Instant Pot Olive Garden Zuppa Toscana

Overhead close up of bowl of zuppa toscana.

Instant Pot Olive Garden Zuppa Toscana

Course: Soup/Chili

Cuisine: Italian

Prep Time: 15

Cook Time: 12

Time for pressure to build and release: 15

Total Time: 45

Servings: people

Calories: 530kcal

Author: Platings and Pairings

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.

Print Recipe

Equipment

Instant Pot

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.

Video

Notes

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 & 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.

Nutrition