Instant Pot Zuppa Toscana (Creamy & Cozy!)

Close-up of instant pot zuppa toscana with a spoon resting inside of the bowl.

Instant Pot Zuppa Toscana (Creamy & Cozy!)

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!

Prep Time15

Cook Time30

Total Time45

Course: Dinner/Soup, Soup/Entree

Cuisine: American, Italian-American

Keyword: instant pot zuppa toscana

Method: Instant Pot

Servings: servings

Author: Ashley McCrary

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