I’m sharing a new Instant Pot sausage soup recipe today! This Instant Pot sausage gnocchi soup is a new family favorite. Similar to Olive Garden’s Zuppa Toscana, but using potato gnocchi instead of diced potatoes, this delicious creamy Instant Pot gnocchi soup is prepared quickly and conveniently in your pressure cooker. I developed this Instant Pot gnocchi recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Instant Pot Gnocchi Zuppa Toscana recipe on Allrecipes here, or scroll down for the full recipe, along step-by-step photos and cooking tips for how to make this Zuppa Toscana with gnocchi.
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More Instant Pot soup recipes like this Instant Pot gnocchi soup
- Dump-and-Start Instant Pot Chicken and Rice Soup
- Easy Instant Pot Wonton Soup
- Instant Pot Cheesy Potato Soup recipe
- Instant Pot Asopao de Pollo (Puerto Rican-Style Chicken and Rice Stew)
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What you need to make Instant Pot sausage gnocchi soup
Here are the ingredients you’ll need for Instant Pot sausage gnocchi soup:
- 1 pound bulk Italian sausage. You can use mild or hot sausage depending on how much of a kick you prefer.
- 1 medium yellow onion, chopped
- 1 tablespoon minced garlic
- 4 cups chicken stock, heated
- 1 cup water, heated
- 1 pinch salt, or to taste
- 1 pinch ground black pepper, or to taste
- 1 (16 ounce) package potato gnocchi
- 1 bunch kale – stems removed and discarded, leaves torn into bite-size pieces
- ¾ cup heavy whipping cream
- ¼ cup grated Parmesan cheese
How to make Instant Pot Zuppa Toscana with gnocchi
Here are tips and step-by-step instructions for making this Instant Pot gnocchi soup. If you’re ready to get cooking, feel free to scroll down to the recipe card at the end of this post.
To make this Instant Pot Zuppa Toscana with gnocchi, start by selecting the Sauté function on your Instant Pot (or other multi-functional electric pressure cooker). Add the sausage to the pot and sauté for 5 minutes. Stir in the chopped onion and minced garlic and sauté until the sausage is browned and crumbled and the onions are translucent (about 3 more minutes). Push Cancel to end the Sauté function.
While the sausage and onions are sautéing, pour the chicken stock and water into a microwave-safe measuring cup and microwave for 3-4 minutes on high, or until hot.
Pour the hot chicken stock, hot water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits.
Add the gnocchi to the pot but do not stir. Like cooking pasta in the Instant Pot, the gnocchi releases a lot of starch while cooking under pressure, and stirring will only cause more starch to release, which could result in a sticky glob of gnocchi.
Close the lid and set the cooking time to 0 minutes* at High pressure for your Instant Pot gnocchi soup. It will take about 12 minutes for the pot to reach pressure before the cooking time begins for the Instant Pot sausage soup.
*0 minutes is not a typo! The contents of the pot are already cooking during the time it takes for pressure to build in the pot. If you set the time for 0 minutes, the pot will beep as soon as the pot reaches pressure.
After the timer beeps, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer’s quick release method. If you notice your steam release valve sputtering soup liquid (as opposed to just steam) during the quick release phase, use the end of your spoon or an oven mitt to carefully close the steam release valve again. Let the pressure release naturally again for a minute or two before quick releasing the remaining pressure. This can happen sometimes when starchy ingredients (like pasta and gnocchi) are in the pot, and allowing more natural release time will help the contents inside to simmer down. You can also continue the quick release in bursts of sealing and venting to control the release.
After the pressure has released completely, open the lid and select the Sauté function one more time. Stir the kale and heavy whipping cream into your Zuppa Toscana with gnocchi.
Sauté, stirring occasionally until the kale has wilted (about 2 minutes). Push Cancel to end the Sauté function.
Serve the Instant Pot sausage gnocchi soup in bowls and top with grated Parmesan cheese. You’ll see that the Instant Pot gnocchi soup will continue to thicken as it cools due to the potato starch and cream.
This Instant Pot Zuppa Toscana with gnocchi is sooo good.
Here’s the Instant Pot Gnocchi Zuppa Toscana recipe. I hope you love this Instant Pot gnocchi soup with sausage as much as we do!
Instant Pot Gnocchi Zuppa Toscana
This Instant Pot sausage gnocchi soup is a new family favorite. Similar to Olive Garden's Zuppa Toscana, but using potato gnocchi instead of diced potatoes, this delicious creamy Instant Pot gnocchi soup is prepared quickly and conveniently in your pressure cooker. You can use mild or hot sausage depending on how much of a kick you prefer.
Ingredients
- 1 pound bulk Italian sausage
- 1 medium yellow onion, chopped
- 1 tablespoon minced garlic
- 4 cups chicken stock
- 1 cup water
- 1 pinch salt, or to taste
- 1 pinch ground black pepper, or to taste
- 1 (16 ounce) package potato gnocchi
- 1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces
- ¾ cup heavy whipping cream
- ¼ cup grated Parmesan cheese
Instructions
- Select the Sauté function on the Instant Pot (or other multi-functional electric pressure cooker). Add sausage to the pot and sauté for 5 minutes. Stir in onion and garlic and sauté until sausage is browned and crumbled and the onions are translucent, about 3 minutes more. While the sausage and onions are sautéing, pour the chicken stock and water into a microwave-safe measuring cup and microwave for 3-4 minutes on high, or until hot. Push Cancel to end Sauté function.
- Pour the hot chicken stock, hot water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add the gnocchi to the pot but do not stir.
- Close the lid and set the cooking time to 0 minutes* at High pressure. It will take about 12 minutes for the pot to reach pressure before the cooking time begins. After the timer beeps, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick release method.**
- Open the lid and select the Sauté function one more time. Stir in the kale and heavy whipping cream.
- Sauté, stirring occasionally until the kale has wilted, about 2 minutes. Push Cancel to end Sauté function.
Serve in bowls and top with grated Parmesan cheese.
Notes
*0 minutes is not a typo! The contents of the pot are already cooking during the time it takes for pressure to build in the pot. If you set the time for 0 minutes, the pot will beep as soon as the pot reaches pressure.
**If you notice your steam release valve sputtering soup liquid (as opposed to just steam) during the quick release phase, use the end of your spoon or an oven mitt to carefully close the steam release valve again. Let the pressure release naturally again for a minute or two before quick releasing the remaining pressure. This can happen sometimes when starchy ingredients (like pasta and gnocchi) are in the pot, and allowing more natural release time will help the contents inside to simmer down. You can also continue the quick release in bursts of sealing and venting to control the release.
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