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Top View Bowl of creamy soup with potatoes and herbs on top.

Instant Pot Zuppa Toscana Soup

Instant Pot Zuppa Toscana Soup is a copycat Olive Garden recipe that tastes just as good, but better in the comforts of your own home!
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Course: Instant Pot, Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 Servings


  • 1 tablespoon olive oil
  • 1 lb. ground mild pork sausage
  • 5 slices of bacon diced
  • 1 medium white onion diced
  • 6 cloves garlic minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 32 Oz. Chicken broth
  • 3 small russet potatoes cleaned and thinly sliced
  • 3 cups kale chopped
  • 1 cup heavy cream
  • Dash of red pepper flakes
  • Grated Parmesan for topping


  • Select the “sauté” mode on the Instant Pot. Pour in the olive oil then place the ground pork sausage and diced bacon into the pot. Sauté for 5 minutes until both the Italian sausage and bacon are cooked and browned. You will want to use a wooden spoon to break up the meat into bite-size pieces.
  • Next, add in the onion and minced garlic clove. Sauté for an additional 1 minute and season with salt and pepper. Then, pour in the container of chicken broth, the thinly slice potatoes, and the chopped kale. Mix well then place the lid on the Instant Pot securing the valve to closed. Turn off the instant pot, then turn on to soup mode for 5 minutes.
  • Once the Instant Pot is done cooking let it naturally release pressure for 15 minutes. Carefully, force any remaining pressure out of the Instant Pot and open the lid. Stir in the heavy cream and a dash of the red pepper flakes. Ladle into bowls and serve with grated cheese on top if desired.
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