Instant Pot Zuppa Toscana

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recipe by Julee Morrison

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Zuppa Toscana translates to “soup in the style of Tuscany,” though the addition of cream makes this an Americanized version. I used to make it over the stove, but seriously, who can wait that long? I don’t regret the time I used to put into it; it’s how I perfected this recipe. This soup is loaded with spicy Italian sausage, fresh kale, and russet potatoes in a creamy broth, and with the Instant Pot®, it’s super easy to make. Everyone loves it, so you’ll want to stock up.

Inspired by:

recipe updated Feb 4, 2020


  • Garlic clove icon
    Garlic clove
  • Russet potato icon
    Russet potato
    2 (360g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Onion icon
    1 cup (163g)
  • Italian sausage icon
    Italian sausage
    2 cups
  • Red pepper flakes icon
    Red pepper flakes
    about ¼ tsp (0g)
  • Low-sodium chicken broth icon
    Low-sodium chicken broth
    397g (about 1¾ cups)
  • Water icon
    4 cups (960ml)
  • Kale icon
    2 cups (41g)
  • Sea salt icon
    Sea salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Heavy cream icon
    Heavy cream
    1 cup (240ml)
  • Bacon icon
    6 slices (None)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Then add onion and italian sausage to the inner pot
  4. Sauté - 5 min
  5. Stir garlic clove and red pepper flakes into the inner pot
  6. Add low-sodium chicken broth to the inner pot
  7. Deglaze with a wooden spoon
  8. Stir russet potato and water into the inner pot
  9. Scatter kale over the inner pot
  10. Season with sea salt and black pepper
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 15 min
  13. Quick release
  14. Stir heavy cream into the inner pot
  15. Heat through
  16. Stir bacon into the inner pot
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