Instant Pot Zuppa Toscana

  • Author: Jenna
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 8 1x


2 tsp of olive oil 

16 oz mild or hot Italian turkey sausage, casings removed

1 medium onion, chopped

3 cloves garlic, minced

kosher salt & freshly ground black pepper

5 c. low-sodium chicken broth

3 medium yukon gold potatoes, diced

7 ounces of kale, leaves stripped and chopped

1 cup 1% milk

1/4 freshly grated Parmesan, for serving (optional, not included in points) 


  1. Set a 6-qt Instant Pot® to the saute setting. Add olive oil and sausage. Cook until sausage is lightly browned and crumbled, about 6-8 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  2. Add garlic and onion. Cook, stirring frequently until onions have become translucent, about 2-3 minutes. (You might have to hit the saute setting more than once. 
  3. Add the potatoes and chicken broth to the pot then season with salt and pepper, to taste. (The sausage has a lot of salt already so you might not need to add in any extra) 
  4. Select manual setting; and set the timer for 5 minutes. Set the vent to sealing.  When finished cooking, quick-release pressure according to the manufacturer’s directions.
  5. Stir in kale until wilted, about 1-2 minutes. Add in milk until heated through, about 1 minute; season with salt and pepper, to taste.
  6. Serve immediately.


myWW points: blue: 5, green: 5; purple: 3 

  • Category: Easy
  • Method: Instant Pot
  • Cuisine: Italian


  • Serving Size: 1 cup
  • Calories: 205
  • Sugar: 3.1g
  • Fat: 9.5g
  • Saturated Fat: 2.5g
  • Carbohydrates: 15.4g
  • Fiber: 2.1g
  • Protein: 15.2g

Keywords: instant pot zuppa toscana soup