Instant Pot Zuppa Toscana

5 from 2 votes

This hearty and comforting Zuppa Toscana is made entirely in the Instant Pot! It is full of sausage, potatoes, carrots, and spinach. This soup is so easy to make and will warm you on the coldest of nights!

Prep Time5

Cook Time25

Course: Soup

Cuisine: Italian

Servings: Servings

Calories: 463kcal

Author: Lynn Polito

Equipment

Instant Pot

Ingredients

1 lb Sausage Casing Removed
1 Onion Diced
2 Garlic Cloves Minced
4 Red Potatoes
2 Carrots Peeled and diced
1 Zucchini Chopped, not peeled
1 tablespoon Italian Seasoning
6 cups Low Sodium Chicken Broth
2 cups Baby Spinach Fresh
½ cup Heavy Cream

Instructions

Remove the sausage from the casing. Chop the onion and garlic.
Add the sausage, onion, and garlic to the Instant Pot and set the Instant Pot to "saute". Cook for 5-8 minutes until the sausage is no longer pink and the onions are cooked through.
While the sausage cooks, peel the carrots and chop them. Dice the zucchini and potatoes into small, bite sized pieces.
When the sausage is done cooking, add the carrots, zucchini, potatoes, and Italian seasoning to the Instant Pot. Stir everything to combine.
Add the chicken broth and seal the lid. Set the Instant Pot to "High" and cook for 15 minutes. Allow the Instant Pot to naturally release for 10 minutes.
After 10 minutes, release any remaining pressure and carefully open the lid. Add the spinach and heavy cream and stir until the spinach has wilted. Serve immediately.

Notes

Kale can be used instead of spinach.
Instead of heavy cream, half and half can be substituted.
Grocery stores sell sausage meat already taken out of the sausage casing, you'll want to use a 1 pound package.
You'll need at least a 6 qt Instant Pot to make this soup. Anything smaller and the Instant Pot will not cook properly.

Nutrition