Instant Pot Zuppa Toscana

Experience the comforting flavors of Tuscany with this Instant Pot Zuppa Toscana recipe. Inspired by the classic Italian soup, this dish combines hearty ingredients like Italian sausage, tender potatoes, and fresh spinach, all simmered in a savory broth enriched with creamy cheese and a splash of wine.

Perfect for a cozy evening, this quick and easy recipe offers a delightful blend of spices and textures, complemented by crusty bread for dipping.

Whether you’re a seasoned cook or a kitchen novice, this Zuppa Toscana will bring a taste of Italy to your table with minimal effort and maximum flavor.

Why You’ll Love This Recipe:

Comforting and Hearty: This Zuppa Toscana is the perfect comfort food, offering a rich and satisfying combination of flavors and textures. The savory broth, tender potatoes, and flavorful sausage create a hearty meal that warms you from the inside out.

Quick and Easy Preparation: Utilizing the Instant Pot or Ninja Foodi makes this recipe incredibly convenient. With minimal prep and hands-on time, you can have a delicious, home-cooked meal ready in a fraction of the time it would take using traditional methods.

Versatile and Adaptable: Whether you prefer sweet or spicy sausage, or want to swap in different types of greens, this recipe is easily adaptable to suit various tastes and dietary preferences. You can even adjust the creaminess by choosing between heavy cream or half & half.

Bursting with Flavor: The combination of Italian seasoning, garlic, and a touch of wine infuses the soup with robust flavors that are both complex and comforting. The addition of Boursin or cream cheese adds a creamy richness that perfectly balances the savory elements.

Perfect for Any Occasion: Whether you’re serving it as a cozy weeknight dinner, a meal for entertaining guests, or a dish to warm up a chilly day, this Zuppa Toscana is sure to impress. It’s the kind of recipe that brings people together around the table, making it a beloved choice for many.

Key Ingredients:

Italian Sausage: This is the star of the dish, providing a robust and savory base. Whether you choose sweet, hot, or a mix, the sausage infuses the soup with rich flavors that define its classic taste.

Potatoes: Baby red or white potatoes offer a hearty texture and absorb the savory broth, enhancing the soup’s comforting appeal. Sliced into quarters with the skin on, they add a rustic touch.

Spinach: Fresh baby spinach adds a pop of color and a dose of nutrition, wilting perfectly into the hot soup for a tender, earthy flavor.

Boursin or Cream Cheese: This creamy addition melds into the broth, providing a luxurious texture and enhancing the soup’s richness, making each spoonful indulgent.

Broth and Seasonings: A combination of garlic or chicken broth, Italian seasoning, oregano, and garlic powder create a fragrant and flavorful base, while sherry or white wine adds depth and complexity.

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:

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.

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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!

Notes:

Sausage Selection: Feel free to customize the flavor profile by choosing between sweet, hot, or a combination of Italian sausages. Removing the casing allows the sausage to crumble easily and blend well into the soup.

Wine Alternatives: If you prefer not to use wine, you can substitute it with an equal amount of broth for a non-alcoholic version. The wine, however, adds a subtle depth that enhances the overall flavor.

Potato Consistency: For a slightly thicker soup, consider mashing some of the potatoes once they are cooked. This will create a creamier texture without altering the taste.

Cheese Options: While Boursin cheese adds a unique herbal note, you can substitute it with cream cheese for a more neutral flavor. Both options provide a creamy consistency that enriches the soup.

Serving Suggestions: Pair this Zuppa Toscana with crusty Italian or French bread for dipping. The bread not only complements the flavors but also adds a satisfying crunch.

Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to maintain the desired consistency.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of Italian sausage?

Certainly! If you prefer a lighter option, you can substitute Italian sausage with ground turkey or chicken.

Just be sure to season it well with Italian herbs and spices to maintain the soup’s flavorful profile.

Is there a way to make this recipe dairy-free?

Yes, you can make this soup dairy-free by using coconut milk or a dairy-free cream alternative instead of heavy cream.

For the cheese, consider using a dairy-free cheese substitute or omitting it altogether, though this will slightly alter the texture.

How can I make this soup thicker?

To achieve a thicker consistency, you can mash some of the cooked potatoes directly in the pot before adding the cream.

Alternatively, you can create a slurry by mixing a tablespoon of cornstarch with water and stirring it into the soup during the sauté phase.

Can I prepare this soup on the stovetop instead of an Instant Pot?

Absolutely! To make this soup on the stovetop, follow the same steps using a large pot.

After adding all ingredients, cover and simmer on low heat until the potatoes are tender, about 30-40 minutes.

Stir in the cheese and cream at the end.

How should I store and reheat leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to three days.

To reheat, gently warm it on the stovetop over low heat or in the microwave, stirring occasionally.

Add a splash of broth or cream if the soup has thickened too much during storage.

What if I don’t have an Instant Pot or Ninja Foodi? Can I still make this soup?

Yes, you can make this soup without an Instant Pot by using a slow cooker or a regular stovetop pot.

For a slow cooker, brown the sausage and shallots first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

On the stovetop, follow the same steps, simmering the soup until the potatoes are tender, about 30-40 minutes.

Can I add other vegetables to the soup?

Absolutely! Feel free to add vegetables such as sliced carrots, chopped celery, or diced bell peppers to enhance the flavor and nutrition of the soup.

Just note that additional vegetables may slightly alter the cooking time.

How do I prevent the cream from curdling when added to the hot soup?

To prevent curdling, ensure the soup is not boiling when you add the cream.

Allow the soup to cool slightly after pressure cooking, then gently stir in the cream.

You can also temper the cream by mixing a small amount of hot soup into it before adding it to the pot.

What should I do if my soup is too salty?

If the soup turns out too salty, you can balance it by adding more potatoes or unsalted broth.

Alternatively, stirring in a small amount of cream or adding a splash of lemon juice can help counteract the saltiness.

How do I properly quick release the pressure from the Instant Pot?

To perform a quick release, carefully turn the pressure release valve to the “venting” position using a long-handled utensil to avoid steam burns.

Allow the steam to fully escape before opening the lid.

Always ensure your face and hands are clear of the steam path for safety.