This Instant Pot Zuppa Toscana is made in the pressure cooker! This frugal one-pot meal is super quick, easy and full of flavor!
Instant Pot zuppa toscana is a deliciously flavorful one-pot meal you’re sure to love!
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When I was spending summer breaks at home during college, my family and I would often go out shopping or to run errands together on the weekends. My dad enjoyed stopping for lunch at Olive Garden for their unlimited soup, salad, and bread sticks. These lunch stops were a favorite of mine, too!
That was my first introduction to Zuppa Toscana, minestrone, and pasta e fagioli. Mmmmmm.
These days, I very rarely order soup from Olive Garden (or any restaurant, for that matter), because I’ve learned how to make some pretty stellar soups at home over the years. Homemade soups are so much better than what you can buy in a can, and they are much less expensive than what you can buy in a restaurant!
I love to make homemade soup with leftovers or whatever ingredients I have on hand, as a way to stretch my grocery budget and reduce food waste.
Why I Love Instant Pot Zuppa Toscana
This Instant Pot Zuppa Toscana, which I’ve adapted from This Old Gal is one of the most recent soups I’ve made for my family, and we LOVE it. It’s been added to our meal plan rotation and I make it about once every two weeks. It’s one of the best Instant Pot soups!
I just love how easy (and fast!) it is to make this Instant Pot potato and sausage soup in the pressure cooker. I’ve made a couple of slight changes to the original recipe–I don’t use the bacon because I don’t feel it’s necessary (the soup has plenty of flavor without it!) and eliminating it also decreases the cost of the meal.
Using ground sausage that’s already out of the casings is my preferred method, mostly because sausage casings kind of gross me out. 🙂 I love using Italian sausage in soups, because it provides so much flavor! I use it in my Instant Pot Italian sausage and lentil soup, my recipe for rustic Instant Pot Italian sausage and bean soup, and even this Italian sausage, potato and corn chowder.
This Instant Pot Zuppa Toscana is also a simple one-pot meal, which automatically makes it a winner in my book! You can cook the onions, garlic, and sausage in the insert pot using the Saute function prior to pressure cooking the soup.
It is remarkably simple and only requires a handful of ingredients, but the flavor is out of this world. Because it only requires a handful of common and fairly inexpensive ingredients, this is also a frugal meal option.
I’m always on the hunt for quick, easy, cheap, and tasty meals, so I’m glad I found this one! For more inexpensive Instant Pot meals, check out this list of 40 cheap and easy Instant Pot Dinners.
5 Quick and Easy Instant Pot Dinners that Will Save You Time and Wow Your Family
How to Make Zuppa Toscana in the Instant Pot Pressure Cooker
I love making meals in the Instant Pot because it simplifies my life. Meal prep is so much faster and easier. What busy mom can’t use more of that in their life, right?
To start off, you’ll cook some onions in the insert pot of the Instant Pot, using the Saute function. Add in the ground sausage and brown it well.
Add in the garlic and cook it for another minute, until it’s nice and fragrant. While the sausage is cooking, slice some potatoes. Leave the peel on them, because that helps them hold their shape better.
Drain off excess grease, then add the potatoes and broth. Lock the lid in place and turn off the Saute function. Select a 5 minute cook time at high pressure.
While that’s cooking, go ahead and cut the kale by stacking several leaves on top of each other, then rolling them up. Using kitchen shears or a sharp knife, cut the roll several times, which will result in thin strips.
Once the cook time is complete, allow a 10 minute natural pressure release, followed by a quick release of any remaining pressure. Once pressure has released and the valve has dropped, carefully open the lid.
Add the kale to the pot and stir it, allowing the heat to wilt it. Then stir in the cream.
Notes and Adaptations:
- If you need a dairy free option, you can swap in some coconut cream instead of the heavy cream. You can also omit the cream all together if preferred!
- This recipe is gluten free as written (assuming your sausage and broth are gluten free–be sure to check the package)!
