Zuppa Toscana Recipe (Instant Pot) (2024)

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Published: Sep 16, 2022 Modified: May 3, 2023 by Isabel Laessig

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My Zuppa Toscana recipe tastes just like the Olive Garden potato soup you know and love, but it’s ready in 30 minutes using simple ingredients in the Instant Pot! My recipe for Zuppa Toscana will become a family favorite and a kitchen staple of yours, I guarantee it. No instant pot? No worries. Scroll for a stovetop version!

Jump to:

Olive Garden Zuppa Toscana Recipe
Toscana Soup Ingredients
How to Make Zuppa Toscana in the Instant Pot
Instant Pot Zuppa Toscana Recipe Tips
Keto Zuppa Toscana Instructions
Zuppa Toscana FAQs
Stovetop Zuppa Toscana
What goes with Zuppa Toscana?
Soup Recipes
📋 Recipe
💬 Reviews

Olive Garden Zuppa Toscana Recipe

Copycat recipes are so fun because you get to bring a familiar favorite into your kitchen! This easy Instant Pot recipe is a hearty and delicious meal and it tastes just like your favorite Olive Garden Zuppa Toscana.

Not only is this meal delicious, but it is completely versatile. The Instant Pot Zuppa Toscana Recipe can be spicy, seasonal, gluten-free, and even keto! Yes, that’s right… I have totally made this dish low carb before – and it is delicious.

My family loves this Instant Pot Zuppa Toscana recipe because it is delicious, I love it because it is a quick and easy copycat recipe you don’t need a reservation for!

“Mmmm love this soup could live off it – so yummy”
Kasey, @echotagirl22

Toscana Soup Ingredients

Mild Italian sausage
Russet potatoes
Oniondiced
Minced garlic
Bacon cooked and chopped
Heavy cream
Chicken broth
Olive oil
Salt & pepperto taste
Kaleleaves chopped and stems removed

How to Make Zuppa Toscana in the Instant Pot

Set ato Saute mode. Addolive oilandmild Italian sausageto the pot and cook, stirring often, until the sausage browns and is crumbly.
Addonionandminced garlic. Cook and stir frequently until the onions are translucent.
Mix inbacon,potatoes,chicken broth, and a crack ofblack pepper. Stir well.
Cook on high pressure for 10 minutes.
Carefully quick-release the pressure when time is up, then slowly stir in theheavy cream and kale untilwilted.
Season withsea saltand more freshblack pepperto taste. Serve, and enjoy!

Instant Pot Zuppa Toscana Recipe Tips

You can add more Veggies: Spinach instead of kale, zucchini, carrots, and cannellini beans are great additions
Use hot Italian sausage instead of mild for more spice in your Zuppa Toscana soup recipe.
I like to use Air Fryer Bacon for an incredibly flavorful addition!

Keto Zuppa Toscana Instructions

Make Zuppa Toscana low carb by swapping out the potatoes for cauliflower. I use one head of cauliflower and cut it into 1-inch florets. Follow the recipe as instructed, as if you were using potatoes.

If it feels like a lot of cauliflower, don’t worry – it will cook down in the soup. After trying it this way for a friend who loves keto recipes, I started making it this way for my own family. I love cauliflower zuppa toscana!

Zuppa Toscana FAQs

What is zuppa toscana?

Zuppa Toscana, meaning “Tuscan Soup”, is an Italian potato soup recipe including a mix of vegetables in a creamy broth. American Zuppa Toscana recipes are often made using potatoes, kale, and bacon. My easy recipe, inspired by the Olive Garden soup recipe, uses Italian sausage, potatoes, kale, bacon, garlic, and heavy cream.

How long is Zuppa Toscana good for?

Store Zuppa Toscana for up to 3 days in the refrigerator in an airtight container, or for up to 1 month in the freezer.

Can you freeze Zuppa Toscana soup?

