This Instant Pot Zuppa Toscana Copycat recipe is a homemade take on the creamy and hearty Olive Garden Zuppa Toscana soup recipe! Gluten-free and loaded up with Italian turkey sausage, Parmesan cheese, and healthy kale, it's ready in 40 minutes and is great for serving a crowd!
This post has been updated since its original publish date in February 2021.
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This meal only requires 1 minute of pressure cooking and in my family’s opinion, tastes better than Olive Garden Zuppa Toscana soup. Plus, you can enjoy it on your own couch in your PJ’s!!
So a big shout out to our friends at Olive Garden for making this soup so popular and bringing it to our attention. Ya’ll are fabulous – thank you!!
What I love about this soup rendition is that there’s not too much prep work involved. Plus, the cook time is soo short because the Instant Pot AKA Miracle Pot cooks those potatoes in no time at all - 1 minute to be exact. Crazy – right!??
And you can change it up to your liking... add more veggies, double the protein or swap it out for pork. I have to say, Olive Garden Zuppa Toscana soup has nothing on this recipe!
What can I say? I’m working hard over here to make you the most nourishing and delicious meals possible! And it’s all my pleasure - I got you, friends!!
What is Zuppa Toscana?
In case you’re wondering Zuppa Toscana is a broad-based term, meaning "Tuscan soup."
Allow me to share the back story on this special Zuppa… the original Tuscan version of this Zuppa Toscano Soup included kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatoni (and Italian bacon).
The soup was served on toasted Tuscan bread, with just a tiny splash of extra virgin olive oil. Sounds good to me!
It reminds me of one of my favorite soups of all time… Spicy Italian White Bean and Sausage Soup. Which of course is on the blog waiting for you to try it out.
Annnnd not to brag but it has won a Bon Appetit Reader’s Choice Award! What can I say – I’m almost famous. LOL
Ingredients for Copycat Zuppa Toscana Soup
- Olive Oil: Another neutral oil like avocado oil also works - I just happen to have olive oil handy most of the time.
- Ground Sausage: Italian turkey sausage or chicken sausage works best for this soup.
- Aromatics: Onion and garlic are a classic savory combo that is a must-have for a comforting soup!
- Potatoes: Russet potatoes are a go-to when it comes to this soup, but feel free to use your favorite variety.
- Vegetable Stock: For extra flavor, chicken broth or beef broth can be used instead of vegetable broth.
- Seasonings: To prevent a bland soup, I add oregano, salt, and black pepper to taste.
- Heavy Cream: Gives this soup its perfectly rich and creamy texture.
- Kale: Adds lots of hearty nutrition and makes your soup filling and satisfying.
How to make Zuppa Toscana
- Set your 6-quart Instant Pot to the high saute setting. Add olive oil and the sausage. Stir frequently while it cooks, until sausage is just browned, about 5-6 minutes. Be sure to break up and crumble the sausage as it cooks.
- Next up, add the onion, garlic, oregano, salt, and pepper. Cook and stir frequently, for about 3 minutes.
- Now pour in the chicken stock, fresh parsley, and add the potatoes. Give it a good stir.
- Press cancel on the Instant Pot. Place the lid on, turn and lock. Make sure that the pressure release valve is in the "Sealing" position. Set the pressure to high, and set the time for 1 minute. (It will take 16-18 minutes for the soup to come to pressure).
- When it's finished cooking, carefully quick-release the pressure. It will take 3-5 minutes to completely decompress.
- Remove the lid and turn the pot off. Stir in kale, parmesan cheese, and half-and-half, and let sit for 2-3 minutes. Taste and season with more salt, pepper, parsley, Parmesan cheese, and chili flakes if desired.
Expert Tips and Variations
- Add more veggies: Up the nutrition of this copycat Olive Garden soup recipe with extra veggies like bell peppers, squash, sweet potatoes, celery, or swap out the kale for spinach.
- Storage and reheating tips: Allow the soup to cool to about room temperature, then transfer to some kind of airtight container. Your leftovers will last in the fridge for 3 to 4 days. Reheat portions in the microwave, or pour the leftovers back into a pot over medium heat and stir until heated through.