- A lot of Zuppa Toscana recipes use spinach as the greens, which you can use if you prefer. But I love using kale instead because it’s a more hardy green that doesn’t get so mushy, but instead wilts and gets soft. (True story: When I was in elementary school, the cooked spinach on my lunch tray made me physically sick. It’s still not a fave.)
- Yes, you can freeze zuppa toscana! The potatoes may break apart a little bit during reheating, but it will still taste great.
- I use mild sausage and find it to be plenty flavorful, but I’m kind of a wimp when it comes to spice. So if you prefer a spicier version, use spicy sausage. You can also use Italian turkey sausage if you prefer!
Recommended Equipment:
- Instant Pot (I use the DUO60 model, which I love!)
- Kitchen shears or sharp knife for cutting the kale and potatoes
I love this soup with a sprinkle of parmesan on top and some crusty bread or homemade dinner rolls and a salad on the side. It’s a hearty comfort food perfect for this time of year. Add it to your weekly meal plan and give it a try–it’s a winner!
Learn how to convert slow cooker recipes for the pressure cooker!
This Instant Pot Zuppa Toscana is made in the pressure cooker! This frugal one-pot meal is super quick, easy and full of flavor! Did you make it and love it? I appreciate your 5-Star Rating!  Recipe slightly adapted from This Old Gal As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Instant Pot Zuppa Toscana
Ingredients
Instructions
Notes
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Nutrition Information:
Yield:
8 Serving Size:
1
Amount Per Serving: Calories: 445 Total Fat: 28g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 61mg Sodium: 526mg Carbohydrates: 32g Fiber: 3g Sugar: 4g Protein: 17g
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Yana says
atHey, I had a question do u out the meat and onion into pressure cooker as well with chicken broth and potatoes? Or u add them after with kale and half&half??
Chrysti Benner says
atHi Yana! Yes, the meat and onions go into the pressure cooker with the broth and potatoes. Thanks for checking! 🙂
Jessica Anderson says
atHello! I would like to double his recipe! I was wondering how long I would put it on high pressure for in the instapot? Thank you!
Chrysti Benner says
atHi Jessica! The cook time will remain the same. It will take longer to come to pressure, though. If you choose to double it, just make sure you’re under the maximum fill amount for your model. Enjoy! 🙂
Vickie says
atWhat can I use in place of kale, don’t like that!
Chrysti Benner says
atHi Vickie! You could use spinach in place of kale. I think escarole might also work well! Enjoy! 🙂
Mandy says
atHow many servings does this make? Trying to decide if I should double or not
Chrysti Benner says
atHi Mandy! It makes about 6 servings. Just be mindful not to overfill your pressure cooker if you decide to double–you would likely need to make it in two separate batches. 🙂
K says
atI made this last night with spicy Italian chicken sausage and it was delicious! Thanks for the recipe!
Chrysti Benner says
atOooh that’s a great idea! So glad you liked it! 🙂
Susan says
atWould this recipe work with frozen kale? I’m out of fresh kale!
Chrysti Benner says
atHi Susan! I’ve never tried it with frozen, so I can’t say for sure, but I think it would be fine! Just make sure to thaw it and drain it well first to avoid adding extra water. Let me know how it works if you try it! 🙂
Trevor says
atWhat if you don’t have a pressure cooker?
Chrysti Benner says
atHi Trevor! You can make it on the stovetop- most of the steps are similar only you would simmer it (instead of pressure cooking it) until the potatoes are tender. You may need to use more liquid, as stovetop cooking tends to result in more evaporation than pressure cooking.
Katie says
atAny substitutions for the cream? We have a dairy allergy here 🙂
Chrysti Benner says
atHi Katie! You can leave it out! The soup will be a bit more brothy without it, but it will still be flavorful. If you want it to have a creamier texture, you can always scoop out some of the potatoes and broth, puree them together, then return them to the rest of the soup. I haven’t tried anything else in place of the cream…you could probably try coconut milk or something like that if you wanted to! Let me know how it turns out if you try a different variation. 🙂
Shannon says
atCoconut Milk works great! Just tried it and can’t even tell the difference. Thanks, Christi!
