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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 with onions and sauteed 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

More Instant Pot Soup Recipes

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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
Homestyle Chicken Noodle 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 or Slow-Cooker Olive Garden Zuppa Toscana Soup in a serving bowl
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5 from 45 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.

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Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 317kcal | Carbohydrates: 28g | Protein: 15g | Fat: 14g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Recipe Rating




Jaylene

Sunday 3rd of December 2023

Made this for dinner tonight for the fam, everyone absolutely loved it! My niece really likes this soup from the restaurant and thought this recipe tasted even better. Thanks for another great recipe!

staysnatched

Monday 18th of December 2023

You're welcome!

Devon

Sunday 17th of September 2023

One of my favorite recipes on this site! I even add extra veggies and it always comes out delicious.

staysnatched

Tuesday 3rd of October 2023

So glad to hear it!

Felicia

Friday 3rd of March 2023

This was the perfect meal on this snowy day! I love the Olive Garden version. But I LOVE this one even more because I controlled the amount of each ingredient. It was easy to make and very flavorful with just a few simple ingredients. I had everything I needed at home. Definitely will make this again. Thank you!

staysnatched

Monday 6th of March 2023

Glad to hear you will make it again!

P.J.

Monday 19th of December 2022

oh this is good, good! i didn’t have time to use the slow cooker and i was nervous to use the pressure cooker because i haven’t been successful putting dairy in my pressure cooker but this recipe was perfect! it really takes less than 30 mins and you’re basically at olive garden! i used spicy italian turkey sausage and crushed red pepper/parm on top with sister yeast rolls with a garlic butter and we were all set!

staysnatched

Wednesday 21st of December 2022

I’m glad it was a hit!

Theresa

Wednesday 7th of September 2022

Easy and delicious yet again Brandi! I made a few substitutions with what I had (coconut milk for heavy cream and frozen kale) and still delicious. Doubled recipe and freezing in Souper cubes. Also it’s 90 degrees here in Houston, anytime is soup time!

staysnatched

Wednesday 7th of September 2022

I'm glad you enjoyed it!