You will fall hard for this easy Instant Pot Zuppa Toscana recipe. You can make this sausage and potato soup in the Instant Pot, crockpot, or on the stovetop. You'll also find plant-based options in the recipe card.
Prep Time10 minutesmins
Cook Time15 minutesmins
Pressurizing/Depressurizing15 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: American
Keyword: instant pot soup, potato and sausage soup, zuppa toscana instant pot
Set the Instant Pot to saute. Add the bacon and cook for 3-4 minutes stirring so that it doesn't burn.
4 strips bacon
Add the sausage and break it up, stirring often. Drain all but 1-2 tsp of fat.
1 lb ground sausage
Add a splash of chicken broth and use a scraper to deglaze the bottom of the Instant Pot. Don't skip this step as anything stuck to the bottom can prevent the Instant Pot from coming up to pressure.
Add the onion, garlic, broth, and potatoes. If using red pepper flakes, add here.
1/2 cup white onion, 6 cloves garlic, 5 cups chicken stock, 4 russet potatoes, peeled and cut into 1-inch cubes, 1/8 tsp red pepper flakes
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
When the cooking time is up, do a natural release for 10 minutes, and then flip the vent to "venting" and perform a quick release.
Add heavy cream and kale and stir to combine. Season with salt and pepper.
3/4 cup heavy cream, 2 cups kale, salt and pepper to taste
Notes
If you want to make the texture thicker, remove some of the potatoes, mash them with a bit of the broth, and stir them back into the soup.
You can leave the peels on the potatoes if desired.
Non-dairy milk or creamer works well in place of heavy cream.
If you’re doubling the recipe, the cooking time remains the same. It will take longer to come to pressure with more volume, but you still only need to cook it for 5 minutes.
You can sub in spinach, escarole, or Swiss chard without changing the flavor of the soup.
Stovetop Instructions
In a heavy-bottomed saucepan set to medium, cook the bacon and break it up, stirring often. Add the sausage and cook until no longer pink. Drain any excess fat.
Add the onion, garlic, broth, and potatoes and cook on low for 20-35 minutes, or until the potatoes are softened. If using red pepper flakes, add here.
Add cream and kale and stir to combine. Season with salt and pepper.
Slow Cooker Instructions
In a heavy-bottomed saucepan set to medium, cook the bacon and break it up, stirring often. Add the sausage and cook until no longer pink. Drain any excess fat. Transfer to a slow cooker.
Add the onion, garlic, broth, and potatoes and cook on low for 6 hours, or until the potatoes are softened. If using red pepper flakes, add here.
Add milk and kale and stir to combine. Season with salt and pepper.