Instant Pot Olive Garden Zuppa Toscana Copycat
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This copycat tastes just like the restaurant version except you can make it in the pressure cooker. It is unbelievably easy and effortless – anyone can make it! It is basically fool-proof. Promise!
Greetings from South Korea!
We have a quick layover here in Seoul before we finally head home to Los Angeles.
It’s been an amazing two weeks in Thailand but I am very much ready to get back home to our 56 degree F weather.
When the scarves, Uggs and seat warmers come out.
And this IP Olive Garden copycat recipe.
It’s truly one of my favorite winter soups ever.
And it’s even more of a favorite now that I know I can make it in the Instant Pot.
It’s rich, it’s hearty, and it’s full of kale!
It’s a great way to sneak in those veggies for those picky eaters, or in my case, Ben.
I have never seen him eat so much kale.
He said, and I quote, ” The kale soaks up the flavors of the sausage so it just tastes like sausage.”
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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This was my first instant pot meal and I can’t get enough of it! I used Chorizo in place of italian sausage and the rest of ingredients as per recipe. The only issue I had with it was kale – not tender enough even after leaving it for 15 min with lid on , before adding the cream.
Next time I’ll add it right at the start . Overall great , easy recipe!
Greetings from Down Under
Quick, easy and delicious ! Greetings from France !
I made this a few minutes ago! It was fast and easy! It tastes great! Will definitely make again!
Quick and delicious. The only think I did differently was use 1/2 mild and 1/2 hot sausage. And only because I like a bit of heat. This is a keeper. Thanks for another wonderful recipe.
My family loved this soup. We made it dairy free by using unflavored soy milk instead of cream and we used hot italian sausage. It is a great recipe and easy to make.
I’ve been a Zuppa Toscana fan ever since it graced the soup plates at Olive Garden. My courage to DIY was lacking until I read this recipe. I added turkey sausage to Italian sausage and doubled potatoes and broth to make more. I added flavor with paste bouillon at the end and a half more cup of 1/2 and 1/2. Perfetto!
Great likeness!
Amazing! So yummy and delicious! I would definitely make it again. I used ground Italian turkey and it turned out great. I would just peel the potatoes next time 🙂
I made this last week and again this week. It’s delicious!
Delicious! Couldn’t find kale so I used a bag of fresh baby spinach leaves instead. So hearty and comforting.
The only thing I did differently was added some red pepper flakes….yum!
I cannot wait to make this, I’ve never been disappointed by a recipe of yours so far!
I don’t have an instant pot, does anyone know how long I should cook this for if I use a slow cooker instead?
Thanks!
Thank you for the recipe! Made with what I had on hand, half freshly ground chicken and half ground pork, and red potatoes. Followed everything else, absolutely a keeper!
I never, ever, ever leave reviews for things on food blogs, but this recipe has broken my silence. Both my super picky mom and me could not get enough of this soup. I halved the potatoes, doubled the kale, and put a ton of black pepper and chili flakes in there. I did feel like it was too much potato (I think I’m just not a fan of potatoes in my soup!), but I’m anyway planning on going back on keto, so I will just dump a ton of kale in there next time and call it a day (not a fan of kale, but as the husband in this story said, it ends up tasting just like sausage!). Thanks sooooo much for a recipe that I will keep coming back to again and again. 🙂
I absolutely love this recipe!! One question, can you freeze the leftovers?
So, I had to make some changes. My grocery order did not include the onion needed for this (even though they charged me for it!), so I substituted…. a can of corn. Because why not? And the grocery store was completely out of kale, so I substituted something else green… a can of green beans. Sounds reasonable, right?
Anyway, I followed the directions exactly otherwise and believe it or not, this turned out delicious! I’d definitely make it this way again.
I haven’t made this yet, but I have a question. I have dental issues and I’m concerned about the kale getting tender enough. Can I add it during the pressure cooking phase or would that be a bad idea?
I like my kale soft, so I always put it in with everything else.
This looks great. Can you offer this recipe in a crockpot or on the stove? I don’t have insta-pot. Thank you.
Excellent recipe! I used vegan sausage, coconut cream, and veggie broth to make a vegan version and it translated perfectly. Definitely going to work this into the rotation.
Delicious! Definitely a “do again”! I followed the recipe exactly and wouldn’t change a thing.