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This Instant Pot Zuppa Toscana is rich, creamy, and hearty. It’s so quick and easy to make, and super healthy, too.
If you’ve ever been to Olive Garden, then you’ve probably tried Zuppa Toscana. It’s a comforting and flavorful Italian stew loaded with spicy sausage, hearty potatoes, fresh kale, and tons of garlic. I had to find a way to recreate it at home, and this Zuppa Toscana soup recipe does exactly that.
The secret to this recipe is that it uses an Instant Pot. Not only does that make the recipe super easy, but it also makes it more flavorful. You can get all the effects of simmering soup on the stove for hours, but it only takes 45 minutes to make. And if you don’t have an Instant Pot, no problem, I’ve included a stovetop method below that’s just as easy. You’ve got to try making it.
Erin’s Notes
- Quick and easy to make. You all know I love a recipe that’s full of flavor but doesn’t take all day to make. That’s exactly what this Italian soup is. It only takes 45 minutes from start to finish, and most of that time is spent in the Instant Pot, where you can leave it alone. The recipe is simple, easy to follow, and mess-free.
- Better than Olive Garden. This is a perfect copycat of Olive Garden Zuppa Toscana. It has everything you love about Olive Garden’s version, but it’s even better. The flavors are stronger, the herbs and greens are brighter, and the whole thing tastes fresher and heartier. If you’re an Olive Garden fan, then you’ll love this recipe.
- Healthy. This soup is so much healthier than it tastes. It’s packed with Kale and meat and uses low-sodium chicken broth. It might taste indulgent, but it’s actually quite good for you.
- Two ways to make it. Whether you reach for the Instant Pot or the stovetop, you’ll get the same rich, comforting bowl of soup.
Ingredients Needed
- Hot Italian sausage – can use a sweet or milk sausage as well.
- Olive oil
- Onion – A yellow onion is best, but a white or red onion will work, too.
- Garlic
- Dried oregano – For best results, use Italian oregano, not Mexican oregano.
- Chicken broth – Be sure to use low-sodium stock.
- Potatoes – Russet potatoes are best for this recipe.
- Kale – You can use spinach instead of kale if you prefer.
- Heavy cream
- Parmesan cheese – This is an optional garnish.
Zuppa Toscana
Ingredients
- 1 pound hot Italian sausage
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 3 large russet potatoes, peeled and diced
- 2 cups chopped kale
- 3/4 cup heavy cream
- Parmesan cheese to serve
Instructions
- Set the Instant Pot to sauté and add olive oil.2 teaspoons olive oil
- When the Instant Pot is hot, add the sausage and the onion. Break apart with a spoon or spatula, and cook for about 5 minutes, until the sausage is cooked through.1 pound hot Italian sausage, 1 medium onion
- Add the garlic and cook for an additional 1-2 minutes.4 cloves garlic
- Add the chicken broth, potatoes, and dried oregano, and stir in.1/2 teaspoon dried oregano, 6 cups low-sodium chicken broth, 3 large russet potatoes
- Put the lid on the Instant Pot, lock, and turn the pressure cooker on to high. Cook for 5 minutes, then let the Instant Pot naturally release for 10 minutes, before finishing with the quick release to unlock.
- Stir in the kale and the heavy cream for about 2 minutes, until the kale starts to wilt.2 cups chopped kale, 3/4 cup heavy cream
- Serve topped with optional parmesan cheese.Parmesan cheese to serve
Notes
- Store leftovers in an airtight container in the fridge for 3 days or in the freezer for 4 months.
- Reheat on the stove over medium heat, or in a microwave on 80% power in 30-second increments.
- You can replace the sausage with sweet or mild Italian sausage, and you can replace the kale with spinach.
- Stovetop option: Follow the same steps in a large pot or Dutch oven over medium heat, simmering covered for 15-20 minutes until the potatoes are fork-tender, before stirring in the cream and kale.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Zuppa Toscana
Instant Pot Method
- Heat. Turn your Instant Pot onto the sauté setting and add the olive oil.
