©Aimée Geroux | https://extremecouponingmom.ca
Instant Pot Olive Garden Zuppa Toscana
If you are looking for a warm and comforting bowl of soup, look no further, my Instant Pot Olive Garden Zuppa Toscana is rich and hearty comfort food at its finest.
It is loaded with sausage, potatoes, garlic, onion, kale and a splash of cream!
This soup is a copycat of the Olive Garden’s Zuppa Toscana, and since we don’t have any Olive Garden restaurants around here, being able to recreate my fave soups from there is key.
I also recreated the Olive Garden Chicken Gnocchi soup if you want to give that a try too!
©Aimée Geroux | https://extremecouponingmom.ca
Instant Pot Olive Garden Zuppa Toscana
Warm up with a bowl of this Instant Pot Olive Garden Zuppa Toscana soup. A delicious Tuscan Soup bursting with flavour that comes together in a snap!
What You Will Need:
- 1 pound Italian sausage, casings removed
- 4 strips bacon, chopped (optional)
- 1 small onion, chopped
- 2 russet potatoes, peeled and chopped
- 2 cloves garlic, minced
- 3 cups low-sodium chicken stock
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 4 cups kale, stems removed and chopped
- 1 cup heavy cream
Yields: 4 as an entree, 6 as an appetizer
How To Make Instant Pot Olive Garden Zuppa Toscana
Follow along with the Instant Pot Olive Garden Zuppa Toscana step-by-step process photos and then find the printable recipe below!
©Aimée Geroux | https://extremecouponingmom.ca
Gather all of the ingredients you will need to make this delicious soup.
©Aimée Geroux | https://extremecouponingmom.ca
Heat the Instant Pot using the Saute-High function.
Add the Italian sausage and bacon. Cook until browned, about 5-8 minutes.
Remove the sausage and bacon with a slotted spoon, leave the grease in the pot though.
Next, add the onion and cook until it becomes soft, about 4-5 minutes.
Recipe Notes: Mild or spicy Italian sausage can be used in this recipe. I prefer a sweet onion in this recipe but use whatever you have on hand.
©Aimée Geroux | https://extremecouponingmom.ca
Now add the meat back to the pot along with the potatoes, garlic, chicken stock, Italian seasoning, salt, and pepper. Stir to combine.
Using a wooden spoon, scrape any browned bits off the bottom of the Instant Pot.
Attach the lid and ensure the valve is in the “sealing” position. Set the timer for 5 minutes.
©Aimée Geroux | https://extremecouponingmom.ca
When the Instant Pot has finished, release the pressure manually by switching the valve to the “venting” position.
©Aimée Geroux | https://extremecouponingmom.ca
Add the kale and stir.
Place the lid back on and allow the kale to wilt for about 2 minutes.
Lastly, stir in the heavy cooking cream.
Recipe Notes: If you can find Lacinato kale (also known as Tuscan kale), it is softer and milder and works perfectly in this recipe! If not, traditional kale is perfectly fine! Make sure to use cooking cream, milk will thin the soup too much.
©Aimée Geroux | https://extremecouponingmom.ca
Adjust the salt and pepper, if needed.
Recipe Notes: This soup can be kept warm using the “Keep Warm” function on the Instant Pot for up to one hour.
©Aimée Geroux | https://extremecouponingmom.ca
Serve warm, topped with grated parmesan and red pepper flakes, if desired.
©Aimée Geroux | https://extremecouponingmom.ca
Store any leftover soup in an airtight container in the refrigerator for up to three days.
Instant Pot Olive Garden Zuppa Toscana
Ingredients
- 1 pound Italian sausage, casings removed
- 4 strips bacon, chopped (optional)
- 1 small onion, chopped
- 2 russet potatoes, peeled and chopped
- 2 cloves garlic, minced
- 3 cups low sodium chicken stock
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 4 cups kale, stems removed and chopped
- 1 cup heavy cream
Instructions
- Heat the Instant Pot using the Saute-High function. Add the Italian sausage and bacon. Cook until browned, about 5-8 minutes. Remove the sausage and bacon with a slotted spoon, leave the grease in the pot though.
- Next, add the onion and cook until it becomes soft, about 4-5 minutes.
- Now add the meat back to the pot along with the potatoes, garlic, chicken stock, Italian seasoning, salt, and pepper. Stir to combine. Using a wooden spoon, scrape any browned bits off the bottom of the Instant Pot.
- Attach the lid and ensure the valve is in the “sealing” position. Set the timer for 5 minutes.
- When the Instant Pot has finished, release the pressure manually by switching the valve to the “venting” position.
- Add the kale and stir. Place the lid back on and allow the kale to wilt for about 2 minutes.
- Lastly, stir in the heavy cream. Adjust the salt and pepper, if needed.
- Serve warm, topped with grated parmesan and red pepper flakes, if desired.
Notes
- This soup can be kept warm using the “Keep Warm” function on the Instant Pot for up to one hour.
- Mild or spicy Italian sausage can be used in this recipe.
- I prefer a sweet onion in this recipe but use whatever you have on hand.
- If you can find Lacinato kale (also known as Tuscan kale), it is softer and milder and works perfectly in this recipe! If not, traditional kale is perfectly fine!
- Make sure to use cooking cream, as milk will thin the soup too much.
- Store any leftover soup in an airtight container in the refrigerator for up to three days.
©Aimée Geroux | https://extremecouponingmom.ca
63 More Delicious Soups
Nothing beats a delicious bowl of soup. Check out these great soups to try!
©Aimée Geroux | https://extremecouponingmom.ca
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