Go Back
+ servings
side view close up shot of a bowl full of instant pot zuppa tuscana
Print Recipe Add to Collection
4.76 from 41 votes

Instant Pot Zuppa Toscana

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: Italian
Keyword: copycat recipes, instant pot, instant pot recipes, zuppa toscana
Servings: 6
Calories: 469kcal

Ingredients

  • 1 tbsp olive oil
  • 1 lb Italian sausage casings removed, (I used mild, but spicy can be used)
  • 1 large onion chopped
  • 4 cloves garlic minced
  • ¼ tsp red pepper flakes
  • 1 tbsp Italian seasoning
  • ½ tsp salt or to taste
  • ½ tsp 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

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

  1. 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.
  2. Note: The Instant Pot will default to 30 minutes when set on manual, use the down arrow to change to 5 minutes.
  3. 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.
  4. 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

Calories: 469kcal | Carbohydrates: 26g | Protein: 20g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 857mg | Potassium: 1036mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4645IU | Vitamin C: 62.3mg | Calcium: 165mg | Iron: 3.1mg