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    Home » Soups & Salads » Instant Pot Zuppa Toscana

    Published: Oct 13, 2021 by Desarae

    Instant Pot Zuppa Toscana

    Jump to Recipe Print Recipe

    This is the best zuppa toscana copy cat recipe you'll ever eat! This Instant Pot Zuppa Toscana is fast and easy, and delivers a flavor identical to the soup served at Olive Garden. Add this to your weeknight dinner rotation!

    Instant pot zuppa toscana in white bowls. There are slices of bread surrounding the bowls.

    Why This Recipe Works

    This popular soup is served at the Olive Garden restaurant. This recipe comes together in under 30 minutes in your pressure cooker, and uses simple ingredients. While this may not be the exact recipe that Olive Garden uses, it is pretty dang close - and maybe even better!

    About The Ingredients

    Overhead shot of ingredients needed for zuppa toscana

    Potatoes - Olive Garden uses russet potatoes in their soup, but you can also use Red Potatoes. More on that below.

    Italian Sausage - you want to use ground Italian sausage in this recipe.

    All About Potatoes

    Baking Potatoes

    Baking potatoes are FULL of starch. A starch called amylose starch this makes them have a dry texture, but when cooked they are beautiful. They are light and creamy when mashed, fluffy when baked, and probably the only potato (excluding the sweet potato) worth frying.

    In the store you will find them as russets, russet burbank, russet arcadia, and Idaho..and many more. They have a brown rough texture on the outside.

     Boiling Potatoes

    Boiling potatoes have starch, but a different kind of starch called amylopectin (the same pectin in jams!). This pectin is what holds the potato together when it is boiled and simmered for hours at a time. They are perfect for soups, casseroles, potato salads, roasting, BBQing, because of this starch. They hold their shape.

    If you have ever mashed a red potato you probably notice it tasted fine but kind of had a texture of glue. They are not the best for mashing.

    Boiling potatoes have a waxy, thin skin, in the store they are titles as red, yellow, salad, round white, etc potatoes.

    With that being said - both types of potatoes work in this recipe. If you are using your pressure cooker, you may want to choose a russet. If you want to simmer this all day - go from a red potato.

    How to make zuppa toscana

    How to make zuppa toscana.

    1. Set pressure cooker to saute, and brown your ground sausage. I like to use a meat chopper for this task. Once meat is browned, add in your diced onion and cook until softened. Add in the bacon pieces, and garlic.

    2. Add in broth.

    3. Add in sliced potatoes.

    4. Add in chopped kale.

    Cooking in the pressure cooker.

    5. Seal pressure cooker and cook on high for 4 minutes. Use a quick release to release the pressure.

    6. Stir in cream. Serve hot.

    Zuppa Toscana FAQ

    Is Zuppa Toscana Healthy?

    This soup is full of healthy ingredients like kale and potatoes. It is also gluten free. If you want to cut your carbs you can substitute your potatoes for cauliflower.

    How long does this soup last?

    This soup will keep for 5 days in the fridge in an airtight container.

    Why is is called zuppa toscana?

    The work zuppa means "soup" and the word toscana means "tuscan". So it is a tuscan inspired soup. However - this soup was names but the Olive Garden restaurant. So it isn't really tuscan.

    Can I freeze this soup?

    We do not recommend freezing this soup because it contains dairy. Dairy products do not freeze well.

    A large pot of instant pot zuppa toscana on a wooden cutting board.

    Other Recipes You May Enjoy

    Italian Sausage Tortellini Soup

    French Onion Soup

    Instant Pot Minnestrone

    Pressure Cooker Beef Stew

    Two bowls of pressure cooker zuppa toscana on a wooden cutting board.

    Leave Us A Comment

    If you tried this Pressure Cooker Zuppa Toscana or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Instant pot zuppa toscana in white bowls. There are slices of bread surrounding the bowls.

