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Instant Pot Zuppa Toscana is my new go-to Instant Pot Recipe! Every time we go to Olive Garden I get Zuppa Toscana and I just love that I can make this DELICIOUS copycat recipe at home in under 30 minutes! We first fell in love with this hearty and creamy soup at Olive Garden but I love this quick pressure cooker version even more. This Zuppa Toscana Recipe is loaded with sausage, bacon, potatoes, spinach, and so much flavor.

Instant Pot Zuppa Toscana

Course: Soup
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 715kcal
Instant Pot Zuppa Toscana is my new go-to Instant Pot Recipe! Every time we go to Olive Garden I get Zuppa Toscana and I just love that I can make this DELICIOUS copycat recipe at home in under 30 minutes! We first fell in love with this hearty and creamy soup at Olive Garden but I love this quick pressure cooker version even more. This Zuppa Toscana Recipe is loaded with sausage, bacon, potatoes, spinach, and so much flavor.
Print Recipe

Ingredients

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

Optional Garnishes

  • Freshly grated Parmesan or Parmigiano Reggiano cheese
  • Crusty Bread
  • Fresh Parsley

Instructions

  • Peeled or unpeeled potatoes can be used in this recipe. If using unpeeled, be sure to scrub the potatoes and remove any potato eyes before using. Cut the potatoes into 1½-inch chunks and place in a steamer basket that fits your Instant Pot (I use this Optional Steamer Basket for my 8-quart Instant Pot (The first time I made this soup, I didn't have a steamer basket, so I used the Instant Pot trivet (steamer rack). The slots are a little large, but it worked well. Be sure to cut the potato chunks large enough so they don't fall through the spaces in the rack.
  • 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.
  • Add the diced onion to the pot and cook the onion until translucent, about 2-3 minutes - stirring occasionally.
  • 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.
  • 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.
  • 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 ½ cup heavy cream with 3 tablespoons cornstarch 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.
  • 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).
  • Serve with a topping of crispy bacon lardons and a sprinkling of grated Parmesan (if desired).
  • Enjoy!

Video

Nutrition

Calories: 715kcal | Carbohydrates: 24g | Protein: 22g | Fat: 58g | Saturated Fat: 26g | Cholesterol: 158mg | Sodium: 1031mg | Potassium: 987mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1825IU | Vitamin C: 19.3mg | Calcium: 109mg | Iron: 5.3mg