by Olena

Instant Pot Zuppa Toscana

Olena Osipov
5 from 13 votes

Instant Pot Zuppa Toscana is famous Olive Garden’s copycat soup recipe with Italian sausage, potatoes and kale. We make it lighter without heavy cream but still full of flavor, creamy and hearty.

Instant Pot Zuppa Toscana

This Instant Pot zuppa toscana is such a welcome change to hearty Instant Pot taco soup and stuffed pepper soup we have been eating a lot lately.

Broth based zuppa toscana reminds me my grandma’s chicken noodle soup. It is liquid-y and loaded with meat and veggies. And it is pretty healthy too. Instead of traditionally added heavy cream, I used whole milk.

Instant Pot Zuppa Toscana on a ladle

I am sure everyone has seen or tried zuppa toscana at Olive garden restaurant. It means “Tuscan soup”. It has literally 5-6 pretty healthy ingredients and requires 10 minutes prep. Instant Pot does the rest for you.

That is why I love Instant Pot so-so-so much. It is a true dinner workhorse of our household!

Ingredients for Instant Pot Zuppa Toscana

  • Sausage: Uncooked sausage in casing like Italian. Pick mild, medium or hot as per your taste. You can also use chicken or turkey sausage to make soup more lean.
  • Veggies: Onion, potatoes and carrots are added at the beginning to add soup volume.
  • Kale: Dinosaur or green kale, stalks removed and chopped. It adds volume to the soup and stays firm. I freeze chopped kale to add to soups and green smoothies.
  • Milk and broth: I used whole milk to keep soup light yet creamy. Feel free to use heavy cream or half and half. A few readers have added plant-based milk. For broth, I use low sodium organic bouillon cubes.

ingredients for Instant Pot Zuppa Toscana

How to Make Zuppa Toscana in Instant Pot

  • Prep: Cut sausage into pieces, no need to remove casing. You can also use ground sausage meat. How to Make Zuppa Toscana in Instant Pot step by step
  • Saute sausage: Make sure to wait until display says Hot which takes 3-5 minutes. For pork or beef no need to add oil. Brown for 3 minutes just until some brown spots appear.How to Make Zuppa Toscana in Instant Pot step by step
  • Add veggies, spice and stock. In this case, order of ingredients doesn’t matter and as always no need to stir. But if you stirred by accident, it is fine. How to Make Zuppa Toscana in Instant Pot step by step
  • Cook: On High Pressure for 10 minutes. Then release pressure using Quick Release method – turn pressure valve to Venting. With soups, I like to do so outside.
  • Add kale, milk and remaining garlic. Don’t pressure cook dairy as it curdles. Fresh garlic at the end rather than before cooking adds another layer of flavor. Yum! How to Make Zuppa Toscana in Instant Pot step by step

Tips for Best Zuppa Toscana

  • More veggies: I added chopped zucchini just to add more veggies and because it had to be used up.
  • Bacon: You can saute bacon as well, just for me sausage was enough. If you do so, make sure to deglaze the pot with broth before cooking to avoid Burn.
  • For 3 quart Instant Pot: Cut recipe ingredients in half and keep same cooking time. Or you can still cook 1/2 recipe in larger Instant Pot.
  • Double the recipe? Pictured is full recipe made in 6 quart. You can multiply ingredients by 1.5 and cook recipe in 8 quart pressure cooker, same time. For 6 quart, 1.5 ingredients will be too much.
  • Spinach instead of kale: Fresh or frozen spinach will work instead of kale. Whenever I see spinach on sale, I buy pre-washed baby kale in a box and freeze it like that. Then add to soup frozen.
  • Why no sauteing? We saute sausage and I believe it adds enough flavor. Plus, food cooked under pressure comes out more flavorful. Pressure cooker is meant to save time with its technology, but you can saute onion and garlic in sausage drippings.

Zuppa Toscana in Instant Pot

Storing and Make Ahead Tips

Store: Refrigerate leftover zuppa toscana for up to 5 days. Since there are no soggy vegetables, it keeps and reheats well. I refrigerate soup right in the stainless steel insert pot covered with silicone lid. To reheat, simmer in a small pot desired amount.

Do not freeze: Zuppa contains dairy and potatoes that do not thaw well. Good thing is you can eat leftovers for up to 5 days. Or like mentioned above, cut recipe in half.

Make ahead: By sauteing sausage and adding veggies and broth (not kale and milk) to the inner pot. Cover with silicone or glass lid, refrigerate for up to 24 hours and cook following the recipe.

