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Instant Pot Zuppa Toscana Soup Recipe

We love soup in my house! There is not a week that goes by that I’m not making a big pot of soup.

We don’t eat at Olive Garden often; however, we do love the Zuppa Toscana soup! That’s when I decided it’s time to try to make it on home.

Instant Pot Zuppa Toscana Soup Photo

I made it years ago on the stove top and figured it would be an easy one to adapt to the Instant Pot.

I always found that it took the kale a long time to break down. I like the kale on a softer side, so I knew the Instant Pot would work great.

This soup is full of so much flavor and is done in a fraction of the time.

Here are a few of the basic items you’ll need to make soup in the Instant Pot.

  • Cutting Board
  • Knife
  • Instant Pot  (6 or 8 quart)
  • Ladle
  • Pot Holders

Ever wonder how easy it is to make Olive Garden’s signature soup? I’m going to share how to make it in the Instant Pot.

I’ll also give some pointers on how to cook it on the stove top, too!

Instant Pot Zuppa Toscana Soup Picture

First, you’ll want to select the “sauté” mode on the Instant Pot. Pour in the olive oil then place the ground pork sausage and diced bacon into the pot.

Sauté for five minutes until both the Italian sausage and bacon are cooked and browned. You will want to use a wooden spoon to break up the meat into bite-size pieces.

Next, add in the onion and minced garlic clove. Sauté for an additional minute and season with salt and pepper.

Then, pour in the container of chicken broth, the thinly slice potatoes, and the chopped kale. Mix well then place the lid on the instant pot securing the valve to closed.

Turn off the Instant Pot, then turn on to soup mode for 5 minutes.

Instant Pot Zuppa Toscana Soup Image

Once the Instant Pot is done cooking let it naturally release pressure for 15 minutes. Carefully, force any remaining pressure out of the Instant Pot and open the lid.

Stir in the heavy cream and a dash of the red pepper flakes. Ladle into bowls and serve with grated cheese on top if desired.

*If you want to adapt this to stovetop, you’ll follow all the same steps, but instead of cooking for 15 minutes on high pressure you’ll need to cook for about 30 minutes until the kale is soft.

If you know me, by now you’ve learned that I absolutely love soup recipes! I’m constantly working on new soup recipes to make at home.

I make a pot of soup at the start of every week. It gives me quick lunches or even a little soup appetizer before dinner for my family.

Whatever I have left over on Friday I freeze into either a large container that serves two to three, or individual freezer containers to serve one.

Instant Pot Zuppa Toscana Soup Pic

Whenever you are freezing any food you always want to make sure it is at room temperature before goes into the freezer.

I use anything from leftover plastic Chinese takeout containers, freezer proof glass containers, or even freezer ziploc bags.

Like I mentioned above, for soup I will freeze in either a large batch or an individual serving batch depending on how much I have left, and what I think I might want to eat it later on down the road.

Just like all other foods that you freeze, soup will last around three months in the freezer.

So, if you’re like my family and love Zuppa Toscana soup, but don’t want to head out to the restaurant, I hope you’ll give my easy recipe a try.

Love Olive Garden and looking for another copycat recipe? Try this Olive Garden Salad Dressing, Toasted Ravioli, or even these Garlic Butter Breadsticks recipes.

Instant Pot Zuppa Toscana Soup Photo

Instant Pot Zuppa Toscana Soup Recipe

Katie Jasiewicz
Instant Pot Zuppa Toscana Soup is a copycat Olive Garden recipe that tastes just as good as the restaurant version, but better because you can enjoy it in the comforts of your own home! We know you’ll love it.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Italian
Servings 6
Calories 561.88 kcal

Ingredients
  

  • 1 Olive Oil
  • 1 Ground Mild Pork Sausage
  • 5 Bacon diced
  • 1 White Onion diced
  • 6 Garlic minced
  • 1 Salt
  • 0.25 Black Pepper
  • 1 Chicken Broth
  • 3 Russet Potato cleaned and thinly sliced
  • 3 Kale chopped
  • 1 Heavy Cream
  • Crushed Red Pepper Flakes
  • Grated Parmesan Cheese for topping

Instructions
 

  • Select the “sauté” mode on the Instant Pot. Pour in the olive oil then place the ground pork sausage and diced bacon into the pot.
  • Sauté for 5 minutes until both the Italian sausage and bacon are cooked and browned. You will want to use a wooden spoon to break up the meat into bite-size pieces.
  • Next, add in the onion and minced garlic clove. Sauté for an additional 1 minute and season with salt and pepper.
  • Then, pour in the container of chicken broth, the thinly slice potatoes, and the chopped kale. Mix well then place the lid on the Instant Pot securing the valve to closed.
  • Turn off the Instant Pot, then turn on to soup mode for 5 minutes.
  • Once the Instant Pot is done cooking let it naturally release pressure for 15 minutes. Carefully, force any remaining pressure out of the Instant Pot and open the lid.
  • Stir in the heavy cream and a dash of the red pepper flakes.
  • Ladle into bowls and serve with grated cheese on top if desired.

Nutrition

Calories: 561.88kcalCarbohydrates: 21.88gProtein: 19.83gFat: 43.33gSaturated Fat: 18gSodium: 1659.88mgFiber: 2gSugar: 1.5g
Keyword Copycat, Easy, Easy Dinners, Instant Pot, Italian, Kale, Make Ahead, One Pot Meals, Potatoes, Pressure Cooker, Pressure Cooking, Sausage, Soups
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