This Instant Pot Zuppa Toscana Soup is the perfect cure for your Olive Garden cravings! You can whip up this sausage and potatoes soup in your pressure cooker in under 30 minutes! Enjoy it for a weeknight meal or freeze it leftovers later.
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This post was originally published in 2017. It has since been updated.
I still love Olive Garden. There! I said it. I know we are all supposed to hate chain restaurants, but that one holds a special place in my heart. I use to inhale this during the unlimited salad, soup, and breadsticks!
What Type of Potatoes to Use
I like to use Russet potatoes. You can also use red or Yukon gold. All of these options will require the same cook time.
What Type of Sausage to Use
This is an Italian sausage and potatoes soup and you will need ground sausage for the recipe. I like to use Italian sausage. It provides a lot of flavor.
You can also use ground turkey or chicken sausage if you wish.
How to Cook Zuppa Toscana Soup in Instant Pot
- Turn the Instant Pot on the saute function. Add the olive oil to the pot. Add sausage and break the sausage into small pieces with a large spoon.
- Add onions and stir. Cook for 1 minute. Add the garlic and stir. Cook until the onions are soft and fragrant.
- Add 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 a 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.
How Long Will the Soup Last in The Fridge?
The soup will last for 3-4 days in the refrigerator.
Freezer Tips
Yes! This soup will last for a few months in the freezer. Freeze the soup in an airtight container.
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.
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 Gumbo
Instant Pot Butternut Squash Soup
Instant Pot Chicken and Dumplings
Instant Pot Baked Potato Soup
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Tomato Soup
Homestyle Chicken Noodle Soup
More Instant Pot Recipes
Instant Pot Green Bean Casserole
Instant Pot Green Beans
Pin this recipe for later here.
Looking for a low carb version? Check out my Keto Low Carb Zuppa Toscana Soup.
Instant Pot Zuppa Toscana Soup
Ingredients
- 1 teaspoon olive oil
- 1/2 pound ground sausage Italian Sausage works best.
- 2 pounds russet potatoes with the skin on Scrubbed and sliced into cubes about an inch thick.
- 1/2 cup chopped onions I used white onions.
- 2-3 minced garlic cloves
- 3 cups low-sodium chicken broth
- 1 tsp dried oregano
- salt and pepper to taste
- 1/4 cup heavy whipping cream
- 2 slices bacon or turkey bacon cooked and crumbled
- 1/3 cup unsweetened almond milk You can use any desired milk
- 2-3 cups fresh kale stems removed
- parmesan for topping optional
Instructions
Instant Pot
- Turn the Instant Pot on the saute function. Add the olive oil to the pot. Add the onions and the sausage. Break the sausage into small pieces. Cook until the onions are translucent and fragrant and the sausage is no longer pink.
- Add the garlic and stir. Cook for 1 minute.
- 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.
Jaylene
Sunday 3rd of December 2023
Made this for dinner tonight for the fam, everyone absolutely loved it! My niece really likes this soup from the restaurant and thought this recipe tasted even better. Thanks for another great recipe!
staysnatched
Monday 18th of December 2023
You're welcome!
Devon
Sunday 17th of September 2023
One of my favorite recipes on this site! I even add extra veggies and it always comes out delicious.
staysnatched
Tuesday 3rd of October 2023
So glad to hear it!
Felicia
Friday 3rd of March 2023
This was the perfect meal on this snowy day! I love the Olive Garden version. But I LOVE this one even more because I controlled the amount of each ingredient. It was easy to make and very flavorful with just a few simple ingredients. I had everything I needed at home. Definitely will make this again. Thank you!
staysnatched
Monday 6th of March 2023
Glad to hear you will make it again!
P.J.
Monday 19th of December 2022
oh this is good, good! i didn’t have time to use the slow cooker and i was nervous to use the pressure cooker because i haven’t been successful putting dairy in my pressure cooker but this recipe was perfect! it really takes less than 30 mins and you’re basically at olive garden! i used spicy italian turkey sausage and crushed red pepper/parm on top with sister yeast rolls with a garlic butter and we were all set!
staysnatched
Wednesday 21st of December 2022
I’m glad it was a hit!
Theresa
Wednesday 7th of September 2022
Easy and delicious yet again Brandi! I made a few substitutions with what I had (coconut milk for heavy cream and frozen kale) and still delicious. Doubled recipe and freezing in Souper cubes. Also it’s 90 degrees here in Houston, anytime is soup time!
staysnatched
Wednesday 7th of September 2022
I'm glad you enjoyed it!