    Pressure Cooker Zuppa Toscanas

    Pressure Cooker Zuppa Toscana is fast and easy, and delivers a flavor identical to the soup served at Olive Garden. Add this to your weeknight dinner rotation!
    5 from 4 votes
    Print Rate
    Course: Soup
    Cuisine: Italian
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Time For Pot To Pressurize: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 6 servings
    Calories: 361kcal
    Author: Kadee & Desarae

    Equipment

    • Pressure Cooker

    Ingredients

    • 1 lb ground italian sausage
    • 2-3 medium russet potatoes or 5 red potatoes sliced, also see potato notes
    • 1 small onion chopped
    • ¼ cup real bacon pieces
    • 2 garlic cloves minced
    • 32 ounces chicken broth
    • 1 cup chopped kale
    • ¼-1 cup heavy whipping cream

    Instructions

    Stove Top instructions:

    • Brown sausage in pan drain excess grease.
    • Add garlic, onion and saute for a few more minutes until onions soften. Add chicken broth, sliced potatoes and kale in pan bring to a boil and let simmer for 30 min-to 1 hour.
    • Before serving add desired amount of cream. 

    Slow Cooker Instructions:

    • Brown sausage and onions in a large skillet.
    • Add cooked sausage/onions, chicken broth, garlic, potatoes in slow cooker with along with broth.
    • Cook on high for 3-4 hours until potatoes are soft.
    • 30 minutes before serving add cream and kale to crock pot.

    Pressure Cooker Instructions: 

    • Brown sausage on saute mode drain excess grease.
    • Add garlic, onion and saute for a few more minutes until onions soften. Add chicken broth,potatoes and kale.
    • Cook manual high pressure 4 minutes. Use a quick release to release the steam.
    • Stir in cream. Serve hot.

    Notes

    Zuppa Toscana FAQ
    Is Zuppa Toscana Healthy?
    This soup is full of healthy ingredients like kale and potatoes. It is also gluten free. If you want to cut your carbs you can substitute your potatoes for cauliflower.
    How long does this soup last?
    This soup will keep for 5 days in the fridge in an airtight container.
    Why is this soup called zuppa toscana?
    The work zuppa means "soup" and the word toscana means "tuscan". So it is a tuscan inspired soup. However - this soup was names but the Olive Garden restaurant. So it isn't really tuscan.
    Can I freeze this soup?
    We do not recommend freezing this soup because it contains dairy. Dairy products do not freeze well.
    All About Potatoes
    Baking Potatoes
    Baking potatoes are FULL of starch. A starch called amylose starch this makes them have a dry texture, but when cooked they are beautiful. They are light and creamy when mashed, fluffy when baked, and probably the only potato (excluding the sweet potato) worth frying.
    In the store you will find them as russets, russet burbank, russet arcadia, and Idaho..and many more. They have a brown rough texture on the outside.
     Boiling Potatoes
    Boiling potatoes have starch, but a different kind of starch called amylopectin (the same pectin in jams!). This pectin is what holds the potato together when it is boiled and simmered for hours at a time. They are perfect for soups, casseroles, potato salads, roasting, BBQing, because of this starch. They hold their shape.
    If you have ever mashed a red potato you probably notice it tasted fine but kind of had a texture of glue. They are not the best for mashing.
    Boiling potatoes have a waxy, thin skin, in the store they are titles as red, yellow, salad, round white, etc potatoes.
    With that being said - both types of potatoes work in this recipe. If you are using your pressure cooker, you may want to choose a russet. If you want to simmer this all day - go from a red potato.

    Nutrition

    Serving: 2cups | Calories: 361kcal | Carbohydrates: 16g | Protein: 16g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 1127mg | Potassium: 707mg | Fiber: 1g | Vitamin A: 1320IU | Vitamin C: 29.7mg | Calcium: 53mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Cindy says

      November 16, 2022 at 6:35 pm

      5 stars
      The best flavors!

      Reply
    2. Erin V says

      July 17, 2018 at 4:59 pm

      5 stars
      A million times better than Olive Garden.

      Reply
    3. Maryanne says

      January 07, 2018 at 2:03 pm

      I assume I'm supposed to slice the potatoes before cooking?? It doesn't say...or am I just missing it...?

      Reply
    4. Kayleigh Larkins says

      December 10, 2015 at 5:05 am

      5 stars
      This is my favorite recipe!

      Reply
    5. Anna says

      February 10, 2014 at 11:15 am

      5 stars
      Made this last week and it turned out GREAT! One of my favs at OG.

      Reply

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