Instant Pot Zuppa Toscana (Olive Garden Copycat)

Name: Instant Pot Zuppa Toscana
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb Italian sausage; 6 oz bacon ((chopped into 1" pieces)); 1 cup onion ((chopped, about 1/2 onion)); 3 cloves garlic ((minced)); 2 cups chicken broth; 2 lbs red potatoes ((sliced, no need to peel)); 3 cups kale ((roughly chopped)); 16 oz half and half

5 from 30 votes

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This Instant Pot Zuppa Toscana is a rich, creamy Olive Garden copycat soup loaded with Italian sausage, crispy bacon, tender potatoes, and kale - all ready in about 30 minutes.

bowl of instant pot zuppa toscana, with potatoes, kale, and sausage in a creamy soup base, next to an onion, garlic, and kale.

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Why You'll Love This Zuppa Toscana Recipe

leslie lambert, author of lamberts lately.

If you're looking for a total crowd-pleaser, this Instant Pot Zuppa Toscana is a dead ringer for the Olive Garden version - and you don't even have to put on real shoes to get it! It's rich, creamy, and ready in under 30 minutes.

If you loved my Marry Me Chicken Soup or Crack Chicken Chili, you know I'm a sucker for a "dump-and-go" soup that tastes like it simmered all day. This is one of my shortest Instant Pot recipes, but it still packs a huge flavor punch. Whether you make it fresh for dinner or as a freezer meal (my favorite sanity-saver), this recipe is fast and foolproof!

Better-Than-The-Restaurant Flavor - It's a true Olive Garden copycat, but using fresh, high-quality ingredients at home makes the broth so much richer and more flavorful.

A One-Pot Wonder - From browning the sausage to wilting the kale, everything happens right in the Instant Pot. That means way fewer dishes for you to wash after dinner!

Ready in Under 30 Minutes - While a stovetop soup might simmer for an hour, the pressure cooker gives you that "all-day" simmered taste in a fraction of the time. It's a lifesaver for busy weeknights.

I'll even show you how to make it into an easy freezer meal that's perfect for those busy nights. Let's get going!

Ingredient Notes

ingredients for instant pot zuppa toscana.

(See recipe card at the end of the post for specific ingredient measurements.)

Italian Sausage: This is the flavor backbone of the soup. I recommend using "Mild" or "Sweet" Italian sausage for the classic flavor, but you can swap in "Hot" if you want an extra kick.
Bacon: For the best texture, use a thick-cut bacon. Cooking it until it's perfectly crispy before browning the sausage adds a smoky depth you just can't get otherwise.
Onion and Garlic: I suggest a yellow or white onion, finely diced. To get that great restaurant-made taste, make sure your garlic is minced very well - you want the flavor to melt into the broth rather than getting a large chunk of garlic.
Chicken Broth: Use a low-sodium broth so you can control the salt level yourself. If you have bone broth or homemade chicken stock on hand, use it! It adds a velvety richness to the final result.
Red Potatoes: These are my favorite for the Instant Pot because they hold their shape under pressure and don't require any peeling (a massive time-saver!). If you use Russets, just know they tend to fall apart and will thicken the soup more.
Kale: Use fresh curly kale with the tough stems removed. I wait until the very end to add this - the residual heat wilts it perfectly while keeping it bright green. (Adding it earlier results in a mushy, gray mess!).
Half and Half: This gives the broth that iconic creamy finish. If you want an even more indulgent, "special occasion" version of this soup, feel free to swap this for heavy cream.

Variations & Additions

I'm a big believer in using what you have. You could make a few subs in this soup that still work perfectly.

Low Carb & Keto-Friendly: Swap the red potatoes for cauliflower florets or diced turnips. Both hold up well in the Instant Pot and soak up that savory broth perfectly while keeping the carb count low.
Dairy-Free Option: Use a can of full-fat coconut milk or a splash of cashew cream instead of half and half. It stays just as creamy without the dairy!
Swap the Greens: If you aren't a big fan of kale, fresh baby spinach or Swiss chard are great substitutes. Just stir them in at the very end - they wilt a lot faster than kale.
Healthier Swaps: For a lighter version, use turkey sausage and turkey bacon. You can also add a "mirepoix" (diced carrots and celery) at the beginning to sneak in extra veggies and depth of flavor.
Add Some Heat: If you like things spicy, use Hot Italian Sausage and top your finished bowl with a big pinch of red pepper flakes.
The Finishing Touch: A sprinkle of freshly grated Parmesan cheese or a dollop of basil pesto right before serving adds a delicious, salty bite that cuts through the richness of the broth.

Related: if you love easy Instant Pot recipes, make sure to check out this Instant Pot Cheesy Chicken & Rice Casserole or Red Beans & Rice!

How to Make Instant Pot Zuppa Toscana

Step by step photos showing how to brown sausage, sauté onions, and pressure cook Zuppa Toscana in an Instant Pot.

