This Instant Pot Zuppa Toscana is an Olive Garden copycat that’s even better than the original! This rich and hearty soup is the ultimate comfort food.

General
What is zuppa toscana?
Ingredients
How to make
Get the recipe
Frequently Asked Questions
Make without instant pot
Variations
Pairing suggestions
How to store
How to freeze
Nutrition information

I absolutely LIVED for Olive Garden’s zuppa toscana soup growing up. It was light, yet hearty and absolutely packed with flavor. This instant pot zuppa toscana is even better and *almost* as easy as driving to the nearest OG. 😉

What is zuppa toscana?

Zuppa toscana literally means “Tuscan Soup” and is typically made with veggies, bacon, cannellini beans, and served with Tuscan bread. The Americanized version (made popular by Olive Garden) is much richer and is made with heavy cream, Italian sausage, potatoes, kale, and cheese.

Ingredients

The ingredients may be simple, but the flavor is out of this world delicious!

Bacon – cooked until crispy. For the best results, use thick-cut bacon. The texture and flavor is much nicer and it’s easier to work with — it’s easier to slice before cooking than “regular”. Bacon adds a smoky flavor and crispy, yet chewy texture, but if you’d like, replace the bacon with 1/4 cup extra virgin olive oil or unsalted butter.
Sausage – any variety of ground pork sausage will work. The original recipes uses 1 (16 oz) roll Jimmy Dean’s Hot, but sweet or mild Italian sausage will work as well. If using “plain” ground pork, you’ll likely need to add additional spices such as red pepper flakes, garlic powder, onion powder, dried basil, dried parsley, etc.
Onion – yellow onion is used in the original recipe, but white or red onion or even shallots will work as well. Yellow and red onions will yield a sweeter flavor whereas white onion will have more of a “bite” to it. If uses shallots, you’ll need about 3 to replace 1 large yellow onion.
Garlic – adds a nuttiness that really makes the broth so flavorful. I always buy jarred minced garlic to save time, but if you prefer fresh, you’ll need about 4 cloves to replace the
Chicken Broth – the flavorful base for our soup. Vegetable broth may be substituted if that’s all you have on hand. Water will work in a pinch, but won’t give a rich, depth of flavor and will likely require more seasonings. If you have homemade broth on hand, you’ll need about 4 cups.
Potatoes – Yukon gold potatoes are the BEST potatoes for soup, because they hold their shape, but still have a soft, fluffy texture. Potatoes like russets may be used in a pinch, but they’re much more likely to fall apart.
Spices: Salt, Pepper, and Italian Seasoning, – enhances the flavor of the other ingredients, provides just a hint of spice, and Italian seasoning adds a sweet, earthy flavor.
Kale – the classic leafy green for zuppa toscana! I’m not a huge fan of kale, but I love it in this soup. It’s important to remove the tough ribs and chop the kale into bite-sized pieces for the best texture. If you really don’t enjoy kale, feel free to substitute with spinach.
Heavy Cream – makes the soup ultra rich and creamy. If you’d like to lighten it up, try half-and-half or even whole milk. Keep in mind, the less fatty the diary product, the less creamy the end result will be.
Cheese: Romano, Asiago, and Parmesan Blend – I absolutely love this cheese blend! You can find it in the fresh cheese aisle or in the pasta aisle. Roman has a strong, salty flavor. Asiago is nutty and creamy and parmesan is a touch fruity. Feel free to use this pre-made blend, make your own, or pick and choose between the three!

Pro tip

Multi-task! While the soup is coming to pressure, make some garlic bread for dunking and a side salad.

How to make

This soup is full of veggies, protein, and carbs! It’s a one pot comfort food the whole family will love.

Cook bacon in a 6 quart Instant Pot, then remove and set aside.
Cook sausage, onion, and garlic in the same pot, breaking up the sausage as you go, until the meat is no longer pink.
Stir in broth, potatoes, Italian seasoning, salt and pepper, then cover and lock the lid. Be sure the pressure valve is pointed toward SEALING.
Cook on HIGH pressure for 3 minutes, allow the Instant Pot to naturally release for 10 minutes, then flip the pressure valve to quickly release any remaining pressure.
Stir in kale, heavy cream, and cheese, cover and let sit for 5 minutes, then add in bacon, taste and re-season, if necessary, then serve and enjoy!

Pro tip

When stirring in the broth, be sure to scrape up any brown bits from the bottom of the Instant Pot. This helps to avoid a BURN notice.

Can you make zuppa toscana without an instant pot?

Yes! To make this on the stove:

Place bacon into a large stockpot.
Cook over medium-high heat, stirring regularly, until the bacon is crispy, then remove and set aside, but reserve the grease.
To the hot pot, add in sausage, onion, garlic, Italian seasoning, salt and pepper.
Cook, breaking up the sausage as you go, until the meat is no longer pink.
Stir in broth, heavy cream, and potatoes, and bring to a simmer.
Cover and simmer (you’ll probably need to lower the heat back to low) until the potatoes are cooked, about 15 minutes, stirring occasionally.
Stir in kale and cheese, then cover and let sit for 5 minutes.
Stir in bacon, taste and re-season, if necessary, then serve and enjoy!

Variations

Use another meat. Any ground meat such as turkey or chicken would make a great substitute. Sliced chicken sausage may also be tasty!
Lighten it up. Use half-and-half or whole milk to replace the heavy cream.
Make it low-carb. Replace the potatoes with cauliflower florets.
Add veggies. Sauté diced celery and carrots with the onions.
Make it spicier. Use hot sausage and add red pepper flakes for garnish!

What to serve with zuppa toscana

Soups are best served next to a salad and sandwich or bread for dunking!

Pear, Blue Cheese, Candied Pecan Salad
Green Salad with Italian Dressing or Greek Dressing
Caprese Grilled Cheese
Air Fryer Grilled Cheese
Garlic Bread

How to store

Store leftover soup in an airtight container in the fridge for 3-4 days. To enjoy again, heat either on the stove or in the microwave until warm.

Can you freeze zuppa toscana?

I don’t recommend freezing soups that contain a lot of dairy and/or potatoes, because the dairy will likely separate and the potatoes will become grainy when thawed.

– Jennifer

Instant Pot Zuppa Toscana