Instant Pot Zuppa Toscana combines rich flavors with a velvety texture for the ultimate comfort food meal. Make copycat Olive Garden Zuppa Toscana in the Instant Pot in under half an hour!
Instant Pot Zuppa Toscana
This dish is the ultimate copycat recipe of the classic Olive Garden™ soup, made quick and easy in a pressure cooker.
And, it’s perfect for colder days because it’ll warm you up from the inside out!
Sausage, potatoes, and fresh kale in a perfectly seasoned, rich, and creamy broth make this Instant Pot Tuscan soup a hit from the first bite.
Try more homemade versions of restaurant favorites like this chicken gnocchi soup or a hearty minestrone. You may also like my Instant Pot Lasagna Soup!
It’s just as simple as this Zuppa Toscana Instant Pot recipe, and the flavors are truly incredible.
Tips for Making Zuppa Toscana Soup in Instant Pot
- Prep ahead of time. Chop up your potatoes in advance and keep them in the refrigerator until it’s time to cook.
Storing them in water prevents them from browning.
- Tip for breaking up meat: Instead of a wooden spoon, try a potato masher! It’s faster, easier, and creates evenly-sized crumbles.
- Need a low-carb version? Simply replace the potatoes with chopped cauliflower florets.
- Add some cheese! Sprinkle freshly grated Parmesan over each bowl of Instant Pot Zuppa Toscana before diving in.
Storing and Reheating Leftovers
Allow the Instant Pot Tuscan soup to cool down to room temperature, then transfer it to the fridge in an airtight container. This will last you up to three days.
You can reheat it on the stove over low heat, stirring occasionally. Or, you can microwave a bowl in 30 second increments, stirring once or twice.
Instant Pot Zuppa Toscana does not freeze well. Dairy tends to separate, and the potatoes will become mushy and grainy.
Zuppa Toscana Instant Pot FAQ
Yes, you can! You can use traditional lacinato kale or spinach when making Zuppa Toscana soup in the Instant Pot. I personally love the tenderness of baby kale, so it’s my go-to.
Absolutely. Just be sure to cook and prepare your sausage beforehand, then add in the chicken stock and stir to get all the browned bits from the bottom of the pan.
Transfer the sausage and broth to the slow cooker and add the potatoes. Then, cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
Complete the rest of the Zuppa Toscana Instant Pot recipe as normal, mashing the potatoes and wilting the greens.
With love, from our simple kitchen to yours.
Other Easy Soup Recipes
Instant Pot Zuppa Toscana
- 1 tablespoon extra virgin olive oil
- 24 ounces No-Sugar All Natural Pork Sausage, 2 – 12 ounce packages
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 6 cups chicken stock
- 6 medium russet potatoes, 6 – 8, cut into 1/2" cubes
- 1 cup heavy cream
- 5 ounces baby kale
- Turn the 6-quart Instant Pot to “Saute”. Once you can feel the heat when you hold your hand above it, add olive oil and crumble in the sausage.
- Cook, stirring occasionally and breaking up the sausage as desired (I like bigger chunks), until the sausage is cooked through, about 3-5 minutes. Drain excess the sausage drippings from the pan (if necessary).
- Add the Italian seasoning, onion powder, garlic powder, red pepper flakes and salt. Stir to combine.
- Add the potatoes and pour in the chicken stock. Stir to combine and scrape the bits from the bottom of the pot.
- Close the lid on the Instant Pot. Select “Manual” setting on the Instant Pot. Turn the pressure to high. Set timer for 8 minutes. Make sure the vent is closed.
- When cook time is complete, quick-release pressure according to manufacturer’s directions.
- Use a slotted spoon to remove 2 cups of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
- Add the cream and kale to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.
- Serve and enjoy!
- You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.
- We love to serve with shredded Parmesan cheese over the top.
- Make this recipe keto by substituting cauliflower for the potatoes!
- Cook the sausage in a skillet on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.
- Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2019, updated and republished February 2023
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