Zuppa Toscana, do not drain off the grease and heavy cream is best.