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Instant Pot Zuppa Toscana Soup (Olive Garden Copycat)

This Instant Pot Zuppa Toscana Soup is the perfect cure for your Olive Garden cravings! You can whip up this sausage and potatoes soup in your pressure cooker in under 30 minutes! Enjoy it for a weeknight meal or freeze it leftovers later.

Instant Pot or Slow-Cooker Olive Garden Zuppa Toscana Soup

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This post was originally published in 2017. It has since been updated.

I still love Olive Garden. There! I said it. I know we are all supposed to hate chain restaurants, but that one holds a special place in my heart. I use to inhale this during the unlimited salad, soup, and breadsticks!

chicken broth, garlic, and onions in separate bowls
chopped russet potatoes in a glass bowl with a package of Italian sausage
fresh kale, cooked bacon, heavy cream, and almond milk in separate bowls

What Type of Potatoes to Use

I like to use Russet potatoes. You can also use red or Yukon gold. All of these options will require the same cook time.

What Type of Sausage to Use

This is an Italian sausage and potatoes soup and you will need ground sausage for the recipe. I like to use Italian sausage. It provides a lot of flavor.

You can also use ground turkey or chicken sausage if you wish.

collage photo showing how to saute onions and sausage in an Instant Pot

How to Cook Zuppa Toscana Soup in Instant Pot

  1. Turn the Instant Pot on the saute function. Add the olive oil to the pot. Add sausage and break the sausage into small pieces with a large spoon.
  2. Add onions and stir. Cook for 1 minute. Add the garlic and stir. Cook until the onions are soft and fragrant.
  3. Add chicken broth, oregano, and potatoes to the pot. Stir. If the broth does not completely cover the potatoes, add a small amount of water. The potatoes will need to be fully covered with liquid.
  4. Place the lid on the Instant Pot. Set the pot to Manual High-Pressure Cooking for 5 minutes.
  5. Allow the steam to naturally release for 10 minutes instead of a quick release.
  6. Remove the lid. Add the cooked bacon, whipping cream, almond milk, and kale to the pot. Turn the Instant Pot on the saute function. Cook for 2-3 minutes or until the kale has wilted.
  7. Serve with shredded parmesan if desired.
a spoonful of Instant Pot Zuppa Toscana soup with a wooden spoon

How Long Will the Soup Last in The Fridge?

The soup will last for 3-4 days in the refrigerator. 

Instant Pot or Slow-Cooker Olive Garden Zuppa Toscana Soup in a serving bowl

Freezer Tips

Yes! This soup will last for a few months in the freezer. Freeze the soup in an airtight container.

Recipe Tips

  • I lightened up the recipe by using a lot less whipping cream than you will find in the restaurant version. I paired with a little bit of almond milk.
  • Skim or whatever you prefer will also work just fine. This recipe still accomplishes the same great taste because the flavor heavily lies in the sausage and chicken broth.
close up of Instant Pot or Slow-Cooker Olive Garden Zuppa Toscana Soup
a spoonful of Instant Pot Zuppa Toscana Soup

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Instant Pot Tomato Soup

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Pin this recipe for later here.

Looking for a low carb version? Check out my Keto Low Carb Zuppa Toscana Soup.

Instant Pot or Slow-Cooker Olive Garden Zuppa Toscana Soup in a serving bowl
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5 from 28 votes

Instant Pot Zuppa Toscana Soup

This Instant Pot Zuppa Toscana Soup is the perfect cure for your Olive Garden cravings! You can whip up this sausage and potatoes soup in your pressure cooker in under 30 minutes! Enjoy it for a weeknight meal or freeze it leftovers later.
Save this recipe here.
Course dinner, lunch
Cuisine soup
Keyword Instant Pot Olive Garden Zuppa Toscana Soup, Instant Pot Zuppa Toscana Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 317kcal

