Instant Pot Olive Garden Zuppa Toscana Copycat
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So much tastier and cheaper than the restaurant and it’s on your dinner table in just 30 min!
Featured Comment
why i love this recipe
- Copycat favorite
- Tastier, faster and cheaper than the restaurant version
- Rich, hearty and full of all the sneaked in greens
- Tastes as if it’s been simmering for hours
- Only needs 5 minutes in the IP – quick, easy, effortless
WHAT IS ZUPPA TOSCANA?
Zuppa toscana is a soup from northern Italy in Tuscany. Translated word for word, zuppa toscana literally means Tuscan soup, also known as minestra di pane in Italy (bread soup).
tips and tricks for success
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Kale, spinach, collard greens, swiss chard, or arugula are all great options.
- Make it dairy-free. Need a dairy free option? Substitute coconut cream or skip the half and half.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of grated Parmesan or some crispy bacon will certainly take your soup to the next level, adding more flavor, texture and contrast.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
what to serve with Olive Garden Zuppa Toscana
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Olive Garden Zuppa Toscana Copycat: Frequently Asked Questions
Mild or spicy Italian sausage is great, or even turkey sausage!
Spinach, cabbage, swiss chard and collard greens are all great subs.
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Yes! You can freeze the leftovers without the half and half (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding half and half when serving.
No Instant Pot, no problem! We have a favorited stovetop version here.
Instant Pot Olive Garden Zuppa Toscana Copycat
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casing removed
- 1 onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 3 russet potatoes, chopped
- 6 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- ½ bunch kale, stems removed and leaves chopped
- 1 cup half and half
Equipment
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Add onion, and cook, stirring frequently, until translucent, about 3-4 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
- Stir in potatoes and chicken broth; season with salt and pepper, to taste.
- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in kale until wilted, about 1-2 minutes.
- Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately.
Video
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I just made the soup. It is very delicious! This is a keeper recipe. Thanks for sharing!
Can this be frozen.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
I was wondering the same thing. Did you ever try freezing it? I was hoping to make this again for company but I would like to make it ahead of their visit and freeze it.
Delicious soup!
I have frozen it before with no issues.
I make this but just a bit differently – I wait until it is served to add the cream/half-n-half. this way each person can make it as creamy as they would like or not add it at all if they don’t want too. When you do it this way it freezes very well with no separation from the dairy. If you can freeze it in individual 8-10 oz size containers it is great for lunches. I also serve this with fresh grated Parmesan cheese, cracked black pepper, red pepper flakes, and fried onions as optional toppings for the zuppa. I am making this recipe tonight and have a loaf of no-knead overnight bread in the oven now to go with it for dinner …….. makes my DH’s heart and tummy smile. 🙂
This was so good and so easy. Thank you. I might add more garlic just because I really like garlic. I didn’t have russet potatoes so I used 6 smaller red potatoes my husband approved. Thanks again. Definitely making this again. Mangia Mangia
In case this is helpful for anyone, I made this recipe and it’s SO good!! My modifications were to add 4 large carrots and instead of the half and half I blended two cans of white beans. It thickened the soup and increased the fiber. I will make this again and again!! Thank you, Chungah!!!
What size instant pot do you use? I cook your recipes all week long and I I am trying to decide on the size of one to buy.
I use a 6-qt.
What can I substitute for the half and half that’s non-dairy?
Thanks, Jan
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This looks wonderful, but I cannot have dairy… In your opinion, would you just leave the half and half out, or substitute a non dairy milk? Just wondering if it’s really needed or if I would alter the flavor too much with a different milk.. Thank you.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I have made zuppa toscana with coconut milk and it was delicious, so you could try that!
I’ve been doing a copycat Zuppa Toscana for years without the dairy. It’s still delicious. I usually just keep the half n half on the side and let people add to their bowl, if/as desired. My family loves it with & without the cream. Makes it easier for reheating purposes too. Heat up the soup without the cream, then add in after.
I just use a lactose free evaporated milk! It’s great!
Use a little bit of instant mashed potatoes! You went even be able to taste it but it’ll thicken up nicely
yaaasssss!!!
Looks delicious, but I don’t have a pressure cooker/instant Pot. Have you ever made in on the stove top or in a Crock-Pot?
We have a non instant pot version of the recipe here: https://damndelicious.net/2013/12/07/olive-garden-zuppa-toscana-copycat-recipe/
Can I make this in a crockpot? Thank you and I enjoy your recipes. John
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I have a 3 qt mini instant pot. How would I adjust the recipe?
You can halve the recipe as needed, but please be mindful of cooking time.
If I half the recipe, how much do I reduce cooking time? Tyvm
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Did you make this in the mini? Did you make any adjustments? I figured the recipe would fit as is and i was going to try it today.
It’s my favorite soup. How can I make this stove top or slow cooker version? I don’t have an instant pot.
We have a non instant pot version here: https://damndelicious.net/2013/12/07/olive-garden-zuppa-toscana-copycat-recipe/
I don’t have a pressure cooker and this looks delicious!!! Can you add a method to cook it in a pan or one pot kind of thing? Is it possible?
Kind regards
Mel
We have non instant pot version here: https://damndelicious.net/2013/12/07/olive-garden-zuppa-toscana-copycat-recipe/