Instant Pot Zuppa Toscana (Olive Garden Copycat) + VIDEO

Instant Pot Zuppa Toscana (Olive Garden Copycat) tastes just like the original, but it’s made super quick and easy with the help of your electric pressure cooker. Hearty, creamy & delicious, it will quickly become your favorite instant pot soup recipe. 

The days are gone right now when we can get together with friends and have long, lingering lunches at the Olive Garden over baskets of never ending breadsticks, fried ravioli, a couple Italian Margaritas, and bowls of delicious, creamy Zuppa Toscana. 

For right now, let’s recreate the experience at home. 

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! Plus, 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. 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. 

Instant Pot Zuppa Toscana Ingredients: 

• 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 Zuppa Toscana in the Instant Pot

• Saute sausage. 
• Add onion & garlic, and saute. 
• Add potatoes and chicken broth. 
• Pressure cook on HIGH manual pressure for 5 minutes. 
• Add kale and stir until wilted. 
• Stir in heavy cream and season. 

Tips for Making the BEST Zuppa Toscana

• 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 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. 

How to Make Instant Pot Zuppa Toscana Low Carb

• If you’d like to make this a keto Zuppa Toscana, you can swap out the potatoes for cauliflower. Use about 1 ½ pounds of cauliflower that has been cut into large florets. 

Can You Freeze Zuppa Toscana? 

• You can freeze this soup for up to three months. The potatoes will break up a bit in the freezer, but it will still be delicious. 

How to Make Zuppa Toscana on the Stove

• 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. 

How to Make Slow Cooker Zuppa Toscana

• 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. 

Wine Pairings for Zuppa Toscana:

• 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.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Instant Pot Soup Recipes

• The BEST Instant Pot Minestrone Soup 
• Instant Pot French Onion Soup
• Instant Pot Lasagna Soup Recipe
• Instant Pot Bean Soup with Pesto 
• Instant Pot Weight Loss Soup 
• Instant Pot Chicken Tortilla Soup
• Instant Pot Cabbage Roll Soup 

MORE —> 25+ Classic Italian Soups

Instant Pot Zuppa Toscana Recipe

Instant Pot Zuppa Toscana (Olive Garden Copycat) tastes just like the original, but it’s made super quick and easy with the help of your electric pressure cooker. Hearty, creamy & delicious, it will quickly become your favorite instant pot soup recipe. 

4.86 from 21 votes

Print Pin

Prep Time: 15 minutes

Cook Time: 12 minutes

Time for pressure to build and release: 15 minutes

Total Time: 45 minutes

Servings: 6 people

Created by Platings and Pairings

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Ingredients

• 1 Tablespoon olive oil
• 1 pound spicy Italian sausage (casing removed)
• 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 fresh 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!

Notes

• You can freeze this soup for up to three months. The potatoes will break up a bit in the freezer, but it will still be delicious. 

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Instant Pot

Nutrition

Calories: 530kcal | Carbohydrates: 25g | Protein: 16g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 112mg | Sodium: 1438mg | Potassium: 935mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1532IU | Vitamin C: 38mg | Calcium: 89mg | Iron: 2mg

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• Orange Julius Recipe
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• Din Tai Fung Cucumber Salad