This Instant Pot Zuppa Toscana is a copycat of your favorite Olive Garden soup, made simple in the pressure cooker!
Instant Pot zuppa toscana is a deliciously flavorful and frugal 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!
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 especially love making soups in my pressure cooker, and this zuppa toscana is one of the best Instant Pot soups!
Do you need a lighter version or Whole30 compliant version of this soup? Check out my healthy zuppa toscana recipe!
Why You’ll Love Italian Sausage Potato Soup
It’s super easy (and fast!) to make this Instant Pot potato and sausage soup in the pressure cooker. Plus, it’s a simple one-pot meal, only requiring a handful of ingredients, which automatically makes it a winner in my book!
Because it only requires a handful of common and fairly inexpensive ingredients, this is also a frugal meal option.
If, like me, you’re always on the hunt for quick, easy, cheap, and tasty meals, you’ll agree that this is a winner! For more inexpensive Instant Pot meals, check out this list of 40 cheap and easy Instant Pot Dinners.
How to Make Zuppa Toscana in the Instant Pot Pressure Cooker
To start off, you’ll use the Saute function to cook some onions and brown some ground Italian sausage.
Add in the garlic and cook it for another minute, until it’s nice and fragrant. While the sausage is cooking, you’ll slice some potatoes. I leave the peel on them, because that helps them hold their shape better, but you can peel them if you prefer.
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 into thin strips or small pieces.
Once the cook time is complete, allow a 10 minute natural pressure release, followed by a quick release of any remaining pressure. After 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.
Can You Freeze Zuppa Toscana?
Yes, you can freeze zuppa toscana! The potatoes may break apart a little bit during reheating, but it will still taste great.
What Greens Can You Use in Zuppa Toscana?
A lot of Zuppa Toscana recipes use spinach as the greens, which you can use if you prefer.
But I personally 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.)
What Kind of Sausage Should You Use in Zuppa Toscana?
I use mild Italian sausage and find it to be plenty flavorful, but I’m also kind of a wimp when it comes to spice. So if you prefer a spicier version, use spicy Italian sausage. You can also use Italian turkey sausage if you prefer!
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.
How to Make Diary Free Zuppa Toscana
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 you prefer!
Do You Need Bacon for Zuppa Toscana?
I don’t use the bacon because I don’t feel it’s necessary (the soup has plenty of flavor without it!). But feel free to add some crumbled bacon on top when serving, if you prefer!
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!
- 2 Tbs olive oil
- 1 medium onion, diced
- 1 lb ground mild Italian sausage
- 4 cloves garlic, minced
- 3 large russet potatoes, unpeeled and sliced into 1/4-inch slices.
- 6 cups (1 1/2 quarts) chicken broth
- 2 cups fresh kale, chopped
- 3/4 cup heavy cream or half and half (or milk if you want to decrease calories a bit)
- Using the "saute" function of the Instant Pot, heat the olive oil. Add onions and cook until they begin to become translucent.
- Add the Italian sausage, crumbling up into smaller pieces and cooking until browned.
- Add garlic and allow to cook just until fragrant, about a minute.
- Drain off excess grease if desired and return to pot.
- Add potato slices and chicken broth.
- Lock the lid into place and set to "sealed."
- Cook at high pressure for 5 minutes using the Manual setting.
- When cooking is complete, allow a natural pressure release for 10 minutes, followed by a quick release.
- When pressure valve has dropped, remove the lid and add kale to the pot. The heat from the soup will wilt the kale as you stir.
- Pour in cream or half and half (or milk), stirring to combine.
- 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.
- 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!
Did you make it and love it? I appreciate your 5-Star Rating!
I love seeing recipes come to life "in the wild"--don't forget to tag @marginmakingmom or use #marginmakingmom on Instagram so I can see your creation!
Recipe adapted from This Old Gal
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Amount Per Serving: Calories: 445Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 61mgSodium: 526mgCarbohydrates: 32gFiber: 3gSugar: 4gProtein: 17g
Information is calculated automatically and is not guaranteed for accuracy.
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