Instant Pot Zuppa Toscana: Italian Recipe
The delicious Zuppa Toscana is a traditional Italian soup from Tuscany that’s made with sausage, potatoes, and kale! This instant pot version can be ready in under 30 minutes.
A traditional Italian soup from the region of Tuscany, the Zuppa Toscana translates to Tuscan Soup. It goes back more than 100 years, but exactly when it was invented is not know.
Diced veggies are sauteed in oil, and cooked with chillis and water till it turns into a broth. The original and light Zuppa Toscana is then served with toasted bread and a splash of olive oil.
This soup is as popular as the hearty Minestrone Soup and the famous bread soup Ribollita. In fact, it’s so popular that American restaurants such as the Olive Garden have taken it and created their own richer creamier version.
This is not a Copycat Olive Garden Tuscan Soup recipe, but it is quite similar. If you want to make a Zuppa Toscana like the Olive Garden recipe, just swap out the Italian seasoning for some crushed chili peppers.
Recipe Pointers For Zuppa Toscana Soup in a Crockpot
- This traditional Italian soup is gluten-free and keto if served without bread.
- Mild or spicy Italian sausage can be used in this recipe.
- Though it’s traditionally pork sausages, you can also use chicken, beef, or turkey sausages.
- I prefer to use sweet onions in this recipe, but use whatever you have on hand.
- If you can find Lacinato kale (Tuscan kale), it is softer and milder and works perfectly in this recipe! If not, traditional kale will work too!
- Make sure to use cream, as milk will thin the soup too much.
- Want to try a different soup that uses potatoes, cream, and kale? Try this Colcannon Irish Potato Soup!
FAQs about Zuppa Toscana Soup
Yes, as long as you do not serve it with bread, this is a keto Zuppa Toscana recipe.
This soup is quite similar to the Olive Garden Zuppa Toscana. If you want to make that recipe, swap the Italian seasoning used in this soup for crushed red peppers, and don’t skip the bacon.
Yes, you can make this soup on the stove. Just increase the cooking / simmering time by 30 or 45 minutes more.
Yes, to make the soup vegetarian, replace the chicken stock with vegetable stock, replace the sausages with mushrooms or cauliflower, and add an extra spoon of Italian seasoning.
The Zuppa Toscana does not need any accompaniments. But you can serve it with toasted bread, roasted veggie salad like this buffalo cauliflower, or a light salad.
If you can’t find kale, use spinach in this soup.
Yes, you can freeze Zuppa Toscana, but it’s not recommended. After defrosting, the potatoes will make the soup sloppy and the kale will turn brown quickly. The taste is not the same as having it fresh.
Instant Pot Zuppa Toscana
The delicious Zuppa Toscana is a traditional Italian soup from Tuscany that's made with sausage, potatoes, and kale! This instant pot version can be ready in under 30 minutes.
Ingredients
- 1 pound Italian sausage, casings removed
- 4 strips bacon, chopped (optional)
- 1 small onion, chopped
- 2 russet potatoes, peeled and chopped
- 2 cloves garlic, minced
- 3 cups low sodium chicken stock
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 4 cups kale, stems removed and chopped
- 1 cup heavy cream
Instructions
- Heat the Instant Pot using the Saute-High function. Add the Italian sausage and bacon. Cook until browned-- about 5-8 minutes. Remove the sausage and bacon with a slotted
spoon-- leave the grease in the pot though. - Next, add the onion and cook until it becomes soft-- about 4-5 minutes.
- Now add the meat back to the pot along with the potatoes, garlic, chicken stock, Italian seasoning, salt, and pepper. Stir to combine. Make sure to scrape any browned bits off the bottom of the Instant Pot (I recommend a wooden spoon for this).
- Attach the lid and ensure the valve is in the “sealing” position. Set the timer for 5 minutes.
- When the Instant Pot has finished, release the pressure manually by switching the valve to the “venting” position. Be careful-- it will steam!
- Add the kale and stir. Place the lid back on and allow the kale to wilt-- about 2 minutes.
- Lastly, stir in the heavy cream.
- Adjust the salt and pepper, if needed.
- Serve warm, topped with grated parmesan and red pepper flakes, if desired.
- Store any leftover soup in an airtight container in the refrigerator for up to three days.
Notes
- This soup can be kept warm using the “Keep Warm” function on the Instant Pot for up to one hour.
- Mild or spicy Italian sausage can be used in this recipe.
- I prefer a sweet onion in this recipe but use whatever you have on hand.
- If you can find Lacinato kale (also known as Tuscan kale), it is softer and milder and works perfectly in this recipe! If not, traditional kale will work too!
- Make sure to use cream, as milk will thin the soup too much.
