4.9 from 549 votes
Instant Pot Olive Garden Zuppa Toscana Copycat
This Instant Pot version of Olive Garden's Zuppa Toscana soup combines Italian sausage, potatoes, kale, and creamy broth. The sausage is browned first for flavor, then cooked with potatoes and broth under pressure. Fresh kale and cream are added at the end, resulting in a hearty soup with tender vegetables and a smooth texture.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
servings
Course:
Main Course, Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casing removed, mild
- 1 onion diced
- 3 cloves garlic minced
- ½ teaspoon oregano dried
- 3 russet potato chopped
- 6 cups chicken broth
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ bunch kale stems removed and leaves chopped
- 1 cup half and half
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Add onion, and cook, stirring frequently, until translucent, about 3-4 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
- Stir in potatoes and chicken broth; season with salt and pepper, to taste.
- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
- Stir in kale until wilted, about 1-2 minutes.
- Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately.
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