Instant Pot Zuppa Toscana – Olive Garden Copycat Recipe
Has anybody tried the all you can eat soup, salad, and bread sticks at Olive Garden? It’s AWESOME isn’t it? The Zuppa Soup is the BEST and we figured out how to make it in minutes in the instant pot (pressure cooker).
This recipe is so fast and delicious, but takes like it has been simmering all day. The best part is it is all done in the pot so clean up is a snap as well. I make ours extra hearty so I use more sausage and potatoes. This is one of our family’s favorite meals.
The only prepping is dicing the onions and slicing the potatoes, otherwise, all you have to do is brown the sausage. When cutting the kale just make sure to remove the leaves from the stem as those will not soften/wilt when added to the soup.
We serve this with bread sticks. Everyone in our family goes back for seconds (and sometimes thirds Lol 🙂
Serves 8-10
- 2 Tablespoon olive oil
- 1 medium onion, diced
- 1-1/2 to 2 pounds Italian sausage
- 2 Tablespoons minced garlic
- 8-10 large potatoes, unpeeled and sliced into 1/4 inch slices
- 6 cups chicken broth
- 1/4 cup water
- 2 cups fresh kale (cut the kale off the stem, then slice)
- 3/4 cup heavy cream
- Use the “saute” function on the Instant Pot and heat olive oil.
- Add onions and cook for 1-2 minutes
- Add Italian Sausage, crumbling into smaller pieces and cooking until brown
- Add garlic and allow to cook for about 1 minute
- Drain off excess grease if desired
- Add potato slices, chicken broth, and water.
- Lock the lid into place and set to “seal”.
- Cook on high pressure for 5 minutes using the manual setting
- When complete, allow a natural pressure to 10-15 minutes, followed by a quick release.
- When pressure valve drops (will take about 3-5 minutes), remove the lid and add kale to the pot.
- The heat will wilt the kale as you stir.
- Pour in cream and stir to combine
We love to serve this with bread sticks – DELICIOUS:-)
Here are some other awesome things about pressure cooker meals:
- Reduces cooking time by 70%.
- Make sure you stay out of the way of the steam when you release the pressure.
- Less dirty dishes, because it is all prepared in the same pan.
- 2 Tablespoon olive oil
- 1 medium onion, diced
- 1-1/2 to 2 pounds Italian sausage
- 2 Tablespoons minced garlic
- 8-10 large potatoes, unpeeled and sliced into 1/4 inch slices
- 6 cups chicken broth
- 1/4 cup water
- 2 cups fresh kale, chiffonade
- 3/4 cup heavy cream
- Use the "saute" function on the Instant Pot and heat olive oil.
- Add onions and cook for 1-2 minutes
- Add Italian Sausage, crumbling into smaller pieces and cooking until brown
- Add garlic and allow to cook for about 1 minute
- Drain off excess grease if desired
- Add potato slices, chicken broth, and water.
- Lock the lid into place and set to "seal".
- Cook on high pressure for 5 minutes using the manual setting
- When complete, allow a natural pressure to 10-15 minutes, followed by a quick release.
- When pressure valve drops (will take about 3-5 minutes), remove the lid and add kale to the pot.
- The heat will wilt the kale as you stir.
- Pour in cream and stir to combine
- We LOVE to serve this with bread sticks - DELICIOUS:)
Have you used a pressure cooker? Please share your thoughts in a comments below!
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My name is Joni Meyer-Crothers and I run this couponing/money-saving blog along with my husband, Jamie. We love to show others how to save money in a BIG way! We do all the work for you. . we do the matchups and show you where to get the coupons, many FREE printable coupons. Sit back and follow the blog and watch your savings increase! Couponing is a ministry for our family as we we love to show others how to save and share from their couponing harvest!