Ingredients

  • 1 teaspoon olive oil
  • 1/2 pound ground sausage Italian Sausage works best.
  • 2 pounds russet potatoes with the skin on Scrubbed and sliced into cubes about an inch thick.
  • 1/2 cup chopped onions I used white onions.
  • 2-3 minced garlic cloves
  • 3 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 1/4 cup heavy whipping cream
  • 2 slices bacon or turkey bacon cooked and crumbled
  • 1/3 cup unsweetened almond milk You can use any desired milk
  • 2-3 cups fresh kale stems removed
  • parmesan for topping optional

Instructions

Instant Pot

  • Turn the Instant Pot on the saute function. Add the olive oil to the pot. Add the onions and the sausage. Break the sausage into small pieces. Cook until the onions are translucent and fragrant and the sausage is no longer pink.
  • Add the garlic and stir. Cook for 1 minute.
  • Add the chicken broth, oregano, and potatoes to the pot. Stir. If the broth does not completely cover the potatoes, add a small amount of water. The potatoes will need to be fully covered with liquid.
  • Place the lid on the Instant Pot. Set the pot to Manual High-Pressure Cooking for 5 minutes.
  • Allow the steam to naturally release for 10 minutes instead of quick release.
  • Remove the lid. Add the cooked bacon, whipping cream, almond milk, and kale to the pot. Turn the Instant Pot on the saute function. Cook for 2-3 minutes or until the kale has wilted.
  • Serve with shredded parmesan if desired.

Slow Cooker

  • Cook the sausage in a skillet on medium-high heat with the olive oil. Add the onions and stir. Cook for 1 minute. Add the garlic and stir. Cook until the onions are soft and fragrant.
  • Add the sausage mixture, chicken broth, oregano, and potatoes to the slow-cooker. Stir. If the broth does not completely cover the potatoes, add a small amount of water. The potatoes will need to be fully covered with liquid.
  • Cook for 3-4 hours on High, 7-8 hours on Low. Add the cooked bacon, whipping cream, almond milk, and kale to the pot. Cook for 5-10 minutes until the kale has wilted.
  • Serve with shredded parmesan if desired.

Video

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Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 317kcal | Carbohydrates: 28g | Protein: 15g | Fat: 14g
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Recipe Rating




Tori

Thursday 20th of May 2021

I absolutely love Zuppa Toscana soup and this recipe is by far the best one I've ever had. Honestly, this soup is so good I find myself having to pre-portioning it to make sure I actually have leftovers and don't eat it all in one sitting.

This recipe is quick enough for a week night, and I've found it to be quite forgiving when I have had to make substitutions based on what I had on hand. As mentioned in the recipe, the flavor mainly comes from the sausage and chicken broth so as long as you have these two things, the flavor profile is on point. I've substituted in various milk products and while that may change the consistency of my soup, the flavor is always perfect. This soup is in our regular dinner rotation at my house and we're never disappointed!

staysnatched

Thursday 20th of May 2021

Wonderful! So glad to hear it.

Lisa

Wednesday 21st of April 2021

OMG! This soup was sooo amazing! It taste amazing! I don't think I will ever go to Olive Garden to get the soup again. Definitely try this recipe!

staysnatched

Wednesday 21st of April 2021

Wonderful! I'm so glad you enjoyed the recipe!

laclassedemademoisele

Saturday 3rd of April 2021

Just delish, creamy savory, thank you Brandi I was getting tired of my tomato feta and broccoli cheese soup. Never went to olive garden so can't compare. I don't doubt yours tastes better.

staysnatched

Monday 5th of April 2021

haha thank you so much!

Heather

Monday 8th of February 2021

This soup was so good! All my boys liked it, even the picky one. I can't wait to make it again and again.

staysnatched

Sunday 14th of February 2021

I love when I can impress a picky eater!

Nek Collins

Sunday 31st of January 2021

Made this tonight and it was delicious. Extremely flavorful. Can’t wait to have it tomorrow. Meals are always heat the following day.

staysnatched

Wednesday 3rd of February 2021

Yes! Great for leftovers.