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bowl of instant pot zuppa toscana
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Instant Pot Zuppa Toscana Soup (Sausage & Potato Soup)

Instant Pot Zuppa Toscana combines rich flavors with a velvety texture for the ultimate comfort food meal.  
Author: Donna Elick
Servings: 12
Prep Time2 minutes
Cook Time20 minutes
Total Time22 minutes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 24 ounces No-Sugar All Natural Pork Sausage 2 - 12 ounce packages
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 6 cups chicken stock
  • 6 medium russet potatoes 6 - 8, cut into 1/2" cubes
  • 1 cup heavy cream
  • 5 ounces baby kale

Instructions

  • Turn the 6-quart Instant Pot to "Saute". Once you can feel the heat when you hold your hand above it, add olive oil and crumble in the sausage.
  • Cook, stirring occasionally and breaking up the sausage as desired (I like bigger chunks), until the sausage is cooked through, about 3-5 minutes. Drain excess the sausage drippings from the pan (if necessary).
  • Add the Italian seasoning, onion powder, garlic powder, red pepper flakes and salt. Stir to combine.
  • Add the potatoes and pour in the chicken stock. Stir to combine and scrape the bits from the bottom of the pot.
  • Close the lid on the Instant Pot. Select "Manual" setting on the Instant Pot. Turn the pressure to high. Set timer for 8 minutes. Make sure the vent is closed.
  • When cook time is complete, quick-release pressure according to manufacturer's directions.
  • Use a slotted spoon to remove 2 cups of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
  • Add the cream and kale to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.
  • Serve and enjoy!

Notes

  • You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.
  • We love to serve with shredded Parmesan cheese over the top.
  • Make this recipe keto by substituting cauliflower for the potatoes!
 
To Make Zuppa Toscana in a Slow Cooker
  1. Cook the sausage in a skillet on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.
  2. Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours.
  3. Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.

Nutrition

Serving: 1 | Calories: 212cal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 385mg | Sugar: 3g | Fiber: 2g | Calcium: 69mg | Iron: 2mg