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a bowl of Zuppa Toscana with text overlay Instant Pot Zuppa Toscana
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Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana Soup is my copycat version of my favorite Olive Garden Soup. Ready in less than 30 mintues and you don't even have to leave your house.
Prep Time15 mins
Cook Time5 mins
Pressure Time (Come to & Releasing)15 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: copycat Olive Garden Zuppa Toscana, sausage potato soup, soup with kale, tuscan soup
Servings: 6
Calories: 413kcal
Author: Lori @ A Reinvented Mom


  • 1 pound Italian sausage sweet or hot
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 3 medium Russet potatoes halved and sliced ¼” thick
  • 4 cups chicken broth
  • ½ bunch curly kale ribs removed & discarded, leaves roughly chopped
  • ½ cup Half & Half
  • Salt and pepper to taste
  • Freshly grated parmesan optional


  • Turn Instant Pot to Saute mode. Add sausage and chopped onions. Cook, breaking meat apart and stirring frequently, until browned (about 4-5 minutes). Add garlic & continue cooking until fragrant, about 1-2 minutes. Drain excess grease.
  • Add broth and scrape the bottom of the pot to loosen any browned bits (aka deglaze). Turn off the Saute mode.
  • Stir in potatoes. Make sure the contents don’t exceed the Max Fill line on the inner liner.
  • Close and seal the lid and set the steam valve to Sealing.
  • Select Manual High-Pressure setting and set the timer to 5 minutes. The pot will take 5-7 minutes to come to pressure.
  • When the cook cycle ends, allow pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  • Carefully open the lid when the pressure has fully released. Add chopped kale and stir until wilted.
  • Add Half & Half and stir until heated through (1-2 minutes).
  • Season with salt and pepper to taste.
  • Serve with freshly grated Parmesan cheese if desired.


  • Don't skip the deglazing step or you may receive a burn notice.
  • Substitute with ground turkey for a healthier version. 
  • Store leftover soup in airtight container in the refrigerator for up to 3 days.


Calories: 413kcal | Carbohydrates: 26g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 619mg | Potassium: 885mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1155IU | Vitamin C: 23mg | Calcium: 79mg | Iron: 2mg