Zuppa Toscana


Instant Pot Zuppa Toscana

  • Author: Dina


Units Scale
  • 1 pound ground Italian sausage (mild or spicy)
  • 4 large Russet potatoes
  • 6 cups chicken stock or broth
  • 1 large onion
  • 4 garlic cloves
  • 1 bunch fresh kale
  • 1 cup heavy cream
  • 3 tablespoons olive oil
  • salt and pepper



  • dice the onion
  • mince the garlic
  • slice the potatoes to 1/4″ slices (leave the skin on)
  • remove sausage from casing (if using links)
  • wash and soak kale for about 10 minutes, then remove drain, and pat dry



  1. Heat the olive oil in the Instant Pot set to SAUTE.
  2. Add the diced onions; cook until translucent.
  3. Add the sausage; cook until browned.
  4. Add garlic; cook about a minute.
  5. Add potatoes and chicken stock.
  6. Lock the lid, and then turn the venting knob to “sealing.”
  7. Select PRESSURE COOK (or NORMAL, depending on IP model); set to HIGH pressure for 5 minutes.
  8. While the soup is cooking, chop the kale.
  9. Natural release for 10 minutes, then quick release.
  10. Stir in cream and kale.


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