Craving that rich, hearty, and incredibly comforting soup from Olive Garden? Look no further! This Instant Pot Zuppa Toscana recipe delivers all the deliciousness of the restaurant favorite, but it’s made easily right in your pressure cooker. It’s packed with savory pork sausage, crispy bacon, tender potatoes, kale, and a creamy, flavorful broth. I absolutely adore making Zuppa Toscana at home using my Instant Pot – it develops such amazing flavor so quickly! It’s the ultimate comfort food, perfect for a satisfying dinner any time of year, even on these pleasant spring evenings around April 20th!
Why You’ll Love This Instant Pot Zuppa Toscana
- Restaurant Copycat: Tastes just like (or even better than!) the famous Olive Garden soup.
- Hearty and Comforting: Loaded with sausage, bacon, potatoes, and kale in a rich, creamy broth.
- Instant Pot Easy: Significantly faster than stovetop simmering, with less hands-on time.
- Flavor Packed: Layers of flavor from the sausage, bacon, aromatics, and creamy finish.
- Crowd-Pleaser: A guaranteed hit for family dinners or feeding guests.
Ingredients for Instant Pot Zuppa Toscana
Here’s what you’ll need to make this comforting copycat soup. The full list with measurements is in the recipe card below.
Main Meats & Veggies
- Thick-cut bacon, roughly chopped (Meat)
- Pork sausage (mild, medium, or hot) (Meat) (Jimmy Dean’s Hot recommended in original)
- Large yellow onion, diced (Vegetable)
- Minced garlic (Aromatic)
- Yukon gold potatoes, peeled and cubed (Vegetable)
- Diced kale, tough stems removed (or chopped spinach) (Vegetable)
Broth & Creaminess
- Chicken broth (Liquid)
- Heavy cream (Dairy)
- Finely grated Romano, Asiago, and Parmesan cheese blend (or just Parmesan) (Dairy)
Seasoning
- Italian seasoning (Spice Blend)
- Salt (plus more to taste) (Seasoning)
- Pepper (plus more to taste) (Spice)
- Crushed red pepper flakes (optional, for more spice) (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavors of this Instant Pot Zuppa Toscana, but feel free to adapt it:
- Different Sausage: Use mild Italian sausage, turkey sausage, or even plant-based sausage.
- Make it Spicier: Use hot sausage and add extra crushed red pepper flakes.
- Add More Veggies: Sauté some diced celery or carrots along with the onion.
- Lighter Version: Substitute half-and-half or evaporated milk for the heavy cream (it will be less rich).
- Spinach Instead of Kale: Use fresh baby spinach stirred in at the very end until just wilted.
How to Make Instant Pot Zuppa Toscana
Let me show you how easy it is to make this Instant Pot Zuppa Toscana:
Cook Bacon
- I place the roughly chopped bacon into my 6-quart Instant Pot insert.
- I hit the “SAUTE” button (usually on medium or high setting).
- I cook the bacon, stirring regularly, until it’s nice and crispy.
- Using a slotted spoon, I remove the crispy bacon and set it aside on a paper towel-lined plate, but I leave the rendered grease in the pot. That bacon fat is pure flavor!
Cook Sausage and Aromatics
- To the hot Instant Pot with the bacon grease, I add the pork sausage (casings removed if necessary) and the diced yellow onion.
- Still on “SAUTE” mode, I cook, breaking up the sausage with a spoon as it cooks, until the meat is no longer pink.
- I add the minced garlic and cook for about 30 seconds more, stirring constantly, until fragrant.
- I hit “CANCEL” on the Instant Pot to turn off the Sauté mode.
Pressure Cook the Soup Base
- Now, I stir in the chicken broth, making sure to scrape up any flavorful browned bits from the bottom of the pot. This deglazing step helps add flavor and prevents a potential BURN reading.
- I stir in the cubed Yukon gold potatoes, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper.
- I secure the lid, ensuring the pressure valve is pointed toward “SEALING”.
- I cook on HIGH pressure for just 3 minutes. (The potatoes cook quickly under pressure!)
Finish the Soup
- Once the cook time is up, I allow the Instant Pot to naturally release pressure for 10 minutes. This helps the potatoes stay tender without breaking apart too much.
- After 10 minutes of natural release, I carefully flip the pressure valve to “VENTING” to quickly release any remaining pressure.
- Once the pin drops, I carefully remove the lid.
- I stir in the chopped kale, the heavy cream, and the grated cheese blend (Parmesan/Romano/Asiago).
- I let the soup sit for about 5 minutes, stirring occasionally, allowing the kale to wilt and the cheese to melt into the creamy broth. The residual heat is usually enough, but I could turn on Sauté Low briefly if needed.
- I stir in most of the reserved crispy bacon (saving some for garnish).
- I taste the Zuppa Toscana and re-season with more salt and pepper, if necessary.
Serve
- Garnish
- Serve hot
Tips and Tricks for the BEST Zuppa Toscana
Here are my secrets for making this Instant Pot Zuppa Toscana taste even better than the restaurant’s:
- Don’t Skip the Bacon: Cooking the bacon first and using the rendered fat adds incredible depth of flavor.
- Scrape the Pot: Deglazing after sautéing the sausage and onions is crucial for capturing all those tasty browned bits.
- Yukon Gold Potatoes: These hold their shape well but become creamy, perfect for this soup. Cut them into uniform ½ inch cubes.
