This rich and hearty Instant Pot Zuppa Toscana is comfort food at its finest. Loaded with potatoes, sausage, onion, garlic, kale and a splash of cream. It is truly irresistible.
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INSTANT POT ZUPPA TOSCANA (SAUSAGE POTATO SOUP)
Growing up, I remember my parents taking my brother and I to Olive Garden. I ALWAYS ordered the soup and salad, with my soup choice being their Pasta e Fagioli. My brother however, always got the Zuppa Toscana. I wasn’t a fan because I saw the “green” in it and typical kid, I steered clear of spinach, kale, and basically anything green/healthy, ha-ha!
Fast forward several years, being married with kids of my own, I decided to order it for dinner one night (at Olive Garden) and ended up LOVING it! Great flavor and very hearty! I immediately came home and came up with an at home version! Surprisingly, even my kiddos enjoy it!
Since entering the Instant Pot world over the last few months, anything I can make in it, I will! I made this Instant Pot version and once more, it was a huge hit! My kids were quite funny eating the kale in this because they kept saying it was “leaves” and “grass”, but they said it as they spooned it in their mouths, ha-ha!
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.
Tips for the BEST Zuppa Toscana Soup:
- Sauté the sausage and the onion for a couple of minutes. You can sauté them while you still prep the rest of your ingredients. It adds so much flavor.
- Use Russet potatoes. They are more starchy, creamy and fluffy, making them great for this soup recipe.
- Add chopped kale at the end, just before serving. Kale cooks very fast, and it’s not necessary that you cook it for so long with the rest of the harder vegetables. Otherwise, it will result in a wilted kale. Adding the kale at the end will preserve its freshness.
Why you’ll love Instant Pot Zuppa Toscana Soup
- It’s loaded with delicious and nutritious vegetables, and it’s healthy.
- To make it even healthier, swap the pork sausage for turkey sausage.
- Easy, delicious, quick to prepare.
- A tried-and-true classic recipe!
- Rich, hearty comfort food perfect for those cold weather evenings!
How to store this soup
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer: Store in a freezer safe container for up to 3 months. Once thawed, the potatoes may be a bit broken up, but the soup will have the same great flavors.
Ingredients Needed:
- Olive Oil
- Onion- chopped
- Sausage- I use Italian ground sausage, any type works great though
- Garlic Cloves- minced
- Potatoes- Russet, thinly sliced
- Chicken Broth
- Kale
- Milk
- Bacon- cooked/crumbled, this is optional, but highly recommended
How to prepare Instant Pot Zuppa Toscana
- Press sauté on the Instant Pot and heat the olive oil.
- Add onions and cook for about 3-4 minutes.
- Add garlic and allow to cook about 1 minute.
- Add in the potatoes and chicken broth.
- Place lid securely onto Instant Pot and set valve at top to “sealed”.
- Cook at manual, high pressure, for 5 minutes.
- When cooking is completed, allow a natural release for 10 minutes, and then a quick release.
- Once pressure has been released and “pin” drops, remove the lid and add the kale.
- Stir until kale is slightly wilted, about 3 minutes.
- Pour in the milk and stir to combine.
- Serve in bowls with crumbled bacon on top, if using.
Other great Instant Pot recipes to try:
Instant Pot Tuna Noodle Casserole
Easy Instant Pot Stuffed Shells
Beef Enchilada Instant Pot Casserole
Instant Pot Cajun Sausage Pasta
Grammy’s Instant Pot White Chicken Chili
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Instant Pot Zuppa Tuscana
Ingredients
- 2 tablespoon olive oil
- 1 onion, diced
- 1 lb Italian Sausage, ground
- 6 garlic cloves, minced
- 3 Russet potatoes, sliced thin
- 6 ½ cups chicken broth
- 2 cups kale, chopped
- ¾ cup milk
- cooked, crumbled bacon, optional
Instructions
- Press saute on the Instant Pot and heat the olive oil.
- Add onions and cook for about 3-4 minutes.
- Add the Italian Sausage and cook until no longer pink, breaking into smaller pieces as its cooking.
- Add garlic and allow to cook about 1 minute.
- Add in the potatoes and chicken broth.
- Place lid securely onto Instant Pot and set valve at top to "sealed".
- Cook at manual, high pressure, for 5 minutes.
- When cooking is completed, allow a natural release for 10 minutes, and then a quick release.
- Once pressure has been released and "pin" drops, remove the lid and add the kale.
- Stir until kale is slightly wilted, about 3 minutes.
- Pour in the milk and stir to combine.
- Serve in bowls with crumbled bacon on top, if using.
Jean says
Just made it and it is delicious! …. And gluten free!
Kristin says
Yay!! Glad to hear you enjoy it too!!