Instant Pot Olive Garden Zuppa Toscana Copycat is a rich, comforting soup inspired by Olive Garden that often tastes even better at home. This hearty version combines Italian sausage, tender potatoes, baby kale, cream, and simple seasonings. Scroll down for tips, a recipe video, and the full printable recipe.
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Zuppa Toscana Instant Pot
This Instant Pot Zuppa Toscana is loaded with crumbled Italian sausage, tender potato chunks (skins on if you like), baby kale leaves, and a creamy broth. It’s an easy, satisfying weeknight meal that reheats well.
Although “Zuppa Toscana” literally means “Tuscan soup,” this recipe is a popular Americanized copycat of Olive Garden’s version rather than a traditional Italian soup.
Ingredients
The ingredient list below is a reference. Exact measurements and the printable recipe are provided in the recipe card at the end of the post.
- Sausage: Mild Italian sausage is our preference; bratwurst makes a good substitute.
- Aromatics: Onion and garlic for a savory base.
- Potatoes: Yukon Gold or Russet; unpeeled or peeled works—unpeeled adds texture.
- Kale: Baby kale leaves (or baby spinach if preferred).
- Dairy: Heavy cream and a touch of sour cream for richness.
- Liquid: Chicken stock or diluted bouillon for depth of flavor.
- Seasoning: Oregano, Italian seasoning, black pepper, and red pepper flakes.
- Oil: Light olive oil or avocado oil for sautéing.
Tips & Tricks
- Best potatoes: Yukon Gold and Russet hold texture and give a buttery bite; avoid varieties that turn mushy if you want defined chunks.
- Favorite sausage: Mild Italian is our top pick; spicy or bratwurst also work.
- Brown the sausage: Browning adds flavor—don’t skip it.
- Thickness: If you prefer a slightly thicker soup, make a quick flour roux in the pot. Omit the flour for a brothy version.
- Kale: Add kale at the end off heat so it wilts gently. Simmering after adding kale overcooks it; baby spinach can be used instead.
- Dairy: Add cream and sour cream after pressure cooking to prevent curdling.
Method
Detailed measurements and a printable recipe card with video are available in the recipe section below.
Step #1: Brown Sausage
Set the Instant Pot to SAUTE on HIGH. Add oil, then brown the sausage until nicely caramelized. For larger pieces, avoid stirring too vigorously. Remove and set aside.
Step #2: Prepare Roux
If you want less fat, pour out excess sausage fat and wipe the pot, then continue. Sauté chopped onion about a minute, add minced garlic and cook until the onion softens. Stir in flour and cook 30 seconds, then add chicken stock in batches while stirring to form a lump-free roux.
Step #3: Pressure Cook Potatoes
Deglaze the pot well by scraping the bottom so no bits remain. Add seasonings and diced potatoes, stir briefly. Close the lid and PRESSURE COOK on HIGH for 4 minutes, then perform a quick pressure release for tender, buttery potatoes.
Step #4: Add Dairy, Sausage, Kale
Turn off pressure functions and open the lid. Add heavy cream (room temperature or slightly warm) and sour cream, then set the Instant Pot to SAUTE on LOW and bring to a gentle simmer. Return the browned sausage, stir to combine, then turn off the pot. Stir in kale leaves and let the residual heat wilt them. Adjust seasoning and serve hot with red pepper flakes or crispy bacon if desired.
Note: This post has been updated with new photos, a recipe video, and refined instructions.
Reader Feedback
“This is the best Zuppa Toscana I’ve ever made. We tried various recipes and none had the flavor and creaminess of this one. It’s a keeper—thank you!”
– Jenny Fisherman
Instant Pot Olive Garden Zuppa Toscana Copycat
Print Recipe
Watch Recipe Video
Ingredients
- 1 pound Italian Sausage
- 2 cups potatoes (1.5-inch cubes; about 2 medium Yukon Gold)
- 2 cups kale (use only leaves)
- 1 cup onion (roughly chopped)
- 1 tbsp garlic (minced)
- 3 cups chicken stock
- 1 cup heavy cream
- ¼ cup sour cream
- 1.5 tbsp all-purpose flour
- 4 tbsp olive oil (divided)
- Salt to taste
Seasonings
- ½ tsp red pepper flakes
- ⅛ tsp oregano (dried)
- ⅛ tsp Italian seasoning (dried)
- Ground black pepper to taste
Instructions
- Set the Instant Pot to SAUTE on HIGH.
- Add 2 tbsp oil and when hot, add the sausage. Brown until nicely caramelized, then set aside.
- Discard excess fat and rinse the pot if desired, or continue in the same pot.
- Add 2 tbsp oil and sauté chopped onion about 1 minute.
- Add garlic and cook until the onion begins to soften.
- Stir in flour and cook 30 seconds. Pour in chicken stock in 2–3 batches, stirring to avoid lumps.
- Deglaze the pot thoroughly, scraping the bottom to prevent a BURN error.
- Add seasonings and diced potatoes, stir briefly.
- Cancel SAUTE, close the lid, and PRESSURE COOK on HIGH for 4 minutes.
- Perform a quick pressure release (QPR) when the cook cycle finishes.
- Open the lid, add heavy cream and sour cream, and stir. Add cracked black pepper.
- Bring to a low simmer on SAUTE set to LOW.
- Stir in the browned sausage and simmer for 1 minute to meld flavors.
- Turn off the pot, add kale leaves, and let residual heat wilt them. Adjust seasoning and serve hot.
Notes
- Roux: The small flour roux adds body; skip it for a thinner, brothy soup.
- Sausage options: Use mild or spicy Italian ground sausage; if using links, remove casings. Brats also work.
- Bacon: Crisp bacon makes a tasty garnish.
- Adjust consistency: Add more stock or water if the soup is too thick when reheating or serving.
- Storage: Refrigerate in airtight containers for up to 5 days. The soup will thicken when chilled; thin with stock or water when reheating.
- Freezing: Cream-based soups can separate when frozen; freezing is not recommended.
- Reheating: Gently reheat in the microwave or on the stovetop; kale will become softer.
- Serving: Serve with crusty bread or a light salad for a complete meal.
Calorie and nutrition data are provided as estimates for reference only.
Nutrition
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