Zuppa Toscana, Instant Pot

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  1. 1 T olive oil
  2. 1 lb hot Italian sausage, casing removed
  3. 3 cloves garlic, minced
  4. 1 onion, diced
  5. 1/2 t dried oregano
  6. 3 russet potatoes, chopped or bag of small white potatoes, sliced
  7. 6 c chicken broth
  8. Kosher salt, to taste
  9. ground black pepper, to taste
  10. 1/2 bunch kale, stems removed and leaves chopped
  11. 1 c half and half


  1. Set a 6 qt Instant Pot to the high saute setting.
  2. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  3. Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  4. Stir in potatoes and chicken broth; season with salt and pepper, to taste.
  5. Select manual setting; adjust pressure to high, and set time for 5 minutes.
  6. When finished cooking, quick-release pressure according to manufacturer’s directions.
  7. Stir in kale until wilted, about 1-2 minutes.
  8. Stir in half and half until heated through, about 1 minute; season with salt andpepper, to taste.

Picture of Recipe

Zuppa Toscana, Instant Pot - Picture of Recipe
Serves: 6
Prep Time: 25 minutes
Cook Time: 10 minutes
Course: Soup/Stew/Chili
Type of Food: Soup
Ethnicity/Origin: Italian
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Instant Pot

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