Instant Pot Zuppa Toscana Recipe

I am excited to share my twist on Instant Pot Soup Recipes. Sautéed Italian sausage and crispy bacon come together with Yukon Gold potatoes, onions, garlic and red pepper flakes in a savory chicken broth enriched with kale and heavy cream. A hearty bowl that delivers flavor in every spoonful.

I’ve been playing around in the kitchen and I finally perfected my Instant Pot Zuppa Toscana. This recipe is inspired by my favorite restaurant soup and it’s a game changer when you got an Instant Pot.

I start off browning 1 lb Italian sausage and 4 slices chopped bacon till they’re crispy and the flavors start to mix. Then, tossing in 1 medium chopped onion with 4 minced garlic cloves really lays down the flavor base.

I add about 4 to 6 diced Yukon Gold potatoes along with 32 oz chicken broth and 2 cups of water. Letting it pressure cook enhances every taste note.

Once the potatoes are tender, a generous handful of roughly chopped kale and 1 cup heavy cream joins the party with a dash of salt and pepper and some optional crushed red pepper flakes for a bit of kick. This Instant Pot recipe is a leaner version of those restaurant classics that never fail to impress.

Enjoy experimenting!

Why I Like this Recipe

1. I love how this recipe fills my kitchen with a warm, comforting vibe. There’s just something about the way the Italian sausage, bacon, and potatoes come together that makes me feel all cozy inside.
2. I really like how quick and simple it is to whip up using my Instant Pot. Even on busy days, I can throw everything in, set it, and know I’ll be enjoying a hearty meal in no time.
3. The creamy broth mixed with a hint of spice from the red pepper flakes makes it taste like a homemade restaurant special, and I always feel proud when I serve it to my friends.
4. I appreciate that I can customize it a bit by removing the kale stems or adjusting the seasonings, so it always feels like it’s just the way I like it.

Ingredients

• Italian sausage: Packed with protein and flavor, giving the soup hearty spicy undertones.
• Bacon: Bacon bits lend smoky aroma and crispy texture to enhance overall savoriness.
• Yukon Gold potatoes: Provide essential carbohydrates and a subtle sweetness while softening into tender bites.
• Onion and garlic: Offer aromatic complexity, slight sweetness, and beneficial digestive compounds.
• Kale: Rich in fiber and vitamins; its mild bitterness nicely balances the creaminess.
• Heavy cream: Delivers a velvety finish while mellowing spices for smooth richness.
• Chicken broth: Acts as a savory base, merging all flavors into one delicious mix.
• Crushed red pepper flakes: A pinch for heat, adding lively accents to the broth.

Ingredient Quantities

• 1 lb Italian sausage, casings removed
• 4 slices bacon, chopped
• 4 to 6 medium Yukon Gold potatoes, diced
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 32 oz chicken broth
• 2 cups water
• 1 bunch kale, roughly chopped (remove the thick stems if you like)
• 1 cup heavy cream
• Salt and pepper to taste
• 1/2 tsp crushed red pepper flakes (optional, if you want a little heat)

How to Make this

1. Turn on your Instant Pot on sauté mode and add the chopped bacon. Cook it till its crispy then scoop out the bacon with a slotted spoon, leaving the bacon fat in the pot.

2. Crumble in the Italian sausage (casings removed) and cook it until its nicely browned, breaking it up as it cooks.

3. Add the chopped onion and minced garlic, and cook them for a couple minutes until the onion gets soft.

4. Stir in the diced Yukon Gold potatoes, then pour in the 32 oz of chicken broth and 2 cups water. Season with salt, pepper, and if you like a bit of heat, add the 1/2 tsp crushed red pepper flakes.

5. Mix everything together well and then cancel the sauté mode.

6. Lock the Instant Pot lid in place and set it to high pressure for 5 minutes.

7. Once the timer goes off, do a quick release to let out the steam.

8. Add the roughly chopped kale to the pot and stir it in; the heat from the soup will wilt it down nicely.

9. Pour in the 1 cup heavy cream and stir the soup until it becomes creamy and well mixed.

10. Taste and adjust the seasonings if needed then serve hot and enjoy your tasty Zuppa Toscana with a sprinkle of the crispy bacon on top!

Equipment Needed

1. Instant Pot (with sauté and high pressure settings)
2. Sharp Knife
3. Cutting Board
4. Slotted Spoon
5. Stirring Spoon (or wooden spoon)
6. Measuring Cups (for chicken broth, water, and heavy cream)
7. Measuring Spoons (for salt, pepper, and crushed red pepper flakes)

FAQ

Instant Pot Zuppa Toscana Recipe Substitutions and Variations

• If you cant find Italian sausage, try using ground pork seasoned with fennel and paprika to mimic that spicy flavor.
• You can swap out bacon for pancetta or even turkey bacon if you want a leaner option.
• If Yukon Gold potatoes are hard to come by, diced red potatoes work pretty well for the same texture.
• Worried about the kale? Use spinach instead for a milder taste and softer leaves.
• Heavy cream can be replaced with half and half if you want a lighter version, though the soup might be a bit less rich.

Pro Tips

1. Make sure the bacon and sausage get browned really well. Don’t rush it because getting that crispy, caramelized flavor really elevates the whole soup.

2. Try to cut the potatoes into similar sized cubes. This helps them cook evenly and makes every spoonful taste just right.

3. When stirring in the heavy cream, let the soup cool off just a little bit first. Adding cream to a super hot soup can sometimes cause it to split up.

4. Taste your soup at the end and add a bit more salt or pepper if you need to. Sometimes the flavors need a little boost after the kale wilts and the cream mixes in.