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5 from 1 vote

Zuppa Toscana Soup

Easy homemade version of Olive Garden Zuppa Toscana soup.
Prep Time7 mins
Cook Time5 mins
Course: Soup
Cuisine: American
Keyword: instant pot, Olive Garden, soup
Servings: 4
Calories: 525kcal


  • Instant Pot


  • 6-8 cups homemade chicken broth
  • 1 lb italian sausage removed from casings
  • 2 baking potatoes scrubbed and sliced 1/4 inch thick
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon red pepper flakes
  • salt & pepper to taste
  • 1 bunch fresh kale
  • 1/4 cup half & half


  • Press SAUTE and add the crumbled Italian sausage and brown, about 5-7 minutes.
  • Add the potatoes, spices and chicken broth.
  • Secure the lid of the IP and ensure the valve is set to SEALING.
  • Press MANUAL and adjust the time to 5 minutes on HIGH pressure.
  • Meanwhile, prepare the kale by cutting away the tough core and stem. Slice the leafy greens into bite size or smaller piece and place in a bowl.
  • Naturally release your Instant Pot and carefully open to stir in the kale and half & half. (The heat of the soup will cook the kale without turning it brown.)
  • Serve with a sprinkle of Parmesan cheese if desired.



Calories: 525kcal | Carbohydrates: 24g | Protein: 21g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 92mg | Sodium: 2149mg | Potassium: 1126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1699IU | Vitamin C: 50mg | Calcium: 93mg | Iron: 3mg