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  • Instant Pot Zuppa Toscana

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    This rich and hearty Instant Pot Zuppa Toscana is comfort food at its best. It’s loaded with potatoes, sausage, onion, garlic, kale and a splash of cream. It is truly satisfying and irresistible. 

    Olive Garden Zuppa Toscana

    It has become one of our favorite soups on cold winter days. Scratch that. I made it even last summer. It’s so easy and perfect for busy days year round.

    This Italian Sausage and Potato Soup has only 5 main ingredients, prep work is minimal and it takes only 10 minutes to cook in the Instant Pot after it comes to pressure. I am sure you will love it too.

    Even my father-in-law said that it tastes much better than the Olive Garden Zuppa Toscana.

    It’s one of the easiest recipes to make in the Instant Pot (after these Instant Pot hard boiled eggs) and is packed with so much flavor!

    Instant Pot Zuppa Toscana

    Italian Sausage Potato Soup

    Zuppa Toscana means soup of Tuscany or soup in the style of Tuscany. This so-simple rendition is cooked to perfection in your own kitchen on the counter using the Instant Pot. You don’t have to venture to Italy to try this flavorful soup. 🙂 This potato and sausage soup makes it easy to bring the taste of Tuscany home.

    Zuppa Toscana Recipe

    Tips For Making The Best Zuppa Toscana Soup

    • Saute the sausage and the onion for a couple of minutes. You can saute them while you still prep the rest of your ingredients. It literally takes you no time but adds so much flavor.
    • Use Idaho or Russet potatoes. They are more starchy, creamy and fluffy, making them great for soups and will make the soup more creamy. Check out this guide on potatoes and their best uses.
    • When adding the heavy cream at the end, first add a little bit of the hot broth in a bowl, and then slowly whisk in the cream. This should prevent the cold dairy from reacting badly to the hot stock.
    • Add chopped kale at the end, just before serving. Kale cooks very fast, and it’s not necessary that you cook it for so long with the rest of the harder vegetables. Otherwise, it will result in a wilted kale that nobody wants to eat. Adding the kale at the end will preserve its freshness, color, and nutrients.

    Zuppa Toscana Soup Recipe

    Healthy Zuppa Toscana (Paleo, Whole 30 and Dairy-Free)

    Zuppa Toscana is naturally a gluten-free and grain-free soup. It’s loaded with delicious and nutritious vegetables, and it’s healthy.

    If you would like to make it even healthier, you could use turkey sausage instead of pork sausage.

    Also, for a dairy-free Zuppa Toscana, you could substitute the heavy cream with coconut cream/milk. Make sure that your can of coconut milk is refrigerated and use only the solid white cream from the can.

    For a Paleo and Whole 30 Zuppa Toscana, substitute the potatoes with chopped cauliflower florets.

    For those of you that count calories, the Zuppa Toscana recipe has 428 calories per serving.

    Olive Garden Zuppa Toscana


    How To Make Instant Pot Zuppa Toscana Recipe

    Olive Garden Zuppa Toscana
    5 from 20 votes
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    Instant Pot Zuppa Toscana

    This rich and hearty Instant Pot Zuppa Toscana is comfort food at its best. It's loaded with potatoes, sausage, onion, garlic, kale and a splash of cream. It is truly satisfying and irresistible.
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 6
    Calories 428kcal
    AUTHOR Neli @ Delicious Meets Healthy

    INGREDIENTS

    INSTRUCTIONS

    Instant Pot Instructions

    • Press the 'Saute' button, and add the olive oil.  When the pot is hot, add the ground sausage and brown it until no longer pink, about 3 minutes.
    • Add onion and garlic and saute for another 3 minutes. Add potatoes, vegetable stock, and oregano and season with salt and pepper. Stir everything.
    • Lock the lid and turn the valve to 'Sealing'. Cook on manual, pressure set to 'High' for 10 minutes. When the cook time is over, turn off the Instant Pot by pressing the 'Turn Off' button. Carefully quick release the pressure with a wooden spatula by turning the valve to releasing. Make sure you don’t hurt your hands from the steam.
    • Once the steam is completely gone and the metal pin on the lid drops, carefully open the lid and add heavy cream and the chopped kale to the pot. Stir everything, and serve warm. 

    Stovetop Instructions

    • In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and no longer pink, 5 to 7 minutes. 
    • Add onion to pot and let cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper and oregano. Add vegetable stock and potatoes and cook over medium heat, until potatoes are tender, 23 to 25 minutes.
    • Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more.
    • Season with pepper, and serve.

