Make a Zuppa Toscana soup recipe better than Olive Garden’s using a pressure cooker! Rich and creamy Instant Pot Zuppa Toscana soup combines bacon, sausage, potatoes, and kale in a velvety broth.
Stove top and slow cooker directions included!
Ingredients needed for zuppa toscana soup
Better-than-Olive Garden’s zuppa toscana requires only a few simple ingredients. This creamy soup relies on a harmonious medley of richly flavorful components instead of long list of spices.
- Bacon
- Italian Sausage – mild or spicy, depending on preference
- Onion
- Garlic
- Chicken Broth
- Crushed Red Pepper
- Potatoes
- Kale (or substitute spinach)
- Evaporated milk (or substitute heavy cream)
how to make zuppa toscana in the instant pot
Making this easy 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.
Be sure to check out the Zuppa Toscana web story to see how to make the recipe in a visual slideshow!
- 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.
Frequently asked questions
Is this recipe keto / low carb?
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.
Can I make zuppa toscana in the instant pot dairy free?
Yes. To make this recipe dairy free, simply swap out the evaporated milk with a can of coconut milk.
Why use evaporated milk?
Traditionally zuppa toscana soup uses heavy cream, but this recipe uses evaporated milk. Why?
I prefer using evaporated milk in soups because it’s low moisture content boosts the creaminess without adding additional fat. With the bacon drippings and sausage there is plenty of fat to flavor the soup.
Also, evaporated milk doesn’t have the tendency to curdle or separate when heated and holds up better during reheating.
Alternatives to 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.
Can I thicken 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 couple options.
- Partially mash some of the potatoes after cooking.
- 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.
do i have to add bacon?
No. 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.
Can I adjust the spiciness?
Yes. 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.
what kind of potatoes can i use?
I love the creaminess of Yukon gold potatoes, but any potato may be used for zuppa toscana made in an instant pot. For russet potatoes, I suggest peeling them first. For red or yellow potatoes the peels may or may not be left on.
can i make this recipe on the stove top or in a slow cooker?
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.
Click here to see the
step-by-step web story instructions for this recipe!
More of the best instant pot soup Recipes
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Instant Pot Zuppa Toscana
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
- 12 ounce evaporated milk
- 6 ounces kale leaves, destemmed and roughly chopped
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 bacon for topping.
- 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.
- Add chicken broth, salt, pepper, crushed red pepper, and potatoes to the Instant Pot. Stir to combine and then seal on lid and close valve.
- 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.
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.
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Equipment Needed
Recipe Notes
keto / low carb modification
Instead of potatoes use 4-6 cups of chopped cauliflower florets and cook on high pressure for 5 minutes.dairy free modification
Swap out the evaporated milk with a can of coconut milk.Why use evaporated milk?
I prefer using evaporated milk in soups because it’s low moisture content boosts the creaminess without adding additional fat. With the bacon drippings and sausage there is plenty of fat to flavor the soup. Also, evaporated milk doesn’t have the tendency to curdle or separate when heated and holds up better during reheating. Heavy cream or half and half may be substituted for the evaporated milk.Can I thicken 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 couple options.- Partially mash some of the potatoes after cooking.
- 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.
Nutrition
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