Zuppa Toscana Olive Garden Copycat recipe

Instant Pot Olive Garden Zuppa Toscana Copycat

Instant Pot Olive Garden Zuppa Toscana Copycat recipe is the best Zuppa recipe you'll ever make. This Pressure Cooker Zuppa Toscana comes together under 30 minutes and tastes even better than Olive Garden
5 from 3 votes
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Course: Entree
Cuisine: Italian
Keyword: Instant Pot Olive Garden Zuppa Toscana Copycat, Instant Pot Zuppa Toscana soup, Olive Garden Copycat Zuppa Toscana Recipe, Pressure Cooker Zuppa Toscana, Zuppa Toscana, Zuppa Toscana Instant Pot
Prep Time: 5 minutes
Cook Time: 15 minutes
Natural Pressure release: 5 minutes
Total Time: 25 minutes
Servings: 3 people
Calories: 763kcal
Author: Meghna

Ingredients

  • 3 Links Italian Sausage, spicy or regular or Bratwurst Sausage
  • 2 medium potatoes un-peeled and diced into chunks approximately 2 cups diced
  • 1 small onion roughly chopped approximately 1/2 cup heaped
  • 2 cloves garlic minced or finely chopped approximately 1/2 tbsp
  • 3 cups chicken stock or broth
  • 1 cup half & half lesser richer version use full fat milk & for richer soup add heavy cream.
  • 2 cups chopped Kale use only leaves
  • 2 tbsp Extra Virgin Olive Oil

Seasonings

  • 1/2 tsp dried red chili flakes
  • 1/4 tsp dried oregano
  • 1/4 tsp Italian seasoning
  • crushed black pepper according to taste
  • Salt (to taste)

Instructions

  • Begin the recipe by removing the sausage meat from the casings with the help of a kitchen scissors.
  • Set the Instant Pot on SAUTE and keep it at HIGH or NORMAL. Add oil.
  • When the oil becomes moderately hot gently release the ground sausage meat into the hot well and brown the meat really well. Stir often. Things might get sticky but that's quiet normal, we'll be de-glazing the pot really well later. If HIGH SAUTE setting is too much heat to control than brown the sausage at NORMAL SAUTE setting.
  • Once, the sausage is nicely browned add the chopped onion and garlic and saute for 30-60 seconds, scrap the bottom of the steel pot as you do this.
  • Add the seasonings like chili flakes, oregano and Italian seasoning. Give everything a very good mix.
  • Now, add the washed and diced potatoes and mix well with the rest of the ingredients in the pot.
  • Next, add the stock, salt and de-glaze the pot really well with the help of a spatula so that there are absolutely no bits and crumbs stuck at the bottom of the pot. Also season with crushed black pepper.
  • CANCEL the SAUTE mode and close the lid of the Instant Pot. Seal the valve and press the PRESSURE COOK button and set it on HIGH for 5 minutes.
  • When the cooking cycle is over the Instant Pot will begin to beep. Wait for 5 minutes of Natural Pressure release (NPR) and than release the rest of the pressure manually. Open the Pot. Turn off the Instant Pot.
  • Add the heavy cream or half and half or full fat milk. Stir well to incorporate.
  • Now, add the washed, cleaned and chopped kale leaves and mix well.
  • Wait for 2-3 minutes before serving. The residual heat will slowly wilt the Kale. They will still be left with a good amount of crunch and not turn completely soggy.
  • Serve immediately and Don't forget to ENJOY! :D

How to make Zuppa Toscana on the Stove Top?

  • The recipe will remain the exact same. Use a dutch pot or a heavy bottomed pot to cook the soup on the stove top.
  • Use high heat to brown the sausage and than reduce the heat to medium and follow with the rest of the recipe.
  • Also, follow uptp STEP 7 as such and than cover the pot and allow the potatoes cook through until tender and buttery. It should take you around 10-15 mins.
  • Turn off the heat and than follow the rest of the recipe as such. Serve hot and enjoy!

Video

Notes

  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. For richer Zuppa Toscana Soup use heavy cream.
  3. Best Sausages for Zuppa Toscana: Italian Sausage (mild or spicy) and Bratwurst is a good sub for Italian sausages.
  4. Want a lighter Zuppa Toscana? Sub the half and half with full fat milk. 
  5. For low Carb Zuppa sub the potatoes with cauliflower chunks.
  6. This recipe is Gluten Free.
  7. Avoid Idaho potatoes. They turn mushy quickly.
  8. Best Potatoes for Zuppa Toscana: Yukon Gold and Russet potatoes.
  9. Want a thicker soup? Add a cornstarch slurry. Mix 1 tbsp cornstarch with 3 tbsp half n half or heavy cream or milk (whatever you choose to use) and add it to the soup just after pressure cooking. Simmer on LOW (SAUTE settings) for 2-3 mins until the soup thickens a bit. Than, add the cream.
  10. Want a creamy soup? Mush up a few tender potatoes with the back of a laddle. This will add a creamy body to the Zuppa Toscana. Originally this soup is served BROTHY & not thick.
  11. Do not cook the soup after adding the cream or the Kale.
  12. You can sub the Kale with baby spinach. However, Spinach wilts faster than Kale so serve the soup accordingly. 
  13. If you want you can sub the chicken stock with regular water.
  14. This soup tastes BEST when served hot and freshly cooked.
  15. STORING TIPS; Lasts for 3-4 days in the fridge in airtight containers.
  16. Re-Heating Tips: Microwave oven or on the stove top. The Kale will become soft and the potatoes might mush up a bit.
  17. Do not use DINOSAUR KALE.
 
Calorific details are provided by a third party application and are to be used as indicative figures only.
 
Nutrition Facts
Instant Pot Olive Garden Zuppa Toscana Copycat
Amount Per Serving
Calories 763 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 21g131%
Cholesterol 122mg41%
Sodium 1230mg53%
Potassium 1362mg39%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 5g6%
Protein 30g60%
Vitamin A 4847IU97%
Vitamin C 72mg87%
Calcium 222mg22%
Iron 6mg33%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 763kcal | Carbohydrates: 34g | Protein: 30g | Fat: 57g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 1230mg | Potassium: 1362mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4847IU | Vitamin C: 72mg | Calcium: 222mg | Iron: 6mg