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. You’ve got to try making it.
Why You’ll Love This Instant Pot Zuppa Toscana
I make this Zuppa Toscana recipe all the time, especially when it’s cold out. It’s so cozy, healthy, and vibrant. Here’s why I know you’ll love it too.
- 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.
Here’s everything you’ll need to make this Italian sausage soup. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Hot Italian sausage
- Olive oil
- Onion – A yellow onion is best, but a white or red onion will work, too.
- 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.
How to Make Zuppa Toscana
Here’s how to make this healthy and rich stew in just 45 minutes.
- 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.
- Wilt. Keep stirring until the kale has started to wilt.
- Serve. When the kale is wilted enough, serve the Zuppa Toscana with optional parmesan cheese on top.
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.
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
- Cheesy Garlic Pull Apart Bread
How to Store and Reheat Leftover Olive Garden Zuppa Toscana
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.
Can You Freeze This Recipe?
Absolutely! 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.
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.
- Instant Pot Pozole
- Instant Pot Chicken Wild Rice Soup
- Instant Pot White Chicken Chili
- Instant Pot Vegetable Beef Soup
- Instant Pot Turkey Chili
- 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
- Set the Instant Pot to sauté and add 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.
- Add the garlic and cook for an additional 1-2 minutes.
- Add the chicken broth, potatoes, and dried oregano, and stir in.
- 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.
- Serve topped with optional parmesan cheese.
- 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.
Amount Per Serving Calories 438Total Fat 26gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 16gCholesterol 58mgSodium 516mgCarbohydrates 33gFiber 4gSugar 4gProtein 19g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Be sure to follow me on my social media, so you never miss a post!