- Cook the meat. Add the sausage and onion to the Instant Pot and break apart with a wooden spoon or spatula. Sauté until the sausage is fully cooked, which should take about 5 minutes.
- Add garlic. Put the garlic in the Instant Pot and sauté for 1-2 more minutes.
- Mix in the broth. Add the chicken broth, oregano, and potatoes to the Instant Pot and stir them in.
- Cook. Put the lid on the Instant Pot and pressure cook on high for 5 minutes.
- Release the pressure. Allow your Instant Pot to naturally release the pressure for 10 minutes, then use the quick release to unlock.
- Add the final ingredients. Put the heavy cream and kale in the soup, and stir them in.
Stovetop Method
Don’t have an Instant Pot? This soup comes together just as easily in a large pot or Dutch oven on the stove.
- Cook the meat. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and onion, breaking the sausage apart with a wooden spoon, and cook until the sausage is browned, about 5-7 minutes.
- Add garlic. Stir in the garlic and cook for 1-2 more minutes, until fragrant.
- Add the broth. Pour in the chicken broth and add the oregano and potatoes. Stir to combine.
- Simmer. Bring the soup to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Add the final ingredients. Stir in the heavy cream and kale, and cook for a few more minutes until the kale wilts.
- Serve. Ladle into bowls and top with parmesan cheese, if desired.
Tips and Variations
Here are a few of my go-to tricks, tips, and variations that you can try when making this kale and sausage stew.
- Brown the meat. When sautéing the sausage, make sure you get a little bit of color on the meat. Browning meat is the best way to maximize the flavor, and it really takes this soup to another level. The best way to brown the meat is to not stir it too constantly when you’re cooking it. Give the meat time to sear before stirring.
- Peel the potatoes. You can leave the potatoes unpeeled if you want a more rustic soup, but I think it’s much better if you peel the potatoes. The texture of potato skins isn’t very good in this dish, and often the skins will separate from the potatoes when the soup is cooking.
- Use a different sausage. If you don’t want this recipe to be as spicy, or if you just don’t have any hot Italian sausage around, you can use a sweet or mild Italian sausage instead. The Zuppa Toscana will still be fantastic, and you can add a few chili flakes if you want to keep the heat while using a different sausage.
- Make it healthier. This is already a fairly healthy soup, but you can make it even healthier if you prefer. You can replace the Italian sausage with chicken or turkey sausage, and you can double or even triple the amount of kale in the recipe. You can also replace the heavy cream with milk, and add any other additional veggies that you might like.
Serving Suggestions
I think this Instant Pot Zuppa Toscana recipe is best served alongside some traditional Italian side dishes, especially bread. Here are a few of my favorites.
- Cheesy Garlic Bread
- Copycat Crazy Bread
- Chicken Caesar Salad
- Rosemary Focaccia
- Bruschetta
- Cheesy Garlic Pull Apart Bread
Storage & Freezing
This Italian soup is really easy to store. All you have to do is place it in an airtight container and put it in the fridge for up to 3 days. You can reheat it over medium heat on the stove, or in the microwave on 80% power in 30-second increments until heated all the way through.
Freezing
Store the Zuppa Toscana in an airtight container in the freezer for up to 4 months, then thaw or defrost before reheating. Make sure that the soup is completely cooled before you place it in the freezer.
“Zuppa Toscana” translates to “Tuscan soup.” The Olive Garden version made with sausage, potatoes, and kale is a modern, Americanized take inspired by rustic Tuscan cooking rather than a traditional dish from Tuscany itself.
It has a mild kick from the hot Italian sausage, but it’s not a spicy soup overall. If you’d rather skip the heat, swap in sweet or mild Italian sausage instead.
Yes. Kale holds up well and keeps some texture, while spinach wilts much faster and gets soft, so add it right at the end of cooking rather than letting it simmer.
No — this recipe works just as well on the stovetop. See the Stovetop Method above for full instructions.
More Easy Instant Pot Soups to Make
I make soup in my Instant Pot all the time. It’s such an easy and quick way to get a ton of flavor. Here are a few of my favorite recipes.
