Craving the rich, creamy goodness of Olive Garden’s Zuppa Toscana but want the convenience of making it at home? Look no further! This Instant Pot Zuppa Toscana Soup recipe is your ultimate solution, allowing you to recreate that beloved restaurant flavor in your own kitchen in under 30 minutes. Imagine a hearty, savory blend of Italian sausage, tender potatoes, and fresh kale, all simmering in a luxuriously creamy broth. It’s the perfect cozy meal for a busy weeknight and an excellent candidate for meal prepping or freezing for future enjoyment.
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This post was originally published in 2017 and has since been updated with enhanced details, tips, and slow cooker instructions for your convenience.
I must confess, I still harbor a soft spot for Olive Garden. While chain restaurants often get a bad rap, Olive Garden, and particularly their Zuppa Toscana, holds a special place in my culinary heart. There was a time when I could (and would!) indulge in endless bowls of this delightful soup, paired with their iconic salad and breadsticks. That undeniable crave for its robust flavors and comforting warmth is precisely what inspired me to develop a homemade version that captures all the magic, but with the ease and speed of an Instant Pot.
Table of Contents
Choosing the Best Potatoes for Zuppa Toscana
The type of potato you choose plays a crucial role in the texture and overall experience of your Zuppa Toscana. For this recipe, I highly recommend using Russet potatoes. Their high starch content means they break down slightly during cooking, thickening the soup and contributing to its creamy consistency without becoming mushy. When preparing Russets, remember to scrub them well, as we’ll be leaving the skin on for added texture and nutrients, then slice them into roughly one-inch cubes for even cooking.
Alternatively, you can also use red potatoes or Yukon Gold potatoes. Red potatoes hold their shape a bit better, offering distinct potato chunks in the soup, while Yukon Golds provide a naturally buttery flavor and creamy texture. All these varieties will generally require the same cook time in your Instant Pot or slow cooker, making them versatile choices for your homemade Zuppa Toscana.
Selecting the Perfect Sausage for Your Soup
As a key component of this Italian-inspired soup, the sausage brings a significant depth of flavor. My go-to choice is Italian sausage, particularly ground mild or hot Italian sausage, depending on your preference for spice. Italian sausage is seasoned with fennel, paprika, garlic, and other spices, providing an aromatic foundation that perfectly complements the other ingredients.
If you’re looking for a lighter option or have dietary restrictions, ground turkey sausage or chicken sausage can be excellent substitutes. While they might be leaner, you can still achieve a similar flavor profile by adding a pinch of fennel seeds, red pepper flakes, or a dash of Italian seasoning to the turkey or chicken during the browning stage. Ensure you choose ground sausage varieties for ease of breaking apart and even distribution throughout the soup.
Instant Pot Zuppa Toscana Cooking Guide
The Instant Pot makes preparing this flavorful soup incredibly quick and easy. By utilizing its sauté function and pressure cooking capabilities, you can have a delicious, comforting meal on the table in under half an hour. Follow these detailed steps to achieve perfect results every time:
- Sauté the Aromatics and Sausage: Begin by setting your Instant Pot to the “Sauté” function. Once hot, add the olive oil to the inner pot. Crumble in your chosen ground Italian sausage, using a large spoon or meat chopper to break it into small, even pieces. Allow the sausage to brown thoroughly, which renders out fat and develops rich flavor. Once the sausage is about halfway cooked, add the chopped onions. Continue to cook, stirring occasionally, until the onions are translucent and fragrant, and the sausage is no longer pink. This step is crucial for building the base flavor of your soup.
- Add Garlic and Deglaze: Stir in the minced garlic cloves and cook for just about one minute, or until fragrant. Be careful not to burn the garlic, as this can make it bitter. Immediately after, add a splash of chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze, removing any browned bits of sausage or onion. This prevents a “Burn” error and adds more flavor to the broth.
