Instant Pot Zuppa Toscana (Creamy & Cozy!)
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This instant pot zuppa toscana is a creamy, comforting soup made with Italian sausage, tender potatoes, crispy bacon, and kale in a rich, savory broth. It’s cooked entirely in the Instant Pot, starting with sautéing the sausage and bacon, then pressure cooking the potatoes before finishing with cream and kale. This method keeps the process hands-off and reliable while ensuring the potatoes stay tender, the broth stays silky, and the kale wilts perfectly without overcooking!
Why You’ll Love This Instant Pot Zuppa Toscana Recipe
This instant pot zuppa toscana delivers rich, comforting flavor without feeling fussy, making it an easy, one-pot dinner that works especially well on busy nights. Everything comes together in the Instant Pot, and serving it with something warm like my cheesy garlic bread makes the meal feel a little extra without much effort. For a low-carb alternative to this recipe, try my keto zuppa toscana soup. It keeps the same cozy, sausage-forward flavor without the potatoes.
Italian sausage, bacon, and potatoes build deep flavor quickly, while the Instant Pot keeps the cooking process reliable from start to finish. If you already enjoy sausage-forward soups like my Italian sausage soup or hearty Tuscan sausage soup, this version keeps that same cozy feel while streamlining the method even more!
Ingredients You’ll Need
- Italian ground sausage: Hot or mild both work, depending on your heat preference. This is the main flavor base of the soup. Turkey sausage can be used for a lighter option, though the broth will be a bit less rich.
- Ghee or salted butter: Adds richness while helping brown the sausage and onions evenly.
- Bacon: Brings smoky depth and a little texture when stirred in at the end.
- Yellow onion: Softens into the broth and balances the richness of the sausage.
- Garlic: Adds classic Italian flavor without overpowering the soup.
- Chicken broth: Creates a savory base that keeps the soup hearty but not heavy.
- Russet potatoes: Hold their shape well under pressure and make the soup filling. If you love soups with potatoes, y’all have to try my loaded baked potato soup.
- Salt and pepper: Essential for balancing the richness.
- Onion powder and garlic powder: Reinforce the savory flavor throughout the broth.
- Red pepper flakes: Optional, but great for gentle heat.
- Unsweetened coconut milk: Keeps the soup creamy; coconut milk works well for Whole30. You can also use heavy cream if you’re not w30 or if preferred.
- Kale: Adds texture and balance to the richness of the broth.
How to Make Instant Pot Zuppa Toscana
See the recipe card below for slow cooker and stovetop instructions!
Step 1: Turn the Instant Pot to Sauté and cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the grease in the pot.
Step 2: Add the ghee or butter and Italian sausage. Brown the sausage, breaking it into small pieces. Stir in the diced onion and cook until softened, then add the garlic and cook briefly until fragrant.
Step 3: Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Add the cubed potatoes, salt, pepper, onion powder, garlic powder, and red pepper flakes.
Step 4: Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Carefully quick-release the pressure when finished. (I tested longer cook times, and 8 minutes keeps the potatoes tender without breaking down.)
Step 5: Stir in the coconut milk or cream, chopped kale, and reserved bacon. Adding the cream and kale after pressure cooking keeps the broth silky and prevents the greens from overcooking. Turn the Instant Pot back to Sauté and cook just until the kale is wilted and the soup is hot. Taste and adjust seasoning as needed.
Mac’s Pro Tip
Expert Tips
- Brown the meat well before pressure cooking. Let the sausage and bacon develop real color during the sauté step. That browning builds the deep, savory flavor that carries through the entire soup.
- Scrape the pot before sealing. After adding the broth, scrape up every browned bit from the bottom of the Instant Pot. This prevents burn warnings and keeps all that flavor in the broth.
- Quick-release to protect the potatoes. Always quick-release the pressure as soon as cooking finishes. This stops the potatoes from overcooking and keeps them tender instead of mushy.
- Add cream and kale at the end. Stir in the cream or coconut milk and kale after pressure cooking. This keeps the broth smooth and lets the kale wilt perfectly without losing color or texture.
