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 Bullion Roasted Garlic Base
- Red Pepper Flakes
- Dried Oregano
- Sea Salt
- Black Pepper
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.
Store leftover in an airtight container for up to 4 days.

Better Than Olive Garden Instant Pot Zuppa Toscana
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.
Ingredients
- 2Tbsp. Extra Virgin Olive Oil
- 1 Small White Onion diced
- 3 Tbsp. Minced Garlic
- 1.5 lbs. Ground Italian Sausage (mild)
- 14 oz. Can Low Sodium Chicken Stock or Homemade Chicken Stock
- 4 Cups Water
- 4 tsp. Better Than Bullion Roasted Garlic Base
- ½ tsp. Red Pepper Flakes
- 2 tsp. Dried Oregano
- 5-6 Medium Russet Potatoes
- 1.5 Cups Heavy Cream
- 1 Bunch Organic Kale (leaves removed from stem)
- 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 Bullion Garlic Base to the hot water 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.
- 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.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 634Total Fat: 43gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 100mgSodium: 904mgCarbohydrates: 38gFiber: 4gSugar: 6gProtein: 23g
Nutrition information is an estimate.
An easy heavy cream substitute can be made from 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.

What a great recipe. Thanks for sharing. I’ll definitely try this!
~Michelle
https://michellescrazybusylife.net
Nice post 🙂
Wow! This looks like a delicious recipe. Thanks for sharing this Instapot recipe!
It’s such an easy and delicious recipe.
It looks delicious!! I can’t wait to try it!!
Let me know how you like it!
This soup looks delicious and so fast to cook thanks to the Insta pot! Thanks for sharing a great recipe for Better than Olive Garden Zuppa Toscana with us!
I hope you’ll try it and love it too!