30-Minute Instant Pot Zuppa Toscana
Rustic Tuscan-style soup combining crispy bacon, spicy Italian sausage, and tender cauliflower in a creamy chicken broth base. Kale adds earthiness while red pepper flakes provide gentle heat. This low-carb riff on the traditional potato version works for weeknight dinners or meal prep, delivering comfort-food satisfaction in under 30 minutes on the stovetop or 15 minutes with pressure cooking. The cream finish balances the sausage's richness without heaviness.
Ingredients
- 3 slices bacon, cut crosswise into short strips
- 1 medium yellow onion, chopped small
- 1 T minced garlic, or jarred
- 1 19.5 oz package hot or mild Italian sausage, squeezed from casings
- 4 cups cauliflower, chopped into bite-sized pieces
- 6 cups chicken broth, or 4 cans
- red pepper flakes, optional(optional)
- salt, ground
- black pepper, freshly ground
- 4 cups kale, chopped, ribs removed
- 1 cup heavy cream, whole milk as lighter alternative
- Parmesan cheese, freshly grated, at table
Instructions
- 1
Cut bacon crosswise into short strips.
- 2
Chop onion, cauliflower into bite-sized pieces, and kale (removing ribs, using large pieces).
- 3
Set Instant Pot to saute high; cook bacon until crisp. Remove with slotted spoon.
- 4
Leave at least 1 tablespoon bacon fat in pot. Reduce to saute normal; cook onion 2-3 minutes.
- 5
Add garlic and cook 1 minute.
- 6
Squeeze sausage from casings into pot; break apart with wooden spoon as it cooks.
- 7
Add cauliflower, chicken broth, red pepper flakes, salt, pepper, and cooked bacon.
- 8
Lock lid and set to manual high for two minutes.
- 9
Quick release pressure when done.
- 10
Return to saute high; add kale and simmer 4-5 minutes.
- 11
Reduce to low, cool briefly if bubbling, then stir in cream without boiling.
- 12
Serve hot with grated Parmesan at table.
Tips
Don't skip browning the sausage fully on stovetop version; it builds depth. Squeeze meat directly from casings rather than pre-crumbling.
Add cream off heat or at lowest temperature to prevent curdling. A minute's cooling after simmering prevents accidents.
Swap cauliflower for potatoes using same amount by weight; extend stovetop simmer to 30-35 minutes until tender.
Good to Know
Refrigerate up to 4 days in airtight container. Freeze up to 3 months without cream; thaw and reheat gently, adding fresh cream before serving.
Prep bacon, onion, cauliflower, and kale the night before. Cook soup through sausage browning; cool and refrigerate, then add broth and pressure cook when ready.
Ladle into bowls, top with freshly grated Parmesan. Pair with crusty bread or focaccia. Light salad with vinaigrette balances richness.
Common Mistakes
Don't boil soup after adding cream; causes curdling and breaks emulsion.
Don't use pre-ground sausage if possible; squeeze from casings for better browning.
Don't skip removing bacon fat excess; too much makes soup greasy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen kale or spinach?
Yes; frozen spinach or kale works. Thaw and squeeze dry first, or add frozen directly but reduce simmer time to 2-3 minutes to avoid mushiness.
What if I don't have an Instant Pot?
Stovetop method is included; increase broth to 7 cups and cream to 1.25 cups. Simmer cauliflower 20-25 minutes until tender, then add kale for 5-10 minutes more.
How long does this keep and can I freeze it?
Refrigerate up to 4 days. Freeze soup before adding cream up to 3 months; thaw and reheat gently, stirring in fresh cream at serving.