” I have made this recipe 5 times. Hands down fave. “- Lauren

MADE THIS TODAY AND IT IS AMAZZZZIIIIING!! – Jenny

Comfort food heaven in the form of a soup, Zuppa Toscana, but made simply in the Instant Pot! Packed with sausage, bacon, a creamy base, and tons of flavor.

Spoon scooping Zuppa Toscana from a bowl.

Table of contents

What is Zuppa Toscana?

Zuppa Toscana essentially translates to “The Soup of Tuscany”. A traditional Zuppa Toscana embodies this perfectly! It’s made with Italian sausage, potatoes, kale, a creamy base, and topped off with bacon and parsley. Most Americans may recognize this soup from the Olive Garden menu, but it’s also incredibly simple to make at home.

Why you’ll love this Instant Pot Zuppa Toscana

There’s absolutely nothing like a cozy soup, and Italian flavors are always just peak comfort food. Whether it be Italian Wedding Soup, or Gnocchi Chicken Soup, Italian food is just so perfect for when the weather cools down.

Zuppa Toscana is another one of those cozy classics, but one of the issues with comfort food is time. It can be so time consuming to prep a huge, warm meal, but this recipe is the best of both worlds: Comforting and Quick. Here’s why you’re going to love it…

Headshot of food blogger Michelle Hoover in a pink kitchen.
  • Quick and easy! This recipe is made in the Instant Pot for a quick and mostly hands-off approach.
  • It’s flexible. While I do recommend making it in the Instant Pot, you can still make it on the stovetop if needed! You’ll just need a bit more time, and to babysit it a little more.
  • Dairy-free swaps. This uses a dairy free swap to make a creamy soup without any dairy.

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

All the ingredients for Zuppa Toscana before cooking
IngredientWhat It’s For…Potential Swap
Italian SausageThis is the main protein in the recipe! You can use mild or spicy sausage, depending on your preference. You can use ground turkey if you’d like a lighter option. If you’re intolerant to nightshade spices (learn more from my nightshade food list) you can easily make your own sausage at home using ground pork and herbs like dried parsley, basil, oregano, thyme, garlic powder, onion powder & salt.
BaconBacon is used as a garnish, and the bacon fat is used to cook the onion and garlic for extra flavor. I really recommend keeping it in for flavor, but you could also cook the onion and garlic in olive oil.
Onion & garlicA must for rounding out the flavors of the soup.You can also use dried versions if that’s all you have on hand.
White sweet potato I prefer to use white sweet potato because of my own nightshade intolerance, but I also love the touch of sweetness that it adds to a savory soup.You can use white potato if tolerated, or even rutagbaga.
Kale Kale adds texture and some more nutrients! Spinach
Chicken brothThe base of the soup.Veggie broth
Coconut milkThis is a dairy free substitute for heavy cream. You can use oat milk for another dairy free swap, or simply use heavy cream.

How to Make Zuppa Toscana in the Instant Pot

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

The bacon sauting in the instant pot.

Step one. Set the instant pot to sauté and add the bacon. Cook until crispy and set aside, leaving the fat in the pot.

The garlic and onion sauting in the instant pot.

Step two. Keeping the Instant Pot on sauté, add the onion and garlic to the bacon fat and cook for about 3 minutes, or until translucent.

The sausage browning in the instant pot.

Step three. Add in the ground sausage and sauté until cooked through.

The broth and potatoes added to teh instant pot before cooking.

Step four. Turn the instant pot off, sauté, and pour in the chicken broth, coconut milk, diced sweet potato, salt, and pepper. Stir to combine.

The soup with all the ingredients before cooking.

Step five Lock the lid onto the instant pot and set to 13 minutes on high.

The soup once the kale has been added.

Step six. Remove the lid and add the kale and parsley, and allow to wilt in the hot soup until it’s softened. Serve topped with bacon and extra parsley.

How to modify Instant Pot Zuppa Toscan for the Stove

I love using the instant pot for fast, easy meals! However, if you don’t have an Instant Pot, the recipe is easily adaptable to a stovetop! Here’s how you do it…

  • Use a large Dutch oven if possible. This is better at conducting and holding heat.
  • Add more cook time: Sauté the initial ingredients as instructed. Then, double the cooking time of the soup on the stove, or wait until the potatoes are softened. Add the kale at the end and stir until wilted. 