Brown the sausage: Set your Instant Pot to Sauté mode. Once it's hot, add the Italian sausage and cook for 3 to 4 minutes. Break it up with a spoon as you go until it's nicely browned.
Add the bacon: Throw in your chopped bacon and cook for another 2 to 3 minutes. Stir it occasionally until the bacon is browned and just starting to get that perfect crisp.
Sauté the onion and garlic: Stir in the diced onion and minced garlic. Sauté for 2 to 3 minutes until the onion is soft and translucent.
- Pro Tip: Keep things moving so the garlic doesn't burn - burnt garlic can make the whole pot taste bitter!
Deglaze the pot: Pour in the chicken broth and use a wooden spoon to scrape up all those yummy browned bits from the bottom.
- Why it matters: Those bits are pure flavor, but scraping them up also helps you avoid the "Burn" warning once you start pressure cooking.
Layer your potatoes: Add the sliced red potatoes, spreading them out so they're mostly submerged in the broth.
Pressure cook: Secure the lid and set your Instant Pot to Manual (Pressure Cook) on High for 15 minutes. As soon as the timer goes off, do a quick release to let the steam out.
Finish with the kale and cream: Carefully open the lid and stir in the half and half and chopped kale. Let the soup sit on the Keep Warm mode for about 10 to 15 minutes.
- Tip: The residual heat will wilt the kale perfectly without making it mushy. Just try to avoid boiling the soup once the dairy is in so it stays nice and smooth.

Alternate Method: Crock Pot

Brown sausage and bacon; add to the Crock Pot. Add remaining ingredients (minus half & half and kale) and cook for 6-8 hours on low.

One hour before serving, add half & half/kale.

Alternate Method: Stovetop

Brown the meats, onion, and garlic. Then, add chicken broth and potatoes and simmer for 30-45 minutes.

Add half and half and kale 15-20 minutes before serving.

Step-by-Step Recipe Video

How to Make This a Freezer Meal

This soup makes a really great freezer meal! If you're making this to freeze, add the following ingredients to your container:

1 lb Italian sausage, cooked and crumbled
6 oz bacon chopped into 1" pieces, cooked
1 cup onion chopped (about ½ onion)
3 cloves garlic minced
2 lbs red potatoes, sliced and blanched (boiled) for 1-2 minutes

When you're ready to serve, add the frozen meal and 2 cups of chicken broth to the Instant Pot. Cook for 15 minutes on manual and add 2 cups of half and half and 3 cups of kale at the end.

This makes for such a simple weeknight dinner!

A bowl of creamy Instant Pot Zuppa Toscana with kale, sausage, and potatoes.

Leslie's Helpful Tips and Tricks

Instant Pot Size: I use a 6-quart Instant Pot. You can definitely scale this up in an 8-quart, but I wouldn't recommend going smaller than 6 quarts. This recipe makes a ton of food, and you need that extra head space for the pressure to build safely.
Don't Skip the Scrape: I always use a wooden spoon to scrape up those "yummy browned bits" (also called the fond) after adding the broth. Not only is that where all the flavor lives, but a clean pot bottom is the best way to ensure you never see a "Burn" notice.
The 20-Minute Rule: For the best flavor and color, try to serve this soup within 15-20 minutes of finishing. The kale stays bright and has a little bit of a crunch to it; if it sits too long, it can start to lose that great green color.
Easy Side Dishes: This pairs perfectly with cheddar garlic biscuits. I usually just grab a store-bought mix to keep things fast, but a crusty loaf of sourdough or a simple Caesar salad also pairs wonderfully!
Storage Tips: Store leftovers in an airtight container in the fridge for 3-4 days. A tight seal on your container is a must - the garlic and onion flavors are delicious in the bowl, but they can definitely "share" their scent with everything else in the fridge if not sealed well.
For longer storage, freeze in individual portions (Souper Cubes work great!) for easy reheating later.

FAQs & Troubleshooting

Yes! You've got options here, and I've tested a few that work really well. My favorite dairy-free swap is full-fat coconut milk because it keeps things creamy without totally changing the texture. Evaporated milk or cashew cream also work great.

If you just want to lighten it up a bit (not go dairy-free), whole milk will work, but just know the soup won't be quite as rich and creamy.

This usually comes down to one of three things: too much broth, not enough starch from the potatoes, or not letting the soup sit long enough after cooking.

If it happens, don't panic - it's very fixable! You can:

Mash a few potatoes right in the pot
Stir in some instant potatoes (my go-to trick for thickening soup)
Or let it simmer on sauté for a few minutes to naturally thicken

I always recommend sticking with mild or sweet Italian sausage for that classic Olive Garden-style flavor. It gives you that savory, well-seasoned base without overpowering everything else.

If you like a little heat, go with hot Italian sausage - or even do half mild and half hot if you want a little balance.

This is all about timing. Always add your cream or half and half after pressure cooking, never before. And once it's in, don't let the soup boil...just let it sit on Keep Warm and gently stir it in. Half and half is also more stable than milk, so I always recommend using that if you can.

Yes...it's one of those soups that tastes even better the next day! Just store it in an airtight container in the fridge for 3-4 days. When reheating, go low and slow on the stove or use sauté mode, and try not to let it boil once the dairy is in.

Yes, and it's actually an easy swap. Just replace the potatoes with cauliflower florets or diced turnips. Both soak up the flavor really well and keep the soup low carb without giving up that cozy, creamy feel.

More Easy Instant Pot Soups

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