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Instant Pot Zuppa Toscana Soup

This easy Olive Garden Zuppa Toscana soup copy-cat recipe tastes just like the real thing!
Prep Time 18 mins
Cook Time 20 mins
Course Main Course
Servings 8


  • 6 qt. Instant Pot


  • 4 large potatoes (or 1-2 per person) Cut into thin slices- leave some skins on!
  • 4 cups of water (or more to your desired consistency) or more to your desired consistency
  • 1 14,5 oz can can chicken broth
  • 1 lb, Jimmy Dean Italian sausage  I use HOT
  • 1/2 cup diced uncooked bacon
  • 1 medium onion yellow or white
  • 1/4 cup olive oil 
  • 1/4 cup butter
  • 1 tbsp minced garlic
  • 2 tbsp Italian seasoning
  • 1 cup kale or Swiss chard, sliced 
  • 1 cup half and half (or heavy cream)
  • Salt and pepper to taste


  • Press the Sauté button and add uncooked bacon and sausage.
  • Once cooked thoroughly, drain grease and add olive oil, butter, onions, garlic, seasoning, salt and pepper. Saute together. Set aside in separate bowl.
  • Add potatoes, water, and chicken broth. Cook on Manual for 1 min. (The potatoes are in thin slices, so they cook very quickly!) Perform quick release.
  • Add sausage mixture to Instant Pot and return to Sauté function. Simmer for 10 minutes, stirring occasionally.
  • Add kale and half and half. Stir. Turn off Instant Pot and allow to "cook" with residual heat for about 5 minutes.
  • Serve hot with a side of bread or cheesy biscuits!