Copy Cat Olive Garden Zuppa Toscana Soup – Instant Pot

Recipe card at the bottom of blog post!

I have seen a few versions of this recipe floating around. It has few ingredients, and cooks in no time. The recipe I sort-of got my inspiration form was this one, however I added and changed some things. This soup cooks in 5 minutes, but tastes amazing! Here’s my method:


1/2 lb bacon, cut into lardons

1 lb hot Italian sausage (you can sub mild if you like)

1 md / lg onion, diced

3 lg cloves of garlic, minced

4 md potatoes, skin on – diced

2-3 large stalks kale

1 tsp dried parsley, 1 tsp italian seasoning

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp peper

1/2 tsp garlic powder

1/4 tsp crushed red pepper, optional (we like extra spice, omit if you don’t want)

6 cups chicken broth

1 1/4 cup heavy cream


To start, put a tbs of oil into the bottom of the Instant Pot and turn on the sauté function. Cut half a pound of bacon into strips and brown in the pot.


Once the bacon is browned, remove from the pan and drain the extra oil.

Next, add in the hot Italian sausage to the pan and brown while you prep all the veggies.


Dice the potatoes and onions and chop the kale into bite size pieces.  My potato slices were about a quarter inch thick.

Once the sausage is browned, drain if needed and add in the diced onions. Sauté for another 5 minutes until the onions become soft.


The onions and sausage will create a brown crust on the bottom of the pot. Once the onions are softer, add in a splash of the chicken stock and scrape the bottom until all the brown goodness is off the bottom and in the stock.


At this point, dump in the minced garlic and all of the spices.


Stir all of the ingredients together for one minute. Next, add in the potatoes and the rest of the chicken stock. Stir.


Turn off the sauté function. Close the lid and set to seal. Press the manual button on the Instant Pot and adjust down to 5 minutes.


Once the cooking cycle is complete, let the pot sit untouched for 10 additional minutes. After 10 minutes, quick release the steam (CAREFULLY) and wait for the pressure pin to drop down. Open the lid, stir.


Next, stir in the heavy cream and kale. Kale will start to wilt, but still have texture.



Taste the soup. Add more salt if desired. To serve, ladle into a bowl and top with your crispy bacon. I also like to add fresh cracked black pepper.


This soup really is delicious, and super easy to do!

Zuppa Toscana.png






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