INSTANT POT MILD COPYCAT OLIVE GARDEN ZUPPA TOSCANA SOUP

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Instant Pot ZUPPA TOSCANA SOUP:

We love Zuppa Toscana Soup from The Olive Garden but live nowhere near an Olive Garden restaurant. Now we can have this copycat version at home in no time! I served this when my parents were visiting one time and my Dad was surprised that he liked it so much because he’s not a fan of the Olive Garden version, he said it’s too spicy. I used regular sausage rather than hot because I knew my kids would complain about the spiciness. It’s so good! If you want a little heat, then definitely use the hot sausage.

THINGS YOU WILL NEED:

• 1 lb. ground sausage (regular or hot)
• 1 Tbsp. olive oil
• 1 med. onion, diced
• 4 cloves garlic, minced
• 3 large (or 6 small) potatoes, scrubbed, halved & sliced
• 6 1/2 cups chicken broth (we love using Better than Bouillon)
• 1 cup heavy cream
• 2 cups kale, chopped, make sure to remove tough veins
• salt & pepper to taste

PREP:

Start by chopping the onion and garlic, or use the easy way out and use pre-minced garlic like I do.

Time to scrub your potatoes. We like this soup with the peels left on, but if you don’t like the peel, go ahead and peel them instead. This soup will be delicious either way. 

Slice the potatoes lengthwise first, then in even slices like this.

You can go ahead and chop the kale now or do it while the soup cooks. It won’t be added until the end.

COOK:

Now that the prep work is done, set the Instant Pot to saute. Once the screen reads HOT add 1 Tbsp. of olive oil. Adding the oil AFTER the pot is HOT will make it non-stick.

Add the onion and garlic and saute for just a minute or two until the onions are translucent.

Next, add the sausage and cook until brown. When the sausage is done and no longer pink, hit the cancel button to turn off the saute function.

Drain off any fat, if desired.

Under Pressure:

Next, add the potatoes and chicken broth and close the lid, making sure the vent valve on top is closed. Set to high pressure for 5 minutes. It will take a few minutes for the Instant Pot to come up to pressure and the screen will read “ON” while it does so. Once up to pressure it will start counting down from five.

Almost ready:

When the time is up and the Instant Pot beeps, go ahead and allow it to natural pressure release for 10 minutes. The screen will start counting up the time it has been done.

Once the 10 minutes have been reached, turn the valve to venting to release any pressure that is left. When the pin on top has dropped it is safe to open the lid.

It’s time to add the kale. YUMMY!

Give it a stir.

TIME TO EAT:

Now you just need to add the cream and serve it up! This soup is so wonderful with some fresh, crusty bread, like our super easy and tasty  Incredible Overnight No-Knead Artisan Rustic Bread. 

We hope you love this Instant Pot Zuppa Toscana Soup as much as we do! Make sure to subscribe to receive notifications of new posts on the blog. You can also follow us on Facebook and Instagram.