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September 4, 2020

Instant Pot Zuppa Toscana Soup | Delicious Olive Garden Copycat

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A Lily Love Affair shares an easy recipe for Instant Pot Zuppa Toscana soup with kale and parmesan cheese

Instant Pot Zuppa Toscana Soup is a super easy Olive Garden copycat recipe you need this season.  It’s a family loved recipe packed with tons of flavor and perfect for leftovers!

 

With the colder temperature officially upon us, our house has been looking for easy and delicious soups and stews that warm the soul.  

And what soup is better than the Olive Garden copycat soup recipe – Zuppa Toscana!  Thanks to the Instant Pot, this absolutely delicious recipe is good to go in less than 30 minutes and feeds between 6-8 people.  It’s has become one of our families favorite pressure cooker recipes.  

If you do happen to have left overs, I think the soup is even more flavorful the following day! Extertaining for St. Patrick’s Day?  This easy Instant Pot soup will be a crowd pleaser!  

The key to a hearty Zuppa Tosana soup is in your choice of meat, in my opinion.  A typical recipe will call for spicy Italian sausage, but you can also make with

  • Hot sausage for extra kick or
  • Mild chicken sausage or mild Italian sausage   
  • Turkey sausage
  • Ground pork

Similarly, you can also choose to add chopped bacon bits to the mix.  And, who doesn’t love a little bacon?  For this low carb recipe, I cooked the bacon first in the Instant Pot, but removed it before cooking the remaining recipe.  I used the bacon as a garnish or topping for those that wanted the added flavor and a little crunch. Is there a better comfort food?  

If you are looking to make this zuppa toscana recipe Whole30 or keto friendly soup recipe, you can also replace the half and half or heavy cream (as most Zuppa Tosana soup is made with) with coconut cream or cocnut milk.  I have not tried this myself, but have a few girlfriends who say the replacement is still delicious!

Now, let’s get into the good stuff – the details on this delicious Instant Pot Olive Garden Zuppa Toscana Soup!

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A Lily Love Affair shares an easy recipe for Instant Pot Zuppa Toscana soup with kale and parmesan cheese

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ZUPPA TOSCANA RECIPE TIPS:

If for some reason you do not have, or cannot locate ground chicken sausage, you can also use the chicken sausage that is already encased and finely chop.  

As mentioned above, you can also choose either spicy or mild chicken sausage, mild Italian sausage or turkey sausage.  In my opinion, the spicy chicken sausage really makes this easy recipe come alive with flavor! 

The bacon in this recipe is optional.  I used the chopped bacon as a topping when making this batch and it was just as flavorful.  

As mentioned in the ingredients below, I also chose to use low-sodium chicken stock and it was delicious.  

 

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A Lily Love Affair shares an easy recipe for Instant Pot Zuppa Toscana soup with kale and parmesan cheese

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INGREDIENTS FOR ZUPPA TOSCANA SOUP: 

  • 3/4 pound ground spicy chicken sausage (you can also use mild Italian sausage, if you prefer)
  • 4 strips bacon 
  • 1 yellow onion, diced
  • 2 celery sticks, chopped
  • 4 small gold potatoes (you can also use Russet potatoes.  For low carb, substitute potatoes for cauliflower)
  • 1 bunch kale, roughly chopped (you can also use spinach instead of kale, if needed)
  • 4 cloves garlic, minced
  • 1 tablespoon garlic pepper
  • 1 tablespoon Italian seasoning
  • 6 cups chicken broth (I used low sodium and it still came out delicious) 
  • 1 tablespoon lemon juice
  • 1 teaspoon red pepper flakes
  • 1/3 cup basil pesto
  • Pinch of salt and black pepper 
  • 3/4 cup half and half or whole milk (you can also use heavy cream, cocounut cream or coconut milk – I used half and half) 
  • 1/2 Parmesan cheese

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A Lily Love Affair shares an easy recipe for Instant Pot Zuppa Toscana soup with kale and parmesan cheese

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INSTRUCTIONS FOR MAKING INSTANT POT ZUPPA TOSCANA SOUP: 

  1. Turn on your Instant Pot and set to ‘Saute’ function.  When ready, add ground chicken and onions and cook until browned.  This will take approximately 4-6 minutes.
  2. Add in the garlic, potatoes and celery and cook for an additional 2-3 minutes.  Turn your Instant Pot off.
  3. Add broth, basil pesto, lemon juice, garlic pepper, Italian seasoning, red pepper flakes, and salt and pepper.
  4. Turn your Instant Pot to ‘Pressure Cook’ or on Manual high and cook for 8 minutes.
  5. When timer beeps, naturally release pressure or ‘Venting’ to release steam fully. 
  6. Once the steam is fully released, remove the lip and stir in cream, Parmesan and chopped kale. Continue to cook on warm or saute until the kale is soft or slightly wilted, about 5 minutes.
  7. Top with optional bacon, if you prefer.
  8. Serve and enjoy!!

