Italian Zuppa Toscana Casserole–it’s like the soup but in a casserole form! With Italian sausage, potatoes, kale and parmesan cheese you’ll be asking for seconds.
Instant Pot Italian Sausage and Potatoes
If you love zuppa toscana soup (homemade or from Olive Garden) you’ll love this dish. It’s basically zuppa toscana without all the broth. There is a creamy sauce instead of broth. The flavor comes from the Italian sausage and it flavors the whole dish without adding a bunch of other ingredients. I kept sneaking bites of this one and my family loved it too. Next time I think I’ll add in some sliced mushrooms too!
Ingredients/Substitution Ideas
- Italian sausage–I use mild Italian sausage
- Onions–or 1 shallot
- Garlic–or 1 tsp garlic powder
- Chicken broth–or water and Better than Bouillon chicken base
- Kale–or spinach
- Yukon gold potatoes–or red potatoes
- Cornstarch
- Half and half–or heavy cream
- Parmesan cheese–or Pecorino Romano
- Bacon crumbles–optional
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown for 5 minutes, drain off excess grease. Stir in the garlic.
Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.
Add in the kale and potatoes.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid.
Stir the hot broth into the half and half to temper it. Pour it into the pot. Stir a tablespoon of cornstarch with equal parts cold water until smooth. Stir the mixture into the pot to thicken the sauce. Turn Instant Pot to sauté setting and stir until thickened.
Sprinkle in the parmesan cheese and serve.
Notes/Tips
- Serve with bread sticks or crusty bread.
- This recipe is gluten free.
- If you like spice, use hot Italian sausage or add a pinch of red pepper flakes.
- I used my 4 quart Instant Pot*. You can also make this in a 3, 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. This soup can be frozen, but the texture of the potatoes may soften slightly after thawing. If you plan to freeze it, consider adding the dairy after reheating instead of before freezing.
- Other recipes you can make with kale are Kale Soup and Instant Pot Zuppa Toscana.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Italian Zuppa Toscana Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 4–6 servings 1x
Description
It’s like the soup but in a casserole form! With Italian sausage, potatoes, kale and parmesan cheese you’ll be asking for seconds.
Ingredients
- 16 oz Italian sausage
- 1 cup diced onions
- 1 Tbsp minced garlic
- 1/2 cup chicken broth
- 2 cups chopped kale
- 20 oz Yukon gold potatoes, cut into 1/2 inch cubes
- 1 Tbsp cornstarch
- 1/2 cup half and half
- 1/2 cup shredded parmesan cheese
- Bacon crumbles for topping, optional
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown for 5 minutes, drain off excess grease. Stir in the garlic.
- Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.
- Add in the kale and potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid.
- Stir a half cup of the hot mixture from the Instant Pot into the half and half to temper it. Pour it into the pot.
- Stir a tablespoon of cornstarch with 1 Tbsp cold water until smooth. Stir the mixture into the pot to thicken the sauce. Turn Instant Pot to sauté setting and stir until thickened.
- Sprinkle in the parmesan cheese and serve.
- Category: Sausage
- Method: Instant Pot
More Instant Pot sausage and potato recipes…
No Fuss Casserole
An easy one pot meal with sausage, red potatoes, carrots and green beans made fast in the Instant Pot.
Holy Casserole
Instant Pot or slow cooker sausage with potatoes, mushrooms, Rotel tomatoes, spinach and cream cheese.
Country Sausage Soup
A sausage and potato soup loaded with veggies, creamy broth and corn for sweetness. Make it in your Instant Pot or slow cooker.
Swamp Potato Casserole
An easy Instant Pot or slow cooker dinner made with smoked sausage, tender potatoes, green beans, and savory onion soup mix for a one-pot meal.
Tuscan Sausage Potato Soup
This easy Instant Pot or slow cooker sausage and potato soup combines smoky beef sausage, tender potatoes and spinach in a creamy, flavorful broth that’s ready in under 30 minutes.
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This recipe is such a gift, thank you so much! Both my husband and son exclaimed amazement with their first bite, proceeded to polish off their first plate and then polish off second servings. This was a much needed win for me, I am so grateful!
second helpings are always the best compliment. I’m especially glad it felt like a win for you 💛
The ingredient list doesn’t make it clear that there are two broths and additional water. It reads as though there is only the first step broth. I do not have soup, it’s tasty and quick. My iho the ingredient list could have been clearer
I think the 1/2 cup chicken broth is not enough. I ended up adding 2 more cups. Was this a typo?
Very good otherwise!
oh wow really? Yes I only added a half cup for the whole dish. Was yours more like soup?
Yes, I didn’t even READ the first line of your post, just going too fast. But the soup was great!
if I don’t have an insta pot could I do this in crockpot
Yes, you can definitely make this in the slow cooker. I’d recommend browning the sausage and onions first in a skillet just like the Instant Pot version, then transferring them to the crockpot. Add the garlic, broth, kale, and potatoes and cook on LOW for 4–5 hours or until the potatoes are tender.
At the end, stir the hot broth into the half and half to temper it, add it to the slow cooker, then stir in the cornstarch slurry and cook on HIGH for about 10–15 minutes until thickened. Finish by stirring in the parmesan cheese.
How can we modify for this for the Crock Pot? Thank you!
Yes, you can definitely make this in the slow cooker. I’d recommend browning the sausage and onions first in a skillet just like the Instant Pot version, then transferring them to the crockpot. Add the garlic, broth, kale, and potatoes and cook on LOW for 4–5 hours or until the potatoes are tender.
At the end, stir the hot broth into the half and half to temper it, add it to the slow cooker, then stir in the cornstarch slurry and cook on HIGH for about 10–15 minutes until thickened. Finish by stirring in the parmesan cheese.