Instant Pot Zuppa Toscana

4.88 from 8 votes

This Zuppa Toscana Recipe is loaded with sausage, bacon, potatoes, spinach, and so much flavor, made in the Instant Pot, it comes together in under 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Soup

Cuisine: Italian

Difficulty: Easy

Servings:

Author: Becky Hardin

Equipment

Instant Pot

Ingredients

4 Yukon gold potatoes medium-sized, cut into 2-inch chunks
8 slices bacon cut into ¼-inch strips, cooked crisp, divided
1 large sweet yellow onion diced
2 cloves garlic minced/crushed
1 lb. bulk sweet Italian sausage
4 cups chicken broth unsalted, divided
⅛ tsp crushed red pepper flakes
½ tsp kosher salt
½ tsp freshly ground black pepper
3 tbsp cornstarch
1½ cups heavy cream divided
¼ cup dry or semi-dry white wine
2 cups fresh baby spinach leaves chopped

Optional Garnishes

freshly grated Parmesan or Parmigiano Reggiano cheese
crusty bread
fresh parsley

Instructions

Cut the potatoes into 1½-inch chunks and place them in a steamer basket that fits your Instant Pot. Be sure to cut the potato chunks large enough so they don't fall through the spaces in the rack.
4 Yukon gold potatoes
Set Instant Pot to Sauté and add the bacon strips. Fry until just crispy but not so crispy they end up crunchy hard. Transfer the bacon to a paper towel-lined plate and set aside.
8 slices bacon
Add the diced onion to the pot and cook the onion until translucent, about 2-3 minutes - stirring occasionally.
1 large sweet yellow onion
Add the garlic and sausage to the pot and cook until sausage is cooked through and no longer pink in the middle, about 5 minutes. Stir often.
2 cloves garlic, 1 lb. bulk sweet Italian sausage
Transfer the sausage/onion/garlic mixture to a second paper towel-lined plate. Set aside.
Pour the bacon/sausage fat into a heatproof bowl, and keep it in a sealed container, in the fridge for later use.
Place the Instant Pot insert pot back in the Instant Pot with the setting still set to Sauté.
To deglaze the pan, slowly pour 2 cups chicken stock into the pot, while scraping the bottom of the pot with a wooden spatula. Once the pan is deglazed, add the red pepper flakes, kosher salt, black pepper and stir.
4 cups chicken broth, ⅛ tsp crushed red pepper flakes, ½ tsp kosher salt, ½ tsp freshly ground black pepper
Turn off the Instant Pot.
Set the steamer basket, with the prepared potatoes, in the Instant Pot and lock down the lid. Set the Pot to manual and pressure-cook the potatoes on HIGH for 4 minutes. When cooking time is done, cover the release valve with a kitchen cloth and use the quick pressure release.
When the pressure valve drops, carefully remove the lid and the potatoes from the pot. The potatoes should be 'almost' fork-tender or fork-tender but NOT falling apart.
Add the remaining 2 cups chicken stock to the liquid in the pot and set the Instant Pot to Simmer/Sauté.
In a small bowl, combine 3 tbsp cornstarch and ½ cup heavy cream, and add the mixture to the liquid in the pot. Bring the mixture to a boil, stirring often until smooth, and the soup thickens a bit.
3 tbsp cornstarch, 1½ cups heavy cream
After the soup thickens, add the remaining 1-cup heavy cream, half the crispy bacon lardons, the onion/garlic/sausage mixture, potatoes, wine and the spinach. Mix well. Simmer, stirring often, until the soup is the desired consistency (and the potatoes are fork-tender).
¼ cup dry or semi-dry white wine, 2 cups fresh baby spinach leaves
Serve with a topping of crispy bacon lardons and a sprinkling of grated Parmesan and chopped parsley with a side of crusty bread (if desired). Enjoy!
freshly grated Parmesan or Parmigiano Reggiano cheese, crusty bread, fresh parsley

Video

Notes

Use peeled or unpeeled potatoes that are scrubbed and without any eyes.
Make sure the potato chunks are cut large enough so they don't fall through the spaces in the rack.
Use the Instant Pot or a steamer to cook the potatoes.
This stovetop Zuppa Toscana recipe is an option if you don't have an Instant Pot.
Store leftovers for up to 3 days in the fridge.

Nutrition