Instant Pot Zuppa Toscana

Make a delicious and comforting zuppa toscana in your instant pot or on the stove top.

Course Dinner

Cuisine American

Keyword instant pot zuppa toscana, zuppa toscana crock pot, zuppa toscana instant pot, zuppa toscana recipe

Prep Time 15

Cook Time 40

Servings servings

Calories 565kcal

Turn instant pot on to saute mode and cook diced bacon until golden brown. Remove from the instant pot and add sausage. Cook until just browned and remove from instant pot.
Add olive oil to instant pot along with garlic and onion. Saute until soft and fragrant - this will only take a minute. Season with salt and pepper and turn saute mode off.
Pour chicken broth, water, cooked bacon, cooked sausage, and cubed potatoes into instant pot. Close the lid and set vent to sealing.
Cook on high pressure for 10 minutes. After the instant pot beeps that its done cooking, manually release press and open the top.
Set instant pot to keep warm and stir in heavy cream and kale. Stir until kale is wilted.
Serve with parmesan cheese and fresh cracked pepper

Heat large pot over medium-low heat and add the chopped bacon. Cook until browned about 5-7 minutes. Remove the bacon from the pan, but leave the bacon grease behind.
Onions and garlic to the pot and saute until soft and fragrant - about 5 minutes. Push them to the side of the pot and pour in the sausage with casings removed. Brown and break sausage into crumbles. Mix with onions and garlic and season with salt and pepper.
Pour chicken broth, water, cooked bacon, and potatoes into the pot. Bring to a boil, cover and reduce to a simmer. Simmer 30 minutes.
Turn off heat, but leave pot on stove. Stir in the chopped kale and heavy cream. Stir until kale is wilted. Serve with fresh cracked black pepper and parmesan cheese.

Freezer instructions: Allow soup to cool completely. Transfer to a freezer safe container like a Souper Cube or deli container. Defrost and reheat or reheat from frozen on the stovetop in a sauce pan over low heat - stirring regularly until warmed through.
*** To make this recipe in a crockpot or slow cooker, brown bacon and sausage on the stove top. Then, add all ingredients except kale and heavy cream to a crock pot. Cook on low for 5 and a half hours. Stir in kale and heavy cream and cook for another half hour before serving
I like to use a mix of mild and hot Italian sausage for this recipe, but you can use all mild or all hot.