Zuppa Toscana is my daughter’s favorite, this Instant Pot Zuppa Toscana Copycat Olive Garden full of texture, flavors and warm goodness that feeds her crave!
I use to make the copycat Zuppa Toscana over the stove, but seriously, who can wait that long?
I don’t regret it, it’s how I perfected this recipe.
Tip: Make ahead, omit the cream, and freeze.
When you’re ready to eat, defrost, heat up and add the cream right before eating.
It’s so easy to make, and so delicious, you’ll want to stock up–as Jon Snow says, “Winter is coming.”
It’s all the comfort you’ve come to love spicy Italian sausage, fresh kale and russet potatoes in a creamy broth, made right at home.
Go ahead, go back for seconds…even thirds.
There’s no judgment here.
Heavy cream is the key to the rich, full-bodied broth–but if you wanted to lighten the soup up a bit, you can replace half of the heavy cream with half-and-half.
Looking for that signature Olive Garden flavor?
Use *spicy* Italian sausage.
Serve this hearty soup with a salad and savory herbed breadsticks for the full restaurant experience at home.
You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker Zuppa Toscana!
Instant Pot Toscana Copycat Olive Garden Recipe Ingredients:
1 Tbsp. Olive Oil
1 pound bulk Italian Sausage
1/4 to 1/2 tsp crushed red pepper flakes
1 cup chopped onion
2 large russet potatoes, halved, cut into 1/4″ slices
1 (14 ounces) can chicken broth
4 cups water
2 garlic cloves, minced
1/3 cup cooked bacon pieces (about 6 pieces)
salt and pepper to taste
2 cups chopped Kale
1 cup heavy cream
Olive Garden Zuppa Toscana Recipe Directions:
Add Olive Oil to Instant Pot
Once olive oil is heated, add onions and sausage
Stir constantly until onions are translucent and sausage is browned
Add garlic and stir until fragrant (about 30 seconds)
Add red pepper flakes
Add chicken broth and stir to deglaze bottom of Instant Pot
Add potatoes and water
Place kale on top
Place lid on Instant Pot
Cook on “manual” high for 15 minutes
Remove lid from Instant Pot and press “saute”
Stir in cream
Serve and enjoy!
It’s the perfect soup and the one most requested at my house.
My daughter likes it better than the original Olive Garden Zuppa Toscana, but I’ll let you decide for yourself!
Instant Pot Zuppa Toscana Copycat Olive Garden
Zuppa Toscana translates to “soup in the style of Tuscany,” though the addition of cream makes this an Americanized version. I used to make it over the stove, but seriously, who can wait that long? I don’t regret the time I used to put into it; it’s how I perfected this recipe. This soup is loaded with spicy Italian sausage, fresh kale, and russet potatoes in a creamy broth, and with the Instant Pot®, it’s super easy to make. Everyone loves it, so you’ll want to stock up.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 pound italian sausage casings removed
- 2 garlic cloves minced
- 1/4 - 1/2 teaspoon red pepper flakes
- 1 low-sodium chicken broth 14-ounce can
- 2 large russet potatoes halved and cut into 1/4-inch-thick slices
- 4 cups Water
- 2 cups chopped kale
- fine sea salt
- ground black pepper
- 1 cup heavy cream
- 6 bacon slices cooked and cut into bite-size pieces
- 6 bacon slices cooked and cut into bite-size pieces
- SAUTÉ THE VEGETABLES.Select Sauté and adjust the heat to Medium. Add the oil to the inner cooking pot. When hot, add the onion and sausage and sauté for 5 minutes, breaking up the sausage. Add the garlic and red pepper flakes and stir.
- ADD THE REMAINING INGREDIENTS.Add the chicken broth and stir to release any onion pieces that may have stuck to the bottom. Stir in the potatoes and water. Scatter the kale on top of the liquid in the pot. Season with salt and pepper.
- PRESSURE COOK.Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
- Finish The SoupUnlock and remove lid and stir in the cream. Heat Through, then stir in the bacon.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 992Total Fat: 69gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 41gCholesterol: 166mgSodium: 1662mgCarbohydrates: 51gFiber: 6gSugar: 9gProtein: 43g
Nutritional Information may not be accurate.
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Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.