Tis the season for comforting soups. Zuppa Toscana is one of my all-time favorite soups. The combination of Italian sausage, potatoes and kale make it so hearty and satisfying. This rustic copycat version tastes better than the original from Olive Garden. Made in the pressure cooker. It’s delicious, quick and simple.
Published September 17, 2019 • Updated September 21, 2022
Mise en Place Ingredients
Start with preparing your mise en place ingredient station. Wash and chop all produce (onions, red potatoes, and kale). Mince the garlic (or use the jarred kind to save some time). Set aside your ingredients in bowls or containers until ready to start cooking.
Making the Soup
Start making the soup by starting up the pressure cooker. Set it to the “Saute” setting. Add olive oil and cook the Italian sausage. Using a spatula, cook the sausage until browned and chopped into crumbles.
Add the garlic, onion, oregano, Italian seasoning. Cook the onions until they become translucent for about 3 minutes. It helps release the flavor of the onions into the rest of the ingredients. Season to taste with kosher salt and ground pepper.
Put the lid on pressure cooker. Select “Manual” and adjust to high. Set time for 5 minutes. Set the spout to “Sealing” not “Venting.” After finished, set spout to “Venting” and allow to quick-release.
Turn off the “Manual” setting and select the “Saute” feature. Add chopped kale, stir until it starts to wilt, about 1-2 minutes. Add the half and half and combine. Heat through well.
Garnish with bacon bits, if desired. Serve and enjoy!
Recipe Tips:
- Use the baby red potatoes. It makes it much easier to cook in the pressure cooker. Red potatoes are a good savory type of potato for a hearty soup.
- After slicing your potatoes, put them a bowl of water. The water will help prevent the potatoes from oxidizing (turning brown).
- It’s best to season the soup throughout than all at the end. If it’s done at the end, it’s at higher risk for over seasoning/salting.
- Make sure the pressure cooker always has 1 cup of water. If it doesn’t have enough liquid, it runs the risk of not pressurizing.
Other Soup Recipes
If you’re a fan of soups, try out some of these recipes.
- Leek & Potato Soup
- Instant Pot Chicken & Gnocchi Soup
- Stuffed Bell Pepper Soup
- Macaroni n’ Cheese Soup
- Ultimate Chicken Meatball Soup
Questions? Leave me a comment below. If you make this recipe, tag me #thedesignfoodie on Instagram or The Design Foodie on Facebook! Happy cooking!
Instant Pot Zuppa Toscana Soup
Ingredients
- 2 Tbsp olive oil, divided
- 1 lb mild ground Italian sausage
- 4 cloves garlic, minced
- 1/2 onion, diced
- 1/2 tsp dried oregano
- 1/2 tsp dried Italian seasoning
- 1 lb baby red potatoes, quartered
- 6 cups chicken broth
- kosher salt and ground pepper, to taste
- 2 cups kale leaves, chopped with stems removed
- 1 cup half and half
- 1/2 cup bacon bits, for garnish
Instructions
- Prepare and wash all produce. Chop onions and potatoes. Remove stems from kale and roughly chop. Place leaves in a bowl. Set aside.
- Set pressure cooker to high "Saute" setting. Heat olive oil and cook Italian sausage. Stirring frequently for about 5 minutes. Cook sausage until browned and chopped into crumbles.
- Add in garlic, onion, oregano, Italian seasoning. Cook until onions become translucent, about 3 minutes.
- Add red potatoes and chicken broth. Season with kosher salt and ground pepper to taste.
- Put lid on pressure cooker. Select "Manual" setting and adjust pressure to high. Set time for 5 minutes. Set spout to "Sealing". After finished cooking, set spout to "Quick-Release" or "Venting" according to manufacturer's directions.
- Add chopped kale, stir until it starts to wilt, about 1-2 minutes. Stir in half and half and heat it through well, about 2 minutes.
- Serve immediately. Garnish with bacon bits, if desired.
Notes
- Garlic bread or French bread
- Green salad
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