Let’s talk about this ridiculously delicious soup for a minute. Zuppa Toscana is a wildly popular Olive Garden soup that is loved by all. Each spoonful is filled with bite sized pieces of potato, sausage, spinach (or kale) and a light creamy broth.
This Zuppa Toscana Instant Pot copycat recipe takes only 30 minutes. Who doesn’t love a soup recipe that is quick, satisfying and warms the soul.
How to make the best Instant Pot Zuppa Toscana
Want to know the secret ingredient that makes this the best Zuppa Toscana recipe? It’s the crispy and flavorful bacon bites. By cooking the bacon right in the instant pot, prior to sautéing the garlic and onions, you enhance the soup with an extra layer of flavor.
Is Zuppa Toscana made with spinach or kale
This specific recipe can be modified to your personal desired texture and taste. First, modify your bowl of soup by using either spinach or kale (both pairs beautifully). Traditionally, a bowl of Zuppa Toscana contains potatoes. The potatoes combined with the sausage and cream is perfection but, maybe you’re a pasta lover? This easy soup also pairs beautifully with pasta shells. The shells act like a little spoon scooping up all the bits of savory sausage and cream.
What to serve with Zuppa Toscana
- Breadsticks Recipe (Olive Garden Copycat)
- Garlic rubbed crostini
- Homemade croutons
- Fresh French bread
- Caramelized onion ham and cheese panini
Meals to pair with Zuppa Toscana
Zuppa Toscana makes a beautiful appetizer or starter to an abundance of meals. Below you will find tasty ideas for a main course.
- Classic lasagna
- Luscious Spaghetti carbonara
- Asiago Tortellini Bake
- Instant Pot chicken alfredo
- Classic turkey meatballs
Instant Pot Zuppa Toscana
- Total Time: 30 minutes
- Yield: 6-8 1x
Description
This easy Zuppa Toscana is a copycat recipe of the irresistible Olive Garden version. The Instant Pot transforms this delicious soup into a one pot, 30 minute meal that the entire family will love!
Ingredients
1 Tablespoon olive oil
1 pound mild Italian sausage, casing removed
6 slices bacon (chopped in bite sized pieces) or prepackaged crumble bacon
4 garlic cloves, minced
1 yellow onion, diced
6 Yukon gold potatoes (about 1.5 pounds), diced into 1/2 inch pieces or 3 russet potatoes
5 cups of chicken broth
1 cup water
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
5 ounces fresh spinach or kale
1/2 cup heavy cream
Optional: fresh grated parmesan cheese
Instructions
Turn the sauté mode on the instant pot
Add your chopped bacon and sauté until crispy, then remove the bacon from the instant pot
Add olive oil and allow to heat up for 1 minute, then add onion, garlic and sauté a couple minutes (just until softened)
Add the sausage to the pot breaking up and stirring until cooked through
Press cancel on the instant pot and add the potatoes, chicken broth, water, salt, pepper, dried oregano, (optional: add kale at this point) and stir
Place the lid on the instant pot and turn pressure valve to the sealing position and pressure cook for 5 minute and high pressure
When pressure cooking is done do a natural release for 8 minutes
Carefully turn the pressure valve to vent and release remaining steam
Remove the lid and add to the instant pot the spinach, bacon and heavy cream
Serve immediately
Optional: top with freshly grated parmesan cheese
- Prep Time: 10
- Cook Time: 20
- Category: Main Dish
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 1g
- Sodium: 1015mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 63mg
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