🍲 Zuppa Toscana Soup

This quick and hearty Zuppa Toscana is a total game-changer! Unlike the original slow-cooker version that takes hours, this Instant Pot recipe is ready in about 30 minutes — all in one pot. My daughter makes it all the time and kept telling me I had to try it… and she was right! My oldest daughter even made it for a soup contest at work and won. It’s rich, creamy, and full of flavor — the kind of cozy meal that makes everyone go back for seconds.

💛 

Why You’ll Love It

• Ready in 30 minutes
• One-pot meal = easy cleanup
• Creamy, hearty, and filling
• Great for weeknights or meal prep
• Family-approved (and contest-winning!)

⏱️ 

Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Additional Time: 5 minutes (natural release + serving)
• Total Time: 35 minutes

🧄 

Ingredients

• 5 slices thick-cut bacon, chopped into ½-inch pieces (or use bacon bits)
• 1 (20 oz) package hot Italian sausage, casings removed
• 1 ½ cups chopped yellow onion
• 1 Tbsp minced fresh garlic
• 1 (32 oz) container chicken broth (4 cups, low sodium)
• 2 cups water
• 4 medium russet potatoes (about 1 ½ lb), unpeeled and cut into 1-inch pieces
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper (adjust to taste)
• 2 tsp granulated sugar
• ¼ tsp ground nutmeg
• 2 cups heavy cream
• 3 cups baby spinach (or to taste)
• Freshly grated Parmesan (optional for topping)

⚡ 

Instant Pot Instructions

1. Cook the Meat and Aromatics
   Set a 6-quart Instant Pot to High Sauté. Add bacon and sausage and cook 2–3 minutes, breaking up the sausage. Add onion and garlic; cook 3–5 minutes more until browned and softened. Drain excess fat.
2. Add Base Ingredients
   Stir in chicken broth, water, potatoes, salt, pepper, sugar, and nutmeg.
3. Pressure Cook
   Lock lid and set to High Pressure for 5 minutes. When done, perform a quick release according to manufacturer instructions.
4. Finish the Soup
   Stir in spinach and let it wilt 1–2 minutes. Add heavy cream and stir until heated through, about 1 minute.
5. Serve and Enjoy
   Ladle into bowls and top with grated Parmesan. Serve warm!

🔥 

Stove-Top Instructions

1. In a large Dutch oven or soup pot, cook bacon and sausage over medium heat until browned. Drain grease.
2. Add onion and garlic; cook until softened (3–5 min).
3. Stir in broth, water, potatoes, salt, pepper, sugar, and nutmeg. Bring to a boil, then reduce to simmer 20 min or until potatoes are tender.
4. Stir in spinach to wilt, then add cream and heat through.
5. Top with Parmesan and serve.

🥣 

Tips & Variations

• Use spicy or mild Italian sausage based on your preference.
• Substitute kale for spinach for a classic Olive Garden-style version.
• To lighten it up, use half and half instead of heavy cream.
• Leftovers reheat beautifully and can be frozen for up to 2 months.

❄️ 

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Cool completely and freeze up to 2 months. Thaw overnight and reheat gently on the stove.
• Reheat: Warm slowly over medium-low heat and add a splash of cream if needed.

🍲 Zuppa Toscana Soup

This quick and creamy Zuppa Toscana is packed with flavor from Italian sausage, bacon, tender potatoes, and fresh spinach. It tastes like it simmered all day, but thanks to the Instant Pot, it’s ready in about 30 minutes and made in just one pot!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course: Main Course, Soup

Ingredients Method Notes

Ingredients

  

• 5 slices thick-cut bacon chopped into ½-inch pieces (or use bacon bits)
• 1 20 oz package hot Italian sausage, casings removed
• 1 ½ cups chopped yellow onion
• 1 Tbsp minced fresh garlic
• 1 32 oz container chicken broth (4 cups, low sodium)
• 2 cups water
• 4 medium russet potatoes about 1 ½ lb, unpeeled and cut into 1-inch pieces
• 1 tsp salt adjust to taste
• ½ tsp black pepper adjust to taste
• 2 tsp granulated sugar
• ¼ tsp ground nutmeg
• 2 cups heavy cream
• 3 cups baby spinach or to taste
• Freshly grated Parmesan optional for topping

Method

 

Instant Pot Instructions

1. Cook the Meat and Aromatics
2. Set a 6-quart Instant Pot to High Sauté. Add bacon and sausage and cook 2–3 minutes, breaking up the sausage. Add onion and garlic; cook 3–5 minutes more until browned and softened. Drain excess fat.
3. Add Base Ingredients
4. Stir in chicken broth, water, potatoes, salt, pepper, sugar, and nutmeg.
5. Pressure Cook
6. Lock lid and set to High Pressure for 5 minutes. When done, perform a quick release according to manufacturer instructions.
7. Finish the Soup
8. Stir in spinach and let it wilt 1–2 minutes. Add heavy cream and stir until heated through, about 1 minute.
9. Serve and Enjoy
10. Ladle into bowls and top with grated Parmesan. Serve warm!
11. ⸻
12. 🔥 Stove-Top Instructions
13. In a large Dutch oven or soup pot, cook bacon and sausage over medium heat until browned. Drain grease.
14. Add onion and garlic; cook until softened (3–5 min).
15. Stir in broth, water, potatoes, salt, pepper, sugar, and nutmeg. Bring to a boil, then reduce to simmer 20 min or until potatoes are tender.
16. Stir in spinach to wilt, then add cream and heat through.
17. Top with Parmesan and serve.

Notes

Tips & Variations

• Use spicy or mild Italian sausage based on your preference.
• Substitute kale for spinach for a classic Olive Garden-style version.
• To lighten it up, use half and half instead of heavy cream.
• Leftovers reheat beautifully and can be frozen for up to 2 months.

❄️ 

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Cool completely and freeze up to 2 months. Thaw overnight and reheat gently on the stove.
• Reheat: Warm slowly over medium-low heat and add a splash of cream if needed.