Instant Pot Zuppa Toscana

Full of flavor Instant Pot Zuppa Toscana is famous Olive Garden’s copycat soup recipe with hearty Italian sausage, potatoes and kale. This version of tuscan soup is lighter without heavy cream but still just as creamy and delicious.

Healthy and comforting soups are family favorite’s along with Instant Pot minestrone and Instant Pot lasagna soup.

This Instant Pot zuppa toscana is such a welcome change to hearty Instant Pot taco soup and Instant Pot stuffed pepper soup. Broth based zuppa toscana reminds me grandma’s Instant Pot chicken noodle soup, a liquid base loaded with meat and veggies.

I am sure everyone has seen or tried zuppa toscana at Olive garden restaurant. It means “Tuscan soup”. My healthy version is made with whole milk vs. cream, full of vegetables and requires only 10 minutes prep. Instant Pot magic does the rest for you.

I just love healthy Instant Pot recipes!

Why You’ll Love This Recipe

• Grain free and gluten free: Perfect for those following a special diet! Can also be made dairy-free by using a plant based milk.
• Hearty and nutritious: Potatoes are high in vitamin c and potassium while superstar kale adds vitamin a, k, b6 and c! 
• Budget friendly: Kale and potatoes are very budget friendly and by using the vegetables you have on hand this soup is frugal and versatile!
• Easy to make: Ready in less than 30 minutes, a copycat restaurant quality dinner never tasted better! 
• Make ahead: Make ahead in it’s entirety for a week of easy lunches or meal prep ingredients and make fresh!

Ingredients for Instant Pot Zuppa Toscana Soup

Zuppa Toscana soup in Instant Pot reminds me of an Italian restaurant experience at fraction of the cost. Just like this healthy chicken Parmesan and lemon chicken recipe.

• 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 Zuppa Toscana soup more lean.
• Veggies: Potatoes and carrots are added at the beginning to add soup volume. I added zucchini as well for extra veg, plus I always have it on hand to make one our favorite healthy zucchini recipes.
• Onion and garlic: Aromatics for additional flavor.
• Kale: Dinosaur or green kale, stalks removed and chopped. It adds volume to the soup and stays firm.
• 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.
• Salt, pepper and red pepper flakes: To season and taste. Use as little or as much red pepper flakes as you like! You could also omit it altogether.

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.
• 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.
• 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.
• 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!

Optional Add-In’s and Variations

• More veggies: I added chopped zucchini just to add more veggies and because it had to be used up. Cauliflower florets or broccoli could also be used! Any veggie soup or minestrone is perfect for cleaning out the veggie drawer.
• Bacon: You can add sauteed or oven baked 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.
• 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 soups frozen like lentil spinach soup and Instant Pot veggie soup.
• White beans: Add one can (drained and rinsed) of a sturdy white bean such as great northern or cannellini.
• Dairy free: Try coconut cream, oat milk or any unsweetened plain dairy free milk. Note that it might change taste slightly as well as not be quite as creamy.
• Broth: I used vegetable broth, you could use chicken broth or Instant Pot chicken broth.
• Other spices: A 1/2 t. of smoked paprika will give a smoky taste, crushed rosemary or thyme would also be great options!

Love Italian tuscan flavors? Try one pot Tuscan chicken pasta next!

Tips for Best Results

• Use any potato: Russet, yellow or red, this soup is incredibly forgiving no matter what potato type. If the potato falls apart a little, that is fine, it will add to the texture and creaminess!
• For 3 quart Instant Pot: Cut Instant Pot Zuppa Toscana 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.
• Why no sauteing? We sauté 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.
• Soup finishers: Freshly grated garlic, parmesan and a crack of black pepper right before serving would taste amazing!

FAQs

Serving Recommendations

• Bread: Serve topped with freshly grated parmesan cheese and a side of crusty bread or fresh baguette.
• Salad: Lemon kale salad, Italian chopped salad recipe or lettuce salad recipe. So simple and good!
• Low carb: And have you given these low carb breadsticks a try yet?!
• Sandwich: A classic grilled cheese always is a great option with soup, or try an open faced healthy tuna sandwich.

Making This Recipe in Advance

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 to Try

• Instant Pot white chicken lasagna soup
• Instant Pot butternut squash soup
• Instant Pot split pea soup
• Instant Pot chicken and rice soup
• Instant Pot potato soup

Instant Pot Zuppa Toscana

Full of flavor Instant Pot Zuppa Toscana is famous Olive Garden's copycat soup recipe with hearty Italian sausage, potatoes and kale. This version of tuscan soup is lighter without heavy cream but still just as creamy and delicious.

4.96 from 23 votes

Servings 8 servings

Calories 217

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Print Recipe Save RecipeSaved Recipe Rate Recipe

Equipment

• Instant Pot

Ingredients  

1x2x3x

• ▢ 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.

Video

Notes

• 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.
• Freeze: 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.
• More veggies: I added chopped zucchini just to add more veggies and because it had to be used up. Cauliflower or chopped broccoli would work well!
• 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.

See recipe post for more tips and FAQs.

Nutrition

Serving: 1.5cup | Calories: 217kcal | Carbohydrates: 38g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 329mg | Fiber: 4g | Sugar: 6g

Course: Soup and Stew

Cuisine: Italian

Author: Olena Osipov

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