- Natural Release Time: Letting the pressure release naturally for 10 minutes helps keep the potatoes tender, not blown apart.
- Add Dairy Last: Stirring in the cream and cheese after pressure cooking prevents curdling and ensures a smooth, creamy finish.
How to Serve
This Instant Pot Zuppa Toscana is a hearty, satisfying meal on its own! Serve it hot, garnished with:
- The reserved crispy bacon bits
- Extra finely shredded Parmesan/Romano/Asiago cheese
- Crushed red pepper flakes for extra heat (optional)
- Fresh chopped parsley (optional)
It’s also fantastic served with:
- Crusty bread or breadsticks for dipping
Make Ahead and Storage
This soup is wonderful made ahead – the flavors meld beautifully overnight!
- Storage: Store leftover Zuppa Toscana in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Avoid boiling vigorously, as the cream can sometimes separate. Add a splash of broth or water if it has thickened too much.
FAQs about Instant Pot Zuppa Toscana
- Can I use spinach instead of kale?
- Yes! Stir in fresh baby spinach at the very end, just until it wilts (it will only take a minute or two).
- Can I make this dairy-free?
- You can try substituting full-fat canned coconut milk or an unsweetened cashew cream for the heavy cream and using a dairy-free Parmesan alternative or nutritional yeast, but the flavor and richness will be different from the classic version.
- Can I freeze this soup?
- Cream-based soups with potatoes don’t always freeze perfectly; the cream can separate, and potatoes can become slightly grainy upon thawing. It’s possible, but the texture might be compromised. Freeze in portions if desired and reheat very gently.
Enjoy this incredibly delicious, creamy, and comforting Instant Pot Zuppa Toscana! It’s an Olive Garden favorite made easy at home.
Print
Instant Pot Zuppa Toscana (Olive Garden Copycat!)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Soup, Main Course, Instant Pot
- Cuisine: Italian-Inspired, American
Description
This Instant Pot Zuppa Toscana is an Olive Garden copycat that’s even better than the original! This rich and hearty soup featuring Italian sausage, potatoes, and kale in a creamy broth is the ultimate comfort food, made quickly in your pressure cooker.
Ingredients
Scale
- 8 slices thick-cut bacon, roughly chopped
- 1 (16 oz) roll pork sausage (Hot Italian recommended, like Jimmy Dean’s Hot)
- 1 large yellow onion, diced
- 1 tablespoon minced garlic (about 3–4 cloves)
- 1 (32 oz) carton low-sodium chicken broth
- 1 pound Yukon gold potatoes, peeled and cubed into 1/2-inch chunks
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, plus more to taste, if necessary
- ¼ teaspoon black pepper
- 2 cups chopped fresh kale, tough stems removed (can substitute chopped spinach)
- 1 pint (2 cups) heavy cream
- ½ cup finely grated cheese blend (Romano, Asiago, Parmesan recommended)
- Crushed red pepper flakes, for garnish (optional)
Instructions
- Cook Bacon: Select the “Sauté” function on your 6-quart Instant Pot. Add the chopped bacon to the inner pot. Cook, stirring regularly, until the bacon is crispy. Using a slotted spoon, remove the crispy bacon and set it aside on a paper towel-lined plate, leaving the rendered grease in the pot.
- Cook Sausage and Aromatics: Add the pork sausage, diced onion, and minced garlic to the hot bacon grease in the Instant Pot. Cook, breaking up the sausage as you go, until the meat is no longer pink and the onion is softened. Press “Cancel” to turn off the Sauté mode. Drain excess grease if desired.
- Deglaze and Add Ingredients: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon or spatula to release any browned bits (this helps prevent a “Burn” warning). Stir in the cubed potatoes, Italian seasoning, salt, and pepper.
- Pressure Cook: Secure the lid on the Instant Pot. Ensure the pressure release valve is pointed toward “Sealing”. Select the “Manual” or “Pressure Cook” button and cook on High Pressure for 3 minutes.
- Natural Pressure Release: Once the cook time is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully flip the pressure valve to “Venting” to quickly release any remaining pressure.
- Add Creamy Ingredients and Kale: Carefully remove the lid. Stir in the chopped kale until it begins to wilt. Stir in the heavy cream and grated cheese blend until the cheese is melted and the soup is creamy.
- Finish and Serve: Cover the Instant Pot (you can just place the lid on top without sealing) and let the soup sit for 5 minutes to allow the kale to fully wilt and the flavors to meld. Stir in the cooked, crumbled bacon. Taste and re-season with additional salt and pepper, if necessary. Ladle the soup into bowls, garnish with crushed red pepper flakes if desired, and serve immediately.
Notes
- Sausage: Hot Italian sausage adds a nice spice level, but mild Italian or regular breakfast sausage can be used.
- Potatoes: Yukon Gold potatoes hold their shape well. Russets can also be used but may break down more.
- Kale: Remove the tough center stems before chopping. Spinach can be substituted – stir it in at the very end, as it wilts almost instantly.
- Cheese: A blend of Romano, Asiago, and Parmesan offers great flavor. You can use just Parmesan or your preferred hard Italian cheese. Freshly grated melts best.
- Deglazing: Don’t skip scraping the bottom after adding the broth; this incorporates flavor and prevents the Burn notice.
- Pressure Release: The 10-minute natural release helps keep the potatoes intact.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently.