This recipe for Instant Pot Olive Garden Zuppa Toscana tastes just like the original, but it’s made super quick and easy with the help of your electric pressure cooker. Hearty, creamy & packed with flavor, it will quickly become your favorite instant pot soup!
Table of Contents
This Olive Garden copycat recipe for Zuppa Toscana is super simple to make with simple ingredients. Plus, for all of you with kiddos at home, I guarantee they will love it too!
Because this Zuppa Toscana is made in the Instant Pot, most of the process is hands off, leaving you free to go about your business while it cooks away.
Or, if you’re anything like me, you’ll use that time to also whip up some Olive Garden copycat Italian Margaritas and fried ravioli. You know? For the full experience…
Don’t have an Instant Pot? I’ve also included instructions for making Zuppa Toscana in the slow cooker or on the stove, below.
Reader
Love
My family of six loved this soup. It’s better than Olive Garden and super budget friendly too! Thank you for the wonderful recipe.
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Ingredients needed
- Italian Sausage – My favorite ingredient in so many recipes!
- Onion & Garlic
- Potatoes
- Chicken Broth – Or, you can use homemade instant pot bone broth.
- Kale – Or spinach.
- Heavy Cream – If you have extra, you can freeze it using this handy guide!
- Olive Oil
- Salt & Pepper
How to make it
Step 1
Saute aromatics
- Use the sauté mode and brown the sausage.
- Add onion & garlic, and saute.
Step 2
Cook
- Add potatoes and chicken broth.
- Pressure cook on HIGH manual pressure for 5 minutes.
Step 3
Release pressure
- Let the pressure release naturally for 10 minutes then quick release any remaining pressure.
Step 4
Add seasonings
- Add kale and stir until wilted.
- Stir in heavy cream and season.
- Enjoy!
Stovetop Directions
- Saute sausage, onions and garlic in a large pot. Add broth and potatoes, bring to a simmer and cook until potatoes are tender, about 20 minutes. Stir in kale and simmer until softened. Off heat, stir in the heavy cream and serve.
Slow Cooker Directions
- Saute sausage, onions and garlic in a skillet. Add to a slow cooker, along with broth and potatoes. Cover and cook on HIGH for 3-4 hours, or low for 5-6 hours. Stir in kale and let cook on HIGH for 30 minutes. Sin the heavy cream and serve.
How to make low carb zuppa toscana
- If you’d like to make this a keto Zuppa Toscana, you can swap out the potatoes for cauliflower florets. Use about 1 ½ pounds of cauliflower that has been cut into large florets.
Recipe tips
- Love bacon? Add in a few strips of chopped up bacon when you are cooking up the sausage.
- Want to make this soup more mild? Swap out the HOT Italian sausage for MILD Italian sausage. I use link sausages, and remove the casings before cooking, but you can also use bulk ground Italian sausage.
- Want to lighten things up? Use chicken sausage or turkey sausage in place of the pork sausage. You can also swap in milk for the heavy cream.
- Want a creamier soup? Use a potato masher to mash the potatoes in the soup.
- Don’t like kale? You can also use a couple handfuls of baby spinach.
- For a dairy-free version, use coconut milk in place of the heavy cream.
How to make ahead and store
Store leftovers in an airtight container in the fridge for up to three days. Or, freeze for up to three months. The potatoes will break up a bit in the freezer, but it will still be delicious.
What to serve with it
Erin’s wine pairings
- This soup pairs well with a rich, brightly acidic white like a Pinot Gris.
- A dry Riesling, with its hint of sweetness and rich acidity, is another great match for this creamy, slightly spicy soup.
More copycat recipes
- Bistro Boxes (Starbucks Copycat)
- Cranberry Bliss Bars (Starbucks Copycat)
More → 25+ Classic Italian Soups.
Did you try this Instant Pot Zuppa Toscana?
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Full Recipe
Instant Pot Olive Garden Zuppa Toscana
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 pound Italian sausage (casing removed (spicy or mild) )
- 1 onion (diced)
- 4 cloves garlic (minced)
- 3 large russet potatoes (cut into ½ inch cubes (about 1 ½ pounds))
- 6 cups bone broth (or chicken broth)
- 1 bunch kale (stems removed and chopped)
- 1 cup heavy cream (or half and half)
- Salt and pepper (to taste)
Instructions
- Set Instant Pot to SAUTE. Add olive oil.
- Add Italian sausage and cook, breaking sausage into smaller pieces until no longer pink, 5 minutes.
- Add onions and garlic, saute for 2 minutes. Hit CANCEL.
- Add potatoes and chicken broth.
- Place lid on pot and set to seal. Press MANUAL high pressure and cook for 5 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
- When time is up, let pressure release naturally for 10 minutes before releasing any remaining pressure.
- Remove lid and add kale. Stir until wilted, about 2 minutes. Add cream and season with salt and pepper, to taste. Enjoy!
Stovetop Directions
- Saute sausage, onions and garlic in a large pot. Add broth and potatoes, bring to a simmer and cook until potatoes are tender, about 20 minutes. Stir in kale and simmer until softened. Off heat, stir in the heavy cream and serve.
Slow Cooker Directions
- Saute sausage, onions and garlic in a skillet. Add to a slow cooker, along with broth and potatoes. Cover and cook on HIGH for 3-4 hours, or low for 5-6 hours. Stir in kale and let cook on HIGH for 30 minutes. Sin the heavy cream and serve.
Notes
- Love bacon? Add in a few strips of chopped up bacon when you are cooking up the sausage.
- Want to make this soup more mild? Swap out the HOT Italian sausage for MILD Italian sausage. I use link sausages, and remove the casings before cooking, but you can also use bulk ground Italian sausage.
- Want to lighten things up? Use chicken sausage or turkey sausage in place of the pork sausage. You can also swap in milk for the heavy cream.
- Want a creamier soup? Use a potato masher to mash the potatoes in the soup.
- Don’t like kale? You can also use a couple handfuls of baby spinach.
- For a dairy-free version, use coconut milk in place of the heavy cream.
- Store leftovers in an airtight container in the fridge for up to three days. Or, freeze for up to three months. The potatoes will break up a bit in the freezer, but it will still be delicious.
Nutrition
This post was originally published in 2020. It was updated in 2023 to add new content. The recipe remains the same. Enjoy!
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