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Copycat Zuppa Toscana Soup in The Instant Pot

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This Instant Pot Zuppa Toscana soup is perfect for cold nights with you want something warm and cozy to fill your belly. It’s also a great way to get your vegetables in for the day. It’s the iconic comfort food.

Zuppa Toscana in the Instant Pot

Growing up, almost every Sunday after church we joined the after-church crowd at Olive Garden. My order was always the same – Zuppa Toscana soup and salad. That’s still what I order every single time we go. The only thing that changes is the amount of soup I eat.

I was so excited when my Mom decided to try her hand at making Zuppa Toscana Soup at home. It was delicious! Time-consuming, but so yummy. Perfect for those cold winter nights that left you chilled to the bone.

What if I told you that I found a better way to make Zuppa Toscana at home?

The Instant Pot is the perfect way to make this delicious soup at home!

Do you love Zuppa Toscana Soup? What is your favorite soup on cold nights?

Easy IP Zuppa Toscana Soup

This hearty and irresistible Zuppa Toscana is creamy, delicious, and loaded with flavors. This soup is a synonym of comfort and perfect for busy weekday dinners. Not only that, but it’s also really very easy to prepare; you can cook this soup up in less than 30 MINUTES using Instant Pot.

IP Zuppa Toscana horizontal

Prep Time-10 minutes

Cook Time-15 minutes

Total Time-25 minutes

Servings-4

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium size onion chopped
  • 4 cloves garlic chopped
  • 1 pound ground Italian chicken sausages
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 1 teaspoon chili flakes
  • 1 teaspoon Italian seasoning
  • 3 russet potatoes peeled and cut into large cubes
  • 4 cups chicken broth
  • 1 cup half and half (half cup milk and half cup heavy cream mixed)
  • 1 cup chopped kale
STEP 1 IP Zuppa Toscana

Instant Pot Directions:

Set the (affiliate link) instant pot on the SAUTE function, let it heat up. Add olive oil.

When the oil is hot, add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.

STEP 2 IP Zuppa Toscana

Add sausage and cook until the sausage is lightly browned.

STEP 3 IP Zuppa Toscana

Add salt, black pepper powder, chili flakes, and Italian seasoning. Next, add potatoes and mix.

STEP 4 IP Zuppa Toscana

Add chicken broth and close the lid and pressure valve.

STEP 5 IP Zuppa Toscana

Select the PRESSURE COOK button on HIGH PRESSURE and cook for 5 minutes.

STEP 6 IP Zuppa Toscana

Once the pressure-cooking cycle is over, quick release the pressure by manually moving the valve from SEALING to VENTING position.

Open the lid carefully and select the CANCEL button.

Select the SAUTE button.

Add chopped kale and let the broth bubble up for a few minutes. Add half and half and mix.

STEP 8 IP Zuppa Toscana

CANCEL the SAUTE button.

Serve immediately.

IP Zuppa Toscana in bowl on table

Add a salad. Crunchy bread. Now you have a filling, cozy meal.

Enjoy!

NOTES:

  • You can store the ZUPPA TOSCANA in an airtight container for 4 days in the refrigerator or around 3 months in the freezer. To reheat, make sure to thaw first and then reheat slowly. Just don’t add kale and half and half when freezing; add both of them while reheating before serving.
  • You can use fresh spinach instead of kale.
  • You can also use pork or turkey sausages instead of chicken sausages.
  • Adding the kale at the end will preserve its freshness and nutrients.
  • Prefer using russet potatoes as they’re more starchy and creamy so they will make the soup creamier. 
IP Zuppa Toscana horizontal

Instant Pot Zuppa Toscana Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This hearty and irresistible Zuppa Toscana is creamy, delicious, and loaded with flavors. This soup is a synonym of comfort and perfect for busy weekday dinners. Not only that, but it’s also really very easy to prepare; you can cook this soup up in less than 30 MINUTES using Instant Pot.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium size onion chopped
  • 4 cloves garlic chopped
  • 1 pound ground Italian chicken sausages
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 1 teaspoon chili flakes
  • 1 teaspoon Italian seasoning
  • 3 russet potatoes peeled and cut into large cubes
  • 4 cups chicken broth
  • 1 cup half and half (half cup milk and half cup heavy cream mixed)
  • 1 cup chopped kale

Instructions

  1. Set the instant pot on the SAUTE function, let it heat up. Add olive oil. STEP 1 IP Zuppa Toscana
  2. When the oil is hot, add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown. STEP 2 IP Zuppa Toscana
  3. Add sausage and cook until the sausage is lightly browned. STEP 3 IP Zuppa Toscana
  4. Add salt, black pepper powder, chili flakes, and Italian seasoning. Next, add potatoes and mix. STEP 4 IP Zuppa Toscana
  5. Add chicken broth and close the lid and pressure valve. STEP 5 IP Zuppa Toscana
  6. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 5 minutes. STEP 6 IP Zuppa Toscana
  7. Once the pressure-cooking cycle is over, quick release the pressure by manually moving the valve from SEALING to VENTING position.
  8. Open the lid carefully and select the CANCEL button.
  9. Select the SAUTE button.
  10. Add chopped kale and let the broth bubble up for a few minutes. Add half and half and mix. STEP 8 IP Zuppa Toscana
  11. CANCEL the SAUTE button.
  12. Serve immediately. Zuppa Toscana in the Instant Pot

Notes

  • You can store the ZUPPA TOSCANA in an airtight container for 4 days in the refrigerator or around 3 months in the freezer. To reheat, make sure to thaw first and then reheat slowly.
  • Don’t add kale and half and half when freezing; add both of them while reheating before serving.
  • You can use fresh spinach instead of kale.
  • You can also use pork or turkey sausages instead of chicken sausages.
  • Adding the kale at the end will preserve its freshness and nutrients.
  • Prefer using russet potatoes as they’re more starchy and creamy so they will make the soup creamier.
  • Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 586Total Fat: 23gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 130mgSodium: 2284mgCarbohydrates: 58gFiber: 7gSugar: 8gProtein: 38g

    All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on simplifyingfamily.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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    Tomato Basil Soup – The perfect companion to great grilled cheese.

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    Katie Mae @ Nourishing Simplicity

    Thursday 29th of January 2015

    I'll take your three bowls and raise you one! I think I may have had four bowls the last time a ate there. :) It's my favourite as well. I tried pasta a couple times and a couple of the other soups and always go back to the Zuppa Tuscana. There is nothing like it. I've been making my own for a few years now. I like your addition of the carrots!

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