    NOTES

    * You can use turkey sausage instead of pork sausage to make a healthier Zuppa Toscana.
    ** For Paleo and Whole 30 Zuppa Toscana, substitute the potatoes with chopped cauliflower florets. And use the dairy-free option below.
    *** For dairy-free Zuppa Toscana, substitute heavy cream with cold coconut cream. Make sure that your can of coconut milk is refrigerated and use only the solid white cream from the can.

    NUTRITION

    Nutrition Facts
    Instant Pot Zuppa Toscana
    Amount Per Serving
    Calories 428 Calories from Fat 270
    % Daily Value*
    Total Fat 30g 46%
    Saturated Fat 11g 55%
    Cholesterol 81mg 27%
    Sodium 1116mg 47%
    Potassium 922mg 26%
    Total Carbohydrates 24g 8%
    Dietary Fiber 3g 12%
    Sugars 2g
    Protein 16g 32%
    Vitamin A 58%
    Vitamin C 54.7%
    Calcium 10.2%
    Iron 32.1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Main Course, Soup
    Cuisine Italian
    Keyword Gluten Free, Instant Pot, Low Carb, Paleo, Whole30, Zuppa Toscana
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    Comments

    Sherry Collins Moretti


    Just had this over the weekend and it was delicious. The cook left out the oregano, but even still there was plenty of flavor. Nice robust soup and very filling without giving you that leaden feeling. Very nice.

      Delicious Meets Healthy

      Fabulous! So glad you liked it, Sherry! I love making soup in my IP, and this one is one of our favorites! 🙂

    Just the images alone have me drooling…this is my kind of soup, and oh so perfect during this time of the year, I love the addition of kale to this…great recipe 🙂

    This looks like a really good soup. The kind that I could eat about four bowls of.

      Delicious Meets Healthy

      Yes, you are absolutely right! My husband always has seconds 🙂

      Marissa


      Thank you for this recipe! It’s very simple to follow for a new InstaPot user, and it’s delicious! My (very picky) husband looks forward to this meal and always has seconds. We love it!

    Kelly Mahan


    Love instant pot recipes, so I could only love this one too! Thanks!!

    Michelle

    Which size of IP did you use? Wondering it the 3 QT would be big enough.

      Delicious Meets Healthy

      Hi Michelle, I used a 6 QT Instant Pot. If you want you can still make the soup in your IP, you just have to adjust the servings to 3 or 4. To do that, just click on the servings number in the recipe, and move it left or right. It will automatically adjust all ingredients for you. Hope this helps! Let me know if you have any other questions.

        Michelle

        i have an 8 qt too, so i can just use that, I’m going to make this friday for a birthday pot luck at work. Someone is bringing the main dish. I know the servings says enough for 6, but i’m only adding 32 oz of stock…will this really be enough for 6? (you can probably tell I don’t cook that often…)

          Neli @ Delicious meets healthy


          Yes, it will be enough. You also add 4 cups of potatoes, and 1 lb of sausage. 😊 enjoy!

    Naomi


    Great recipe! I used red potatoes, left the skin on, and chopped them pretty small and it turned out great! I love small pieces because I feel like it gives it a thicker overall texture. I also think I used more than it called for but I’m not sure because I didn’t measure! So yummy though!

    Kayleigh Sheehy


    Very good recipe! It was delicious. I have to admit though, I won’t be sharing your directions with anyone. It’s very dangerous to put a towel over the valve. It can cause the steam to go sideways and people have been hurt by doing this.

      So glad to hear that you loved the soup, Kayleigh! 🙂
      Thanks for letting me know about the towel. I had no idea that it could cause accidents. I have been doing this for awhile because I don’t like all the steam going into the cabinets & the house, and I haven’t had any issues. I will remove that sentence from the directions and you are welcome to share the recipe. Thanks again for your comment!

    Deven


    Absolutely amazing! I’ve always loved this soup at Olive Garden….and this recipe is JUST AS GOOD! My entire family loved it and already wants more! We fought over leftovers! Hands down my new favorite recipe! Thank you so much.

    Terri


    I took a pic but it won’t let me show you my beautiful soup! I followed the recipe as far as steps but I used red potatoes and kept the skin on and cut them small. I also used chicken broth since that’s what I had and I added some Cajun seasoning for some pep. I used hot turkey sausage by Johnsonville but I like my soup thinner so I added a can of broth extra:)

    It’s sooooo good! Thank you for the cream in bowl trick as I’ve never used heavy cream in soup! Perfect!

    Patti

    Manual cook on HIGH? Recipe didn’t specify. Making this soon…looks delicious!

    Britney hales


    Made this a couple weeks ago and it was soooo yummy! I’m making it for family dinner today and doubling it. Does the instant pot time increases by double? I’m still new to IP so id love some help here!

    Thanks!