- Combine Main Ingredients: Pour in the remaining chicken broth, dried oregano, and the cubed Russet potatoes. Stir everything gently to combine. It’s essential that the potatoes are fully submerged in liquid for proper pressure cooking. If the broth doesn’t quite cover them, add a small amount of water or extra broth until they are just covered.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes on High Pressure. The Instant Pot will take some time to come up to pressure before the 5-minute countdown begins.
- Natural Release for Flavor and Tenderness: Once the cooking cycle is complete, allow the steam to release naturally for 10 minutes. This “Natural Pressure Release” (NPR) method prevents the potatoes from bursting and helps the flavors meld beautifully. After 10 minutes, carefully switch the vent to “Venting” for a “Quick Release” (QR) to release any remaining pressure. Once the pin drops, you can safely remove the lid.
- Incorporate Creamy Elements and Kale: With the lid removed, stir in the cooked and crumbled bacon, heavy whipping cream, and unsweetened almond milk. Return the Instant Pot to the “Sauté” function (you may need to select “Less” or “Normal” sauté for a gentle simmer). Add the fresh kale (stems removed) to the pot. Cook for just 2-3 minutes, stirring continuously, until the kale has wilted and softened to your desired tenderness.
- Season and Serve: Taste the soup and adjust seasonings with salt and freshly ground black pepper as needed. Ladle the hot Zuppa Toscana into bowls. For an authentic Olive Garden experience, serve generously with shredded Parmesan cheese and a side of crusty bread.
Slow Cooker Zuppa Toscana Instructions
If you prefer a hands-off approach that simmers all day, this Zuppa Toscana recipe adapts beautifully to the slow cooker. This method allows the flavors to deepen over several hours, resulting in an incredibly rich and satisfying soup. Here’s how to prepare it:
- Brown Sausage and Sauté Aromatics (Stovetop): In a large skillet on medium-high heat, add the olive oil. Crumble in the ground Italian sausage and cook, breaking it into small pieces with a spoon, until it’s fully browned and no longer pink. Drain off any excess fat from the skillet. Add the chopped onions to the skillet with the sausage and stir. Cook for about 1 minute until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant. Transfer this sausage and onion mixture to your slow cooker.
- Combine Ingredients in Slow Cooker: To the slow cooker, add the chicken broth, dried oregano, and the cubed Russet potatoes. Stir all ingredients gently to ensure they are well combined. As with the Instant Pot method, make sure the potatoes are adequately covered by the liquid. If needed, add a small amount of water or extra broth until they are just submerged.
- Slow Cook to Perfection: Cover the slow cooker with its lid. Cook on HIGH for 3-4 hours, or on LOW for 7-8 hours. The cooking time may vary slightly depending on your specific slow cooker model, so always check for tender potatoes before proceeding. The potatoes should be fork-tender and the flavors well-developed.
- Add Creamy Elements and Kale: Once the cooking time is complete and the potatoes are tender, stir in the cooked and crumbled bacon, heavy whipping cream, and unsweetened almond milk. Add the fresh kale (stems removed) to the slow cooker. Stir well and continue to cook for an additional 5-10 minutes on LOW, or until the kale has fully wilted and the soup is heated through.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the piping hot Zuppa Toscana into individual serving bowls. For the classic finish, sprinkle with shredded Parmesan cheese before serving. This slow cooker version offers a delightful depth of flavor that’s hard to beat!
Soup Storage and Freshness: How Long Does it Last?
This Zuppa Toscana soup is not only delicious freshly made, but it also makes for excellent leftovers. Once cooled to room temperature, transfer the soup to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. For best results, reheat portions gently on the stovetop or in the microwave, adding a splash of broth or milk if it has thickened too much.
Freezing Zuppa Toscana for Later
Yes, this Zuppa Toscana soup is wonderfully freezer-friendly, making it perfect for meal prep or saving for a busy day! You can freeze it for several months. For optimal freezing and thawing, consider these tips:
- Cool Completely: Before freezing, ensure the soup has cooled down completely to room temperature. Freezing hot soup can lower the temperature of your freezer and affect other items.