Tips & Tricks for Perfect Zuppa Toscana

  • Modify the sausage to your liking. You can give this soup more of a kick with a spicy sausage, or make it more kid-friendly with mild sausage. You can even make your own spice blend and add it to ground turkey or ground pork!
  • Add more toppings. You’ll want lots of parsley for this soup, and it already has bacon as a topping, but you can even add Parmesan or pecorino!
A bowl of zuppa toscana ready to be enjoyed

Recipe FAQS

Is Zuppa Toscana gluten-free?

Yes, this Zuppa Toscana is totally gluten-free! It’s made with potatoes as the main starch instead of pasta, and there is no flour to thicken the soup.

What does Zuppa Toscana taste like?

Zuppa Toscana is a rich and creamy soup with a pop of freshness from the kale, and a hint of spice from the sausage!

Is zuppa toscana dairy-free? Paleo?

Traditionally, zuppa toscana is made with cream, but this version uses coconut milk instead for a dairy free and paleo swap.

Storage & Reheating Instructions

Leftovers of this soup will stay fresh for 3-4 days in the fridge.

Reheat the soup on the stovetop for 4-5 minutes on medium heat.

Can Zuppa Toscana be frozen?

You can freeze this soup! The kale holds up well, as does the rest of the soup. Simply freeze everything except for the bacon for 2-3 months. Defrost in the fridge overnight, reheat in a pot, and serve topped with fresh bacon.

Zuppa toscana in two bowls.

More Italian-inspired recipes to try…

If you tried this Instant Pot Zuppa Toscana or any other recipe on my blog please leave a rating and let me know how it went in the  comments below. Thanks for visiting!

Spoon scooping Zuppa Toscana from a bowl.
4.97 from 31 reviews

Instant Pot Zuppa Toscana

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Author: Michelle
Comfort food heaven in the form of a soup… Zuppa Toscana made simply in the Instant Pot! Packed with sausage, bacon, a creamy base, and tons of flavor.
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Ingredients
 

  • 4 slices of bacon, chopped
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground Italian sausage , see notes for swaps
  • 1 cup coconut milk
  • 5 cups chicken broth
  • 4 cups white sweet potatoes, peeled and diced
  • 3 cups kale, destemmed and chopped
  • 2 tbsp fresh Italian parsley, chopped
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried oregano

Equipment

Instructions
 

  • Set the instant pot to sauté and add the bacon. Cook until crispy and set aside, leaving the fat in the pot.
  • Keeping the instant pot on sauté, add the onion and garlic to the bacon fat and cook sauté for 3 minutes or until translucent.
  • Add in the ground sausage and sauté until cooked through. Remove some of the fat.
  • Turn the instant pot off sauté and pour in the chicken broth, coconut milk, diced sweet potato, oregnano, salt and pepper. Stir to combine.
  • Lock the lid onto the instant pot and set to 13 minutes on high. After the instant pot comes to pressure soup is done, carefully quick
  • Remove the lid and add in the kale and allow to wilt in the hot soup for 3-4 minutes.
  • Serve topped with bacon and parsley!

Notes

Stove top instructions: If not using an Instant Pot, follow all of the instructions exactly the same, using a large Dutch oven or pot to sauté the initial ingredients as instructed. Then, double the cooking time of the soup on the stove, or wait until the potatoes are softened. Add the kale at the end and stir until wilted. 
For a lighter version: Swap out the pork sausage for ground turkey. Season with an Italian seasoning, adding heat like red pepper flakes if desired. 
For AIP Italian Sausage: 1 lb. ground pork; 1 tsp each dried parsley, basil, & oregano; 1/2 tsp each thyme, garlic & onion powders, sea salt, & optional coarse-ground black pepper.
Serving: 1serving, Calories: 689kcal, Carbohydrates: 31g, Protein: 26g, Fat: 52g, Saturated Fat: 24g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 18g, Trans Fat: 0.3g, Cholesterol: 102mg, Sodium: 2483mg, Potassium: 1024mg, Fiber: 5g, Sugar: 7g, Vitamin A: 20710IU, Vitamin C: 22mg, Calcium: 119mg, Iron: 5mg
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!

This post first appeared on Unbound Wellness in October 2017 and was updated in 2025.