4.8 from 195 votes
Instant Pot Zuppa Toscana
This Instant Pot Zuppa Toscana is a hearty and flavorful soup, brimming with Italian sausage, nutritious kale, and creamy potatoes, all simmered to perfection in a savory and seasoned broth. It’s a super easy and quick rendition of the beloved Olive Garden classic, offering cozy, homemade goodness in every spoonful!
Prep Time
5 mins
Cook Time
5 mins
NPR Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 492 kcal
Course:
Soup , Lunch , Dinner
Cuisine:
Italian
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed, (I used mild, but spicy can be used)
- 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
- 4 medium potatoes cut in cubes, I used russet potatoes
- 6 cups chicken broth low sodium or no sodium added
- 4 cups kale chopped (1 small bunch)
- 1 cup half and half or heavy cream
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Heat the olive oil in the Instant Pot, then add the sausage and brown for 3 minutes until it's no longer pink, breaking up with a wooden spoon.
- Stir in the onion and garlic and cook for another 3 minutes until the onion softens and becomes translucent.
- Stir in the red pepper flakes, Italian seasoning, salt and pepper. Add the cubed potatoes and the chicken broth. Give it a stir.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 5 minutes. Set the steam release knob to "Sealing" position.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- At this point you can adjust the salt and pepper if necessary. Add the chopped kale and set the Instant Pot to the saute setting again. Cook for two more minutes uncovered, until the kale cooks a bit. Stir in the half and half or heavy cream.
- Turn off the Instant Pot, by pressing the cancel button. Serve the soup warm garnished with Parmesan cheese or bacon bits if preferred.
Cup of Yum
Notes
- Sausage Selection: Opt for mild or spicy Italian sausage depending on your preference for heat.
- Potato Choices: Russet potatoes are recommended, but feel free to use yellow or red potatoes as a substitute.
- Dairy Decisions: Either half and half or heavy cream can be used depending on your preference for richness.
- Kale Substitution: If kale isn’t your favorite, fresh spinach is a wonderful alternative.
- Nutrition: Nutritional information assumes about 2 cups per serving.
Nutrition Information
Serving
1serving
Calories
492kcal
(25%)
Carbohydrates
31g
(10%)
Protein
21g
(42%)
Fat
33g
(51%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Cholesterol
72mg
(24%)
Sodium
875mg
(36%)
Potassium
1139mg
(33%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
4648IU
(93%)
Vitamin C
68mg
(76%)
Calcium
217mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 492
% Daily Value*
| Serving | 1serving | |
| Calories | 492kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 21g | 42% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 72mg | 24% |
| Sodium | 875mg | 36% |
| Potassium | 1139mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 4648IU | 93% |
| Vitamin C | 68mg | 76% |
| Calcium | 217mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.