Learn how to make Instant Pot zuppa toscana soup with a quick and easy recipe! Using a pressure cooker means you can sit down to a steaming comforting bowl of soup in less than 30 minutes with perfectly tender potatoes, ample, robust spice, and a nice creamy finish. What’s the trick to the exceptionally velvety broth? Using evaporated milk, rather than heavy cream, has a low moisture content to boost creaminess, plus reheats beautifully without separating or curdling!
Pressure cooker zuppa toscana recipe
Enjoy a zuppa toscana soup recipe better than Olive Garden’s using an Instant Pot for perfectly cooked, spiced, and flavored results. It relies on a harmonious medley of richly flavorful components, bacon, sausage, potatoes, and kale in a velvety broth, instead of long list of spices.
Similar to this quick recipe for kale sausage soup, the prep and cook time are fast, but the homemade taste cannot be beat! If you are looking for easy soup recipes, zuppa toscana is guaranteed to be a hit. It only takes 30 minutes, start to finish, plus the spice can be modified for pickier eaters.
What’s the trick for making extra creamy zuppa toscana in the Instant Pot? When testing the recipe, I used the same trick that has earned countless 5-star ratings in this chicken dumpling soup recipe.
Swapping out heavy cream not only lowers the fat content (making this a healthier soup recipe), but boosts creaminess. But don’t worry! With the bacon drippings and sausage there is plenty of fat to flavor the soup.
I prefer using evaporated milk in soups because it’s low moisture content boosts the creaminess without adding additional fat. Also, evaporated milk doesn’t have the tendency to curdle or separate when heated and holds up better during reheating.
Read on to learn how to make easy Instant Pot zuppa toscana, step-by-step, workable ingredient modifications, and even how to make this soup on the stove top or crockpot instead!
Ingredient notes and modifications
- Bacon – If you’d like to save yourself time and an extra step the bacon may be omitted. However, you will need to add 1 tablespoon olive oil to the pressure cooker before sauteing the sausage, onions, and garlic.
- Italian Sausage – Use bulk sausage, sweet Italian sausage or spicy sausage, depending on preference.
- Chicken Broth – For gluten-free zuppa toscana soup, be sure to read ingredient labels. Swanson brand and Alid’s store brands are both safe for a gluten-free diet.
- Crushed Red Pepper – If you don’t prefer spice, leave out the crushed red pepper and use mild Italian sausage. For a spicier flavor, use spicy Italian sausage and add additional crushed red pepper to taste.
- Potatoes – I love the creaminess of Yukon gold potatoes, but any potato may be used. For russet potatoes, I suggest peeling them first. For red or yellow potatoes the peels may or may not be left on.
- Kale – If you don’t like the taste of kale (although, it does work fabulously in this recipe!) simply swap it out with fresh spinach instead. Remove the thick stems from the kale and used chopped leaves.
- Evaporated milk – This may be substituted for 1 cup heavy cream, if preferred. For dairy-free soup substitute coconut milk or any preferred non-dairy-milk. The milk may also be omitted.
how to make Instant Pot zuppa toscana
Making this easy Olive Garden copycat recipe in the instant pot shortens the cooking time and only requires one pot to clean up. However, if you prefer to make this soup on the stove top or slow cooker, the directions are included in the recipe card at the end of the post.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Begin by sauteing the bacon until crisp. Set aside the cooked bacon for topping and leave the drippings in the pressure cooker for added flavor.
- To the drippings add the sausage, onions, and garlic. Saute, breaking up the sausage with a spoon, until cooked though.
- Add the chicken broth, seasonings, and potatoes. Close the lid and seal the value. Cook on high pressure for 5 minutes.
- Quick release the pressure and add the kale to the soup. Stir until wilted.
- Finally, stir in the evaporated milk or cream. Serve soup with reserved crispy bacon.
Low carb adaptation
Adding potatoes to the soup does increase the carbs, but they can easily be swapped out with cauliflower florets for a low carb instant pot zuppa toscana recipe. Use 4-6 cups of chopped cauliflower florets and cook on high pressure for 5 minutes.
Thickening the soup
Traditionally, this soup recipe is more brothy and thin. However, if you prefer a thicker zuppa toscana made in the instant pot you have a few options.
- Partially mash some of the potatoes after cooking and add back to the pot.
- Make a cornstarch / water slurry with 2 tablespoons cornstarch mixed with 3 tablespoons water. Stir it in after all the ingredients have been added and simmer until thickened.
- Sprinkle potato flakes, also known as instant mashed potatoes, into the soup after cooking. They will dissolve and thicken the soup
Stove top or slow cooker Options
Stove Top Method: Saute the bacon, sausage, onions, and garlic according to the recipe directions. After adding the broth, spices, and potatoes, simmer, uncovered, until the potatoes are fork tender, about 15-20 minutes. Proceed with the recipe as written.
Slow Cooker Method: Saute the bacon, sausage, onions, and garlic according to the recipe directions. Transfer the ingredients, with drippings, to the crock pot. Add the broth, seasonings, and potatoes. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Storing, Freezing and reheating Tips
Once the soup has fully cooled, store in an airtight container and refrigerate up to 3 days. The soup can be reheated on the stove top or in the microwave. Since this recipe contains no heavy cream, you don’t have to worry about it curdling!
To freeze, be sure it has cooled completely first. Store in a freezer safe container or lay flat in a ziplock freezer bag. When ready to serve, thaw overnight in the refrigerator and reheat gently.
SAVE THIS recipe for instant pot zuppa toscana soup TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Creamy Instant Pot Zuppa Toscana (Best Flavor)
Equipment Needed
Ingredients
- 6 slices bacon chopped
- 1 pound mild Italian sausage
- 1 onion chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- ⅙-¼ teaspoon crushed red pepper
- 2 pounds Yukon gold potatoes 1 inch cubes
- 6 ounces kale leaves destemmed and roughly chopped
- 12 ounce evaporated milk
Instructions
- Heat the pressure cooker to SAUTE medium. Add the chopped bacon and cook until bacon is crisp, about 8 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the drippings in the pot. Set aside the bacon for topping.6 slices bacon
- To the drippings add the sausage, onion, and garlic. Saute and break up sausage into crumbles, until it is no longer pink and cooked through, about 5-10 minutes. Press CANCEL.1 pound mild Italian sausage,1 onion,3 cloves garlic
- Add the chicken broth, salt, pepper, crushed red pepper, and potatoes to the pressure cooker. Stir to combine and then seal on lid and close valve.6 cups chicken broth,¼ teaspoon salt,⅛ teaspoon ground pepper,⅙-¼ teaspoon crushed red pepper,2 pounds Yukon gold potatoes
- Select HIGH PRESSURE and set time for 5 minutes. When finished cooking, quick release the pressure.
- Stir in the the kale, handfuls at a time, until wilted. Stir in the evaporated milk, and adjust seasonings to taste. Top soup bowls with reserved crumbled bacon before serving.6 ounces kale leaves,12 ounce evaporated milk
Recipe Notes
Stove Top Directions
Saute the bacon, sausage, onions, and garlic according to the recipe directions. After adding the broth, spices, and potatoes, simmer, uncovered, until the potatoes are fork tender, about 15-20 minutes. Proceed with the recipe as written.Slow Cooker Directions
Saute the bacon, sausage, onions, and garlic according to the recipe directions. Transfer the ingredients, with drippings, to the crock pot. Add the broth, seasonings, and potatoes. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.Nutrition
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Leave a Reply