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+ servings
Instant pot zuppa toscana in white bowls. There are slices of bread surrounding the bowls.
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5 from 3 votes

Pressure Cooker Zuppa Toscanas

Pressure Cooker Zuppa Toscana is fast and easy, and delivers a flavor identical to the soup served at Olive Garden. Add this to your weeknight dinner rotation!
Prep Time10 mins
Cook Time5 mins
Time For Pot To Pressurize12 mins
Total Time27 mins
Course: Soup
Cuisine: Italian
Diet: Gluten Free
Servings: 6 servings
Calories: 361kcal

Equipment

  • Pressure Cooker

Ingredients

  • 1 lb ground italian sausage
  • 2-3 medium russet potatoes or 5 red potatoes sliced, also see potato notes
  • 1 small onion chopped
  • ¼ cup real bacon pieces
  • 2 garlic cloves minced
  • 32 ounces chicken broth
  • 1 cup chopped kale
  • ¼-1 cup heavy whipping cream

Instructions

Stove Top instructions:

  • Brown sausage in pan drain excess grease.
  • Add garlic, onion and saute for a few more minutes until onions soften. Add chicken broth, sliced potatoes and kale in pan bring to a boil and let simmer for 30 min-to 1 hour.
  • Before serving add desired amount of cream. 

Slow Cooker Instructions:

  • Brown sausage and onions in a large skillet.
  • Add cooked sausage/onions, chicken broth, garlic, potatoes in slow cooker with along with broth.
  • Cook on high for 3-4 hours until potatoes are soft.
  • 30 minutes before serving add cream and kale to crock pot.

Pressure Cooker Instructions: 

  • Brown sausage on saute mode drain excess grease.
  • Add garlic, onion and saute for a few more minutes until onions soften. Add chicken broth,potatoes and kale.
  • Cook manual high pressure 4 minutes. Use a quick release to release the steam.
  • Stir in cream. Serve hot.

Notes

Zuppa Toscana FAQ
Is Zuppa Toscana Healthy?
This soup is full of healthy ingredients like kale and potatoes. It is also gluten free. If you want to cut your carbs you can substitute your potatoes for cauliflower.
How long does this soup last?
This soup will keep for 5 days in the fridge in an airtight container.
Why is this soup called zuppa toscana?
The work zuppa means "soup" and the word toscana means "tuscan". So it is a tuscan inspired soup. However - this soup was names but the Olive Garden restaurant. So it isn't really tuscan.
Can I freeze this soup?
We do not recommend freezing this soup because it contains dairy. Dairy products do not freeze well.
All About Potatoes
Baking Potatoes
Baking potatoes are FULL of starch. A starch called amylose starch this makes them have a dry texture, but when cooked they are beautiful. They are light and creamy when mashed, fluffy when baked, and probably the only potato (excluding the sweet potato) worth frying.
In the store you will find them as russets, russet burbank, russet arcadia, and Idaho..and many more. They have a brown rough texture on the outside.
 Boiling Potatoes
Boiling potatoes have starch, but a different kind of starch called amylopectin (the same pectin in jams!). This pectin is what holds the potato together when it is boiled and simmered for hours at a time. They are perfect for soups, casseroles, potato salads, roasting, BBQing, because of this starch. They hold their shape.
If you have ever mashed a red potato you probably notice it tasted fine but kind of had a texture of glue. They are not the best for mashing.
Boiling potatoes have a waxy, thin skin, in the store they are titles as red, yellow, salad, round white, etc potatoes.
With that being said - both types of potatoes work in this recipe. If you are using your pressure cooker, you may want to choose a russet. If you want to simmer this all day - go from a red potato.

Nutrition

Serving: 2cups | Calories: 361kcal | Carbohydrates: 16g | Protein: 16g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 1127mg | Potassium: 707mg | Fiber: 1g | Vitamin A: 1320IU | Vitamin C: 29.7mg | Calcium: 53mg | Iron: 2mg