RELATED POST: Instant Pot Turkey Mushroom Bolognese

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A Lily Love Affair shares an easy recipe for Instant Pot Zuppa Toscana soup with kale and parmesan cheese

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CAN YOU FREEZE THIS ZUPPA TOSCANA SOUP

Yes, you can freeze this Instant Pot Zuppa Toscana Soup. I would note, the red potatoes might be a little bit more broken or soft when the soup begins to thaw.  However, I can almost guarantee this soup will still taste absolutely delicious!  

If you plan to freeze, I would recommend omiting the cream and chopped kale or spinach before hand. All you’ll need to do is add both when you reheat before serving.  

 

LOOKING FOR OTHER DELICIOUS INSTANT POT RECIPES?  HERE ARE JUST A FEW OF OUR FAVORITES: 

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Instant Pot Zuppa Tuscana soup is easy and so flavorful! This Instant Pot soup recipe is filled is hearty ingredients like potatoes, kale, sausage, onions and more! Inspired by the Olive Garden Zuppa Toscana soup, this Instant Pot recipe is sure to be a family dinner favorite!

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Instant Pot Olive Garden Zuppa Toscana Soup

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SERVES/MAKES: 6 people
Prep Time 5 minutes
Cook Time 12 minutes

Ingredients:

  • 3/4 pound ground spicy chicken sausage (you can also use mild, if you prefer)
  • 4 strips bacon
  • 1 yellow onion, diced
  • 2 celery sticks, chopped
  • 4 small gold potatoes (you can also use Russet potatoes.  For low carb, substitute potatoes for cauliflower or turnips)
  • 1 bunch kale, roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon garlic pepper
  • 1 tablespoon Italian seasoning
  • 6 cups chicken broth (I used low sodium and it still came out delicious) 
  • 1 tablespoon lemon juice
  • 1 teaspoon red pepper flakes
  • 1/3 cup basil pesto
  • Salt to taste
  • 3/4 cup half and half or whole milk (you can also use heavy cream – I used half and half) 
  • 1/2 cup Parmesan cheese

Instructions:

  • Turn on your Instant Pot and set to 'Saute' function.  When ready, add ground chicken and onions and cook until browned.  This will take approximately 4-6 minutes.
  • Add in the garlic, potatoes and celery and cook for an additional 2-3 minutes.  Turn your Instant Pot off.
  • Add broth, basil pesto, lemon juice, garlic pepper, Italian seasoning, red pepper flakes, and salt.
  • Turn your Instant Pot to 'Pressure Cook' or on Manual high and cook for 8 minutes.
  • When timer beeps, quick release pressure or 'Venting' to release steam fully. 
  • Once the steam is fully released, remove the lip and stir in cream, Parmesan and kale. Continue to cook on warm or saute until the kale is soft or slightly wilted, about 5 minutes.
  • Top with optional bacon, if you prefer.
  • Serve and enjoy!!

Tips / Notes:

TIPS FOR MAKING INSTANT POT ZUPPA TOSCANA SOUP:

  1. If for some reason you do not have, or cannot locate ground chicken sausage, you can also use the chicken sausage that is already encased and finely chop.  
  2. You can also choose either spicy or mild chicken sausage.  In my opinion, the spicy chicken sausage really makes this Instant Pot Zuppa Toscana soup come alive with flavor! 
  3. The bacon in this recipe is optional.  I used the bacon as a topping when making this batch and it was just as flavorful.  
  4. As mentioned in the ingredients below, I also chose to use low-sodium chicken broth and it was delicious.  
RELATED POST: Instant Pot Creamy Parmesan Garlic Brussel Sprouts

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  1. I’ve made this recipe twice already because it was so yummy the first time! The second time I made it, I added diced carrots. It was scrumptious both times I made it, and was asked to be included in our regular rotation. Even those who initially side-eyed the kale were completely won over by the amazing flavor of this soup! A definite keeper!

    • Heather – thank you so much for your feedback! I am so glad you enjoyed it! And, the addition of the carrots sounds delicious. We will definitely have to try that next time, as well.

  2. Thanks…It wouldn’t come up before….. It’s almost like the one I have. I always use half & half sometimes spinach instead of Kale. I’ve never tried it with chicken sausage, just Italian.

    • Hi Donna! Yes, you can use soy milk and vegan/plant based Parmesan cheese. I’ve also tried the soup with no half and half and it’s still so delicious! Hope that helps!