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Instant Pot Zuppa Toscana Soup (Olive Garden Copycat)

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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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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 16 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.
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
Author Brandi Crawford

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

Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.
Instant Pot
Freezer Soup Molds

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 317kcal | Carbohydrates: 28g | Protein: 15g | Fat: 14g
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Reader Interactions

Comments

  1. Angela Tolsma

    Olive Garden was a favorite restaurant for my husband and I for years until we found some amazing nonchain places to go. That said I have never tried their soups! This looks so good!

    Reply

  2. Stephanie

    I’ve never had Zuppa Toscana before. My husband gets it when we go to Olive Garden sometimes, but I can’t pass up the Chicken Gnocchi. I’ll have to try it next time.

    Reply

  3. Marjie Mare

    It seems like you recreated the perfect zuppa. I am also a foodie, I take pleasure to try new recipes, I recently went to a Thai restaurant and my older daughter was surprised, that my attempt to make the Thai shrimp sauce I had there turns out as delicious as what she ate.

    Reply

  6. Rose

    Looking forward to trying this recipe out. I already make this soup for my family but not with my crock pot. I love my crockpot and making dinner in it makes life a little easier.

    Reply

    • Amanda

      5 stars
      I’ve never had the Olive Garden version, but this is just some good a** soup. I made mine with coconut cream and carton coconut milk instead of the heavy cream and almond milk and it turned out perfectly. And I doubled the bacon, because there’s no such thing as too much bacon.

      Reply

  16. Traci

    Brandi, this looks outstanding! I just want to grab a spoon and scoop this yumminess right up. Comfort food all the way. Another vote for the Instant Pot!

    Reply

  19. Rebecca

    5 stars
    This. Is. Amazing!!! This was my very first attempt in the Instant Pot and I absolutely love it. My super picky 16 year old looked at it suspiciously (I mean, Kale!) had a taste and then ate two huge bowlfuls!!! Thank you!!! 😀

    Reply

    • staysnatched

      This is so wonderful! I’m so happy you and your 16 year old enjoyed it. I hope you try more of my Instant Pot recipes.

      Reply

  20. Courtney

    5 stars
    My mom loves Olive Garden, but doesn’t have one where she lives. I made this for her and it turned out amazing! It was so quick with the instant pot.

    Reply

  22. Steve Hen

    5 stars
    WOW – this was delicious…tweaked it by using low-fat milk but the taste was still phenomenal. Definitely a hit. Insta pot used.

    Reply

  24. TS

    I love Zuppa Toscana & I have seen a few copycat recipes floating around. Just recently followed you and saw this pop up in your stories & decided to give it a try! It’s so good & the recipe is so easy to follow!

    Reply

  26. Mariana

    Tried this tonight and it. was. delicious. Same flavor as Olive Garden but even better making it fresh at home! We used whole milk instead of almond and to feed our family of 5 we used an extra potato and a pound of sausage. The kale didn’t look great at the store so I used baby kale instead and it was just as good! Served with a crusty bread to dip and it was the ultimate comfort meal after another long day of working from home and virtual learning with the kids cuz pandemic.

    Reply

  28. Orvina

    5 stars
    Made this tonight for my meal prep for the week! No surprise how delicious this is!!!! I’ve never had it from Olive Garden but my parent’s chef makes a similar soup so I wanted to try it. My grocery store didn’t have the turkey sausage crumbles that I like so I tried it with turkey kielbasa. It still came out really tasty!!

    Reply

  32. Hannah

    5 stars
    Made this last night and it was fantastic! Lots of flavor and even better than the Olive Garden version. Recipe was super easy to follow, I will be making this again.

    Reply

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