Chrysti Benner says
atI’m so glad it worked! Thanks for letting us know. 🙂
Chantell says
atDid you use whole fat canned coconut milk , or the refrigerated type?
Chrysti Benner says
atcanned coconut milk, shaken well!
Kelly says
atWe too are dairy free and use cocconut cream in place of half and half – it’s delicious!!!
Chrysti Benner says
atYay! I’m so glad it worked well for you and that you enjoyed it, Kelly! Thanks so much for letting me know! 🙂
Tracy says
atMade this the other night using half & half and spinach I had on-hand instead of kale. It was DELICIOUS!! I put some crispy bacon pieces in each bowl to garnish and it added extra flavor and texture. Thank you for sharing this recipe– my whole family, ages 4-67, enjoyed it!
Chrysti Benner says
atYay! I’m so glad your family loved it! 🙂
Emily says
atI just made this and it was so delicious! I used spinach instead of kale and vegetable broth instead of chicken. I will definitely be making it again, thanks for the recipe!
Chrysti Benner says
atThanks, Emily! I’m glad it was a hit! 🙂
Rachel says
atTurned out great! My only criticism is the bacon is missing if you make it like Olive Garden. I was missing it. But still a great recipe!
Chrysti Benner says
atYes, you can definitely add the bacon if you miss it (and to make it more like Olive Garden’s)! So glad you enjoyed it! 🙂
Marie says
atHi! This is my favorite soup so I’m excited to make this! Question: I want to double the recipe. I have an 8qt IP. Do you think that will be big enough? Thanks!
Chrysti Benner says
atHi Marie! I’m honestly not sure if you can double the recipe and fit it in an 8-qt IP. I think you could probably do 1.5x the recipe pretty easily in an 8-qt. Either way, just make sure you don’t fill the insert pot more than 2/3 full! If you can double it and stay within that parameter, then go for it! 🙂 Hope you enjoy it!
Lynn says
atJust made this in an 8 quart. It just fit, came to just below the max line.
Kathy kennedy says
atThis soup is one of my kid’s FAVORITES! our personal family change is that I add navy beans and use ground sausage with sage. The beans make the soup more filling without having to double the recipe.
Chrysti Benner says
atI’m so glad your family enjoys it! And that’s a GREAT idea to add navy beans! We love beans, so I’ll have to try that as well! 🙂
Cat says
atHi!! This looks amazing! I was wondering if it can be made in a 6 quart instant pot, or if that is too little. My husband bought this for me and he got the smaller one! Sigh lol
Chrysti Benner says
atYes, Cat, that will work fine! I have the 6-quart model as well. 🙂
Stephanie says
atThis looks delicious! Thank you for sharing I’m trying to decide whether to buy an Instant Pot, so I’m researching recipes now, and I will definitely print this one and add it to my stack. Would you mind sharing with me how you do the nice printable recipes for your blog? I occasionally share recipes on mine, and I really like how simple and straightforward the printables are on yours. Thank you!
Stephanie from The Beauty of Midlife
http://www.thebeautyofmidlife.com
Chrysti Benner says
atHi Stephanie! I love my Instant Pot–if you decide to get one, let me know how you like it! 🙂 I use a WP plug-in to create the printer-friendly recipes. There are several options, but I use Zip Recipes. Hope that helps!
hope says
atI cannot wait to try this! do you think I could use escarole instead of kale?
Chrysti Benner says
atYes, I think that would work fine!
Suzanne Zuaiter says
atThis was my second time using the Instant Pot and this was delicious! I did add a bit of chicken bouillon and some red skinned potatoes for color… but otherwise followed to a T. Thank you for a easy and delicious recipe!
Chrysti Benner says
atI’m so glad you enjoyed it! 🙂
Jodie says
atAwesome Recipe! We just got an instapot and my son requested this soup for dinner. Everyone loved it! Super easy to make too. I doubled the recipe and followed it to a t. This is a keeper!
