30 MinuteDairyEasyInstant PotItalianPorkPotatoesRecipesSoupsVegetable

Instant Pot Zuppa Toscana

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!

Bowl filled with instant pot zuppa toscana served with french bread.

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.

Browning pork for instant pot zuppa toscana.

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.

Cooked pork for instant pot zuppa toscana.

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.
Broth for instant pot zuppa toscana.

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.

White bowl filled with instant pot zuppa toscana.

More of our favorite Italian soups:

Instant Pot Zuppa Toscana Recipe

Creamy Instant Pot Zuppa Toscana is a restaurant quality dish that you can cook from home! It is savory and deliciously filling.
5 from 1 vote
Pin Rate
Course: Soup
Cuisine: Italian
Prep Time: 15 mins
Cook Time: 6 mins
Total Time: 21 mins
Servings: 8
Calories: 343kcal
Author: LifeMadeSimpleTeam
Print Recipe

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.

RECOMMENDED PRODUCTS

Nutrition Facts
Instant Pot Zuppa Toscana Recipe
Serving Size
 
8 serving
Amount per Serving
Calories
343
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
54
mg
18
%
Sodium
 
1377
mg
60
%
Potassium
 
809
mg
23
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
13
g
26
%
Vitamin A
 
2626
IU
53
%
Vitamin C
 
50
mg
61
%
Calcium
 
110
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can’t wait to see your version!

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