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Instant Pot Olive Garden Zuppa Toscana Copycat

Instant Pot Olive Garden Zuppa Toscana Copycat recipe inspired from Olive Garden's soup tastes even better. You'll love this Instant Pot Zuppa Toscana Soup with crusty bread.
5 from 3 votes
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Course: Entree, Main Course
Cuisine: Italian
Keyword: Copycat Soup, Instant Pot Zuppa Toscana, Olive Garden Zuppa Toscana
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5 people
Calories: 471kcal
Author: Meghna
Cost: $4


  • 1 pound Italian Sausage **we used ground mild Italian Sausage.
  • 2 cups potatoes **1.5 inch cubes. We used un-peeled Yukon Gold potatoes. 2 medium potatoes.
  • 2 cups kale **use only leaves
  • 1 cup onion **roughly chopped
  • 1 tbsp garlic **minced
  • 3 cups chicken stock **or 1.5 tbsp better than Bouillon diluted in 3 cups warm water
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 1.5 tbsp all purpose flour
  • 4 tbsp Olive Oil **divided into equal parts
  • Salt (to taste) **according to taste



  • Set the Instant Pot on SAUTE function and set it on HIGH heat setting.
  • Add 2 tbsp oil and when the oil becomes really hot add the sausage and saute it until nicely browned. To keep nice and big chunks of sausage do not stir the sausage vigorously while sauteing. Set it aside once browned.
  • Now, you may discard the sausage fat, rinse the pot and begin fresh just like we did or use the same pot.
  • Add 2 tbsp oil and release the chopped onion. Saute for about 1 min.
  • Now, add the garlic and saute until the onion just begin to turn soft.
  • Add the flour and stir briskly for 30 seconds. Than, pour the chicken stock in 2-3 batches, stir briskly to fully incorporate the flour without any lumps.
  • De-glaze the pot very well with the help of a spatula scraping the bottom and the sides of the pot so that there are absolutely no food particles stuck at the bottom of the pot. This is to prevent the BURN error,
  • Add the seasonings and the diced potatoes. Give everything a quick stir,.
  • CANCEL the SAUTE function. Close the lid of the Instant Pot and PRESSURE COOK on HIGH for 4 minutes.
  • Once, the pressure cooking cycle is over do a quick pressure release (QPR) by manually moving the valve from the SEALING to the VENTING position.
  • CANCEL the PRESSURE COOK function. Open the lid carefully and add the heavy cream (room temperature or warm) and the sour cream. Give everything a quick stir. Add crushed black pepper.
  • Now, bring the soup to a low simmer on SAUTE function kept at LOW heat.
  • Add the browned sausage, mix gently and simmer the soup for 1 minute just to blend in the flavors.
  • Turn off the Instant Pot. Add the Kale Leaves, more seasoning if you want to. The residual heat will wilt the Kale leaves. Serve hot, you may garnish with crispy fried bacon.



  1. Flour: The quick and easy roux helps thicken the soup slightly making it delicious in every way. However, if you prefer super brothy, watery soups than skip adding the flour and proceed with the recipe.
  2. Best Sausages: We love to make this soup with spicy Italian ground sausage, mild Italian ground sausage. If using links, remove the casings and using the meat. Brats also work well for the recipe.
  3. Bacon: You can add crisp fried bacon bits in the soup, garnish it with crispy bacon for more flavor.
  4. The Soup Consistency: You certainly control the consistency of the soup by adding more or less liquid. If you feel that the soup is thick you may add more chicken stock or water to dilute it further.
  5. Storing Tips: The zuppa toscana soup will last for 5 days in the fridge when stored in air tight containers. If you add the flour mentioned in the recipe, the soup will thicken further in the fridge. You can add some water/chicken stock/half & half while re-heating it.
  6. Can you freeze Zuppa Toscana? Well, we would not recommend freezing cream based soups as they have a tendency to separate and curdle.
  7. Re-heating Tips: Re-heat in the microwave oven until warm. The Kale will turn soft.
  8. Serving Ideas: You can serve this soup with crusty bread or a light salad. This soup is very filling and hence, makes a great meal all by itself.
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 471 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 15g94%
Cholesterol 90mg30%
Sodium 573mg25%
Potassium 603mg17%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 3g3%
Protein 13g26%
Vitamin A 2192IU44%
Vitamin C 34mg41%
Calcium 78mg8%
Iron 2mg11%
* 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.


Calories: 471kcal | Carbohydrates: 19g | Protein: 13g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 573mg | Potassium: 603mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2192IU | Vitamin C: 34mg | Calcium: 78mg | Iron: 2mg