Perfect for both stovetop and Instant Pot, this easy Olive Garden Zuppa Toscana soup copy-cat recipe tastes just like the real thing! It’s so delicious, it will definitely have you coming back for more! Make it for a large group or a table for two, either way, your guests will be thanking you!
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My mom perfected this Zuppa Toscana soup recipe from Olive Garden when I was little and our family has loved it ever since! My husband couldn’t believe that I could make this at home and have it taste just like the restaurant. Well, until I made it for him.
Now it makes it on our meal plan calendar more frequently than it probably should, since it’s definitely not one of the “healthier” meals we make, haha! But trust me- the flavor is worth the calories 1000%.
Now you can add this delicious soup to YOUR menu! We’ve included both Instant Pot and stovetop directions so you can choose which method is best for you and your family!
Tips
I use the Instant Pot Duo Mini, which holds 3 quarts. I HALVED this recipe for 3 quarts, so this recipe should hold up in a 6-quart Instant Pot or bigger. It makes about 8 large servings.
If you REALLY want to wow your family, serve Zuppa Toscana soup with those red lobster cheddar biscuits…holy cow, they were a match made in heaven.
We have tried substituting the ingredients for healthier ones. Italian turkey sausage did an okay job of replacing the regular sausage, but that was the only substitution that was husband-approved.
Instant Pot Directions:
Instant Pot Zuppa Toscana Soup
Equipment
- 6 qt. Instant Pot
Ingredients
- 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
Instructions
- 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!
Stove-Top Directions:
Stovetop Zuppa Toscana Soup
Ingredients
- 4 large potatoes (or 1-2 per person)
- 4 cups water (or more for desired consistency)
- 1 14,5 oz 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
Instructions
- Add water and chicken broth to pot and bring to boil.
- Add potatoes and cook on medium heat until potatoes are tender (approx 10 minutes, depending on the thickness of potato slices).
- In a separate pan, brown sausage, drain excess grease. Add olive oil, butter, bacon, onions, garlic, seasoning, salt and pepper. Sauté altogether until bacon is cooked and onions are soft.
- Add sausage mixture to the pot of potatoes. Simmer for 10 minutes. Turn to low heat. Add kale and cream. Stir. Heat thoroughly and serve.
For more inspiration, check out these awesome recipes!
White Bean Chicken Chili (Instant Pot and Slow Cooker)
Creamy Butter Chicken: Better Than Take-Out!
7 Easy Instant Pot Meals
100 Meal Ideas
We would love to hear how it went for you! Post your comments below! <3
-Makayla
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