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Zuppa Toscana in the Instant Pot (or Stove top)

Zuppa Toscana is a crazy delicious soup filled with potatoes, sausage, kale, and onion that swims in a tasty broth. Instant Pot cooking makes this a speedy weeknight dinner.

Did you know that January is National Soup Month?

Did you know that every month in my house is National Soup Month? Soup is my jam and I cannot for the life of me understand why there are people out there who aren’t obsessed with soup.

Zuppa Toscana is the latest creation in my stable of soups. <—– hmmm? My brothy posse? My gaggle of stews? My stew crew? I like soup people ok? Let’s just go with that.

When I was making this soup the other night, I was texting with various friends. Because honestly, that is the most enjoyable way to cook in my short-attention-spanned opinion. The most common question I heard from all of my friends was “what is Zuppa Toscana”? I tried explaining the ingredients and finally ended up with “it’s that white potatoey soup from Olive Garden”. Everyone understood that.

This dish has everything I want in a soup. Excellent broth to “stuff” ratio, a crap ton of flavor, and vegetables that can be customized to anyone’s preference. And like most soups, it is even better the next day.

Oh, soup, may your wonders and delights never cease.

The recipe below for Zuppa Toscana soup has instructions for both Instant Pot and the stove top. Because I love you all like that and don’t want to leave anyone out of the experience of eating a delicious bowl of soup. The world is big enough for all kinds of soup cookery.

Helpful Zuppa Toscana Supply List

  1. Instant Pot 
  2. or dutch oven
  3. Homemade chicken broth
  4. Homegrown garlic if you have it (and you should. Because it rules).

The funniest thing happened when I went to photograph this recipe. Troy was at work and I really felt in my soul that I wanted a “scoop” shot. You know, where someone is holding the spoon with a big ol’ haul of the ingredients? But I couldn’t hold my camera and my light bounce board and the spoon at the same time.

So, I called Jack (my eight year old) over and was like “yo, I need you to hold this spoon while I take a picture”. After I looked at the photo on my camera, I laughed and said “is that how you think humans actually hold spoons”?


Which then brought us to a discussion on how to appropriately hold a spoon. After so many questions of “is this how you do it” and demonstrations, my model spoon was covered in soup and potato bits. Oh well, life lessons and manners are way more important than spotless silverware (or cutlery for my dear Canadian readers). #priorities

And since I wholeheartedly support the idea of National Soup Month, let us celebrate properly! Here are a few of my very favorite soup recipes:

Per Jack, shovel it in folks, it is soup time!

Print
5 from 3 votes
Instant Pot Zuppa Toscana
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Zuppa Toscana is a crazy delicious soup filled with potatoes, sausage, kale, and onion that swims in a tasty broth. Instant Pot cooking makes this a speedy weeknight dinner.

Course: Soup
Servings: 6
Author: Sarah
Ingredients
  • 1/2 lb ground sausage
  • 1 small onion, diced
  • 4 cloves garlic
  • 8 cups chicken broth
  • 4 russet potatoes, small sliced thinly
  • 1 strip bacon, chopped
  • Salt and pepper
  • 3/4 cup milk, half-and-half, or heavy cream
  • 2 cups kale, sliced thinly
Instructions
Instant Pot
  1. Set the Instant Pot to saute. Add the sausage and break it up, stirring often. Add the onion and cook until softened. Add garlic and cook for 1 minute. Set to "keep warm/off".

  2. Add the broth, potatoes, and bacon and cook for 5 minutes on high pressure.

  3. When the IP beeps, turn to "off". Allow it to sit for 10 minutes and then do a quick release with the nozzle set to venting.

  4. Add milk and kale and stir to combine. Season with salt and pepper and serve immediately.

Stovetop
  1. In a heavy-bottomed saucepan set to medium, cook the sausage and break it up, stirring often. Add the onion and cook until softened. Add garlic and cook for 1 minute.

  2. Add the broth, potatoes, and bacon and cook for 15 minutes, or until the potatoes are softened.

  3. Add milk and kale and stir to combine. Season with salt and pepper and serve immediately.

Zuppa Toscana is a crazy delicious soup filled with potatoes, sausage, kale, and onion that swims in a tasty broth. Instant Pot cooking makes this a speedy weeknight dinner.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

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18 comments on “Zuppa Toscana in the Instant Pot (or Stove top)”

  1. I am a fan of soups because you can come up with a soup no matter what is in the pantry or refrigerator! It’s also a great way to use not-quite-enough of things – together, they can make magic!

    • I’m sure the first time someone made soup it was to repurpose leftovers or something. It’s the freaking best.

      • You might have been korean in another life… Koreans have soup at EVERY meal. no joke. if you order something that isn’t soupy, it often comes WITH a soup!

      • I was a waitress at a Korean restaurant when I was in high school. Not only do I love soup every day, but I loooooooove Korean food!

  2. We got back from a sunshine holiday to cold weather last Monday. Since then I have done BNS and sweet potato with ras el hanout and ginger, mushroom soup, pea and mint soup and now leek and potato. Using all the bits and pieces in them that I can too. Every day is Soup Day!

  3. Hear! Hear! I’m all for a year-round National Soup Month. It’s the best way to clean out the fridge of questionable aged veg and I’m all for the simplicity of “dump it all in a pot” cookery. Yet, you are convincing me more and more every day that I need an Instant Pot (and an AirFryer, it would make it easier to fry tofu). 🙂

  4. I will make this asap.
    If you tell me what I can substitute kale with! because kale can be found NOWHERE in Greece! I have absolutely no idea what it tastes like!
    Also ground sausage…is it sausage opened and cut very thinly? any type of sausage?
    thanks!

    • I wonder if it is too hot to grow there? Kale is a hearty thick green that almost has a waxy flavor. I would either leave it out or sub in spinach if you can find that. Spinach is much more delicate than kale so it will wilt. But you’re still getting greens in which is part of the goal.

      My local butcher sells ground sausage like they would ground chicken, beef (hamburger), or turkey. It is meat that has been processed very finely. Most sausage comes in casings but I buy it without that.

  5. I just l-o-v-e this soup!!! I’ve made it over and over, and no matter who is with us, or where I take it, everyone else just loves it too! I’ve made it with kale, with spinach, with chard, with silverbeet – anything green, could probably really finely shred cabbage in a pinch! I use Italian sausages – a few hot and a few mild. I’ve pre-prepared all the ingredients and then just dumped it all into simmering stock when we’ve been camping. It’s our family’s favourite!

  6. I made this tonight! It took me longer to find the recipe rating button than it took to prep the soup. HA.

    Seriously though, I LOVED it. I got a little overzealous with my red pepper flakes (on top of using “hot” sausage), but it was awesome. I did the Instant Pot version, and now I have dinner for myself for the rest of the week. Thank you!!

    • Ha! So glad you loved it Sydnie. But I contest the too much red pepper flakes comment because things can never be *too* spicy. 🙂

      Enjoy the leftovers!

      • Oh, I didn’t think my comment posted, which is why I went to facebook to tell you how freaking awesome this was! You’re seriously helping me with my “Be a grownup and cook for your self!!” goal! Next I need to go to the grocery store so I can make your Nutella breakfast quinoa. 🙂

      • Getting to chat with you again is twice as nice. 🙂

        Dude, rock on with your bad cooking self. Nice work! Can’t wait to hear what you think about the quinoa.

  7. Can’t see the recipe