Easy Instant Pot Zuppa Toscana in 30 min
Craving a cozy soup? This Instant Pot Zuppa Toscana is a creamy, easy Olive Garden copycat with sausage & kale. A hearty and flavorful one-pot meal that comes together in under 30 minutes thanks to the pressure cooker.
Ingredients
- 1 lb spicy Italian sausage casings removed
- 1 large yellow onion diced
- 4 cloves garlic minced
- 4 medium russet potatoes thinly sliced or 1/2-inch cubed
- 6 cups chicken broth low sodium
- 1 bunch kale about 5 cups, stems removed and chopped
- 1 cup heavy cream
- Salt and black pepper to taste
- ¼ tsp red pepper flakes optional, for extra heat
- Cooked bacon and grated Parmesan cheese for garnish, optional
Instructions
- Set your Instant Pot to the 'Sauté' function on high. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to remove the sausage to a plate, leaving about 1 tablespoon of drippings in the pot.
- Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add the minced garlic and optional red pepper flakes, cooking for another minute until fragrant.
- Press 'Cancel'. Pour in about 1/2 cup of the chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze, lifting any browned bits.
- Return the cooked sausage to the pot. Add the sliced potatoes and the remaining 5 1/2 cups of chicken broth. Stir to combine.
- Secure the lid, turn the steam release valve to the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') and set the timer for 5 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release to vent any remaining steam. Open the lid once the pin has dropped.
- Press 'Cancel' and then select the 'Sauté' function again. Stir in the heavy cream and the chopped kale. Cook, stirring gently, for 2-3 minutes until the kale is wilted. Do not allow the soup to come to a full boil.
- Turn off the Instant Pot. Taste the soup and season with salt and pepper as needed. Serve hot, garnished with crumbled bacon and grated Parmesan cheese if desired.
Notes
Sausage Choice: For a milder soup, use mild Italian sausage. You can also substitute with turkey or chicken sausage for a lighter version.
Potato Prep: No need to peel the potatoes unless you prefer to. Slicing them about 1/4-inch thick helps them cook evenly without turning to mush.
Make it Dairy-Free: Substitute the heavy cream with full-fat canned coconut milk for a dairy-free alternative.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken upon sitting; you can thin it out with a splash of broth when reheating.
