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.
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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!
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.
How to Cook Zuppa Toscana Soup in Instant Pot
- 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.
- Add onions and stir. Cook for 1 minute. Add the garlic and stir. Cook until the onions are soft and fragrant.
- 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.
- 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 a 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.
How Long Will the Soup Last in The Fridge?
The soup will last for 3-4 days in the refrigerator.
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.
More Instant Pot Soup Recipes
Instant Pot Broccoli Cheddar Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Instant Pot Black Bean Soup
Instant Pot Gumbo
Instant Pot Butternut Squash Soup
Instant Pot Chicken and Dumplings
Instant Pot Baked Potato Soup
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Pumpkin Spice Sweet Potato Soup
More Instant Pot Recipes
Instant Pot Green Bean Casserole
Instant Pot Green Beans
Pin this recipe for later here.
Looking for a low carb version? Check out my Keto Low Carb Zuppa Toscana Soup.
Instant Pot Zuppa Toscana Soup
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.
Aisha
Sunday 3rd of January 2021
Hey!!!!! This was a good recipe to try for my fav soup from the OG. I added a little extra seasoning for my flavor palate. The recipe is good and straight to the point.
staysnatched
Friday 8th of January 2021
Yay, I'm so glad you enjoyed it.
Jasmine
Wednesday 23rd of December 2020
Sooo good! Super easy and quick. This was always my favorite soup at Olive Garden and it tastes just like it! Loved it!
staysnatched
Tuesday 29th of December 2020
Yay! I'm so glad you enjoyed it.
Jamie
Thursday 17th of December 2020
Made this soup for lunch today. Loved it. Added some hot sauce and it was absolutely perfect. Super easy recipe with great instructions.
staysnatched
Thursday 17th of December 2020
Yum! That sounds so good!
Sabrina Boucher
Tuesday 15th of December 2020
I finally took Brandi's advice and bought an instant pot and this was the first recipe I tried in it. A-MAZ-ING, soo good and very easy to do!
staysnatched
Tuesday 15th of December 2020
I'm glad your first recipe was a success.
Marleigh
Monday 7th of December 2020
This is THE BEST SOUP RECIPE I've ever made. My mom and I used to love getting all-you-can-eat soup, salad, and breadsticks at Olive Garden; we would both order several bowls of the Zuppa Toscana every time, and this remake is just as good (if not better) and gives me the same cozy vibes. The video was really helpful too. I combined this version with Brandi's low-carb version by doing 1/2 potatoes and 1/2 cauliflower and it turned out great! The leftovers were good too; next time I'll try freezing some. Highly recommend making this!
staysnatched
Friday 11th of December 2020
Yes, this is perfect for freezing!