Instant Pot Olive Garden Zuppa Toscana Copycat Recipe
Introduction
This Instant Pot Olive Garden Zuppa Toscana Copycat brings the comforting flavors of the classic soup right to your kitchen in a fraction of the time. It’s rich, hearty, and perfect for cozy dinners or meal prep. With savory sausage, tender potatoes, and vibrant kale, it’s sure to become a family favorite.
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casing removed
- 1 onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 3 russet potatoes, chopped
- 6 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- ½ bunch kale, stems removed and leaves chopped
- 1 cup half and half
Instructions
- Step 1: Set a 6-quart Instant Pot to the high sauté setting. Add olive oil and sausage. Cook, stirring frequently, until the sausage is lightly browned, about 3–5 minutes. Make sure to crumble the sausage as it cooks; drain excess fat.
- Step 2: Add the diced onion and cook, stirring frequently, until translucent, about 3–4 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute.
- Step 3: Stir in the chopped potatoes and chicken broth. Season with kosher salt and freshly ground black pepper to taste.
- Step 4: Select the manual setting on the Instant Pot, adjust pressure to high, and set the time for 5 minutes. When cooking is complete, carefully quick-release the pressure according to the manufacturer’s instructions.
- Step 5: Stir in the chopped kale until it wilts, about 1–2 minutes.
- Step 6: Stir in the half and half and heat through for about 1 minute. Taste and adjust seasoning with salt and pepper as needed.
- Step 7: Serve immediately and enjoy the comforting warmth of this delicious soup.
Tips & Variations
- For a spicier kick, use hot Italian sausage instead of mild.
- Swap kale for spinach or swiss chard if preferred.
- To make it dairy-free, substitute the half and half with coconut milk or a cashew cream.
- Adding a pinch of crushed red pepper flakes can enhance the flavor without overpowering.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent the half and half from curdling. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of sausage?
Yes, you can swap the mild Italian sausage for spicy Italian sausage, turkey sausage, or even a vegetarian sausage depending on your taste and dietary needs.
Is it necessary to use an Instant Pot?
No, you can make this soup on the stovetop by browning the sausage and onions, then simmering potatoes and broth until tender. Add kale and half and half at the end. Cooking times will be longer, but the flavors will be just as great.
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Instant Pot Olive Garden Zuppa Toscana Copycat Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Olive Garden Zuppa Toscana Copycat recipe delivers a rich, comforting soup that combines savory Italian sausage, tender potatoes, kale, and a creamy broth for a perfect weeknight meal. Using the Instant Pot makes it fast and easy to prepare without compromising on the traditional flavors of this beloved restaurant classic.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casing removed
Vegetables and Herbs
- 1 onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 3 russet potatoes, chopped
- ½ bunch kale, stems removed and leaves chopped
Liquids and Seasonings
- 6 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 1 cup half and half
Instructions
- Sauté the Sausage: Set a 6-quart Instant Pot to the high sauté setting. Add olive oil and the Italian sausage. Cook, stirring frequently, until the sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Drain any excess fat to keep the soup from being greasy.
- Add Aromatics: Add the diced onion to the pot and cook, stirring frequently, until the onions become translucent, about 3-4 minutes. Stir in the minced garlic and dried oregano, cooking until fragrant, about 1 minute, to release their flavors.
- Add Potatoes and Broth: Stir in the chopped russet potatoes and pour in the chicken broth. Season the mixture with kosher salt and freshly ground black pepper according to taste. This forms the hearty base of the soup.
- Pressure Cook: Secure the lid on the Instant Pot and set it to manual high pressure for 5 minutes. Once the cooking cycle is complete, perform a quick release of the pressure according to the manufacturer’s instructions to avoid overcooking the potatoes.
- Add Kale: Open the lid and stir in the chopped kale. Allow it to wilt in the hot soup for about 1-2 minutes, which brightens the flavor and adds a nutritious element.
- Finish with Cream: Stir in the half and half until heated through, about 1 minute. Taste and adjust salt and pepper as needed for the perfect seasoning.
- Serve: Ladle the soup into bowls and serve immediately while hot for a cozy and delicious meal.
Notes
- For a spicier variation, use hot Italian sausage instead of mild.
- Russet potatoes are preferred for their creamy texture when cooked, but Yukon Gold can be substituted.
- Removing excess fat after browning the sausage helps keep the soup from becoming greasy.
- Kale can be swapped for spinach or Swiss chard if desired.
- Use whole milk or heavy cream instead of half and half for a richer soup.
- Be careful with pressure release to avoid hot steam burns.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian-American
Keywords: Instant Pot, Zuppa Toscana, Olive Garden copycat, Italian soup, sausage soup, kale soup, creamy soup
