This pressure cooker Zuppa Tuscana recipe is similar to your favorite soup at Olive Garden but cooks in your Instant Pot, Crockpot Express or Ninja Foodi in just minutes! Try it!
If you’re looking for the best copycat Olive Garden Zuppa Toscana recipe you’ve found it! Not only is it delicious but this isn’t an ordinary soup that takes hours to simmer on your stove top. Nope, it is a pressure cooker Zuppa Tuscana recipe which means it takes under 10 minutes to achieve tender potatoes and creamy soup for dinner. It’s on the top of our list of favorite easy Instant Pot recipes. Get ready.
This is what you dump right in to make our pressure cooker zuppa tuscana recipe.
Italian sausage is used for the meat and it is up to you what spice level you like.
I don’t like really spicy foods, however Italian spicy sausage brings any dish to a whole new level and if you’re up for a bit of spice but a ton of flavor I’d opt for this style.
Or, you can buy both and do half and half. You won’t regret it.
Another choice you have is using kale or spinach.
- Traditionally kale is added but you could use either really if you prefer spinach leaves.
We grow kale in our garden and I love to use it when we can in this soup or making kale chips (YUM)!!
Potatoes take no time at all in an Instant Pot or electric pressure cooker which I love because they’re great to add into almost any soup.
Can you freeze Zuppa Toscana?
- Yes! The best way to do this is put one serving into freezer containers. Leave just a bit of room to allow for expansion. Store in the freezer until you’re ready to reheat. Then transfer soup to a microwave safe bowl and heat in 30 second intervals, stirring in between until it is as hot as you’d like.
- Alternatively you can put it into a saucepan on low/medium heat and stir intermittently. Thin it out with a bit more heavy cream or half and half.
Here’s what you’ll need to make this easy pressure cooker Zuppa Toscana soup recipe
- Pressure cooker
- if you have an Instant Pot I HIGHLY recommend getting a non stick pot
- Italian sausage – regular – spicy, or half and half
- Minced garlic
- Chicken broth
- Half and half or heavy cream
- Red pepper flakes
- Salt and pepper to taste
Just brown your meat, onions etc with a wooden spoon until meat is no longer pink. Throw everything else in other than the cream and kale and set to high pressure followed by a quick release. Then add those items after the initial cook time. Beyond that you can add a bit of whisked cornstarch to thicken the broth. Serve with garlic pull apart bread and enjoy!
Once you’re done making this one try these Instant Pot soups too!
- Instant Pot Italian wedding soup
- Add sausage into our Instant Pot cheeseburger soup too and you’ll love it too
OK, here we go.
You can make this in your Ninja Foodi too, and print this recipe below.
- Let us know what you think of our Instant Pot Zuppa Toscana recipe below!! It’s done in less than 30 minutes cook time with tender russet potatoes onion and garlic flavors you love. Ultimate comfort food I tell you. Served with our easy roll recipe it’s something you’ll make over and over again.
How long does Zuppa Toscana last in the fridge?
- If stored tightly in a container it will last 3-4 days, or 2-3 months in the freezer.
How many calories are in Olive Garden’s Zuppa Toscana?
At the restaurant they state it is 220 calories for 1 serving, unsure of how large they consider to be a serving.
- This one is higher but I accounted for a normal serving vs. a side dish. The 5 of us ate the entire thing with a side of rolls and there wasn’t anything left to freeze or refrigerate. I imagine if this is served as an appetizer or on the side you could feed maybe 8 people.
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Pressure Cooker Zuppa Tuscana Recipe
- Set Instant Pot to saute and add sausage, onion, celery, bacon and garlic. Cook until sausage is brown and bacon is cooked. Turn pot OFF!
- Add potatoes, broth and seasonings. Mix well.
- Put lid on IP, close steam valve and set to high for 8 minutes.
- Quick release.
- Stir in kale and half and half. If you'd like it a bit thicker add some hot liquid from the pot into a small bowl with a tbsp. of cornstarch, whisk together and put back into soup and stir. Enjoy!!