Better Than Olive Garden Instant Pot Zuppa Toscana

Last updated on December 17th, 2024 at 09:36 pm

Ok, I know what you're thinking. BETTER than Olive Garden Zuppa Toscana really? And yes, I have to admit I am tooting my own horn a bit but there's just something about the flavors in this soup that are amplified when you pressure cook it in the Instant Pot combined with our homemade Italian Sausage that makes this truly the BEST Zuppa Toscana recipe. Even better it's super easy and quick to make. Ready in about 30 minutes in the comfort of your home so no need to put on real clothes when you can enjoy this hearty sausage and kale soup in your cozy sweatpants.

So why is this version better than the original restaurant version? In my opinion, it is a combination of homemade chicken stock and our homemade Italian Elk sausage. If you don't have access to these specific ingredients be sure to buy high-quality bone broth/stock and organic Italian sausage. Additionally, I love the heartiness of kale in this recipe. The kale is added in just before serving so it stays firm and adds a great texture to the soup. Instant Pot Zuppa Toscana soup really is so easy to make at home you'll never want to go out again.

Zuppa Toscana Ingredients

• Extra Virgin Olive Oil
• Ground Italian Sausage (mild)
• Small White Onion
• Minced Garlic
• Russett Potatoes
• Organic Kale
• Heavy Cream
• Low Sodium Chicken Stock or Homemade Chicken Stock
• Water
• Better Than Bouillon Roasted Garlic Base
• Red Pepper Flakes
• Dried Oregano
• Sea Salt
• Black Pepper

At Hollis Homestead, I’m passionate about creating easy, homemade recipes that bring comfort and flavor to your table—especially when life gets busy. With years of experience cooking from scratch, preserving homegrown food, and feeding my busy family, I’ve perfected dishes like this Better Than Olive Garden Instant Pot Zuppa Toscana to make restaurant-quality meals simple and accessible at home. If you love this cozy, hearty soup, you’ll also enjoy my other tried-and-true Instant Pot favorites: Instant Pot Tortilla Soup, Pasta Fagioli, Stuffed Bell Pepper Casserole, and the ever-popular 6-Ingredient Instant Pot Chili. Each recipe is designed with real food, easy preparation, and maximum flavor in mind, so you can spend less time in the kitchen and more time enjoying homemade meals with your family.

How To Make Zuppa Toscana In the Instant Pot

First, start by selecting the saute function on the Instant Pot and make sure it is on the high setting. Add 2 tablespoons of extra virgin olive oil to the Instant Pot and allow it to heat up until the display reads HOT.

While the pot is heating up dice up the white onion, and wash and slice the potatoes about ¼ inch thick. I prefer the leave the skins on, but that is up to your preference. Prep the kale by removing it from the stem and give it a rough chop.

Next, add to the hot oil the minced garlic and diced onion. Using a wooden spatula saute for 2 minutes or until the onion is translucent. Add in the Italian sausage and brown for 4-5 minutes.

Press the cancel button to turn off the saute function. In a microwave-safe measuring cup heat up the water for 2 minutes. Add the Better Than Bullion Garlic Base and stir to dissolve it before adding it to the Instant Pot. Using a wooden spatula scrape or deglaze the bottom of the pot to remove any stuck-on tidbits of food. Add the chicken stock and thinly sliced potatoes, red pepper flakes, dried oregano, sea salt, and black pepper. If needed gently press the potatoes into the liquid so that they are submerged.

Pressure Cooking Time

Place the Instant Pot lid on and lock it in place. Select pressure cook and set the cooking time to 5 minutes. The Instant Pot will take approximately 10 minutes to come to pressure and begin the 5-minute cooking cycle.

When the Instant Pot beeps to signal that the cooking cycle is complete allow the pressure to release for 10 minutes before manually releasing the remaining pressure.

When the lid can safely be removed place the kale on top of the soup and gently press it into the hot soup. Pour in the heavy cream and stir to combine the ingredients. Place the lid back on the Instant pot for 3-4 minutes to allow the kale and heavy cream to warm through.

Ladle hot soup into bowls and serve immediately.

What can I substitute for heavy cream in Zuppa Toscana soup?

1. An easy heavy cream substitute can be made from ¾ cup of milk and ¼ cup of melted butter mixed or try equal parts of canned milk as a substitute.
2. Half-and-Half: This is a common substitute and will give you a similar creamy texture, though it’s a bit lighter than heavy cream. You can use it in a 1:1 ratio.
3. Whole Milk: If you're looking for a lighter option, whole milk can be used, but the soup will be less creamy. You can thicken it by adding a bit of flour or cornstarch.
4. Coconut Milk: For a dairy-free alternative, coconut milk works well, adding a subtle sweetness and creamy texture. Use the full-fat variety for the best result.
5. Greek Yogurt: Greek yogurt can add creaminess and tang to your soup, though it will change the flavor slightly. Be sure to temper it by adding a bit of hot soup to the yogurt before stirring it in to avoid curdling.
6. Cream Cheese: For a thicker, tangier option, you can use cream cheese. It will make the soup rich and creamy, though with a slightly different flavor profile.

Kale Substitute for Zuppa Toscana soup recipe.

