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–+ servings
A bowl of sausage and kale soup.

Instant Pot Zuppa Toscana

This Instant Pot Zuppa Toscona recipe is the perfect blend of spicy, sweet, and salty, with comforting hints of chicken bone broth, potato and cream.
5 from 1 vote
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Course: Dinner, Lunch, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 Servings
Calories: 345kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • Instant Pot You can use an Instant Pot or any other brand of electric pressure cooker.
  • Measuring Utensils
  • knife
  • cutting board
  • Mixing Utensils

Ingredients

  • 1 Tablespoon Oil
  • 1 Pound Sausage ground or links
  • 1 Whole Onion chopped
  • 4 Whole Garlic Cloves minced
  • 1 Teaspoon Smoked Paprika
  • 1 Whole Bay Leaf
  • 1 Tablespoon Dried Parsley
  • ⅛ Teaspoon Cayenne Pepper
  • 2 Pounds Potatoes diced
  • 6 Cups Chicken Broth
  • ½ Cup Heavy Cream
  • 1 Tablespoon Cornstarch
  • 2 Cups Kale stems removed and roughly chopped

Instructions

  • Prep your ingredients. Wash and chop potatoes into bite-sized pieces, peel and dice the onions, peel and mince the garlic cloves, wash the kale and remove the leaves to roughly chop, and slice the sausage.
  • Following the manufacturer’s instructions, turn the multicooker onto its sauté mode. Add cooking fat and allow it to coat the bottom of the insert.
  • Brown sausage in the bottom of the insert, then add the onions and cook until browned and softened.
  • Add the garlic and cook for 30 seconds, until fragrant.
  • Stir in the spices, then add the potatoes and broth to the multicooker. Cancel the sauté function.
  • Following the manufacturer’s instructions, seal your multicooker and set to pressure cook for 10 minutes.
  • Once the time is up, follow the manufacturer’s instructions to depressurize your pressure cooker and remove the lid. Remove the bay leaf.
  • Make a slurry by whisking the cornstarch into the heavy cream.
  • Add the slurry to the multicooker. Turn the cooker back to sauté mode and add the chopped kale leaves.
  • Cook the soup, stirring, until the kale has wilted and the soup has thickened.
  • Serve hot with crusty bread.

Notes

Recipe Tips & Variations:
Like many soups, Instant Pot Zuppa Toscana can be adapted in several ways.
Customization Note
Heavy Cream If you don’t have cream, you can substitute six tablespoons of whole milk and two tablespoons of butter.
Potatoes If using canned potatoes, add the potatoes with the kale.
Dairy Free Option Skip the cream. Blend cooked white beans, like Great Northern, into the broth for creaminess. Coconut milk works, too; just simmer it gently over medium heat to avoid curdling.
Vegetarian Option Use lentils or cannellini beans in place of sausage. 
Sweet Twist Try sweet Italian ground sausage instead of smoked sausage links. A bit of brown sugar or a diced apple adds warmth without overpowering the kale.
Spicy Kick Use hot Italian sausage or jalapeño sausage links for a spicy twist. Add red pepper flakes or hot sauce for more heat.
Finishing Touch Grate fresh Parmesan cheese just before serving for an added touch.

Nutrition

Calories: 345kcal | Carbohydrates: 23g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 1030mg | Potassium: 698mg | Fiber: 3g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 28mg | Calcium: 54mg | Iron: 2mg
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