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Zuppa Toscana Instant Pot Copycat

Zuppa Toscana Instant Pot CopycatIt’s soup season, and our Olive Garden copycat is the ultimate comfort food. Loaded with Italian sausage, potatoes, crisp kale, and a splash of cream- this Italian sausage and potato soup is ready to eat in under an hour! 

WHAT IS ZUPPA TOSCANA?

Zuppa Toscana means soup of Tuscany, though that’s just a name given to the dish by Olive Garden and has very little to do with Tuscany itself. However, Zuppa Toscana, made in the Instant Pot, is my favorite Olive Garden soup and a family favorite! Rich and hearty Zuppa Toscana requires only a handful of ingredients and cooks all in one pot- what more could you want?

WHAT YOU NEED TO MAKE THIS RECIPE

  • Italian Sausage: Control the heat by using mild or spicy Italian sausage. I flip back and forth based on who I’m serving, though I am partial to spicy sausage because it provides a gentle kick without making it too spicy. You can also use ground turkey sausage, pork, or ground beef.
  •  Onion: Onions infuse with Italian sausage, garlic, and spices for maximum flavor.
  •  Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use- measure with your heart.
  •  Better than Bouillon: I use Better Than Bouillon and water in place of stock for this recipe. It’s flavorful, easy, and something I always keep in my pantry. You can replace it with homemade or store-bought vegetable or chicken stock.
  •  Potatoes: Red, Yukon, or a combination of the two potatoes are my go-to potatoes for this soup, but russet potatoes are a popular favorite.
  •  Spices: Season the soup to taste just like the one at Olive Garden with oregano, garlic powder, salt, and coarse black pepper.
  •  Heavy Cream: Heavy cream creates a nice, silky broth; you can use half-in-half or a non-dairy alternative like coconut cream.
  •  Kale: The brightness of the kale is my favorite part! I like larger pieces, but it’s totally up to you. Just be sure to remove the stems before chopping the leaves.
  •  Parmesan Cheese: It’s like you’re in a restaurant, “just say when.”

HOW TO MAKE OUR ZUPPA TOSCANA INSTANT POT COPYCAT

Cook the sausage in an Instant Pot on saute mode until brown and heated through, for about 10 minutes.

Brown the beef.

Add the onions and garlic to the sausage. Cook until the onions become translucent and soften.

Add onion and garlic and saute.

Stir in 4 cups of water and 1 tablespoon of Better Than Bouillon. Then, add the potatoes and season with oregano, garlic powder, salt, and pepper.

Combine the chicken broth with the other ingredients.

Secure the lid and set the Instant Pot to manual high pressure for 10 minutes with quick release.

Cook in the Zuppa Toscana in the Instant Pot.

Unplug and allow the soup to cool, then stir in the kale and heavy cream to serve.

Add the cream and kale.

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Zuppa Toscana Instant Pot in a bowl with bread in the background.

SERVING SUGGESTIONS 

  • Crusty Bread
  • Breadsticks
  • Spinach Salad
  • Dinner Rolls
  • Caeser Salad
  • Garlic Knots

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an airtight container; they will keep in the refrigerator for 3-4 days.
  • FREEZE – Allow the soup to cool, then add it to a freezer-safe container or bag. Zuppa Toscana freezes for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight.
  • REHEAT – Warm leftover soup on the stovetop or microwave, and enjoy!

FREQUENTLY ASKED QUESTIONS

Can I make Olive Garden zuppa toscana on the stove top?

1. Cook the sausage in a Dutch oven over medium heat until brown and heated through, for about 10 minutes.
2. Add the onions and garlic to the pan. Cook until onions become translucent and soften.
3. Add 4 cups of water and 1 tablespoon Better Than Bouillon.
4. Next, add the potatoes and season with oregano, garlic powder, red pepper flakes, salt, and pepper.
5. Cook over medium heat for 15-20 minutes, stirring occasionally.
6. Off heat, stir in the kale and heavy cream to serve.

Can I make it in a Crockpot or slow cooker?

1. Cook the sausage in a skillet until brown and heated through, for about 10 minutes.
2. Add the onions and garlic to the sausage. Cook until onions become translucent and soften.
3. Add the mixture to a Crockpot or slow cooker, then add 4 cups of water and 1 tablespoon of Better Than Bouillon.
4. Next, add the potatoes and season with oregano, garlic powder, salt, and pepper.
5. Gently stir ingredients, cover the Crockpot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
6. Unplug the Crockpot and allow the soup to cool, then stir in the kale and heavy cream to serve.

Can I make this recipe vegetarian?

I suggest doubling the vegetables and adding more potatoes and kale. You can also include carrots or cauliflower. As another option, use a meat alternative like Beyond Sausage. It comes in sweet Italian and hot Italian. Instead of the Chicken Better than Bouillon, use Vegetable Better Than Bouillon.

Can I make it vegan?

This soup is naturally gluten-free and grain-free. You can make it dairy-free and meatless with a few substitutions. Follow the adjustments listed above for suggestions on protein replacement. Additionally, use full-fat coconut cream, and skip the parmesan cheese. With these modifications, you will have a tasty, vegan Zuppa Toscana.

How should I garnish the soup?

We top ours with freshly grated parmesan, but crumbled bacon is delicious too.

YOU SHOULD ALSO TRY:

Zuppa Toscana Instant Pot in a bowl.

Zuppa Toscana Instant Pot Copycat

Tressa Jamil
Our Zuppa Toscana Instant Pot Copycat is the ultimate comfort food; it's creamy and loaded with sausage, potatoes, and bright, crisp kale; best of all, it's ready to eat in under an hour!
5 from 2 votes
Course Main Course, Soup
Cuisine American, Italian
Keyword instant pot zuppa toscana
Course Main Course, Soup
Cuisine American, Italian
Servings 8 bowls
Calories 280 kcal

Equipment

Ingredients
  

  • 1 pound Italian sausage, hot or mild, ground
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • tablespoon Chicken Better than Bouillon
  • 4 cup water
  • 4 small red or Yukon gold potatoes, quartered
  • ½ teaspoon oregano, dried
  • ½ teaspoon garlic powder,
  • ¼ teaspoon red pepper flakes
  • black pepper, coarse ground, to taste
  • kosher salt, to taste
  • ½ cup heavy cream
  • 5-8 kale leaves, stems removed and roughly chopped
  • parmesan cheese, grated, to garnish

Instructions
 

  • Cook the sausage in an Instant Pot on saute mode until brown and heated through, for about 10 minutes.
  • Add the onions and garlic to the sausage. Cook until the onions become translucent and soften.
  • Stir in 4 cups of water and 1 tablespoon of Better Than Bouillon. Then, add the potatoes and season with oregano, garlic powder, salt, and pepper.
  • Secure the lid and set the Instant Pot to manual high pressure for 10 minutes with quick release.
  • Unplug and allow the soup to cool, then stir in the kale and heavy cream to serve.

Notes

  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 BowlCalories: 280kcalCarbohydrates: 11gProtein: 12gFat: 20gSodium: 1039mgFiber: 1gSugar: 3g
Keyword instant pot zuppa toscana
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Matt W.

Tuesday 12th of July 2022

I made this recipe and it came out very flavorful, great balance of garlic, oregano, and broth. That balance has been a struggle in the past with other recipes I have used but this one is superb.

Tressa Jamil

Tuesday 12th of July 2022

Wow, what high praise! Thank you for trying and rating the recipe!