If you’ve been craving a warm, comforting, and downright irresistible soup, then you have to try this Instant Pot Zuppa Toscana Recipe. It brings together the smoky crunch of crispy bacon, the rich flavor of Italian sausage, tender potatoes, and fresh baby spinach—all cooked perfectly in your Instant Pot for a foolproof, hearty meal. This soup is so flavorful and cozy, it feels like a big, delicious hug in a bowl, perfect for any day that calls for a bit of extra comfort and love.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component in this Instant Pot Zuppa Toscana Recipe plays a vital role in building layers of taste, texture, and color. These simple, everyday ingredients come together in harmony to create something truly special.
- Bacon (8 slices, cut into ¼-inch strips): Adds crispy, smoky goodness that infuses the entire soup.
- Large sweet yellow onion (1, diced): Provides a mild sweetness and balances the savory flavors.
- Garlic (2 cloves, minced): Gives a fragrant punch that elevates the whole dish.
- Bulk sweet Italian sausage (1 pound): Brings savory, spiced meatiness that’s the soup’s backbone.
- Unsalted chicken broth (4 cups, divided): Forms the rich, flavorful soup base without overpowering any ingredient.
- Crushed red pepper flakes (1/8 teaspoon): Adds a subtle kiss of heat.
- Kosher salt (½ teaspoon): Essential for seasoning and enhancing overall flavor.
- Freshly ground black pepper (½ teaspoon): Adds freshness and spice.
- Yukon gold potatoes (4 medium, cut into 2-inch chunks): Offer hearty, creamy bites and help thicken the soup naturally.
- Cornstarch (3 tablespoons): Thickens the soup to the perfect velvety consistency.
- Heavy cream (1½ cups, divided): Brings luscious creaminess and balances the savory and spicy notes.
- Dry or semi-dry white wine (¼ cup): Adds depth and a subtle fruity acidity.
- Fresh baby spinach leaves (2 cups, chopped): Introduce a fresh, green element that complements the richness.
- Freshly grated Parmesan or Parmigiano Reggiano cheese: Perfect finishing touch for savory, nutty flavor.
- Crusty Bread: Ideal for dipping and soaking up every last spoonful.
- Fresh parsley: Adds a bright pop of color and fresh herbaceous aroma.
How to Make Instant Pot Zuppa Toscana Recipe
Step 1: Preparing the Potatoes
Whether you choose peeled or unpeeled potatoes, make sure they’re clean and free of eyes. Cut them generously into 2-inch chunks, so they hold up well during cooking without turning to mush. You’ll be steaming them inside your Instant Pot on a rack or steamer basket for that perfect tender bite.
Step 2: Crisping the Bacon
Set your Instant Pot to sauté and cook the bacon strips just until they’re crisp but still a bit tender. This texture is key because the bacon will finish cooking in the soup and you want some chew and crunch left. Transfer the bacon to a paper towel-lined plate to drain.
Step 3: Sautéing Aromatics
Next up, toss in the diced onion and cook it until translucent and sweet-smelling. Then add the garlic for a quick stir until fragrant. This step builds the aromatic foundation that makes every spoonful so crave-worthy.
Step 4: Browning the Sausage
Add the sweet Italian sausage to your pot and cook it until fully browned and no pink remains. Don’t forget to break it up as it cooks to ensure every bite has that flavorful, meaty texture.
Step 5: Setting Aside Cooked Ingredients
Transfer the sausage mixture to a paper towel to absorb extra grease, then pour the leftover fat from the pot into a heatproof container and store it in your fridge—it’s perfect for future cooking! Clean up your Instant Pot insert for the next step.
Step 6: Deglazing and Seasoning
On sauté mode again, pour in 2 cups of chicken broth and scrape the bottom of the pot with a wooden spatula. This deglazing captures all the flavorful brown bits stuck to the bottom, which add amazing depth. Stir in red pepper flakes, salt, and freshly ground black pepper for a hint of spice.
Step 7: Pressure Cooking the Potatoes
Place your steamer basket with potatoes into the pot, seal the lid, and cook on high pressure for 4 minutes. Quick-release pressure carefully with a kitchen towel over the valve. Potatoes should be tender but still hold their shape perfectly.
Step 8: Bringing It All Together
Add the remaining 2 cups of chicken stock and switch the Instant Pot to simmer. Mix cornstarch with half a cup of heavy cream until smooth, then pour this slurry into the pot. Bring to a boil while stirring to thicken your broth into a luscious base.
Step 9: Final Assembly
Add the remaining heavy cream, half of the crispy bacon, the sausage mixture, potatoes, white wine, and chopped spinach. Simmer while stirring until the soup reaches your favorite consistency and the potatoes are fork-tender. This step transforms the soup into the rich and creamy delight you want.
Step 10: Serving This Instant Pot Zuppa Toscana Recipe
Top each bowl with the reserved crispy bacon and a generous sprinkle of freshly grated Parmesan cheese. This soup is always better with a crusty piece of bread to soak up every last drop.
How to Serve Instant Pot Zuppa Toscana Recipe
Garnishes
For a visual and flavor boost, fresh parsley sprinkled on top works wonders. It adds a vibrant hit of color and freshness to contrast the rich, creamy soup. A little extra Parmesan or even a swirl of heavy cream is a lovely finishing touch.
Side Dishes
Serve alongside warm, crusty bread or garlic breadsticks to soak up every bit of the delicious broth. A simple green salad with a zesty vinaigrette also pairs nicely, balancing the richness of the soup with some light crispness.
Creative Ways to Present
For entertaining, serve Instant Pot Zuppa Toscana Recipe in smaller appetizer-sized bowls topped with an herbed crème fraîche dollop. Or hollow out mini sourdough loaves and ladle the soup inside for a stunning, edible serving bowl that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This hearty soup stores beautifully in the fridge for up to 3 days. Keep it in an airtight container to maintain freshness—flavors will deepen over time, making leftovers even tastier.
Freezing
You can freeze Instant Pot Zuppa Toscana Recipe in portioned containers for up to 3 months. It’s best to freeze before adding fresh spinach and cream to prevent texture changes; add these fresh when reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent curdling. Add fresh spinach and cream at this point to revive the bright green color and creamy richness for every second helping.
FAQs
Can I use regular potatoes instead of Yukon gold?
Absolutely! Russet or red potatoes work fine too, but Yukon golds hold their shape better and have a creamier texture, which enhances the soup’s overall mouthfeel.
Is it possible to make this soup vegetarian?
You can definitely make a vegetarian version by using plant-based sausage and vegetable broth, plus omitting the bacon. Adding smoked paprika can help mimic the smoky depth of bacon.
Can I prepare this recipe in a slow cooker instead of an Instant Pot?
While you can adapt it for a slow cooker, some texture differences may occur, especially with the potatoes. The Instant Pot delivers faster pressure cooking that preserves that perfect tender but not mushy potato texture.
How spicy is this soup?
The crushed red pepper flakes lend just a gentle warmth—not overpowering. You can always adjust the amount up or down to suit your heat preference.
What’s the best white wine to use?
Choose a dry or semi-dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay. Wine adds a subtle fruity acidity that brightens the soup’s richness perfectly.
Final Thoughts
Trust me, this Instant Pot Zuppa Toscana Recipe is one of those dishes you’ll find yourself craving over and over. Its effortless preparation combined with rich, comforting flavors makes it a fast favorite in any home kitchen. So go ahead—grab your Instant Pot, gather these simple ingredients, and savor this bowl of cozy goodness. Your taste buds will thank you!
