Instant Pot Zuppa Toscana–like Olive Garden…only better! An easy, flavorful soup with potatoes, bacon, kale and parmesan.
Get the SLOW COOKER recipe here
Instant Pot Zuppa Toscana
If you’re a fan of the zuppa toscana at Olive Garden you’re going to love this Instant Pot version! Personally, I think it’s much better homemade than from the restaurant. I made it for my family and parents and everyone loved it so much. I served it alongside a side salad and a slice of homemade cornbread. It was a perfect fall supper!
- I used a mild ground Italian sausage that was the store brand. If you want it a little spicy try hot Italian sausage.
- I used Russet potatoes that were cut into 1 inch cubes. You can also make this with red or yellow potatoes.
- I love keeping a large container of Better than Bouillon in my fridge for recipes like this one. Instead of cans or cartons of broth just use water and a little chicken base.
- If you use kale make sure to only use the leafy portion and discard the rib portion in the middle of the leaf. They are bitter and don’t taste good.
- I love cooking bacon in my air fryer*! No popping or sizzling and staining!
- I used my 6 quart Instant Pot*. You can make this in the 8 quart pot with no changes. For the 3 quart pot, halve the recipe and keep the same cooking time.
- If you don’t have a soup button on your pressure cooker just use the pressure cook/manual button. The soup button helps broths remain clear.
More Amazing Instant Pot Soup Recipes…
Instant Pot Tortellini Meatball Soup
Instant Pot Pasta Fagioli Soup
Instant Pot Creamy Cauliflower Soup
Instant Pot Italian Sausage and Spinach Soup
Want More Tried And True Instant Pot Recipes?
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Instant Pot Zuppa Toscana
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus10 minute NPR)
- Total Time: 18 minutes
- Yield: 6 servings 1x
Description
Like Olive Garden…only better! An easy, flavorful soup with potatoes, bacon, kale and parmesan.
Ingredients
- 1 pound ground Italian sausage
- 1 cup diced onions
- 1 Tbsp minced garlic
- 6 cups chicken broth (or 6 cups water and 2 Tbsp Better than Bouillon Chicken Base)
- 4 medium Russet potatoes, peeled and cubed
- 1 cup heavy cream
- 3–4 cups chopped kale or spinach
- 3/4 cup shredded parmesan cheese
- 6 slices bacon, cooked until crispy
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown for about 5 minutes. Stir in the garlic for 30 seconds. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes. When time is up let pot sit for 10 minute and then move valve to venting. Remove the lid.
- Ladle about 1-2 cups of hot broth into the heavy cream to temper it. Pour the mixture into the pot. Add in the kale/spinach and parmesan cheese. Crumble the bacon and stir it in.
- Ladle into bowls and enjoy with extra parmesan!
- Category: Soup
- Method: Instant Pot
You might also like Olive Garden Chicken Gnocchi Soup recipe! And make sure to subscribe to my YouTube channel.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I’ve had this page open on my laptop for over a week wanting to make it. Not sure why I waited so long! It is soooo delicious! So easy and flavorful, definitely going in my MUST MAKE AGAIN list!
★★★★★
Woo HOOOOO!!! Thanks for the 5 stars Amy!
My instant pot doesn’t have a “soup button.” Any suggestions what I can use instead?
Nevermind. Found the answer in your post. Thanks!!
🙂
What if you are doing low carb and don’t want to add the potatoes? How would you alter this recipe?
Maybe cauliflower florets???
Use turnips instead.