What can I substitute for heavy cream in Zuppa Toscana soup?

An easy heavy cream substitute can be made from 3/4 cup of milk and 1/4 cup of melted butter mixed together or try equal parts of canned milk as a substitute.

Better Than Olive Garden Instant Pot Zuppa Toscana

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Ok, I know what you’re thinking. BETTER than Olive Garden Zuppa Toscana really? And yes, I have to admit I am tooting my own horn a bit but there’s just something about the flavors in this soup that are amplified when you pressure cook it in the Instant Pot combined with our homemade Italian Sausage that makes this truly the BEST Zuppa Toscana recipe. Even better it’s super easy and quick to make. Ready in about 30 minutes in the comfort of your home so no need to put on real clothes when you can enjoy this hearty sausage and kale soup in your cozy sweatpants.

Instant Pot Zuppa Toscana Soup with Italian Sausage, Potatoes, kale and heavy cream.

So why is this version better than the original restaurant version? In my opinion, it is a combination of homemade chicken stock and our homemade Italian Elk sausage. If you don’t have access to these specific ingredients be sure to buy high-quality bone broth/stock and organic Italian sausage. Additionally, I love the heartiness of kale in this recipe. The kale is added in just before serving so it stays firm and adds a great texture to the soup. Instant Pot Zuppa Toscana soup really is so easy to make at home you’ll never want to go out again.

Zuppa Toscana Ingredients

Extra Virgin Olive Oil
Ground Italian Sausage (mild)
Small White Onion
Minced Garlic
Russett Potatoes
Organic Kale
Heavy Cream
Low Sodium Chicken Stock or Homemade Chicken Stock
Water
Better Than Bullion Roasted Garlic Base
Red Pepper Flakes
Dried Oregano
Sea Salt
Black Pepper

How To Make Zuppa Toscana In the Instant Pot

First, start by selecting the saute function on the Instant Pot and make sure it is on the high setting. Add 2 tablespoons of extra virgin olive oil to the Instant Pot and allow it to heat up until the display reads HOT.

While the pot is heating up dice up the white onion, and wash and slice the potatoes about ¼ inch thick. I prefer the leave the skins on, but that is up to your preference. Prep the kale by removing it from the stem and give it a rough chop.

Next, add to the hot oil the minced garlic and diced onion. Using a wooden spatula saute for 2 minutes or until the onion is translucent. Add in the Italian sausage and brown for 4-5 minutes.

Press the cancel button to turn off the saute function. In a microwave-safe measuring cup heat up the water for 2 minutes. Add the Better Than Bullion Garlic Base and stir to dissolve it before adding it to the Instant Pot. Using a wooden spatula scrape or deglaze the bottom of the pot to remove any stuck on tidbits of food. Add the chicken stock and thinly sliced potatoes, red pepper flakes, dried oregano, sea salt, and black pepper. If needed gently press the potatoes into the liquid so that they are submerged.

Pressure Cooking Time

Place the Instant Pot lid on and lock it in place. Select pressure cook and set the cooking time to 5 minutes. The Instant Pot will take approximately 10 minutes to come to pressure and begin the 5-minute cooking cycle.

When the Instant Pot beeps to signal that the cooking cycle is complete allow the pressure to release for 10 minutes before manually releasing the remaining pressure.

When the lid can safely be removed place the kale on top of the soup and gently press it into the hot soup. Pour in the heavy cream and stir to combine the ingredients. Place the lid back on the Instant pot for 3-4 minutes to allow the kale and heavy cream to warm through.

Ladle hot soup into bowls and serve immediately.

Store leftover in an airtight container for up to 4 days.