This Instant Pot Zuppa Toscana is made in the pressure cooker! This frugal one-pot meal is super quick, easy and full of flavor!
Instant Pot zuppa toscana is a deliciously flavorful one-pot meal you’re sure to love!
Disclaimer: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you, which helps to offset the costs associated with running this site. You can read my full disclosure policy here.
When I was spending summer breaks at home during college, my family and I would often go out shopping or to run errands together on the weekends. My dad enjoyed stopping for lunch at Olive Garden for their unlimited soup, salad, and bread sticks. These lunch stops were a favorite of mine, too!
That was my first introduction to Zuppa Toscana, and minestrone, and pasta e fagioli. Mmmmmm.
These days, I very rarely actually go to Olive Garden, though, because I’ve learned how to make some pretty stellar soups over the years. Homemade soups are so much better than what you can buy in a can, and they are much less expensive than what you can buy in a restaurant!
I love to make homemade soup with leftovers or whatever ingredients I have on hand, as a way to stretch my grocery budget and reduce food waste.
Why I Love Instant Pot Zuppa Toscana
This Instant Pot Zuppa Toscana, which I’ve adapted from This Old Gal is one of the most recent soups I’ve made for my family, and we LOVE it. It’s been added to our meal plan rotation and I make it about once every two weeks.
I just love how easy (and fast!) it is to make this in the Instant Pot pressure cooker. I’ve made a couple of slight changes to the original recipe–I don’t use the bacon because I don’t feel it’s necessary (the soup has plenty of flavor without it!) and eliminating it also decreases the cost of the meal.
Related: Check Out My List of The Best Instant Pot Soups
Using ground sausage that’s already out of the casings is my preferred method, mostly because sausage casings kind of gross me out. 🙂 I use mild sausage and find it to be plenty flavorful, but I’m kind of a wimp when it comes to spice. So if you prefer a spicier version, use spicy sausage.
This Instant Pot Zuppa Toscana is also a simple one-pot meal, which automatically makes it a winner in my book! You can cook the onions, garlic, and sausage in the insert pot using the Saute function prior to pressure cooking the soup.
It is remarkably simple and only requires a handful of ingredients, but the flavor is out of this world. Because it only requires a handful of common and fairly inexpensive ingredients, this is also a frugal meal option.
I’m always on the hunt for quick, easy, cheap, and tasty meals, so I’m glad I found this one! For more inexpensive Instant Pot meals, check out this list of 40 cheap and easy Instant Pot Dinners.
More Delicious Instant Pot Soup Recipes You’ll Love:
- Instant Pot Pasta e Fagioli
- Instant Pot Corn and Potato Chowder
- Instant Pot Taco Soup
- Instant Pot Rustic Italian Sausage and Bean Soup
How to Make Zuppa Toscana in the Instant Pot Pressure Cooker
I love making meals in the Instant Pot because it simplifies my life. Meal prep is so much faster and easier. What busy mom can’t use more of that in their life, right?
In fact, you should check out my tips for making the best Instant Pot soups and see just how easy it is to make your favorite soup recipes in the Instant Pot.
To start off, you’ll cook some onions in the insert pot of the Instant Pot, using the Saute function. Add in the ground sausage and brown it well.
Add in the garlic and cook it for another minute, until it’s nice and fragrant. While the sausage is cooking, slice some potatoes. Leave the peel on them, because that helps them hold their shape better.
Drain off excess grease, then add the potatoes and broth. Lock the lid in place and turn off the Saute function. Select a 5 minute cook time at high pressure.
While that’s cooking, go ahead and cut the kale.
A lot of Zuppa Toscana recipes I’ve seen floating around use spinach as the greens, which is probably fine. But I love using kale instead because it’s a more hardy green that doesn’t get so mushy. (True story: When I was in elementary school, the cooked spinach on my lunch tray made me physically sick. It’s still not a fave.)
The kale does wilt and get soft, but it holds up MUCH better than spinach typically does. The kale is chiffonade, or cut into thin ribbon-like strips.
My recommendation is to stack several kale leaves on top of each other and roll them up. Using kitchen shears or a sharp knife, cut the roll several times, which will result in thin strips.
Once the cook time is complete, allow a 10 minute natural pressure release, followed by a quick release of any remaining pressure. Once pressure has released and the valve has dropped, carefully open the lid.
Add the kale to the pot and stir it, allowing the heat to wilt it. Then stir in the cream.
I love this soup with a sprinkle of parmesan on top and some crusty bread or homemade dinner rolls and a salad on the side. It’s a hearty comfort food perfect for this time of year. Add it to your weekly meal plan and give it a try–it’s a winner!
Learn how to convert slow cooker recipes for the pressure cooker!
Did you make it and love it? I appreciate your 5-Star Rating! Recipe slightly adapted from This Old Gal As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I love seeing recipes come to life "in the wild"--don't forget to tag @marginmakingmom or use #marginmakingmom on Instagram so I can see your creation!
Serving Size: 1
Amount Per Serving: Calories: 445 Total Fat: 28g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 61mg Sodium: 526mg Carbohydrates: 32g Fiber: 3g Sugar: 4g Protein: 17g
Did you make it and love it? I appreciate your 5-Star Rating!
Recipe slightly adapted from This Old Gal
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.