Instant Pot Zuppa Toscana Soup Olive Garden Copycat

Why You’ll Love This Zuppa Toscana Recipe

If you want a cozy, restaurant-style soup without leaving home, this Instant Pot Zuppa Toscana recipe is a great choice. It has the creamy broth, savory sausage, smoky bacon, soft potatoes, and fresh kale that make this soup so satisfying. The pressure cooker helps bring everything together quickly, making it ideal for a busy weeknight dinner.

This is also a practical one-pot recipe. You brown the sausage, crisp the bacon, sauté the onion and garlic, cook the potatoes, and finish the soup all in the Instant Pot. That means less cleanup and more time to enjoy a warm bowl of soup.

• Classic copycat flavor: This soup is inspired by Olive Garden Zuppa Toscana, with a rich broth and simple ingredients you can find at most grocery stores.
• Easy pressure cooker method: The Instant Pot gives the soup a slow-simmered taste in much less time than a traditional stovetop recipe.
• Hearty and filling: Italian sausage, bacon, potatoes, kale, and cream make this a complete meal in a bowl.
• Freezer-friendly option: You can prep part of the recipe ahead of time and cook it later for an easy dinner.

Serve it with crusty bread, cheddar garlic biscuits, or a simple salad for a comforting meal that feels special but is easy enough for any night of the week.

Ingredient Notes

See the recipe card below for exact ingredient amounts and full instructions.

• Italian Sausage: Mild or sweet Italian sausage gives the soup its classic savory flavor. Use hot Italian sausage if you prefer a spicier bowl.
• Bacon: Bacon adds smoky flavor and a little crisp texture. Thick-cut bacon works especially well because it holds up nicely in the soup.
• Onion and Garlic: A yellow or white onion works best. Mince the garlic finely so it blends into the broth instead of standing out in large pieces.
• Chicken Broth: Chicken broth forms the base of the soup. Low-sodium broth is helpful because the sausage and bacon already add salt.
• Red Potatoes: Red potatoes are ideal because they hold their shape under pressure and do not need to be peeled. Russet potatoes can be used, but they may break down more and thicken the soup.
• Kale: Fresh kale should be added at the end. The heat from the soup wilts it while keeping the color bright and the texture pleasant.
• Half and Half: Half and half creates the creamy finish. For a richer soup, heavy cream can be used instead.

How to Make Instant Pot Zuppa Toscana

1. Brown the sausage: Set the Instant Pot to Sauté mode. When hot, add the Italian sausage and cook for 3 to 4 minutes, breaking it into small pieces as it browns.
2. Add the bacon: Stir in the chopped bacon and cook for another 2 to 3 minutes, until it begins to brown and crisp.
3. Sauté the onion and garlic: Add the onion and garlic. Cook for 2 to 3 minutes, stirring often, until the onion is soft and translucent. Keep the garlic moving so it does not burn.
4. Deglaze the pot: Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon. This lifts the browned bits into the broth and helps prevent the Instant Pot burn warning.
5. Add the potatoes: Stir in the sliced red potatoes and spread them evenly so they are mostly covered by broth.
6. Pressure cook: Lock the lid in place and cook on Manual or Pressure Cook, high pressure, for 15 minutes. When the cooking cycle ends, carefully perform a quick release.
7. Finish the soup: Open the lid and stir in the half and half and chopped kale. Let the soup sit on Keep Warm for 10 to 15 minutes so the kale wilts gently. Avoid boiling after adding the dairy to keep the broth smooth.

Instant Pot Zuppa Toscana