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
Did you make this recipe?
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I made this and it turned out AMAZINGLY well! I don’t know that it took much less time (due to how long it takes to come to pressure,) but it sure was a ton easier to prep and clean up than my usual stovetop recipe.
I didn’t have 1/2 and 1/2, so I subbed a can of evaporated milk. You couldn’t even tell if you hadn’t known. Also, I added some chopped real bacon because that’s how they do it at OG. 😉
I give this 5 stars!
I forgot to add I used kale from my own garden. Total newbie at that too.
I made this tonight and my husband and I enjoyed it very much. We had it as a main course and it was very filling. I followed your recipe totally, except for the pressure release. I feared the quick release might be messy so I did 10 minutes natural release and then quick. No mess! And the potatoes were not mushy. Thank you for helping a newbie!
Totally loved this recipe! It was simple, quick and tasty. The only thing I did differently was add real bacon bits.
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.