Cozy Instant Pot Zuppa Toscana Recipe

Hey friends! Today, I’m sharing a recipe that’s sure to warm your soul: Instant Pot Zuppa Toscana. Inspired by the beloved Italian soup, this version is creamy, hearty, and comes together in a fraction of the time, thanks to everyone’s favorite kitchen hero—the Instant Pot. Whether you’re tackling chilly weather or just craving a comforting bowl of soup, this dish will hit the spot.

If you’re looking for a one-pot dinner that’s as effortless as it is indulgently delicious, this recipe is for you!

Why You’ll Love This Recipe

• Quick and easy—ready in under 30 minutes, thanks to the Instant Pot.
• Made with simple, wholesome ingredients you likely already have.
• Perfect for meal prep and tastes even better the next day.
• Comfort food that’s packed with cozy flavors and is naturally gluten-free.

Ingredients Breakdown

• Italian Sausage: Use hot or mild, depending on your spice preference. Turkey or chicken sausage works too!
• Russet Potatoes: The starchy texture adds creaminess. Red or Yukon Gold potatoes are great swaps.
• Kale: Adds a nutritious, slightly bitter contrast. Spinach is a good alternative if kale isn’t your favorite.
• Chicken Broth: The base of the soup—try homemade if you can, or grab a low-sodium option.
• Heavy Cream: Brings the rich, velvety texture. For dairy-free options, coconut milk works beautifully.
• Garlic: Fresh garlic takes this soup to a flavor-packed level.
• Crumbled Bacon: Optional but adds a smoky, savory punch as a topping.

Step-by-Step Instructions

1. Turn on the Instant Pot and set it to the sauté mode. Add the crumbled Italian sausage and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
2. Stir in the minced garlic, cooking for about 1 minute until fragrant.
3. Add the chicken broth and diced potatoes. Give everything a good stir.
4. Secure the lid, set the Instant Pot to “Pressure Cook” (Manual) on high for 5 minutes. Once it’s done, carefully quick-release the pressure.
5. Turn on the sauté setting again. Stir in the shredded kale and heavy cream, letting it simmer for 2–3 minutes. The kale will slightly wilt, and the soup will become luxuriously creamy.
6. Ladle into bowls, top with crumbled bacon pieces if desired, and serve with crusty bread. Enjoy!

Chef’s Tips and Tricks

• Want deeper flavor? Deglaze the pot with a splash of white wine after browning the sausage.
• Thicker soup: Mash a few of the cooked potatoes with the back of a spoon before adding the cream.
• More spice: Add a pinch of red pepper flakes when cooking the sausage for extra heat.

Recipe Variations and Serving Suggestions

Make it your own:

• Vegetarian: Swap the sausage for plant-based meat or diced mushrooms, and use vegetable broth instead of chicken broth.
• Low-carb: Replace potatoes with cauliflower florets for a keto-friendly twist.
• Pairings: Serve with crusty garlic bread, a simple green salad, or a glass of Sauvignon Blanc for a complete meal.

FAQs

• Can I store leftovers? Absolutely! Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave.
• Can I freeze it? Yes, but leave out the cream until reheating to preserve the texture. Add fresh cream after thawing.
• What broth works best? Chicken or vegetable broth keeps it light, but beef broth adds a deeper flavor.

Printable Recipe

I can’t wait for you to try this Instant Pot Zuppa Toscana! It’s one of those recipes that feels like a warm hug in a bowl. When you do make it, don’t forget to leave a comment below or share your creation on social media with #TheKitchensAid. Happy cooking!