Storage Tips
- This zuppa toscana recipe stores well and tastes even better the next day. Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring to keep the broth creamy.
- If you plan to freeze this soup, leave out the coconut milk (or cream) and kale before freezing. Thaw and reheat the soup, then stir in the cream and kale just before serving for the best texture.
Recipe FAQs
Always add the cream or coconut milk after pressure cooking. This keeps the broth smooth and prevents curdling while maintaining a rich, creamy texture.
Using russet potatoes and limiting the pressure cook time helps them stay tender but intact. Quick-releasing the pressure also prevents overcooking.
Yes! Use ghee and unsweetened coconut milk for a fully Whole30-compliant version without sacrificing creaminess.
The heat level depends on the sausage and red pepper flakes. Mild sausage keeps it family-friendly, while hot sausage adds more kick.
More Instant Pot Recipes
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Instant Pot Zuppa Toscana (Creamy & Cozy!)
Ingredients
- 1½ lb lean turkey Italian sausage hot or mild (or regular Italian sausage)
- 1 tbsp ghee or sub salted butter
- 4 slices bacon chopped
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 2 medium russet potatoes peeled and cubed (about 3 cups)
- Salt & pepper to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp red pepper flakes adjust to heat preference
- 1 cup unsweetened coconut milk or sub heavy cream/milk if not w30
- 3 cups kale stems removed and chopped (green curly)
Instructions
Instant Pot
- Cook the bacon: Turn the Instant Pot to Sauté and add the chopped bacon. Cook until crispy, about 4–5 minutes, then remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Brown the sausage: Add the butter and Italian sausage to the pot. Cook until the sausage is browned, breaking it into small pieces as it cooks, about 5–6 minutes. Stir in the diced onion and cook 2–3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add liquids and seasonings: Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Add the cubed potatoes, salt, pepper, onion powder, garlic powder, and red pepper flakes.
- Pressure cook: Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. When done, carefully quick-release the pressure. Add cream and greens: Stir in the heavy cream (or coconut milk), chopped kale, and reserved bacon.
- Finish cooking: Turn the Instant Pot back to Sauté and cook 2–3 minutes until the kale is wilted and the soup is hot. Taste and adjust seasoning if needed.
Crockpot:
- Cook bacon in a skillet until crispy; set aside. Brown sausage with butter, onion, and garlic. Transfer to crockpot. Add broth, potatoes, and seasonings. Stir. Cook on LOW 6–8 hours or HIGH 3–4 hours, until potatoes are tender. Stir in cream, kale, and bacon. Cook on HIGH 15–20 minutes, until kale is wilted.
Stovetop:
- Cook bacon in a large pot until crispy; set aside. Brown sausage with butter, onion, and garlic. Add broth, potatoes, and seasonings. Bring to a boil, then simmer 20–25 minutes. Stir in cream, kale, and bacon. Cook 2–3 minutes, until wilted. Adjust seasoning and serve.
Notes
- Swap the Sausage: To reduce calories, swap the 1½ pounds of regular Italian sausage for lean turkey Italian sausage (93–99% lean), or use 1 pound turkey sausage plus ½ pound lean ground chicken. This simple change can save 600–900 calories while keeping the soup flavorful and hearty.
- Brown the meat well before pressure cooking. Let the sausage and bacon develop real color during the sauté step. That browning builds the deep, savory flavor that carries through the entire soup.
- Scrape the pot before sealing. After adding the broth, scrape up every browned bit from the bottom of the Instant Pot. This prevents burn warnings and keeps all that flavor in the broth.
- Quick-release to protect the potatoes. Always quick-release the pressure as soon as cooking finishes. This stops the potatoes from overcooking and keeps them tender instead of mushy.
- Add cream and kale at the end. Stir in the cream or coconut milk and kale after pressure cooking. This keeps the broth smooth and lets the kale wilt perfectly without losing color or texture.
- This zuppa toscana recipe stores well and tastes even better the next day. Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring to keep the broth creamy.
- If you plan to freeze this soup, leave out the coconut milk (or cream) and kale before freezing. Thaw and reheat the soup, then stir in the cream and kale just before serving for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