Chrysti Benner says
atI’m so glad your family loved it! 🙂
Katrina says
atWe love this soup we always have it with garlic bread sticks to dip in it so filling soup its even better next day reheat that is if there is any left for the next day
Chrysti Benner says
atGarlic bread is the perfect addition–yum! Sometimes I toss a few croutons in mine, too. 🙂 I’m so glad your family is enjoying it!
Kristi Veale says
atThis was my first REAL meal in my Instant Pot and it was so easy and delish!
Chrysti Benner says
atI’m so glad you enjoyed it! 🙂
Mindy says
atMade this today to take to a get-together this evening. Chose your recipe over several others and it was perfect! No need to look any further!!!!! Thank you!!!!
Chrysti Benner says
atI’m so glad it was a hit, Mindy!! 🙂
Gary says
atLooks good! Would the three quart Instant Pot have enough capacity? We have a six quart as well but me being ancient, I prefer the smaller one. Would you change anything if I used Swiss chard, (which is abundant in our garden)? I have childhood dislike of kale.
Chrysti Benner says
atHi Gary, I think you’d have to probably cut the recipe in half for it to fit in the 3-quart pot. My guess is that the recipe as written would exceed the maximum fill of the pot. I think Swiss chard would be great instead of kale!
Gary says
atThanks for the reply Chrysti! Cutting it in half would probably provide 4 servings for us scaled-down geezer appetites
Kelly says
atThis was absolutely delicious! Hubby loved it even though he is leery of anything with greens in it. I will be adding this one pot meal to my RV glamping menu this fall for sure. Thanks for sharing!
Chrysti Benner says
atHi Kelly–I’m so glad to hear that you and your husband both enjoyed it! It will be perfect for your glamping adventure! 🙂
Ryan says
atThis may be a stupid question, but what ground sausage do you use? Ground Mild Italian from the meat case or the rolled breakfast sausage? I read one comment that used the sausage with safe & guessing that’s the rolled breakfast sausage? Thank you!
Chrysti Benner says
atNot a stupid question at all! I use ground mild Italian sausage from the meat case, not breakfast sausage. You can also find rolled Italian sausage in the meat case, and if you use that, just remove the casings. I buy the ground sausage to avoid having to deal with the casings, but if all you can find is the rolled sausage, you can cut the casings and push out the sausage from inside. Hope that clarifies! 🙂
Ryan says
atThank you for your quick response! Like you, I don’t like the casings so I’ll be looking for the ground sausage!
Andrea Phifer says
atI just bought an InstaPot last night. This was my first attempt at a meal today. It was absolutely delicious and tasted much like the Zuppa Tuscana from Olive Garden. I would recommend this recipe to anyone looking for new recipes ! 5 stars!
Chrysti Benner says
atYay! Thanks so much for sharing, Andrea! Congrats on your first Instant Pot creation–I’m so glad you liked it! 🙂
Jenna says
atOh so good!! I’ve wanted to make this for a while and finally did! It was so yummy, can’t wait to eat the leftovers the next few days!! Curious, cannot be frozen? Thank you!!! Totally recommend this!
Chrysti Benner says
atHi Jenna! Thank you–I’m so glad you enjoyed it! 🙂 I have not personally tried freezing this particular soup, but I do think you could freeze leftovers. The texture will be a little different after thawing (the potatoes will break down more during freezing and reheating), but I think it would work fine.
Ashley Porter says
atI accidentally put the cream in before I had it come to pressure…. I hope it turns out ok! :/
Chrysti Benner says
atHow did it turn out? Hopefully it worked out ok!
Stephanie says
atI made this today and the instant pot took about 20 minutes to finish preheating. Then it cooked for five minutes. Then it warmed for two hours. My soup was a big pile of mush What did I do wrong?
