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. (affiliate links present, originally published 8/19)
Instant Pot Zuppa Tuscana
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.
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It doesn’t matter what brand of pot you use though. If you’re looking for a great Ninja Foodi recipe then you are in luck. Works great in that one too. Just throw it all in there diced up into bite size pieces and everything gets nice and tender together.
If you are new to pressure cooking we have a lot of easy one pot meal recipes for you here. To begin with let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
For reference, this is the pressure cooker I have (a 6 quart) and use for all recipe creations.
Ninja Foodi Zuppa Toscana
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.
Instant Pot Sausage Potato Soup
You can use whatever type of taters you want. There is a difference between them meaning russets will be softer and will thicken the soup the most. Red will stay firmer if you prefer that. They should be in small bite size pieces so either way make sure each one is the same size.
- 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!
Pressure cooker Zuppa Toscana soup
If you are unsure of adding any greens into meals like this, I was too. Really it becomes so tender that you will love it. I started with adding it into our sausage kale soup and it was beyond amazing. Totally different than if you were to bake it into chips or otherwise. Once you’re done making this one try these Instant Pot soups too!
- Instant Pot Italian wedding soup is a great one using frozen meatballs or homemade which we explain in this post. I like taking the casing off fresh links and making our own because it is really much easier than you might think.
- Add sausage into our Instant Pot cheeseburger soup recipe too and you’ll love it too. A definite kid favorite because it has a creamy cheesy broth to it and a kick if you use spicy ground meat for your choice.
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?
Ok so first you have to know how to store leftovers properly once you are done with your meal. Always always make sure it cools completely first to room temperature. Then you can use bowls with lids or freezer bags, your choice. If stored tightly in a container it will last 3-4 days, or 2-3 months in the freezer.
I personally don’t recommend freezing because I think it does change the texture in meals that have dairy in them. I do share how to freeze soup properly here though if you are really not bothered by the fact that it may separate a bit when you heat it again.
To reheat your best bet is to allow it to thaw in the fridge if it is in a solid form. Transfer what you want to eat at this point into a microwave safe dish and heat for 45 seconds, stir and heat again like this until it is as hot as you would like it to be. Add some parmesan cheese to the top at the end for more YUM.
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.
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 pressure cooker zuppa tuscana recipe is served as an appetizer or on the side you could feed maybe 8 people. We make it as a complete meal with protein, carbs and even vegetables right in there. I typically don’t bother making anything else unless it is a roll or slice of bread or baguette on the side.
It is literally the perfect meal you want to slurp down when it is rainy or snowing outside. Here in Idaho that is likely for months during the winter time so let me tell you this is made quite a bit.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
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!!