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Instant Pot Zuppa Toscana

This Instant Pot Zuppa Toscana soup is even better than the restaurant’s original. Full of spicy Italian sausage, baby potatoes, oregano, hearty kale, and heavy cream.

Instant Pot Zuppa Toscana Soup in a bowl with a spoon.

Looking for an easy and more economical way to get your favorite popular Italian restaurant soup at home?

This Instant Pot zuppa toscana is full of delicious ingredients–spicy Italian sausage, hearty kale, earthy garlic, oregano, tender baby potatoes–finished with luscious heavy cream.

With its delicious taste and simple yet wholesome ingredients, no wonder this soup is a true fan favorite. Not to mention how much money you’ll save making it yourself at home!

And the best part is, using the Instant Pot makes it easy to get dinner on the table fast and all in one pot, so cleanup is a breeze!

Whether you’re looking for a comforting meal to enjoy on a cozy night in or a delicious way to impress your dinner guests, Instant Pot zuppa toscana is a winner every time.

Instant Pot Zuppa Toscana Soup in a bowl.

Ingredients for instant pot zuppa toscana

  • Olive oil – Our fat of choice, to help cook all of the ingredients in our soup.
  • Spicy Italian sausage – Spicy Italian sausage will give our soup a spicy kick! Feel free to use sweet Italian if you prefer less spice.
  • Onion and garlic – Common ingredients that will add sweetness and earthiness to the soup.
  • Baby yellow potatoes – Baby yellow potatoes are a perfect size, and will cook up beautifully in our soup.
  • Chicken stock – Feel free to use your favorite store-bought or homemade variety.
  • Seasonings – I’ve chosen oregano and crushed red pepper for the earthiness and spiciness that they’ll bring to the soup.
  • Kosher salt and black pepper – Salt and pepper are necessary to help enhance and bring out all of the flavors in our soup!
  • Kale – Hearty kale will stand up to being cooked in the pressure cooker and keep its texture.
  • Heavy cream – Heavy cream will make the soup creamy and give it a luscious mouthfeel.
Instant Pot Zuppa Toscana Soup served with a spoon.

Why use yellow potatoes? 

This may seem like a silly question, but it’s not! 

Choosing the wrong potato can make or break your dish.

Yellow potatoes are fluffy and creamy in the center and are the perfect complement to the other ingredients in our soup.

Russet potatoes (baking potatoes) can be gritty and mealy when added to soups, and red potatoes are too firm and waxy for this application.


This Instant Pot zuppa toscana is perfect as-is, but here are some tasty toppings that would add even more pizazz:

  • Crumbled bacon
  • Shaved Parmesan
  • Chives
  • Parsley
  • Freshly squeezed lemon
A bowl filled with Instant Pot Zuppa Toscana Soup.

What is an Instant Pot?

An Instant Pot is an electric multi-cooker that can be used to sauté, as a slow cooker, and of course, pressure cook.

There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.

They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.

Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!

What is the difference between an Instant Pot and an electric pressure cooker?

Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.

I have also used the crockpot version electric pressure cooker with equally delicious results.

This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.

Instant Pot Zuppa Toscana Soup served with a napkin.

What is the difference between natural release and quick release?

When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.

Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.

Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.

When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.

You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.

This will then immediately unlock the lid and the food can be served.

Storage and leftovers

Any leftover Instant Pot Zuppa Toscana can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, simply place in a microwave-safe bowl covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.

Instant Pot Zuppa Toscana Soup served with gold spoon.

More soup recipes

Instant Pot Zuppa Toscana Soup

Instant Pot Zuppa Toscana Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Instant Pot Zuppa Toscana is even better than the restaurant's original. Full of spicy Italian sausage, baby potatoes, oregano, hearty kale, and heavy cream.


  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage
  • 1 small yellow onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 6 cups chicken stock
  • 1-1/2 pound baby yellow potatoes, cut in half
  • 1 cup half and half
  • 2 cups chopped kale leaves
  • Kosher salt, to taste


  1. Add your Instant Pot to the saute function and add the olive oil.
  2. When the oil is hot add the sausage and crumble in the pot and cook until lightly browned, about 5 minutes.
  3. Add the onion and cook for 5 minutes or until the onions start to look translucent.
  4. Stir in the garlic and oregano and cook for 30 seconds.
  5. Turn off the saute heat and pour in the chicken stock. Scrape off the bottom of the pot to get any flavor bits off the bottom.
  6. Stir in the potatoes.
  7. Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual for 5 minutes. 
  8. After 5 minutes, quick release the Instant Pot.
  9. Remove the lid and stir in both the kale and the half and half.
  10. Let the soup sit for a few minutes to help wilt the kale and heat the half and half.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 864Total Fat: 46gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 97mgSodium: 1511mgCarbohydrates: 75gFiber: 7gSugar: 15gProtein: 40g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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Instant Pot Zuppa Toscana Soup pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Christine Jorgensen

Sunday 7th of May 2023

Might be my oversight But I think the ingredients are missing potatoes and kale?


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