If you love the Zuppa Toscana at your local chain Italian restaurant, you will adore this soup. Spicy crumbled sausage, potatoes, spinach in a creamy broth! It’s hearty and loaded with flavor!

Since recently receiving my Instie McSteamy, Instant Pot my guy has been busy, Daily!

We are getting familiar and more comfortable in our relationship! We have made soups, chicken, and beef stew (will post soon). 

Didn’t make it to these Famous Cheesecakes that everyone is bragging about, but it’s on my list (the nice list, checked it twice)!

I have been making this soup for a few years since this is what we normally order at the Olive Garden.

You can make this soup in your regular pot or in Instant Pot since he is so much quicker!

How to make Zuppa Toscana in Instant Pot video

Instant Pot DUO60 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, 6 Quart | 1000W, Stainless Steel Very Popular Model, almost 20K reviews
Since I’m still in the beginning stages with my Instie, I had to do some research to adjust my recipe timing.

I have used recommendations from “This Old Gal” and other Gals, young and young at heart ones! Great resources!

I always start soups with sauteing onions and whatever else will be in the soup. It gives a soup so much more flavor.

For this particular soup, you can use Heavy cream, Half/Half, or as I usually do – Sour Cream! Again, for me, it adds more flavor. It also reminds me of some Russian soups that I have enjoyed in the past.

The only “problem” with milk/sour cream soups can cause the milk to curdle, which is not particularly appetizing (although it is safe to eat). Starches like flour or cornstarch help stabilize the milk emulsion and prevent it from separating.

A common technique is to thicken your sauce or soup with roux before adding the milk/sour cream. I normally add 1 to 2 tablespoons of flour and mix it in.

I think the most important ingredient in this soup is – the Sausage! It gives it the most taste. So pick the one that you like.

I have finally found the Perfect sausage for this soup – Johnsonville’s Andouille Chicken Sausage, a healthy trade out for pork sausage. Fewer calories as well, check it out at your local stores.

Chicken sausage

Serve and Enjoy!

Zuppa Toscana soup served

Instant Pot/Pressure Cooker Zuppa Toscana Soup

Instant Pot/Pressure Cooker Zuppa Toscana Soup

If you love the Zuppa Toscana at your local chain Italian restaurant, you will adore this soup. Spicy crumbled sausage, potatoes, spinach in a creamy broth! It's hearty and loaded with flavor!


  • 2 Tbsp. Olive oil
  • 1 pkg. Chicken Sausage or any, sliced
  • 4 Large potatoes or 6 to 8 small ones, sliced
  • 1 Large Onion, diced
  • 3 Garlic cloves, diced
  • 6 Cups Low-Sodium chicken broth
  • 1 Cup Sour cream and 1 to 2 Tbsp. Flour
  • 1 pkg. Fresh Spinach or Kale
  • 1/2 Cup Bacon bits
  • salt/pepper to tast


  1. Select Sauté mode on IP. When "Hot" add Olive oil and saute: onion, sausage and potatoes until onions are translucent, about 5 minutes.
  2. Click "Cancel".
  3. Add Chicken broth. Close the lid and Pressure valve.
  4. Select "Manual" for 6 minutes.
  5. When done cooking wait 10 minutes for Natural Pressure Release and then do a Quick Release.
  6. Open and stir the soup.
  7. Select "Saute" again.
  8. Add sour cream/flour mix and mix well. Add spinach and stir until wilted.
  9. Add bacon.
  10. Click "Cancel".
  11. Serve with sliced green onions and additional bacon, if you like.
  12. Enjoy!

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