      I am glad you liked the soup, Britney! You don’t have to increase the cook time.
      If you would like to double it make sure you use a large Instant Pot 8 Quarts because it would not fit in a 6 Quart if you double it. Or you can make 2 batches in a 6 Q Instant Pot. Hope this helps! Happy cooking!

    nina Garcia

    Hello, I don’t have heavy cream, will whole milk work okay?

    Gina


    Really flavorful and easy. Used chicken sausage and spinach. I will definitely make this again! Thanks!

    Argie

    Hi,
    I’m very excited to try this recipe as this is my favorite soup. Just one question, when you cook on manual mode for 10 minutes should the pressure setting be on high or low?

    Thanks,
    Argie

      Neli | Delicious Meets Healthy

      Hi Argie, the pressure setting should be on high. Hope you enjoy the recipe! 🙂

    Michelle

    I love this recipe, but don’t have an instapot and don’t mind spending more time “cooking” now that I’m retired. How do I change the directions/cook time for a soup that I’d make on the stove top?

    Thanks!

      Neli | Delicious Meets Healthy

      HI Michelle,
      I just added stovetop instructions to the recipe card. Happy cooking! I think you will love the soup! 🙂

    Michele


    I used Italian seasoning in stead of oregano. The recipe was wonderful.

    Cheryl

    When do you add the olive oil.

      when you turn on the Saute button before you add the sausage. You need a little bit of olive oil to brown the sausage so it doesn’t stick to the pot. 🙂

    Amy

    This recipe sounds delicious and I’m planning to make it tomorrow. I really would like to add some white beans into this, do you have any recommendations on when in the recipe to do this? I bought canned beans. Thanks!

      Hi Amy, I havent made the recipe with beans but i am sure it will turn out great! Since the beans are canned and already cooked, I would rinse & drain them, and add them along with the other ingredients in the beginning and add cook everything together. Enjoy!

    Denise


    Hello! I made this recipe a couple of weeks ago and it was delicious!! I just switched the kale for baby spinach. I’m making it again tomorrow with another kind of sausage. It’s now a part of my repertoire! lol Thanks for the recipe!

    Cindy Henry


    We had this for dinner tonight. It was only my third attempt to use my instapot and I can’t begin to tell any of you how it smells and tastes. Trust me you want to try this soup. I used half potatoes and half cauliflower because I couldn’t make up my mind. ( Welcome to the world of a Libra lol) The cauliflower did not hold up as well as I hoped but it did make the “soup” thicker by a little bit and added luscious taste. It made six large bowls of soup and with salad and garlic bread we were all very full. Thank you for posting this recipe.

    Natalie

    What kind of kale? Looks good and can’t wait to make!

    Tiffany

    Are the nutritional values for 1 serving or for the entire pot?

    Barrie


    Made this in the Instant Pot on a cold night when we’d both had a long day and a long week. It was perfect! I used a mix of hot and mild sausage, but mostly hot. The one thing I might add next time is some chopped fennel bulb.

    Anita Oden

    This was truly AMAZING. It tastes every bit as good of Olive Garden’s version, but MUCH MORE healthier! The family was taken with it. I made a double batch so I can take some to lunch and have some available for a grouchy hungry kid or hubby.

    Marty


    My family and I are absolutely addicted to this soup! My 12 year old always begs me to make it. She never ate soup until I served her your recipe. The only problem we have is that we eat the entire thing! 🙌 I use a 6 quart pot and would like to know if I double the recipe, do I have to double the cooking time?

      Yay, so glad to hear that your family loves this soup!! The cooking time should be the same, but it will take longer for the IP to come to pressure because it has more food in it. Thus, it will take a little bit longer to cook. I haven’t tried to double the recipe in my 6-quart pot, just make sure you don’t go over the MAX mark on the pot, otherwise, it won’t come to pressure at all. Happy cooking! 🙂

    Monét


    I just made this tonight and it was delicous. This recipe is definitely a keeper. The only thing I did differently was to keep the peel on the potatoes.

    Debi


    This was absolutely amazing! I didn’t have any leftovers 🙁 I will definitely double the recipe thnext time

    Rachelle

    Hello! I’m going to give this a try tonight 😋
    If I double the recipe should I leave the cooking time the same or increase? Thank you

    Peggy


    This is one of the best soups I’ve ever made. Used beef broth instead of water, cauliflower, radishes & turnips, and added mascarpone at the end. Delicious! Thank you for taking the time to post these wonderful recipes.

    Ben


    My cousin made this for us a few years ago and we loved it, so I was excited to see this recipe. The instant pot recipe makes this even easier to prepare and the taste was even better than I remembered! My wife said this is now her favorite soup we’ve made. Thank you!

    DG

    Great soup! Fast and easy to make. I subbed spinach for kale since I do not like kale. I’m thinking of trying it with chicken broth instead of vegetable broth.

    Instant Pot love

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