Instant Pot Olive Garden Zuppa Toscana Copycat
This post may contain affiliate links. Please see our privacy policy for details.
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This was so delicious and I believe it tastes better home made than the Olive Garden’s.
Please make a copycat recipe for Olive Garden’s chicken gnocchi soup! I love your recipes and know you’d do it right.
My family request this ALL THE TIME. Such a great recipe. I sometimes add a can of garbanzo beans as well. This is such a quick easy crowd pleaser and easy to adjust for a crowd!
One of our favorite soups! We add a few carrots in with the potatoes. I love the kale in it for its texture. Awesome with a side of some dinner rolls or sourdough toast 🙂
Awesome selection of recipes
Is there a way to cook on top of stove?
So delicious! My very picky husband loved it too. Will definitely make this again! Thanks Damn Delicious!
Omg. This is RIDICULOUSLY delicious and RIDICULOUSLY easy! I am NOT what anyone would call a good cook, and at age 57 and having raised 3 kids, that’s not something I’m proud of, but this soup especially, along with several other of your recipes have given me a huge dose of confidence in the kitchen and warned me rave reviews! This soup is incredibly delicious, I made it exactly as written with the exception of subbing fresh baby spinach for the kale and its mouthwatering. It’s cooking in the IP right now for the second time in a week! If it’s even possible, this tastes even better the second and third day! I sprinkle some red pepper flakes on top and a generous dose of Parmesan cheese and I think it’s just as good as Olive Garden, actually I think it’s better. THANK YOU CHUNGAH for giving me confidence in the kitchen, teaching this “old dog” some new (kitchen) tricks, and for making me LOVE cooking for the first time in my LIFE! It feels awesome to be making so many things that not only don’t suck, but that earn RAVE reviews (for something *I* made?!?! WOW!!!!
Absolutely fantastic and so easy! I’ll definitely be this again!
This is delicious. First thing I made in IP.
My hubby loved it! He was surprised how delicious it is with so few ingredients and Kale of all veggies. Thank you for the amazing Instantpot version.
I’ve made this recipe lots of times now, and it’s a favorite with the whole family! From the 2, 4, and 5 year olds, all the way to all our extended family.
I double the potatoes and kale, as we like a heartier soup. I also dice the potatoes, so that I don’t have to peel them. That also helps to thicken the broth a bit, with the extra potato starch from more potato surface area.
I also use heavy whipping cream, as it’s what I have on hand, and it works very well!
Sometimes I remember to pressure release at 5 minutes, sometimes I don’t, and it turns out great either way.
This turned out better than the restaurant’s!!! I had been sick and want something that tasted good without going to the store, so I substituted a few ingredients. For the kale I used 1 box frozen spinach and the half & half, heavy whipping cream also in my bowl a sprinkle of cayenne pepper just a little. Sooooo yummy!! By the way this was my first time using my Instant Pot Dou.
I nearly cried after making this the first time and realizing I didn’t save the recipe. But I found it again and it is SAVED. I’m anxiously waiting for my next batch to finish pressure cooking. This tastes exactly like the restaurant’s soup… And is much more affordable! I eat what I want and put the rest in the fridge. I warm leftovers in the microwave and it’s still delicious the next day! Thanks for sharing the damnded delicious recipe!
I LOVE this recipe. I’ve made it at least 10 times over the past few years. It’s so refreshing yet hearty, just like the Olive Garden version. So delicious! And very easy to make.
This is a favorite in my house. I am vegan so I use Beyond spicy Italian sausage and vegetable broth. Sub full fat coconut milk for the cream.
THANK YOU! This is the comment I came looking for <3
Very easy and delicious recipe. My family all said it tasted just like the Olive Garden. I added some extra minced garlic but otherwise followed the recipe.
Damn Delicious and so quick! I added a lot more garlic though and served with crispy bacon and parmesan! 🙂
I make this over and over. Its incredible.
I followed the recipe except I used hot Italian sausage and the little bit of spice was just perfect. This is definitely a rotation soup that I will be making monthly-if not more often!