zuppa toscana – my way (Stovetop/Instant Pot)

  • Servings: 6
  • Difficulty: easy
  • Print

While traveling full-time in our RV, I found that my Ninja Foodi pressure cooker is a godsend! I can cook almost anything in it without heating up the place and trust me in a 5th wheel that means a lot.  I went to Olive Garden and tried this soup.  I love it and now I can have it anytime! Try it with a salad and crusty bread.  YUMMY!

Zuppa Toscana


  • 1 lbs. hot Italian sausage (can substitute with 1 lb. mild Italian sausage)
  • 6 slices thick cut bacon, chopped
  • 1 large yellow onion, chopped
  • 3 large russet potatoes, washed, halved, and sliced thin
  • 1 small bunch of kale washed, stems removed and cut into bite size pieces
  • 6 garlic cloves, minced
  • 8 cups warm water mixed with 8 tsp. chicken bouillon*
  • 2 Tbsp. flour, mixed into ¼ cup of water to make a slurry
  • 1 cup heavy whipping cream, at room temperature
  • ½ tsp. pepper


  1. Turn your instant pot on to sauté med-high.  Add bacon and cook until crisp, drain and set aside. 10 min
  2. To same pot heated to med-high heat, add the Italian sausage and using your spatula break it down into bite size pieces.  Cook until browned, about 5 minutes. Add onions and garlic and sauté for about 2 minutes or until translucent.
  3. Reduce heat to medium and add the chicken bouillon water, pepper, and potatoes.   Cook for about 10 minutes or until potatoes are done.
  4. When potatoes are soft, stir your flour slurry to mix up anything that may have settled.  Slowly add to your pot, stir to combine and allow to cook for 5 minutes. 
  5. Add bacon, kale, and heavy cream, stir to combine.

Notes: *Instead of the bouillon you can use chicken stock but be sure to add salt to your liking; I have found that many recipes call for chicken stock, but then you must add salt, so I often use bouillon. 

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