Instant Pot Zuppa Toscana

This Instant Pot Zuppa Toscana is a luxurious bowl of comfort inspired by the classic Tuscan soup—rich, hearty, and soul-satisfying. With layers of flavor built from sautéed shallots, savory Italian sausage, aromatic garlic, and a splash of sherry, every spoonful delivers warmth and depth.

The addition of tender baby potatoes, vibrant spinach, and a velvety finish from Boursin cheese and cream takes this rustic favorite to an entirely new level. It’s the kind of meal that makes you slow down, savor the moment, and dip that last piece of crusty bread to soak up every golden drop.

Perfect for cozy evenings or impressing guests, this version brings restaurant-level flavor right to your home kitchen—in a fraction of the time.

Why People Will Love This Instant Pot Zuppa Toscana:

Rich layers of flavor – The combination of sautéed shallots, garlic, and Italian sausage creates a deeply savory base that’s both comforting and complex.

Luxuriously creamy finish – Boursin or cream cheese blends seamlessly into the broth, adding a velvety richness without overpowering the other ingredients.

Balanced heartiness – With protein from sausage, fiber-rich potatoes, and nutrient-packed spinach, the soup is both filling and wholesome without feeling too heavy.

Effortless gourmet touch – Despite its restaurant-quality taste, this soup is surprisingly easy to make in the Instant Pot, delivering depth of flavor in a fraction of the usual time.

Perfect for sharing – It’s a crowd-pleasing, soul-warming dish ideal for family dinners, cozy nights in, or impressing guests with minimal stress.

Key Ingredients:

Italian Sausage – The star of the soup, its bold seasoning and rich fat content infuse the entire pot with savory, meaty depth. Use a mix of sweet and hot for nuanced flavor.

Shallots & Garlic – Shallots provide a sweeter, more refined onion flavor, while garlic builds a warm, aromatic base that carries through every spoonful.

Sherry Wine – A splash of dry sherry deglazes the pot and adds subtle acidity and complexity, lifting the richness of the sausage and broth.

Baby Potatoes – Their skin-on, quartered form adds earthy texture and starchy body, thickening the soup naturally without needing flour or roux.

Boursin Cheese – This soft, herbed cheese melts into the broth, turning it creamy and luxurious with just the right hint of garlic and herbs—an elegant twist on tradition.

Fresh Spinach – Stirred in at the end, spinach adds freshness, color, and a gentle bitterness that balances the richness of cream and sausage.

Expert Tips:

Brown sausage well for maximum flavor

Don’t rush the sautéing process. Let the sausage develop a golden-brown crust on the bottom of the pot — those browned bits (fond) are key to building deep, savory flavor once deglazed with wine or broth.

Use wine that you’d drink

If you’re using sherry or dry white wine, make sure it’s a quality you’d enjoy sipping. A poor wine can lend bitterness or astringency to the soup. Sauvignon Blanc or dry sherry pairs beautifully here.

Add spinach last to preserve color and nutrients

Placing spinach on top before pressure cooking ensures it gently wilts without overcooking or turning dull. This preserves its fresh flavor and deep green color, enhancing the final presentation.

Control thickness with cheese and cream additions

Stir in Boursin or cream cheese slowly and adjust to your desired creaminess before adding the final splash of heavy cream. For an ultra-silky texture, blend a small portion of the cooked potatoes and return to the pot.

Taste at the end and adjust seasoning

After pressure cooking and adding cream, always taste and fine-tune the salt, pepper, or even a dash more garlic powder. Pressure cooking mellows seasoning, so a final balance check is essential.

Instant Pot Zuppa Toscana

Ingredients

2 tbsp of olive oil

1/4 stick (2 tbsp) of salted butter

3 large shallots, diced

2 lbs of Italian Sausage (sweet, hot or mixed), casing removed

1 tbsp of crushed garlic

1 cup of sherry wine or a dry white wine (like a Sauvignon Blanc)

5 cups of garlic or chicken broth

1 tsp of Italian seasoning

1 tsp of oregano

1 tsp of garlic powder

1 tsp of seasoned salt

1 tsp of black pepper

1.5 lbs of baby red (or white) potatoes, sliced into quarters with the skin still on

5-8 oz of baby spinach

5.2 oz of Boursin (any flavor and can be found in the deli/fancy cheese section of most markets and Costco) or 5 oz of a brick of cream cheese

1 cup of heavy cream or half & half

Crusty Italian or French bread, to dip in the soup

Instructions

Step 1:

Begin by adding the olive oil and butter to your Instant Pot or Ninja Foodi. Select the “Sauté” function, setting it to “More” or “High” (press “Start” if you’re using the Ninja Foodi).

Once the butter has melted, introduce the shallots and cook them for 3-5 minutes until they are lightly browned.

Step 2:

Following that, add the sausage to the pot, breaking it apart with a wooden spatula or mixing spoon until it resembles crumbled ground beef.

Continue to sauté for another 3-5 minutes.

About a minute after the sausage begins cooking, add the garlic and incorporate it well.

Step 3:

Pour in the sherry and allow it to simmer for 3 minutes.

Then, add the broth, Italian seasoning, oregano, garlic powder, seasoned salt, and black pepper.

Mix everything thoroughly.

Step 4:

Papitas con Chile

Christmas Poke Cake

San Marzano Tomato Sauce

Finally, add the potatoes, place the spinach on top, and refrain from stirring (leave the spinach on top as it will wilt down during cooking).

