This easy Instant Pot Zuppa Toscana recipe is my go-to when I am short on time. The hearty, one-pot dish is brimming with loaded with Italian sausage, buttery potatoes, and bright, crisp kale, and it is ready in just 30 minutes!
What is Zuppa Toscana?
“Zuppa Toscana” means “soup of Tuscany.” Although, that’s just the name given to the dish by Olive Garden and has very little to do with Tuscany itself. That said, Zuppa Toscana is my favorite Olive Garden soup, and this homemade version is a family favorite and a guaranteed crowd-pleaser.
Ingredients You’ll Need
Looking for an Instant Pot Zuppa Toscana recipe that’s easy to make and loaded with flavor? All you need are a handful of simple ingredients, and you are ready to get started!
- Italian Sausage: Make the soup with spicy sausage or mild Italian sausage, depending on your crowd. I usually prefer hot Italian sausage because it adds so much flavor compared to mild.
- Onion: Stick to white or yellow onions.
- Garlic: Include four fresh garlic cloves.
- Broth: Give body to the soup with homemade or store-bought chicken broth or chicken stock. You can also use a few scoops of chicken Better Than Bouillon and water or vegetable broth.
- Potatoes: Yukon gold potatoes are the best choice for the soup, and no one can convince me otherwise. The creamy potatoes hold their shape and taste amazing. Red potatoes or russet potatoes are a great option if you need to use something else, but remember to cut the potatoes the same size so they cook evenly.
- Spices: Add dried oregano, garlic powder, red pepper flakes, kosher salt, and coarse black pepper to create a well-rounded flavor.
- Heavy Cream: A splash of heavy gives the creamy broth its smooth finish. Try half and half or a non-dairy alternative like coconut milk for a lighter option.
- Kale: The big chunks of blanched kale are the best part of this comforting soup. I may even add a few extra handfuls when no one is looking. And if you have a box of baby spinach leaves or leafy green going bad in the back of your fridge (no judgment)- use that instead.
- Parmesan Cheese: Grated parmesan cheese is a must-have garnish for Olive Garden Zuppa Toscana soup. How much you top it with is up to you– say when.
Additions and Substitutions
- Switch up the protein. You can adjust the spice level of the Italian sausage for the soup or swap it out for ground turkey, chorizo, ground pork sausage, Italian turkey sausage, and even ground beef.
- Replace the seasoning. Have a favorite Italian seasoning blend? Feel free to use it, but don’t forget to taste and season with salt and pepper.
- Load up on veggies. Mix in diced mushrooms, zucchini, carrots, and celery, or replace the potatoes with sweet potatoes or cauliflower florets.
How to Make a Instant Pot Zuppa Toscana Recipe
The full recipe with measurements is in the recipe card below.
Step 1: Brown the Italian sausage in an Instant Pot in saute mode for 8-10 minutes, breaking it up with a meat chopper until it’s crumbly.
Step 2: Add the onions and garlic, and cook until the onions become translucent and soften.
Step 3: Deglaze with chicken broth, scraping up any stuck-on bits on the bottom of the pot from browning the sausage. Add the potatoes, dried oregano, garlic powder, kosher salt, and black pepper.
Step 4: Secure the lid and select the manual setting on the Instant Pot. Cook on high pressure for 10 minutes, followed by a 10-minute natural release.
What does natural release mean?
Natural release on the Instant Pot means allowing the pressure inside the pot to gradually decrease on its own after cooking finishes, without manually opening the pressure release valve. This process takes 10–30 minutes, depending on the amount of liquid inside the pot.
As the pressure decreases, the float valve will drop, signaling that it’s safe to open the lid. Natural release is ideal for soups, stews, or liquid-heavy recipes to prevent splattering.
Step 5: Unplug the Instant Pot and carefully remove the inner pot. Add the fresh kale and heavy cream. Give the soup a good stir, and enjoy!
Expert Tips
- Prepare the kale leaves. Start by washing the kale leaves. Then, strip the leaves from the stems using a sharp knife and roughly chop the kale into smaller pieces.
- Uniformly cut the veggies. Cut the potatoes the same size to ensure they cook evenly and at the same rate.
- Continue cooking the sausage. Since Italian sausage has a higher fat content, drain the excess grease after it browns or continue cooking so the sausage can reabsorb the liquid and flavor.
If you enjoy this easy Instant Pot Zuppa Toscana recipe, try more tasty soup recipes!
Serving Suggestions
When you’re craving comfort food, my fuss-free Instant Pot Zuppa Toscana recipe is just what you need for a meal the whole family will love!
Top your bowl with freshly grated Parmesan cheese for that classic restaurant touch, or switch things up with Pecorino Romano. Want to take it to the next level? Sprinkle crispy pancetta or crumbly bacon bits over the top.
Pair the flavorful soup with a slice of crusty bread, buttery dinner rolls, or breadsticks—like Olive Garden. You can also serve classic Caesar salad or a simple arugula and spinach salad with sherry shallot dressing if you want something lighter.
What To Do With Leftovers
- Refrigerate: Store the leftover Tuscan soup in an airtight container for 3-4 days.
- Freeze: Let the soup cool and transfer it to a freezer-safe container or bag. Zuppa Toscana freezes for 2-3 months.
- Thaw: Defrost the soup in the refrigerator overnight.
- Reheat: Warm up the leftovers on the stovetop or microwave.
Frequently Asked Questions
How can I make the soup dairy-free?
Make this Instant Pot Zuppa Toscana recipe dairy-free with a few easy swaps. Replace the heavy cream with almond milk, coconut cream, or coconut milk. Skip the Parmesan, or sprinkle on some nutritional yeast or your favorite dairy-free cheese for a finishing touch.
Instant Pot Zuppa Toscana Recipe
- 1 pound ground Italian sausage, hot or mild
- 1 medium yellow onion, finely diced
- 4 medium garlic cloves, minced
- 4 cup chicken broth
- 4 Yukon gold potatoes, quartered
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- coarse black pepper, to taste
- kosher salt, to taste
- ½ cup heavy cream
- 2-3 cups kale leaves, stemmed and roughly chopped
- ½ cup grated parmesan cheese, for garnish
- Brown the Italian sausage in an Instant Pot in saute mode for 8-10 minutes, breaking it up with a meat chopper until it's crumbly.
- Add the onions and garlic, and cook until the onions become translucent and soften.
- Deglaze with chicken broth, scraping up any stuck-on bits on the bottom of the pot from browning the sausage. Add the potatoes, dried oregano, garlic powder, kosher salt, and black pepper.
- Secure the lid and select the manual setting on the Instant Pot. Cook on high pressure for 10 minutes, followed by a 10-minute natural release.
- Unplug the Instant Pot and carefully remove the inner pot. Add the fresh kale and heavy cream. Give the soup a good stir, and enjoy!
- Prepare the kale leaves. Start by washing the kale leaves. Then, strip the leaves from the stems using a sharp knife and roughly chop the kale into smaller pieces.
- Uniformly cut the veggies. Cut the potatoes the same size to ensure they cook evenly and at the same rate.
- Continue cooking the sausage. Since Italian sausage has a higher fat content, drain the excess grease after it browns or continue cooking so the sausage can reabsorb the liquid and flavor.
Sarah K.
Monday 13th of February 2023
I just made this recipe and it was amazing! It tasted just like the Olive Garden soup and I love that it was made in the Instant Pot too, it made the process so much easier. Highly recommend!
Tressa Jamil
Friday 13th of December 2024
The Instant Pot makes everything easier, so happy this recipe worked for you.
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!