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
Instant Pot Tomato 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.
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.