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Instant Pot Zuppa Toscana Soup Recipe

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★★★★★

4.5 from 323 reviews

This Instant Pot Zuppa Toscana Soup is a hearty and comforting Italian-inspired dish featuring flavorful Italian sausage, tender potatoes, nutritious kale, and a creamy broth made with half and half or heavy cream. Cooked quickly in the Instant Pot, this soup blends savory and spicy elements with a smooth, rich texture perfect for a cozy meal any day of the week.

Ingredients

Scale

Sausage and Aromatics

  • 1 tablespoon olive oil
  • 1 pound Italian sausage (casings removed; mild or spicy)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)

Vegetables and Broth

  • 4 medium potatoes, cut into cubes (russet recommended)
  • 4 cups kale, chopped (about 1 small bunch)
  • 6 cups chicken broth (low sodium or no sodium added)

Finishing

  • 1 cup half and half or heavy cream

Instructions

  1. Prepare the Instant Pot: Set your Instant Pot to the sauté setting following the manufacturer’s instructions to preheat and prepare for browning.
  2. Cook the sausage: Heat olive oil in the Instant Pot, add the Italian sausage, and cook for about 3 minutes, breaking it up with a wooden spoon until fully browned and no longer pink.
  3. Sauté onion and garlic: Stir in the chopped onion and minced garlic, continuing to cook for 3 minutes until the onion becomes soft and translucent.
  4. Add spices, potatoes, and broth: Mix in red pepper flakes, Italian seasoning, salt, and pepper. Add the cubed potatoes and pour in the chicken broth. Stir everything together evenly.
  5. Pressure cook: Secure the Instant Pot lid, ensuring the steam release valve is set to “Sealing.” Select the Manual/Pressure Cook setting and set the timer for 5 minutes.
  6. Release pressure: Once cooking completes, let the pressure naturally release for 10 minutes, then carefully perform a quick release if needed and remove the lid.
  7. Add kale and cream: Adjust salt and pepper to taste. Add the chopped kale, switch back to sauté and cook uncovered for about 2 minutes until the kale softens slightly. Stir in the half and half or heavy cream to finish the soup.
  8. Serve: Turn off the Instant Pot by pressing cancel. Serve the soup warm, optionally garnished with Parmesan cheese or bacon bits as desired.

Notes

  • Sausage: Use mild or spicy Italian sausage depending on your preferred heat level.
  • Potato Choices: Russet potatoes create a creamier texture, but yellow or red potatoes are good alternatives if preferred.
  • Dairy: Half and half yields a lighter soup, while heavy cream results in a richer, more indulgent flavor.
  • Kale Substitution: Fresh spinach can be used instead of kale for a milder green component.
  • Nutritional Info: Nutrition is calculated based on approximately 2 cups per serving.

Keywords: Instant Pot soup, Zuppa Toscana, Italian sausage soup, kale soup, creamy potato soup, pressure cooker recipes

Find it online: https://mjrecipe.com/instant-pot-zuppa-toscana-soup-recipe/