To freeze, allow it to cool and add to a freezer-safe container or plastic bag labeled with the freezing date. To reheat, defrost overnight in the refrigerator and add to a saucepan over low heat.
Frozen soups can also be reheated in the microwave by placing the container or bag in a microwave-safe bowl and filling it halfway with water. Microwave on high in 30 second intervals, stirring occasionally.

Stovetop Zuppa Toscana

To make zuppa toscana on the stove, follow these instructions:

Place a large pot on the stove over medium heat and add olive oil. Once hot, add mild Italian sausage and cook, stirring often, until the sausage browns and crumbles.
Add onion and minced garlic and continue to cook, stirring frequently, until the onions are translucent.
Mix in bacon, potatoes, chicken broth, and black pepper, and stir well.
Bring to a boil and boil until the potatoes are cooked through and tender, approximately 30 minutes or so (check potatoes with a fork for doneness).
Slowly mix in kale and heavy cream.
Season with sea salt and extra black pepper to taste. Serve and enjoy!

What goes with Zuppa Toscana?

This Zuppa Toscana Instant Pot recipe can work as a standalone meal, but I like to serve it with crusty bread and a side salad- is there anything more satisfying?

Garlic Bread: Make our Pressure Cooker French Bread with some Garlic Herb Butter to spread on top!
Salad: Make our Buttermilk Ranch Salad – just leave out the grilled chicken!
Biscuits or rolls: Try serving with fluffy Air Fried Biscuits.
Breadsticks are a great side for this classic Olive Garden soup recipe.

Soup Recipes

Chicken Tortilla Soup
Italian Wedding Soup
Instant Pot Pho
Hungarian Mushroom Soup
Chick-fil-A Chicken Noodle Soup
Shrimp Bisque
See more of my Easy Soup Recipes!

Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!

📋 Recipe

Instant Pot Zuppa Toscana

Isabel Laessig

This Zuppa Toscana copycat is a creamy sausage potato soup, loaded with spicy, crumbly sausage, melt-in-your-mouth potatoes, kale, and crispy bacon in a creamy broth!

5 from 6 votes

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Equipment

Ingredients

1 pound Mild Italian sausage
5 Russet potatoes
1 White onion diced
2 Tablespoons Minced garlic
5 strips Bacon cooked and chopped
1 cup Heavy cream
6 cups Chicken broth
1 Tablespoon Olive oil
Salt & pepper to taste
½ bunch kale leaves chopped and stems removed

Cooking Conversions

See our Cooking Conversions Chart for help converting measurements!

Instructions

Set a to Saute mode. Add olive oil and mild Italian sausage to the pot and cook, stirring often, until the sausage browns and is crumbly.
Add onion and minced garlic. Cook and stir frequently until the onions are translucent.
Mix in bacon, potatoes, chicken broth, and a crack of black pepper. Stir well.
Cook on high pressure for 10 minutes. Carefully quick-release the pressure when time is up, then slowly stir in the heavy cream and kale until wilted. Season with sea salt and more fresh black pepper to taste. Serve, and enjoy!

Video

Notes

Sweeten it up:If you prefer, you can use sweet Italian sausage instead of mild spicy sausage. It will have a little less of a kick to it, but will be just as delicious!
Change up the greens: Spinach is a great alternative to kale to add to Zuppa Toscana.
Reheat it:If you have leftovers you want to reheat, you can do so in the microwave or on the stove. On the stove, reheat over low heat, stirring occasionally. In the microwave, reheat in 30 second intervals, stirring between intervals, for a total of 1 minute and 30 seconds to 2 minutes.
The best way to freeze this soup if you’re making it ahead of time is to skip adding the cream until you’re ready to heat it up and eat it. Let it cool, then freeze. Add the cream after reheating.

Nutrition

Calories: 498kcalCarbohydrates: 29gProtein: 15gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 93mgSodium: 1173mgPotassium: 957mgFiber: 2gSugar: 1gVitamin A: 1259IUVitamin C: 33mgCalcium: 77mgIron: 2mg

Keyword instant pot zuppa toscana, olive garden soups, olive garden zuppa toscana, zuppa toscana soup

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About Isabel Laessig

Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!