Chrysti Benner says
atHi Stephanie! It sounds like the potatoes just got mushy from keeping it on the warm setting for 2 hours. After the 5-minute cook time is complete, the Instant Pot automatically switches to the Keep Warm setting, with a default time of 2 hours. But you don’t have to use that. Instead, after the 5-minute cook time is complete, only leave it on the keep warm setting for 10 minutes (or you can press Cancel to turn it off all together and set a timer for ten minutes), then use the pressure release valve on the lid to release the remaining pressure (a quick release) after ten minutes has passed. Once the pressure is released, you can carefully remove the lid. Hope that helps! 🙂
Mrs. J. says
atThis recipe is incredibly easy and absolutely delicious! Thank you!!
Chrysti Benner says
atThank you for your sweet comment! I’m so happy to hear that you enjoyed it! 🙂
Erika says
atThis is a winner in our house. I have a toddler, so I dont have hours to spend making meals. This is quick, easy and everyone loves it. We have been making it twice a month! What do you think about freezing it?
Chrysti Benner says
atHi Erika! Thank you so much for your kind words–I’m so happy to hear you all are enjoying it! I totally understand how difficult it is to cook when you have a toddler running around! You can definitely freeze it, but the texture will be a little different once it thaws. The potatoes break down a bit and release water during the process of freezing/thawing, so the potato pieces won’t hold together as well, but the flavor won’t be affected. This doesn’t bother me, but I know some people are big “texture” eaters, so I like to mention it. 🙂 Hope that helps!
Krista says
atDo you have the calories, carbohydrates, fat and protein breakdown per serving?
Chrysti Benner says
atHi Krista! I updated the recipe card to show nutrition information. However, the nutrition information is automatically calculated and may not be entirely accurate, since it doesn’t take into account draining the grease after cooking the sausage, whether you use half-and-half instead of heavy cream, etc. So it’s just an estimate based on the ingredients listed, but it at least gives you a rough idea. I hope that helps! 🙂
Krista says
atThanks!
Laura says
atThis is my favorite soup at Olive Garden. Was so happy to find your recipe for the instant pot. I always use HOT Italian sausage when making this, because I am pretty sure it’s whats used in the OG soup. Let me tell you, the first time I made this, I was so happy that it tasted EXACTLY like the soup I get at OG! So, so easy to make your recipe. Thank you for sharing!
Chrysti Benner says
atHi Laura–thank you so much for your sweet comment! I’m so happy to hear that you are loving the recipe–it’s one of our favorites, too! 🙂
Mama says
atHave you ever froze the soup after cooking? How did it thaw out and reheat?
Chrysti Benner says
atHi there! Yes, I have. If you freeze the soup, the texture changes a bit because the potatoes break down some during freezing/thawing. So it won’t be quite the same, but the flavor is still good. I do think it’s best when it’s fresh, but you can freeze it and reheat it, especially if texture isn’t a big deal to you. I hope that helps!
Sara says
atIt’s a really good recipe but I feel like cook time should be less. Our potatoes always fall apart once it’s done.
Chrysti Benner says
atHi Sara! I’m glad you enjoyed the recipe–yes, you can definitely decrease the cook time a bit if you prefer the potatoes firmer, and that should do the trick! 🙂
Natalie says
atHello! How long do you sauté the sausage to ensure that it’s cooked fully?
Chrysti Benner says
atHi Natalie! It doesn’t take long–I brown it for a few minutes (probably 3-5 minutes total), cooking it just until it isn’t pink anymore. From a food safety perspective, it doesn’t have to be totally cooked all the way through while sauteing, since it will cook some more during pressure cooking. But from a flavor perspective, I like to saute it until it’s browned because that enhances the flavor. Hope that helps! 🙂
Lori says
atThis was super fast and super easy! Excellent flavor as written, but I did add a touch more seasoning and some canned mushrooms. I only had a little heavy cream so I mixed it with milk – perfect. This sounds crazy, but I also zested a little nutmeg on top to set off the flavors – yum!! I may peel the potatoes next time since some of the skins detached and were floating around. I appreciate this no fuss recipe for a pretty elegant dinner!
Chrysti Benner says
atHi Lori! I’m so glad you enjoyed it! Your tweaks sound delicious–especially the nutmeg! I will definitely have to try that next time. Thanks for sharing! 🙂