Instant Pot Olive Garden Zuppa Toscana Copycat
by Chungah
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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
Video
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
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.
Equipment
Did you make this recipe?
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So delicious. Used whole milk in place of half and half and still very tasty.
I made this tonight and loved it! I used bratwurst instead of Italian sausage and omitted the garlic. Also used Italian seasoning instead of oregano. Served with side of bread. Delicious!
This recipe is awesome!! I make it every few weeks – I always double the recipe to freeze or to have extra to give to family or friends. If I am freezing I don’t add the kale Or dairy – I wait to add kale / half and half after it’s thawed and reheated. It’s just us great without the half and half – I’ve also substituted oat milk for a dairy free option – you can’t wrong with this recipe
We love this recipe so much, it is a delicious meal that comes together so quickly. Thank you for sharing!
Very delicious and full of flavour! I would definitely make this again. I used the whole “bunch” of kale because the other half would have just gone to waste if I didn’t use it up.
The recipe says it makes 6 servings and it was more like 8. I had enough soup to feed an army and I’m only one person meal prepping for myself for the week. I would probably halve the recipe if I made it again.
Tasty, but it doesn’t have the depth of flavor that Olive Garden’s soup does. Super easy though.
This recipe is delicious and easy! I substitute the sausage with Jimmy Dean’s mild sausage chub.
Absolutely amazing!
We veganized this recipe and it was so “damn delicious” my father in law kept asking “Can she eat this?” while slurping his own portion happily. Our slight alterations: we subbed Beyond Meat brand’s Sausage and coconut milk for the half&half.
The slight how-tos that people ask for details about: No need to remove any casings, it will all disintegrate…and coarser chunks make for good texture. No, there won’t be extra fat too drain off.
Sit unopened tin of full fat coconut milk in hot water when you start making the soup. This will soften the coconut cream to mix it in smoothly. Open tin when you would normally mix in half&half cream. Stir in the coconut milk. (No, It doesn’t have any coconut flavour at all.) You can reduce calories and fat content by using light coconut milk, but soup will not be as creamy.
What did you substitute the broth with?
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.