Instant Pot Zuppa Toscana
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This Instant Pot Zuppa Toscana is a copycat recipe of the popular Olive Garden Zuppa Toscana. It’s loaded with sausage and potatoes but best of all it’s homemade and even more delicious!
The Olive Garden used to be one of my favorite restaurants and we used to love going there for lunch to have the soup and salad. One of my favorite soups there is the Zuppa Toscana.
What Is Zuppa Toscana
Zuppa Toscana means Tuscany Soup and a classic zuppa Toscana is normally a soup made from kale, potatoes, sometimes cannellini beans, onion and carrots. The main difference with the Olive Garden is the Italian sausage.
I chose a milder Italian sausage for this soup but I did add some red pepper flakes. You can definitely make it spicier by using a spicy Italian sausage, and adjust the red pepper flakes to your liking.
Heavy Cream Vs Half and Half
Even though heavy cream is usually added to this soup, I used half and half which has a lower fat percentage than heavy cream. If you don’t like kale, you can also use spinach. This soup is delicious and comforting, all in one pot, easy to prepare totally satisfying. Every single spoonful is loaded with chunks of Italian sausage and potatoes, so incredible.
I promised you a lot more instant pot recipes, and trust me I have more to come. I love the Instant Pot and it really is my most used kitchen appliance now. It just makes things so much easier and quicker.
Looking for More Instant Pot Recipes? Try These:
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Instant Pot Zuppa Toscana
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed, (I used mild, but spicy can be used))
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- 1 tablespoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 4 medium potatoes (cut in cubes, I used russet potatoes)
- 6 cups chicken broth (low sodium or no sodium added)
- 4 cups kale (chopped (1 small bunch))
- 1 cup half and half (or heavy cream)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Heat the olive oil in the Instant Pot, then add the sausage and brown for 3 minutes until it’s no longer pink, breaking up with a wooden spoon.
- Stir in the onion and garlic and cook for another 3 minutes until the onion softens and becomes translucent.
- Stir in the red pepper flakes, Italian seasoning, salt and pepper. Add the cubed potatoes and the chicken broth. Give it a stir.
- Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 5 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- At this point you can adjust the salt and pepper if necessary. Add the chopped kale and set the Instant Pot to the saute setting again. Cook for two more minutes uncovered, until the kale cooks a bit. Stir in the half and half or heavy cream.
- Turn off the Instant Pot, by pressing the cancel button. Serve the soup warm garnished with Parmesan cheese or bacon bits if preferred.
Video
Notes
- What is an Instant Pot: An Instant Pot is a multi-cooker, it’s like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.
- Note: The Instant Pot will default to 30 minutes when set on manual, use the down arrow to change to 5 minutes.
- Half and half can be found near the milk and cream in the dairy section of your local grocery store. Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat.
- Nutrition: Nutritional information assumes about 2 cups per serving. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This soup was so easy to make and really delicious! Perfect for a cold evening. We served it with a side of garlic bread and it was a big hit.
This is such delicious soup and super easy to make. I work from home remotely so I was able to make it for lunch. The flavors are amazing. Thank you!
This soup is delicious – easy to make. It has become a family favorite
I make this soup all the time; it’s so delicious!
This is my daughter’s favorite soup. She even requested it for her birthday. It is so good. We like to use hot sausage, and I use soy milk instead of cream due to her dairy allergy.
If using a crockpot, how long would I cook the soup?
About 5 to 6 hours on LOW.
How long can this last in the fridge?
About 3 to 5 days.
This recipe is kid approved! I do like to add a 14oz can of drained cannellini beans in.
This is my favorite recipe for Zuppa Toscana and I have tried several. This one just happens to be perfect so thank you!
Do you have to have a instant pot to make this
Nope! You can do it in a regular pressure cooker. Or a pot on the stove. Follow steps 1-4 in a large pot, then simmer for 20-25 minutes or until the potatoes are cooked.
This recipe is FABULOUS! It is simple, full of flavor and perfect for a cold Winter night!
Love this soup😋
Easy and delicious 👍🏼
This recipe is ABSOLUTELY delicious. We couldn’t get enough of it. Next batch, we’re going to have for ourselves and freeze the remains for future enjoyment.
Loved it! Full of flavor! I am adding it to my recipe collection! Thanks!
I used Field Green sausage, so this soup made my meat eaters AND vegetarians happy. Thank you for an excellent recipe share!