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top down view of a bowl filled with Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana

This hearty Olive Garden Copycat soup is packed full of flavor with sausage, bacon, potatoes, onions, and kale.
Course Main Course
Cuisine American, Italian, Western
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12
Calories 314kcal


  • 1 tablespoon olive oil
  • 1 lb (454g) mild Italian sausage casing removed
  • 4 slices smoky bacon chopped
  • 1 onion finely chopped
  • 2 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • salt to taste (may not need it due to salt from bacon and sausages)
  • black pepper to taste
  • 1 1/2 pounds (681g) potatoes peeled and cubed
  • 4 1/4 cups (1010ml) chicken stock
  • 4 cups (268g) chopped kale
  • 3/4 cup (180ml) heavy cream


Instant Pot Instructions

  • Set the Instant Pot to Sauté mode and let it get hot. Add oil and sausages and cook until brown.
  • Add the bacon and cook for another 1-2 minutes.
  • Next, add the onion and garlic. Cook for a couple of minutes before adding oregano, salt, and black pepper.
  • Turn off the Instant Pot and pour in the chicken stock. Then deglaze the pot by running a silicone spatula around the bottom and sides of the Instant Pot insert.
  • Then, toss in the potatoes, place the lid on the Instant Pot and turn the valve to the sealing position.
  • Set to Pressure Cook / Manual Pressure function on High Pressure for 5 minutes. When done, perform a Quick Pressure Release.
  • Set the Instant Pot to sauté mode again and add the kale. Cook for a few minutes, until just wilted.
  • Turn off the Instant Pot, pour in the heavy cream and stir to combine.

Stovetop Instructions

  • To make the Instant Pot Zuppa Toscana on the stovetop, start by cooking the sausage in a pan with oil over medium heat.
  • Add the bacon and cook for a 1-2 minutes. Then sauté onions with garlic in the pan and cook for a few minutes before adding oregano, salt, and black pepper.
  • Then dump the sausage, bacon, onion, and seasonings into a large soup pot, along with chicken stock and potatoes. Cook for 20-25 minutes, or until potatoes are fork-tender.
  • Wait until the end to add in the kale. Then pour in the heavy cream and stir to combine.

Soup Slow Cooker Instructions

  • Start by following the same directions as the stovetop instructions above until number 3.
  • Then instead of adding to a pot on the stove, place ingredients in the slow cooker, along with the chicken stock and potatoes.
  • Cook on high for 3-4 hrs or on low for 5-6 hrs. Wait to add the kale until the last 45 mins.
  • When done, stir in the cream.


  • Cooking time does not include the time it takes to come up to pressure or for the pressure to release.
  • To avoid curdling, make sure your very last step is adding the cream.
  • I have reduced the amount of cream to keep it lighter in calories than other Zuppa Toscana recipes.
  • Make sure you don’t skip the deglazing step. You don’t want the sausage to stick to the bottom of the pot and cause issues with bringing the soup up to pressure.
  • Do NOT add the kale in too early. It doesn’t need the full cook time as the other vegetables. Kale cooks really fast, so you want to make sure to add it at the end so it just starts to wilt, while still preserving the color, nutrients, and freshness.
There are 11 Blue Plan SmartPoints in one serving.


Calories: 314kcal | Carbohydrates: 17g | Protein: 11g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 464mg | Potassium: 570mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2450IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 2mg