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Instant Pot Olive Garden Zuppa Toscana Soup

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Instant Pot Olive Garden Zuppa Toscana Soup is a quick and easy copycat, pressure cooker recipe with potatoes, Italian sausage, kale, and creamy broth. This makes the perfect meal for weeknight dinners, freezer meals, and advance meal prep.

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 love Olive Garden. Yes, I am a foodie. Yes, I still love Olive Garden! Back in my high school days, Olive Garden was a great celebration spot for my friends and me. For special occasions, we went to Olive Garden. Fast forward many years and there are so many local, non-chain restaurants available that are actually REALLY good.

Zuppa Toscana Soup in 3 bowls 

Zuppa Toscana Soup in a green bowl

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 the sausage. Break the sausage into small pieces with a large spoon.
  2. Add the onions and stir. Cook for 1 minute. Add the garlic and stir. Cook until the onions are soft and fragrant.
  3. 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.
  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 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.

Zuppa Toscana Soup in 3 bowls

How Long Will the Soup Last in The Fridge?

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

Zuppa Toscana Soup close up photo

Can You Freeze Zuppa Toscana Soup?

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

Instant Pot Zuppa Toscana 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.

Zuppa Toscana Soup in two bowls

close up photo of Zuppa Toscana Soup

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 Chicken, Seafood, and Sausage Gumbo
Instant Pot Green Bean Casserole
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Pumpkin Spice Sweet Potato Soup

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Instant Pot or Slow-Cooker Olive Garden Zuppa Toscana Soup in a serving bowl
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5 from 10 votes

Instant Pot or Slow-Cooker Olive Garden Zuppa Toscana Soup

Instant Pot or Slow-Cooker Olive Garden Zuppa Toscana Soup is a quick and easy copycat, pressure cooker recipe with sausage, kale, and creamy broth.
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

  • 1/2 pound low-fat sausage or chicken sausage Italian Sausage works best. Major win if you can find it reduced fat!
  • 2 russet potatoes with the skin on sliced into medium-sized cubes
  • 2-3 cups fresh kale stems removed
  • 1/2 onion chopped
  • 2-3 garlic cloves chopped
  • 1 tsp olive oil
  • 2 slices bacon or turkey bacon cooked and crumbled
  • 16 oz low-sodium chicken broth
  • 1/4 cup heavy whipping cream
  • 1/3 cup unsweetened almond milk You can use any desired milk
  • 1 tsp dried oregano
  • 1/2 cup water optional if needed
  • parmesan for topping optional

Instructions

Instant Pot

  • Turn the Instant Pot on the saute function. Add the olive oil to the pot. Add the sausage. Break the sausage into small pieces with a large spoon.
  • Add the onions and stir. Cook for 1 minute. Add the garlic and stir. Cook until the onions are soft and fragrant.
  • 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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Instant Pot

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

  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

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