- Airtight Containers: Transfer the cooled soup into freezer-safe, airtight containers. Leave a little headspace at the top, as liquids expand when frozen.
- Portioning: For convenience, freeze the soup in individual portions or meal-sized batches. This makes thawing and reheating much easier. Freezer soup molds are excellent for creating perfectly portioned blocks of soup.
- Thawing and Reheating: When ready to enjoy, thaw the soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You might want to add a little extra chicken broth or milk to achieve your desired consistency, as the soup may thicken slightly upon reheating.
Expert Recipe Tips and Variations
- Lightened-Up Creaminess: To make this Zuppa Toscana a bit lighter than the restaurant version, I’ve reduced the amount of heavy whipping cream and paired it with unsweetened almond milk. This substitution still achieves that desired creamy texture without being overly rich. Feel free to use skim milk, half-and-half, or any milk you prefer – the robust flavors from the sausage and chicken broth will ensure it tastes fantastic regardless.
- Spice it Up (or Down): If you love a little heat, opt for hot Italian sausage. For an extra kick, a pinch of red pepper flakes added with the garlic can elevate the spice level. If you prefer a milder soup, stick to mild Italian sausage.
- Add More Veggies: While kale is traditional, feel free to experiment with other greens like fresh spinach (add at the very end as it wilts quickly). You could also sauté diced bell peppers or carrots along with the onions for added flavor and nutrients.
- Garnish Galore: Beyond Parmesan cheese, consider a sprinkle of fresh parsley or a drizzle of good quality olive oil just before serving to enhance the presentation and flavor.
- Broth Boost: For an even richer flavor, you can use homemade chicken broth or bone broth. The quality of your broth significantly impacts the final taste of the soup.
- Dietary Adjustments: For a keto or low-carb version, check out my dedicated Keto Low Carb Zuppa Toscana Soup recipe. You might omit or significantly reduce potatoes and increase kale, potentially adding other low-carb vegetables.
More Instant Pot Soup Inspiration
If you’re loving the convenience of your Instant Pot for soups, you’re in for a treat! This versatile appliance can whip up a variety of comforting and flavorful bowls. Explore some of my other popular 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
Discover More Instant Pot Recipes
The Instant Pot isn’t just for soups! It’s a game-changer for countless dishes, from comforting casseroles to tender vegetables. Broaden your Instant Pot repertoire with these delightful recipes:
- Instant Pot Green Bean Casserole
- Instant Pot Green Beans
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Looking for a low carb version? Check out my Keto Low Carb Zuppa Toscana Soup.
Instant Pot Zuppa Toscana Soup
Brandi Crawford
Pin Recipe
Equipment
- Instant Pot
- Freezer Soup Molds
Ingredients
- 1 teaspoon olive oil
- ½ pound ground sausage Italian Sausage works best.
- 2 pounds russet potatoes with the skin on Scrubbed and sliced into cubes about an inch thick.
- ½ cup chopped onions I used white onions.
- 2-3 minced garlic cloves
- 3 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- salt and pepper to taste
- ¼ cup heavy whipping cream
- 2 slices bacon or turkey bacon cooked and crumbled
- ⅓ cup unsweetened almond milk You can use any desired milk
- 2-3 cups fresh kale stems removed
- parmesan for topping optional
Instructions
Instant Pot Method
- Turn the Instant Pot on the sauté 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 sauté function. Cook for 2-3 minutes or until the kale has wilted.
- Serve with shredded parmesan if desired.
Slow Cooker Method
- 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. Transfer this mixture to your slow cooker.
- 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, or 7-8 hours on Low. Once the potatoes are tender, proceed to the next step.
- Add the cooked bacon, whipping cream, almond milk, and kale to the pot. Stir and cook for another 5-10 minutes until the kale has wilted and the soup is heated through.
- Serve with shredded parmesan if desired.
Recipe Video
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Nutrition
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Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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