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Instant Pot Sausage & Spinach Soup (Best Zuppa Toscana)

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Instant Pot Sausage & Spinach Soup (Best Zuppa Toscana)

Print Recipe
By Serves: 6


  • 2 tbsp of olive oil
  • 1/4 stick (2 tbsp) of salted butter
  • 3 large shallots, diced
  • 2 lbs of Italian Sausage (sweet, hot or mixed), casing removed
  • 1 tbsp of crushed garlic
  • 1 cup of sherry wine or a dry white wine (like a Sauvignon Blanc)
  • 5 cups of garlic or chicken broth
  • 1 tsp of Italian seasoning
  • 1 tsp of oregano
  • 1 tsp of garlic powder
  • 1 tsp of seasoned salt
  • 1 tsp of black pepper
  • .5 lbs of baby red (or white) potatoes, sliced into quarters with the skin still on
  • 5-8 oz of baby spinach
  • 5.2 oz of Boursin (any flavor and can be found in the deli/fancy cheese section of most markets and Costco) or 5 oz of a brick of cream cheese
  • 1 cup of heavy cream



While I think it adds incredibly deep & rich flavor to the soup, you can feel free to skim off some of the excess oil from the sausage before serving. But I leave it just as is!


You can absolutely sub any kind of sausage for this, but sweet and/or hot Italian sausage is suggested.


You can refrigerate or freeze any leftovers in containers. It will create a hardened top layer in the container once refrigerated due to the oil which is normal, but it will meld beautifully once reheated.


Add the olive oil and butter to the Instant Pot or Ninja Foodi. Hit “Sauté” and adjust so it’s on the “More” or “High” setting (hit “Start” after if using the Ninja Foodi). Once the butter’s melted, add in the shallots and sauté for 3-5 minutes until lightly browned


Next, add the sausage and break it down with a wooden spatula/mixing spoon until crumbled (like a ground beef) and sauté (stir & set) for another 3-5 minutes. Add the garlic about 1 minute after the sausage is cooking and stir it in


Pour in the sherry and let simmer for 3 minutes and follow with the broth, Italian seasoning, oregano, garlic powder, seasoned salt and black pepper. Stir well


Lastly, add in the potatoes, top with spinach and DO NOT STIR (leave the spinach right on top as it will cook down into nothing). Secure the pressure cooking lid, hit “Keep Warm/Cancel” or “Stop” and hit “Pressure Cook” or “Manual” high pressure for 10 minutes (it will take a solid 10 minutes or so to come to pressure due to the amount of volume in the pot). Quick release when done


Stir in the Boursin (or cream cheese) until melded and then add the heavy cream or half & half


Ladle into bowls and serve with some “Whisps.”


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