Instant Pot Zuppa Toscana

Source: https://www.thecookierookie.com/instant-pot-zuppa-tuscana/ Serves 6 · Prep 15 min · Cook 15 min

❄️ FREEZE STAGE: Base without the cream (recommended)

• Why: This is a cream-based soup. Heavy cream can split/curdle and potatoes can turn grainy when frozen. Best results = freeze the broth + sausage + bacon + potato base and add the cream (and spinach) fresh when reheating.
• How: Cook through step 11 (do not add the cream, spinach, or the cream/cornstarch slurry). Cool, freeze up to 2 months.
• 📦 Pack it: Chill in the fridge first, then portion into meal sizes (Souper Cubes or silicone molds for small amounts, or freezer bags). Leave ~1 inch headspace in tubs / fill bags ¾ full — liquids expand as they freeze. Press out the air, freeze bags flat on a tray, then stand them upright once solid to stack and thaw faster. Label with name, date, and the reheat note.
• Reheat: Thaw, bring to a simmer, thicken with the cream/cornstarch slurry, then stir in the remaining cream and fresh spinach.
• (If you'd rather freeze it fully finished, it's still edible — just expect a slightly grainier, thinner texture; stir well and reheat gently over low heat.)

Ingredients

• 8 slices bacon, cut into ¼-inch strips, cooked crisp, divided
• 1 large sweet yellow onion, diced
• 2 cloves garlic, minced
• 1 lb bulk sweet Italian sausage
• 4 cups unsalted chicken broth, divided
• ⅛ tsp crushed red pepper flakes
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 4 medium Yukon gold potatoes, cut into 2-inch chunks
• 3 tbsp cornstarch
• 1½ cups heavy cream, divided
• ¼ cup dry or semi-dry white wine
• 2 cups chopped fresh baby spinach
• Optional garnish: grated Parmesan, crusty bread, fresh parsley

Method

No steamer basket? No problem — the potatoes pressure-cook directly in the broth below. Cut them into even ~1-inch chunks so they cook evenly; a few breaking down just adds body to the soup.

1. Cut potatoes into even ~1-inch chunks; set aside.
2. Set to Sauté; add bacon and fry until crispy. Transfer to paper towels.
3. Add onion; cook 2–3 min until translucent.
4. Add garlic and sausage; cook ~5 min until no pink remains.
5. Transfer sausage mixture to a paper-towel-lined plate. Reserve the fat.
6. Return insert to unit, Sauté still on.
7. Deglaze with 2 cups chicken stock, scraping the bottom (scrape up every stuck bit so it doesn't trigger a scorch warning). Add red pepper flakes, salt, pepper; stir.
8. Turn off the Instant Pot.
9. Add the potato chunks directly to the broth; lock lid. Pressure Cook HIGH 4 min, then quick release. The potatoes stay in the pot.
10. Potatoes should be nearly fork-tender.
11. Add remaining 2 cups stock to the pot; set to Simmer/Sauté. ← Freeze base here if make-ahead.
12. Combine ½ cup cream with 3 tbsp cornstarch; add to pot. Boil, stirring, until slightly thickened.
13. Add remaining 1 cup cream, half the bacon, the sausage mixture, wine, and spinach (the potatoes are already in the pot). Simmer to desired consistency.
14. Serve topped with crispy bacon and Parmesan.

Storage (from source)

• Best fresh; freeze the base as above for best texture.