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Zuppa Toscana

Instant Pot Zuppa Toscana

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This easy Zuppa Toscana is a copycat recipe of the irresistible Olive Garden version. The Instant Pot transforms this delicious soup into a one pot, 30 minute meal that the entire family will love!



1 Tablespoon olive oil

1 pound mild Italian sausage, casing removed

6 slices bacon (chopped in bite sized pieces) or prepackaged crumble bacon

4 garlic cloves, minced

1 yellow onion, diced

6 Yukon gold potatoes (about 1.5 pounds), diced into 1/2 inch pieces or 3 russet potatoes

5 cups of chicken broth 

1 cup water

1/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

5 ounces fresh spinach or kale

1/2 cup heavy cream

Optional: fresh grated parmesan cheese


Turn the sauté mode on the instant pot

Add your chopped bacon and sauté until crispy, then remove the bacon from the instant pot

Add olive oil and allow to heat up for 1 minute, then add onion, garlic and sauté a couple minutes (just until softened)

Add the sausage to the pot breaking up and stirring until cooked through

Press cancel on the instant pot and add the potatoes, chicken broth, water, salt, pepper, dried oregano, (optional: add kale at this point) and stir

Place the lid on the instant pot and turn pressure valve to the sealing position and pressure cook for 5 minute and high pressure

When pressure cooking is done do a natural release for 8 minutes

Carefully turn the pressure valve to vent and release remaining steam

Remove the lid and add to the instant pot the spinach, bacon and heavy cream

Serve immediately

Optional: top with freshly grated parmesan cheese

  • Prep Time: 10
  • Cook Time: 20
  • Category: Main Dish


  • Serving Size: 1 cup
  • Calories: 375
  • Sugar: 1g
  • Sodium: 1015mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 63mg