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Instant Pot Zuppa Toscana (Sausage Potato Soup) is hearty and full of amazing flavor. This Olive Garden copycat soup is an all-time family favorite! Pressure cooker Zuppa Toscana is a very delicious, awesome soup to make in your Instant Pot!
A little spicy, creamy, and hearty, this Instant Pot Zuppa Toscana is just fabulous!
Originally published 9/8/2017
Instant Pot Zuppa Toscana (Sausage Potato Soup)
If you are looking for a super delicious soup to make in your Instant Pot®, you have found it!
There is a reason that so many cooks have made a copycat recipe of this yummy Olive Garden Sausage Potato Soup recipe. It just hits all the right notes.
I get compliments EVERY time I make this pressure cooker Zuppa Toscana recipe, even from my picky eaters.
About the Meat in Zuppa Toscana
- My go-to is a flavorful bulk Italian sausage (or Jimmy Dean, etc.). I buy 1 pound of hot, and 1 pound of mild and use both. This gives enough spice and flavor, but not too spicy. Use all hot or all mild if you like.
- Another way incredible flavor is added to this Instant Pot soup is with bacon. Smoky bacon. Just a few slices of a good smoky bacon take this already amazing soup right over the top and into the clouds!
- I highly recommend it. I mean, bacon. How bad can that be? Either way you make it, you will end up with a rich, hearty, and very satisfying, rustic Italian inspired Instant Pot Zuppa Toscana (Sausage Potato Soup)!
The Greens to Use for Zuppa Toscana
- The usual greens to add to Zuppa Toscana is kale. It is hearty and wilts just enough in the hot soup.
- You can vary from the usual way of making Instant Pot Zuppa Toscana by using spinach instead of kale.
- Use either fresh baby spinach, or frozen chopped spinach (the kind in the box) thawed, and add it after cooking, just before adding the cream.
- Both versions are wonderful!
Can I Make This Zuppa Toscana Non-Dairy?
Yes you can! Substitute your favorite plant-based milk, such as unsweetened coconut milk or almond milk, etc. Since you add it after cooking, the flavor stays intact.
Can I Freeze Instant Pot Zuppa Toscana?
Yes! I like to freeze it in portion sizes in a freezer baggie or air-tight container.
Pro-Tip: To reheat, be sure to thaw the soup first, and reheat slowly.
Instant Pot Pasta E Fagioli (pasta and bean soup)
Instant Pot Beef Barley Vegetable Soup
Instant Pot Ham Hock and Bean Soup
Instant Pot Turkey Soup
If you make this pressure cooker Zuppa Toscana Olive Garden Copycat soup recipe, please let me know! Just leave a comment with a star rating. Thank you!
Instant Pot Zuppa Toscana (Sausage Potato Soup)
Equipment
- 6-quart or 8-quart Electric Pressure Cooker
Ingredients
- 3 strips Thick Cut Smoky Bacon, chopped
- 2 lbs Ground Hot Italian Sausage (use ½ hot and ½ mild if you don't like spicy)
- 1 Large Onion, chopped
- 1 teaspoon Oregano, dried
- 4 large cloves Garlic, pressed or minced
- 4-6 Medium Potatoes, halved and sliced ½ inch thick
- 6 cups Chicken Broth, low sodium
- 1 Bunch of Kale** chopped, with rib removed
- 1 - 1 ½ cups Heavy Cream (or whole milk, half and half, etc.)
Optional Substitute for the Kale
- 12-ounce Pkg Frozen Chopped Spinach (thawed) or fresh Baby Spinach*
Instructions
- Turn the Instant Pot to Sauté mode, and add the chopped bacon. Cook, stirring occasionally, until the bacon renders out most of its fat. Remove and set aside.
- Add the sausage and brown it, stirring a few times. If you can get a good browning on it the flavor will be even better!
- Spoon out most of the fat (all but 1 Tablespoon of the fat, enough to cook the onions).
- Add the onions, stir them.
- Add the oregano.
- When the onions start to turn translucent, add the garlic and stir.
- Pour in the broth, stirring, and make sure you scrape the bottom of the pot to get up any browned bits (deglaze).
- Add the potatoes, and add the bacon back in.
- Check to make sure the contents don't go over the Max Fill line marked on the inner liner.
- Cancel Sauté mode.
- Close the lid, set the steam release knob to Sealing.
- Set to Manual (or Pressure Cook), and choose 5 minutes* (High Pressure). The pot will take several minutes to come to pressure.
- After cooking cycle ends, allow a 10 minute NPR (Natural Pressure Release).
- Do a Controlled Quick Release for the rest of the steam, and when the pin in the lid drops, open the lid.
- Add in the kale, (or thawed spinach, if using) and stir well. Cover and let heat through for 5 minutes or so to soften the kale. If using spinach, just stir it in and proceed to the next step.
- Stir in the heavy cream.
- Serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make InstaPot Zuppa Toscana Recipe
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I have been using this recipe for awhile now. It’s soooo yummy! Curious to know if I made it dairy free which alternative would taste best? I was thinking canned coconut milk bc it’s thicker but not sure if the flavor would be great in this?
Anyways love this recipe so much. We have it quite often or when we are sick
I’ve heard people like the almondmilk, and haven’t heard anything about coconut milk. But I think it could be tasty!
I’ve made this Zuppa Toscana soup numerous times!!! It’s always a BIG HIT!! I make Olive Cheese Bread to go with it! A 5 star dinner every time!
I added baby spinach in our individual bowls when we ate instead as everyone doesn’t like spinach. Worked well!
Family loved it,I have made it twice and I’m thinking about making it today.
We don’t eat pork, so we used smoked turkey bacon and turkey kolbassa instead. Added a can of 6-bean mix and it was pretty tasty. Used 1/2 low-sodium chicken broth, 1/2 Better Than Bouillon vegetable broth. 18% cream.
Easy to make, family can’t stop talking about how good it is, will make again and again.
We made this recipe for a teachers luncheon. Our principal was headed back to get seconds ….Not a drop left!! Thank you for sharing this delicious recipe with us.
I’ve been making your recipe for a few years now, and it’s wonderful. I’ve made modifications for my personal taste over the years, adding red peppers, basil and carrots, using arugula instead of spinach sometimes, (I really like vegetables), and adding some grated parm on top. My family and I thank you for all of the deliciousness!
How much is a “bunch” of kale if you have a bag of kale?
Thanks!
Around 5 ounces or so. I just add it until it looks like enough for me!
This is a regular go-to soup for our Texas winters. I actually warm the heavy cream in the microwave, and let everyone add their own to their own dish. That way, there’s no question about freezing the leftovers, since freezing anything creamy doesn’t always work. Thanks for a magnificent, delicious recipe!
This recipe is so delicious and easy! Household favorite. Only note i would suggest is using 4-5 cups of broth instead of 6, but we like our soup a bit heartier. I’ve made this so many times and now that I am used to it I’ve made different versions! Some with sweet potatoes, navy beans, carrots, it’s so versatile! Great recipe!