Bowl of Zuppa Toscana topped with bacon
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5 from 2 votes

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!
Prep Time5 mins
Cook Time10 mins
Pressure Time15 mins
Total Time30 mins
Course: Soup
Cuisine: Italian
Servings: 6
Calories: 500kcal
Author: Kristen Chidsey



  • 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, 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.


If using fresh kale, add when cream is added.


Calories: 500kcal | Carbohydrates: 40g | Protein: 21g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 898mg | Potassium: 1244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1260IU | Vitamin C: 27.4mg | Calcium: 112mg | Iron: 3.1mg