More Instant Pot Soup Recipes

Instant Pot Zuppa Toscana closeup

instant pot zuppa toscana

Instant Pot Zuppa Toscana {No Cream Olive Garden Soup}

Instant Pot Zuppa Toscana is famous Olive Garden's copycat soup recipe with Italian sausage, potatoes and kale. We make it lighter without heavy cream but still full of flavor, creamy and hearty.
5 from 13 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8 servings
Calories: 217kcal
Author: Olena Osipov

Ingredients

  • 3 large raw sausage links sliced
  • 1 onion chopped
  • 6 medium potatoes cubed
  • 2 large carrots chopped
  • 1 zucchini diced (optional)
  • 2 grated large garlic cloves divided
  • 6 cups water or low sodium broth
  • 3/4 tsp salt
  • 1/2 tsp red pepper flakes
  • Ground black pepper to taste
  • 5 large kale leaves stems removed and chopped
  • 2 cups whole milk

Instructions

  • On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins.
  • Add sausage. If it is raw chicken/turkey or any cooked sausage, you will need some oil. Brown for 3 minutes. Sausage will not really brown but rather cook a bit. It's fine, we just want a bit flavor.
  • Press Cancel. Add onion, potatoes, carrots, zucchini (if using), 1 garlic clove, broth, salt, red pepper flakes and pepper. No need to stir.
  • Close the lid, move pressure valve to Sealing and press Pressure Cook on High for 10 minutes.
  • Release pressure using Quick Release method - turn pressure valve to Venting.
  • Add kale, milk and remaining garlic.
  • Stir and serve hot with a slice of fresh bread.

Store: Refrigerate in an airtight container or inner Instant Pot pot with a silicone lid for up to 5 days. To reheat, simmer in a small pot desired amount. Do not freeze.

    Make Ahead: Saute sausage and add veggies and broth (not kale and milk) to the inner pot. Cover with silicone or glass lid, refrigerate for up to 24 hours and cook following the recipe.

      Video

      Notes

      • More veggies: I added chopped zucchini just to add more veggies and because it had to be used up.
      • Bacon: You can saute bacon as well, just for me sausage was enough. If you do so, make sure to deglaze the pot with broth before cooking to avoid Burn.
      • For 3 quart Instant Pot: Cut recipe ingredients in half and keep same cooking time. Or you can still cook 1/2 recipe in larger Instant Pot.
      • Double the recipe? Pictured is full recipe made in 6 quart. You can multiply ingredients by 1.5 and cook recipe in 8 quart pressure cooker, same time. For 6 quart, 1.5 ingredients will be too much.
      • Spinach instead of kale: Fresh or frozen spinach will work instead of kale. Whenever I see spinach on sale, I buy pre-washed baby kale in a box and freeze it like that. Then add to soup frozen.
      • Why no sauteing? We saute sausage and I believe it adds enough flavor. Plus, food cooked under pressure comes out more flavorful. Pressure cooker is meant to save time with its technology, but you can saute onion and garlic in sausage drippings.

      Nutrition

      Serving: 1.5cup | Calories: 217kcal | Carbohydrates: 38g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 329mg | Potassium: 1077mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6288IU | Vitamin C: 81mg | Calcium: 153mg | Iron: 2mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      26 comments on “Instant Pot Zuppa Toscana

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      1. 5 stars
        Soooo good! This is in our meal rotation. No kidding, my husband raves about it every time i make it. And the kids like it too.

        I love my instant pot and bought it because of you Olena. Wow it has made my life so much easier and meals much more tasty. Thank you!

      2. 5 stars
        OOOH it isn’t soup weather but I just made this and it is amazing (if you have air conditioning in your house) I added extra red pepper flakes, Garlic scape pesto that I had just made. I didn’t have zucchini, I added a can of mixed beans, I just felt it needed some extra fibre or something. Fantabulous! I’m going to share with an Italian family and see what they think, but Oh it gets 5stars from us old folks! Love cooking with INSTANTPOT in hot weather, no heat in house??thank you!!

      3. 5 stars
        This IP creamy soup is wonderful and so easy to make. Just made it last week and my husband wants to know when I will make it again. Each week we try different recipes for the IP and so far this is one of my favorite. I added the Hot sausage to mine for a little bit of spice Yummy.

      4. 5 stars
        New Years day was the first time I ever made a “cream” based soup. 2 thumbs up on this one, very tasty! This time around, today, I changed it up bit with homemade meatballs, more spuds, and dill instead of kale. Yum.

      5. 5 stars
        This soup hit the spot on a cold damp day in Mississippi. I used spinach because I don’t like kale. We all loved the soup. It is decadent and wraps you in a warm blanket of tastiness!!!

      6. 5 stars
        This Soup was Incredible….. I doubled the amount of fresh mild Chicken Italian Sausage and 7 thick slice’s of hickory bacon … Only went with two potatoes. My New Favorite Soup

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