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
Yes. Thaw frozen whole spinach, drain excess liquid, and add it at the end of cooking. Heat briefly on “Sauté” until warmed through and incorporated.
Yes, with a caveat. Cook the soup fully, cool it, and freeze without the spinach or cream. Freeze in airtight containers or freezer bags for up to 4 months. When reheating, warm the soup on the stove and add spinach and cream just before serving.
This version is naturally gluten-free. To make it lower-carb or keto-friendly, omit carrots and replace potatoes with cauliflower.
Other Recipes To Try
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Tag and share photos of your finished soup on social media to show how it turned out.
- More Instant Pot Recipes
- Instant Pot Chicken and Rice Soup
- Creamy Instant Pot Chicken Tortilla Soup
- Instant Pot Ham and Potato Soup
- Roasted Broccoli and Cauliflower Soup
- Instant Pot Lasagna Soup
- Hearty Instant Pot Minestrone Soup
- Roasted Cherry Tomato Soup
📖 Recipe
Instant Pot Zuppa Toscana
Equipment
- Instant Pot
Ingredients
- 1 lb Sausage, casing removed
- 1 Onion, diced
- 2 Garlic cloves, minced
- 4 Red potatoes, diced
- 2 Carrots, peeled and diced
- 1 Zucchini, chopped (not peeled)
- 1 tbsp Italian seasoning
- 6 cups Low sodium chicken broth
- 2 cups Baby spinach, fresh
- 1/2 cup Heavy cream
Instructions
- Remove the sausage from the casing (or buy pre-removed sausage). Chop the onion and garlic.
- Set the Instant Pot to “Sauté.” Add sausage, onion, and garlic and cook 5–8 minutes until the sausage is no longer pink and the onions are cooked.
- While the sausage cooks, peel and chop the carrots and dice the zucchini and potatoes into bite-sized pieces.
- Add the carrots, zucchini, potatoes, and Italian seasoning to the Instant Pot and stir to combine.
- Pour in the chicken broth, seal the lid, and cook on HIGH for 15 minutes. Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Open the lid, stir in the spinach and heavy cream, and heat until the spinach is wilted. Serve immediately.
Notes
- Substitute kale for spinach if you prefer a sturdier green.
- Use half-and-half or whole milk in place of heavy cream to lighten the soup.
- Pre-packaged sausage meat is sold without casings and saves prep time.
- A 6-qt Instant Pot or larger is recommended so the soup cooks properly.
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Carbohydrates: 32 g
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Protein: 20 g
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Fat: 29 g
The provided nutrition information is an estimate and not guaranteed to be exact.
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