Creamy Instant Pot Zuppa Toscana is a restaurant quality dish that you can cook from home! It is savory and deliciously filling.
Whipping up Lasagna Soup, Tomato Soup, and Chicken Tortilla Soup in my instant pot is my go-to winter dinner for those chilly days. Instant Pot Zuppa Toscana is a quick and easy Italian family favorite!
restaurant soup at home
I love Olive Garden’s Zuppa Toscana soup! Well now I create my own (dare I say tastier) copycat version right at home!!
The best part – using the instant pot it only takes about 20 minutes!! That means delicious soup is ready without the wait. And the taste is not lacking, you still get all of those deliciously developed flavors.
The broth has a good cream to it thanks to the heavy cream added at the end, and the last minute addition of the kale ensure it’s wilted perfectly. I love to serve Instant Pot Zuppa Toscana up with a warm side of fresh Crostini or Cheese Breadsticks.
How to make zuppa toscana in the Instant Pot
SAUTE. Add the olive oil to the Instant Pot insert and heat on sauté mode. Add the Italian sausage to the insert and cook, breaking into smaller pieces, until browned and cooked through. Remove the excess grease.
ADD. Add the garlic, onion, and Italian seasoning to the pot, and cook until the onion is softened. Stir in the potatoes, chicken broth, salt, and pepper.
PRESSURE COOK. Place the lid on the Instant Pot and turn the knob to seal. Cook on the manual setting on high pressure for 6 minutes.
RELEASE. Let the pressure naturally release for 5 minutes, then quick release the remaining pressure.
SERVE. Stir in the kale and half and half, and stir until the kale is wilted. Serve immediately.
Recipe Tips + Variations
Now you can enjoy one of your favorite hearty and flavorful restaurant soups in no time! Here are a few tips when putting it together:
- For best results use Russet or Idaho potatoes. They are more starchy and will give your soup more of a creamy consistency.
- Be sure not to add the kale until right before you are ready to serve your soup. It will wilt quickly.
- Add in some of your favorite chopped vegetables for some extra nutritional punch. Carrots, green beans, zucchini, cauliflower, and celery would all be great choices.
- For a healthier version use turkey sausage instead.
- Use hot Italian sausage for a spicier soup.
- Coconut cream can be used instead of the half and half for a dairy-free version of this recipe.
- For a low carb version use chopped cauliflower florets instead of potatoes and use chopped green onions instead of a white or yellow onion.
- Fresh baby spinach can be substituted for the kale in this dish.
Storing Info
STORE leftovers in an airtight container in the fridge for up to 3 days.
To FREEZE, wait until soup has cooled completely before storing in an airtight container in the freezer for up to 3 months. Be sure to leave some room at the top of your container for expansion. Ideally soup should be frozen before the half and half and kale is added in.
Thaw frozen soup in the fridge overnight, then reheat in a saucepan over medium heat until warmed.
More of our favorite Italian soups:
- Italian Chicken Noodle Soup
- Tuscan Lentil Soup
- Chicken Gnocchi Soup
- Tomato Tortellini Soup
- Hearty Minestrone Soup
Instant Pot Zuppa Toscana Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage casing removed
- 3 teaspoons minced garlic
- 1 medium onion diced
- 1 teaspoon Italian seasoning
- 3 russet potatoes peeled and chopped
- 6 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups baby kale roughly chopped
- 1 cup half and half
Instructions
- Add the olive oil to the Instant Pot insert and heat on sauté mode. Add the Italian sausage to the insert and cook, breaking into smaller pieces, until browned and cooked through. Remove the excess grease.
- Add the garlic, onion, and Italian seasoning to the pot, and cook until the onion is softened. Stir in the potatoes, chicken broth, salt, and pepper. Place the lid on the Instant Pot and turn the knob to seal. Cook on the manual setting on high pressure for 6 minutes. Let the pressure naturally release for 5 minutes, then quick release the remaining pressure. Stir in the kale and half and half, and stir until the kale is wilted. Serve immediately.