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Zuppa Toscana in the Instant Pot

Zuppa Toscana in the Instant Pot 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!

WHAT YOU NEED TO MAKE THIS RECIPE

  • Italian Sausage: Control the heat by using mild or spicy Italian sausage. I change it up based on who I’m serving that day, though I am partial to a bit of spice.
  • Onion: Onion cooks 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- go for it.
  • 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 regular vegetable or chicken stock if you prefer.
  • Potatoes: Red, Yukon, or a combination of the two potatoes are my go-to potatoes for this soup.
  • Spices: Make it taste just like Olive Garden with oregano, garlic powder, salt, and pepper.
  • Heavy Cream: Heavy cream creates a nice, silky broth; you can also 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 of kale, but it’s totally up to you- be sure to remove the stems before chopping.
  • Parmesan Cheese: Like Olive Garden, you’re in your own home, so you get to say when.

HOW TO MAKE ZUPPA TOSCANA IN THE INSTANT POT

Brown the beef.

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

Add onion and garlic and saute.

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

Combine the chicken broth with the other ingredients.

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

Cook in the Zuppa Toscana in the Instant Pot.

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

Add the cream and kale.

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

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WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an air-tight container; they will keep in the fridge for 3-4 days.
  • FREEZE – Allow the soup to cool completely, then add it to a freezer-safe container or bag. Zuppa Toscana will freeze for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight.
  • REHEAT – Warm the soup on a stove 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?

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.

Zuppa Toscana Instant Pot in a bowl.

Instant Pot Zuppa Toscana Copycat

Tressa Jamil
Before this recipe, zuppa toscana was the only reason I went to Olive Garden. Well, that and the breadsticks; this recipe breaks down how to make Instant Pot zuppa toscana soup in the comfort of your own home.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
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.
  • Add 4 cups of water and 1 tablespoon 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: 3gVitamin C: 4mg
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!