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
Scale
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
