If you are looking for a hearty and delicious soup that will warm you up on a cold day, then you need to try this recipe.
This Instant Pot Zuppa Toscana Soup is a delicious and hearty soup that is packed with flavor. It is an Olive Garden copycat recipe that is made in the Instant Pot and is much easier than the stovetop version. This soup is made with Italian sausage, kale, potatoes, and a creamy broth. It can be on the table in less than an hour and makes for great leftovers! If you try this recipe, I’d love to hear how it turns out!
Why is it called Zuppa Toscana?
Zuppa Toscana is a general phrase that loosely translates to “Tuscan soup.” It is known as “Minestra di Pane” in Italy, which means “Bread Soup.”
Great Reasons You Need To Make This Recipe
- If you like Olive Garden Zuppa Toscana soup, then you will really enjoy making this copycat recipe at home.
- Making this recipe at home saves money. A bowl of this at Olive Garden costs $7.99. You can make enough soup to feed a family of 4 for just a bit more.
- It’s quick to make using your Instant Pot.
- Don’t have an Instant Pot? No problem! You can make this soup in your slow cooker too. So gather your ingredients and get ready to enjoy a bowl of this amazing soup!
🛒 Ingredients
- Ground spicy Italian sausage: it’s best to pick a brand that has a low-fat ratio
- Garlic: Only use fresh minced garlic, not the chopped kind that comes in a jar.
- Potatos: I like to use medium size russet potatoes
- Onions: my favorite is Vidalia, but any yellow or white onion will be good.
- Chopped kale: Be sure to wash your kale, Then remove the hard stem from the leaves.
- Canned creamy potato soup: condensed
- Heavy whipping cream: sort of the secret ingredient for a great bowl of soup.
- Crushed red pepper flakes to taste: These are optional. If your sausage is very spicy, you might want to omit these.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How-To Video
🔪 How To Make Zuppa Toscana Soup
- Turn your Instant Pot onto the saute function and brown the Italian ground sausage.
- When the meat is almost brown, add the onions and cook until they are translucent.
- Next, add the minced garlic and cook until the ground sausage is completely browned.
Tip: Tip the Instant Pot slightly and spoon out any grease from the sausage with a large spoon. Then lay in several pieces of paper towel, pushing down on them to absorb any extra grease. Discard the paper towel.
- Press cancel on your Instant Pot. Add all 1 can of cream of potato soup. Do not dilute.
- Next, add peeled cubed potatoes.
- Put in fresh chopped kale with stems removed and chicken broth.
- Stir all the ingredients together, then put the lid on in the lock position. Cook on high pressure for 5 minutes. Once it’s finished cooking, allow your Instant Pot to do a natural pressure release for about 10 minutes.
- Release the remaining pressure and remove the lid. Stir in the heavy cream, as well as the salt, pepper, and crushed red pepper flakes, to your liking.
Serve hot, and enjoy your Zuppa Instant Pot famous recipe!
Tip: How To Cut Kale For Soups
- Using a sharp knife, trim the large vein of the stem off of the kale leaves. Discard stems.
- Wash leaves under cold water, then pat dry with a paper towel.
- Give them a good squeeze for about 10 seconds to break down the fibers.
- Stack the leaves one on top of the other.
- Tightly roll the stack of leaves lengthwise, like a cigar. Cut the kale crosswise into 1/4 inch pieces.
Substitution Suggestions
You have a few options of leafy greens, meat, and stock when making Instant Pot Zuppa Toscana.
- If you do not have spicy Italian sausage, you can use mild Italian sausage, chicken sausage, or Italian turkey sausage.
- For the potatoes, you can use russet potatoes, Yukon gold potatoes, sweet potatoes, or even red potatoes.
- You can use fresh spinach or Swiss chard if you do not have kale.
- You can use chicken stock or beef stock instead of chicken broth.
- Coconut cream can be used in place of the heavy cream to make this soup dairy-free.
- You can omit the potatoes altogether for a lower-carb version of this soup or replace them with cauliflower florets.
Variations You Might Enjoy
If you would like to switch this recipe up a bit, here are some ideas:
- Add some bacon bits or crumbled bacon as a delicious garnish.
- Top your creamy soup with some parmesan cheese for extra flavor
- Make it a little bit spicier by adding some chili flakes
- Add some cannellini beans or white beans to make it a heartier soup.
- For a meatless option, omit the sausage or use a vegetarian version
How to Store and Reheat
This Toscana Zuppa soup recipe can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. Then, when you’re ready to eat, simply reheat on the stove over low heat until warmed through.
You can also freeze this soup for up to 3 months. To do so, let the soup cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating. I just suggest not adding the cream before freezing, as the texture may change.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Rustic and Creamy Zuppa Toscana Soup (Instant Pot)
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 1 pound Italian sausage, ground
- 3 cloves garlic, minced
- 1/2 cup onion, cut into small diced pieces
- 2 cups potato , peeled and cut into bite size cubes
- 3 cups kale, washed, stem removed and chopped into small pieces
- 32 oz chicken broth
- 10.75 oz creamy potato soup, can of condensed soup
- 1 cup heavy whipping cream
- 1/2 teaspoon salt , to taste
- 1/2 teaspoon pepper, to taste
- 1/2 teaspoon crushed red pepper flakes, optional
Instructions
- Turn your Instant Pot onto the saute function and brown the Italian ground sausage.
- When the meat is almost brown, add the onions and cook until they are translucent.
- Next, add the minced garlic and cook until the ground sausage is completely browned.
- Press cancel on your Instant Pot. Tip the Instant Pot slightly and spoon out any grease from the sausage with a large spoon. Then lay in several pieces of paper towel, pushing down on them to absorb any extra grease. Discard the paper towel.
- Add all 1 can of cream of potato soup. Do not dilute.
- Next, add peeled cubed potatoes, kale and chicken broth.
- Stir all the ingredients together, then put the lid on in the lock position. Cook on high pressure for 5 minutes. Once it's finished cooking, allow your Instant Pot to do a natural pressure release for about 10 minutes.
- Release the remaining pressure and remove the lid. Stir in the heavy cream, as well as the salt, pepper, and crushed red pepper flakes, to your liking.
Notes
- If you do not have spicy Italian sausage, you can use mild Italian sausage, chicken sausage, or Italian turkey sausage.
- For the potatoes, you can use russet potatoes, Yukon gold potatoes, sweet potatoes, or even red potatoes.
- You can use fresh spinach or Swiss chard if you do not have kale.
- You can use chicken stock or beef stock instead of chicken broth.
- Coconut cream can be used in place of the heavy cream to make this soup dairy free.
- You can omit the potatoes altogether for a lower-carb version of this soup or replace them with cauliflower florets.
- Add some bacon bits or crumbled bacon as a delicious garnish
- Top your creamy soup with some parmesan cheese for extra flavor
- Make it a little bit spicier by adding some chili flakes
- Add some cannellini beans or white beans to make it a heartier soup
- For a meatless option, omit the sausage or use a vegetarian version