- Swap the protein: Instead of spicy turkey Italian or chicken sausage, try ground Italian pork sausage, or use unseasoned ground turkey or chicken. I recommend adding some Italian seasoning as well if you make this substitution to ensure there's still plenty of flavor.
- Add some bacon: Crumble bacon or use store-bought bacon bits as another delicious and flavorful topping.
- Make it on the stove instead: If you don't have an Instant Pot, this soup can easily be whipped up over the stove as well! Check out the instructions in the recipe card for more info.
FAQs
Both of these Italian soups have some similar qualities, but Zuppa Toscana tends to be creamier and a little bit more spicy, whereas minestrone has a thinner tomato-based broth and a broader assortment of vegetables.
This soup is traditionally on the brothy side, but if you prefer a thicker soup, it’s easy to thicken it. One option is to reduce the chicken stock by 1 cup.
You can also mash some of the potatoes after they have been cooked and then add them back into the soup, OR mix 1 ½ tablespoons of cornstarch in with the half-and-half before adding it, then turn on the saute mode for 4-5 minutes, gently stirring occasionally.
Absolutely, freezing the soup is a great way to make leftovers last longer. Some of the ingredients like the potatoes may have a slightly different texture once thawed and reheated, but overall the flavors will still be delicious!
This Instant Pot Zuppa Toscana Soup recipe is a cozy, comforting soup that’s perfect for any time of year. It’s easy to make, loaded with flavor, and will definitely become a family favorite.
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Buon appetito my friend!
Instant Pot Zuppa Toscana (Gluten Free)
This one-pot, homemade Instant Pot Zuppa Toscana recipe is so filling, and loaded with tasty ingredients like Italian turkey sausage, kale, Parmesan cheese, and potatoes. Plus, it’s gluten-free.
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy turkey Italian or chicken sausage, casing removed (use ½ spicy and ½ mild if you don't like much spice)
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 teaspoon salt and black pepper
- 4 cups chicken stock (only use 3 if you like a thicker soup)
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 5 medium potatoes)
- ⅓ cup chopped parsley (more for garnish)
- 4 cups kale (which is about 4 ounces in weight), stems removed and torn or chopped into bite-sized pieces (you can substitute baby spinach if preferred)
- ½ cup half and half
- ¼ cup Parmesan cheese, grated (more for garnish)
- Chili flakes for garnish (optional)
Instructions
- Set a 6-quart Instant Pot to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 5-6 minutes, crumbling the sausage as it cooks
- Add onion, garlic, oregano, salt and pepper. Cook, stirring frequently, for about 3 minutes.
- Pour in the stock, fresh parsley, and the potatoes. Give it a good stir. Place the lid on, turn and lock. Make sure that the release valve is in the "Sealing" position.
- Select manual setting; adjust pressure to high, and set time for 1 minute. (It will take 16-18 minutes for the pot to come to pressure).
- When finished cooking, carefully quick-release the pressure (do this by manually moving the valve to “Venting.” It will take 3-5 minutes to completely decompress.
- Remove the lid and turn the pot off. Stir in kale, parmesan cheese, and half and half, let it rest for 2-3 minutes. Taste and season with more salt, pepper, parsley, parmesan cheese and chili flakes as desired.
- Serve immediately.
Notes
HOW TO MAKE ZUPPA TOSCANA THICKER?
This soup is traditionally on the brothy side, but if you prefer a thicker soup, it’s easy to thicken it. Here are your options:
1. Reduce the chicken stock by 1 cup. OR:
2. Mash some of the potatoes after they have been cooked and then add them back into the soup. OR:
3. Mix 1 ½ tablespoons of cornstarch in with the half and half before adding it, then turn on the saute mode for 4-5 minutes, gently stirring occasionally.
Nutrition Information
Yield
6Serving Size
2 cupsAmount Per Serving Calories 526Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 132mgSodium 958mgCarbohydrates 43gNet Carbohydrates 39gFiber 3gSugar 4gProtein 41g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
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