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A bowl of creamy Zuppa Toscana soup filled with potatoes, sausage, spinach, and bacon, topped with grated Parmesan cheese and served hot.

🍲 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!
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Prep Time 10 minutes
Cook Time 20 minutes
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
  • ÂĽ 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.