Zuppa Toscana Instant Pot Recipe {CopyCat from Olive Garden)

I have been meaning to post this recipe for months. I was eating at Olive Garden a few months ago (almost 8) and was inspired to find a way to adapt this to my Instant Pot.  Delish had a recipe that I chose to adapt.  Yeah, I didn’t come up with it but man I felt like the flavor with using the pressure cooker helped to make the soup THAT much better.  I bet you have most of the ingredients in your pantry or refrigerator.  You may not have kale or you may.  If you do, I applaud you.

Get that Instant Pot out and let’s pressure cook!

This soup is ready for your busy weeknight. I did use hot Italian sausage in my recipe but if you’re feeding it to younger kids you may want to go with a mild sausage and add some red pepper flakes to yours.  The spice is so good and is the perfect heat for even a little weak adult.

Make sure to pin this recipe and if you haven’t yet, make an “Instant Pot/Pressure Cooker” board.

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Zuppa Toscana Soup Instant Pot Recipe {CopyCat from Olive Garden)
  1. Turn Instant Pot on saute and allow inner pot to become hot.
  2. Once hot add in sausage and break apart with wooden spoon. After the sausage is broken apart add in diced white onion, garlic and allow to brown for about 5 minutes.
  3. Push cancel on Instant Pot.
  4. Add in salt, pepper, potatoes and chicken broth.
  5. Close lid and seal the valve on the Instant Pot. Push the manual or pressure cook button and adjust the time to 5 minutes.
  6. When timer goes off allow for a 5 minute natural release. Once the time has gone to five minutes, release any remaining pressure and then open the pot.
  7. Push cancel and then press saute. Add in chopped kale with stems removed and stir. Allow to simmer for about 3 minutes then add in heavy cream. Stir again.
  8. Serve with Parmesan and/or bacon. (optional)
Recipe Notes

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