Secure the pressure cooking lid, press “Keep Warm/Cancel” or “Stop,” and select “Pressure Cook” or “Manual” on high pressure for 10 minutes.

It will take approximately 10 minutes to reach pressure due to the volume in the pot.

Perform a quick release when finished.

Step 5:

Stir in the Boursin (or cream cheese) until it is fully integrated, then add the heavy cream or half & half.

Serve the soup by ladling it into bowls, accompanied by some crusty Italian or French bread.

Enjoy your meal!

Important Notes When Making Instant Pot Zuppa Toscana:

Ingredient layering matters in pressure cooking

When using an Instant Pot, layering ingredients properly is crucial. Placing spinach on top without stirring helps prevent it from overcooking and keeps the bottom of the pot from burning or triggering the “burn” warning.

Choose the right sausage

Italian sausage drives the entire soup’s flavor. Using a mix of sweet and spicy sausage provides balance. Avoid overly lean sausage—fat is necessary to build richness, especially in pressure-cooked dishes.

Potato choice affects texture

Baby red or white potatoes with skins on add both flavor and body. Waxy varieties like these hold their shape better under pressure, preventing a mushy or mealy texture in the finished soup.

Boursin cheese = game-changer

Substituting Boursin for traditional heavy cream or plain cream cheese elevates the soup. It melts seamlessly, bringing bold garlic-herb flavor and creamy consistency without needing a roux.

Pressure release technique is key

Use quick release after cooking to avoid overcooking the potatoes and greens. A natural release would continue cooking and could result in a soup that’s overly soft or loses vibrant color and structure.

How To Enjoy Instant Pot Zuppa Toscana After Cooking:

Let it Rest Briefly

After pressure release and stirring in the Boursin and cream, allow the soup to sit for 5–10 minutes with the lid off. This gives the flavors time to deepen and the soup to thicken slightly as it cools just enough for comfortable eating.

Serve It in Warm Bowls

Pour the soup into pre-warmed bowls to maintain the ideal serving temperature. The creamy broth cools quickly, so this little trick helps preserve its comforting warmth.

Pair with Crusty Bread

Serve alongside crusty Italian or French bread, preferably lightly toasted. Dip generously—the broth soaks beautifully into the bread, delivering the sausage and garlic creaminess in every bite.

Add Garnishes (Optional but Elevated)

Top each bowl with:

A light sprinkle of grated Parmesan or Pecorino
A crack of fresh black pepper
A drizzle of high-quality olive oil or even chili oil for a modern twist

These little touches enhance aroma and flavor right before the first spoonful.

Store and Reheat Thoughtfully

If you have leftovers:

Let the soup cool fully before storing.
Keep in airtight containers in the refrigerator for up to 4 days.
Reheat gently on the stove or in a microwave on low power to avoid breaking the cream.

Optional: Add a splash of broth or cream when reheating to restore its silky texture.

Nutrition Information:

Per 1 serving (based on a recipe yield of approximately 6 servings) for Instant Pot Zuppa Toscana:

Notes: This soup is hearty and creamy with a high fat and protein content, making it ideal for a satisfying lunch or dinner. If you’re looking to lighten it, you can use turkey sausage, reduced-fat cream, or more broth instead of cream.

Frequently Asked Questions:

Can I substitute the Italian sausage with a lighter or vegetarian option?

Yes, you can use turkey sausage for a leaner version, or swap in plant-based sausage or crumbled tofu for a vegetarian take. Just be sure to season well to maintain depth of flavor.

What can I use instead of Boursin cheese?

If you don’t have Boursin, you can use 5 oz of plain cream cheese. For extra flavor, add minced garlic, herbs, or a splash of lemon juice to mimic the taste of Boursin.

Will the spinach overcook in the Instant Pot?

Not at all—adding spinach on top before sealing ensures it gently wilts during pressure cooking without becoming mushy. It blends in beautifully when stirred at the end.

Can I use kale instead of spinach?

Absolutely. Kale is a traditional Zuppa Toscana ingredient. Just remove the tough stems and chop it into bite-sized pieces. Add it before pressure cooking so it softens properly.

How can I make the soup thicker or creamier?

To thicken, reduce the amount of broth slightly or mash a few cooked potatoes in the pot before adding cream. For extra creaminess, stir in a splash more heavy cream or grated Parmesan.

How do I avoid curdling the cream when adding it to the hot soup?

To prevent curdling, ensure the soup isn’t boiling when you add the heavy cream or half & half. Lower the heat or let the soup cool slightly, then stir in the dairy gradually while mixing continuously.

What’s the best way to evenly cook the sausage without clumping?

Use a wooden spoon or spatula to break the sausage into small crumbles as it cooks. Sauté in batches if needed to avoid overcrowding, which helps it brown more evenly rather than steam.

How do I adjust for high altitude pressure cooking?

At high altitudes, increase the pressure cook time by 5–10% (about 1 extra minute for this recipe). Also make sure to allow extra time for the pot to build and release pressure.

Can I use pre-cooked or leftover potatoes?

Yes, you can, but add them after pressure cooking. Stir them in with the cream and Boursin so they don’t overcook or disintegrate during the pressure cycle.

What should I do if my Instant Pot gives a “burn” warning?

This can happen if bits of sausage are stuck to the bottom. After sautéing, deglaze the pot with the wine (or broth) by scraping up all browned bits before pressure cooking. This clears the pot and enhances flavor.