If you need a substitute for kale in Zuppa Toscana, here are some great alternatives:

1. Spinach: Spinach is the closest and most common substitute. It cooks quickly and has a mild flavor. Add it at the end of cooking since it wilts much faster than kale.
2. Swiss Chard: This leafy green has a slightly earthy flavor and a tender texture, similar to kale. You can use the leaves and stems, but cook the stems a bit longer as they are tougher.
3. Collard Greens: Collard greens are heartier and tougher than kale but work well in soups. Chop them finely and allow extra time to soften during cooking.
4. Mustard Greens: If you enjoy a slightly peppery and bold flavor, mustard greens are a great option. They add a nice kick to the soup but soften up well when cooked.
5. Arugula: If you're looking for a peppery bite, arugula can be added. Like spinach, it wilts quickly, so add it at the very end of cooking.

Each of these greens brings its own unique flavor and texture, so you can choose the best fit based on your preference or what you have on hand!

How Long Does Zuppa Toscana Last In The Fridge?

Zuppa Toscana, like most homemade soups, typically lasts about 3 to 4 days in the fridge when stored in an airtight container. To keep it fresh, make sure to refrigerate it within two hours of cooking. If you need to store it longer, you can freeze Zuppa Toscana for up to 3 months. Just be aware that while the soup freezes well, the potatoes may break down and become softer upon reheating. Make sure to let the soup cool completely before freezing, and reheat thoroughly when ready to serve.

Better Than Olive Garden Instant Pot Zuppa Toscana

Amber

Better than Olive Garden Zuppa Toscana Soup Recipe is ready in about 30 minutes in the comfort of your home. You'll love this Italian sausage, kale, and potato soup recipe.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 5 minutes mins

Additional Time 20 minutes mins

Total Time 33 minutes mins

Course 30 Minute Meals, Dinner, Instant Pot Dinner, Soup-Chili

Cuisine Italian

Servings 8 people

Calories 612 kcal

Equipment

Instant Pot Max Pressure Cooker 9 in 1, Best for Canning with 15PSI and Sterilizer, 6 Qt

Kitchen Utensils Set

Ingredients

  

1x2x3x

• 2 Tbsp. Extra Virgin Olive Oil
• 1 White Onion small, diced
• 3 Tbsp. Minced Garlic
• 1.5 lbs. Italian Sausage mild, ground
• 14 oz. Low Sodium Chicken Stock or Homemade Chicken Stock
• 4 Cups Water
• 4 tsp. Better Than Bouillon Roasted Garlic Base
• ½ tsp. Red Pepper Flakes
• 2 tsp. Dried Oregano
• 5-6 Russet Potatoes medium
• 1.5 Cups Heavy Cream
• 1 Organic Kale leaves removed from stem, 1 bunch
• Sea Salt to taste
• Black Pepper to taste

Instructions

 

• Start by selecting the saute function on the Instant Pot and make sure it is on the high setting.
• Add 2 tablespoons of extra virgin olive oil to the Instant Pot and allow it to heat up until the display reads HOT.
• While the pot is heating up dice up the white onion,
• Wash and slice the potatoes about ¼ inch thick. (I prefer the leave the skins on, but that is up to your preference)
• Prep the kale by removing it from the stem and give it a rough chop.
• Add the minced garlic and diced onion when the Instant Pot is ready. Using a wooden spatula saute for 2 minutes or until the onion is translucent.
• Add in the Italian sausage and brown for 4-5 minutes.
• Press/select the cancel button to turn off the saute function.
• In a microwave-safe measuring cup heat up the water for 2 minutes.
• Add the Better Than Bouillon to the hot water and stir to dissolve it before adding it to the Instant Pot.
• Using a woden spatula scrape or deglaze the bottom of the pot to remove any stuck-on tidbits of food.
• Add the chicken stock and thinly sliced potatoes, red pepper flakes, dried oregano, sea salt, and black pepper.
• If needed gently press the potatoes into the liquid so that they are submerged.
• Place the Instant Pot lid on and lock it in place. Select pressure cook and set the cooking time to 5 minutes.
• The Instant Pot will take approximately 10 minutes to come to pressure and begin the 5-minute cooking cycle.
• When the Instant Pot beeps to signal that the cooking cycle is complete allow the pressure to release for 10 minutes before manually relating the remaining pressure.
• When the lid can safely be removed place the kale on top of the soup and gently press it into the hot soup. Pour in the heavy cream and stir to combine the ingredients. Place the lid back on the Instant pot for 3-4 minutes to allow the kale and heavy cream to warm through.
• Ladle hot soup into bowls and serve immediately.

Notes

Store leftover in an airtight container for up to 4 days.

Substitute heavy cream in Zuppa Toscana soup ¾ cup of milk and ¼ cup of melted butter mixed together or try equal parts of canned milk as a substitute.

If kale isn't your thing try substituting it for collard greens, baby spinach, mustard greens, or swiss chard.

Nutrition

Serving: 1gCalories: 612kcalCarbohydrates: 31gProtein: 18gFat: 47gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gCholesterol: 115mgSodium: 681mgPotassium: 945mgFiber: 3gSugar: 3gVitamin A: 1482IUVitamin C: 19mgCalcium: 120mgIron: 3mg

Keyword Better Than Olive Garden Instant Pot Zuppa Toscana Soup, Copycat, Italian, Kale, Olive Garden, potatoes

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