Instant Pot Zuppa Toscana: Sausage and Spinach Soup Recipe

This comforting Zuppa Toscana is made entirely in the Instant Pot. Loaded with sausage, potatoes, carrots, and spinach, it’s simple to prepare and perfect for cold nights — and best of all, ready in under an hour.

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This version is inspired by the Olive Garden Zuppa Toscana, but made at home so you can control the ingredients, salt, and fat. Making soup at home also stretches your dollar and lets you tailor the flavors and portions to your family.

What is Zuppa Toscana?

“Zuppa Toscana” means “Tuscan soup” in Italian. The name describes a style rather than a single fixed recipe, and regional or restaurant versions vary. Typical ingredients reflect Tuscan flavors — sausage, white beans or potatoes, and dark greens such as kale. In this recipe I use spinach for a milder, more tender green; you can swap in kale if you prefer a heartier texture.

Ingredients You’ll Need

This soup is packed with vegetables that balance the richness of the sausage and cream.

• Sausage — 1 lb, casings removed.
• Chicken broth — 6 cups (about a little more than one standard carton).
• Veggies — garlic, onion, carrots, and zucchini.
• Potatoes — red potatoes are ideal; golds also work.
• Heavy cream — a touch for a silky finish.
• Spinach — baby spinach or other greens (kale or escarole can be used).

Equipment

• Instant Pot — at least 6 quarts so the soup fits and cooks properly.
• Cutting boards
• Vegetable peeler
• Knives
• Ladle

Let’s Make Instant Pot Zuppa Toscana

Prepare the sausage by removing the casing, or buy sausage meat already removed to save time. Dice the onion and mince the garlic.

Set the Instant Pot to “Sauté.” Add the sausage, onion, and garlic and cook 5–8 minutes until the sausage is no longer pink and the onion is translucent.

While the sausage cooks, peel and dice the carrots, and dice the zucchini and potatoes into bite-sized pieces. When the sausage is cooked, add the carrots, zucchini, potatoes, and Italian seasoning to the pot and stir to combine.

Pour in the chicken broth, seal the lid, and cook on HIGH pressure for 15 minutes. Let the pressure naturally release for 10 minutes, then carefully release any remaining pressure and open the lid. Stir in the spinach and heavy cream until the spinach wilts. Serve hot.

Tips and Tricks

• No need to peel red potatoes — the skins soften in the Instant Pot. Peel if you prefer.
• Serve with hearty bread, sourdough, or dinner rolls for dipping.
• Chop the spinach finely if picky eaters are at the table; smaller leaves are easier to hide and eat.
• Garnish with grated Parmesan, croutons, or crumbled bacon for extra flavor.

Variations of Zuppa Toscana

• Greens: Swap spinach for kale, escarole, or another sturdy green.
• Spicy: Use spicy Italian sausage or add red pepper flakes while sautéing.
• Veggie mix: Add yellow squash, cauliflower, or celery to boost nutrients and texture.
• Lighter version: Use chicken or turkey sausage and substitute half-and-half or whole milk for heavy cream.
• More protein: Stir in a can of rinsed cannellini beans at the end for extra protein and fiber.

Frequently Asked Questions

Other Recipes To Try

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• Roasted Broccoli and Cauliflower Soup
• Instant Pot Lasagna Soup
• Hearty Instant Pot Minestrone Soup
• Roasted Cherry Tomato Soup

📖 Recipe