Instant Pot Zuppa Toscana Soup

A white soup bowl filled with olive Garden zuppa toscana on top of a wooden cutting board.

4.72 from 7 votes

Instant Pot Zuppa Toscana Soup

Make this delicious and hearty instant pot zuppa toscana soup at home! This recipe makes a large batch that tastes wonderful the next day. It's filled with hot Italian sausage, kale, hearty potatoes, garlic, and onion.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 473kcal

Author: Aileen Clark

Ingredients

1 tablespoon olive oil
1 pound hot italian sausage casings removed
4 cups chicken broth
4 cups water
6 russet potatoes peeled and chopped
4 cups kale stems removed
1 yellow onion chopped
3 cloves garlic minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup heavy whipping cream
1 tablespoon flour

Instructions

Set instant pot to saute. Heat olive oil and add Italian sausage.
Cook sausage until brown, breaking it up into pieces as it cooks.
Pour in chicken broth and water. Scrape any bits off the bottom of the pot with a wooden spoon.
Add in potatoes, onion, kale, garlic, salt and pepper.
Gently stir.
Close lid and set to sealing.
Set Instant Pot to soup. (10 minutes on high pressure)
Quick Pressure Release. Remove lid.
While soup is still hot, whisk in heavy cream and flour until combined.
Serve.

Video

Notes

Slow Cooker Instructions

Heat olive oil in a medium pan of medium-high heat.
Cook Italian Sausage until brown and broken into small pieces. Remove from heat.
Combine browned Italian sausage, potatoes, kale, onion, garlic, salt, and pepper in slow cooker.
Pour chicken broth and 3 cups water over the top (the remaining cup can be discarded).
Close lid and cook on low for 6 hours.
Whisk in the cream and flour until the flour is fully combined.
Serve.

Nutrition