Instant Pot Zuppa Toscana is the ultimate copycat recipe of the classic Olive Garden soup made quick and easy in a pressure cooker. Sausage, potatoes and fresh kale in a perfectly seasoned rich and creamy broth make this Tuscan Italian-inspired soup a hit from the first bite.
We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a rich and hearty soup recipe. It is the perfect comfort food and perfect for everyday, starring one of my favorite ingredients: All Natural Pork Breakfast Sausage Roll!
This is one of the staple items in our kitchen. With Jones Dairy Farm you know you are getting great quality and incredible flavor. And this sausage roll is so versatile I use it in everything from breakfast to dinner and everything in between.
Jones' All Natural Pork Breakfast Sausage Roll has only 4 ingredients!!! For 130 years they have been making it with just pork, water, salt and spices. It is truly a great protein that I can feel good about feeding to my family.
What is Zuppa Toscana?
Literally Zuppa Toscana is "Tuscan soup" or "soup in the style of Tuscany". Seasoned sausage, potatoes and fresh baby kale in a perfectly seasoned rich and creamy broth made this Tuscan-inspired soup a hit from the first bite. I love stick-to-your-ribs kind of soups. I mean, if I am going to have soup as a meal it needs to feel like a meal. So I upped the fixin’s with big chunks of russet potatoes and lots of tasty Jones sausage!
This is a meal that the whole family will love—restaurant-style in the comfort of your own home!
How to Make Zuppa Toscana
This classic soup can be made on the stovetop, in a crockpot and now we have the easiest version yet, Zuppa Toscana in the Instant Pot. With this soup, the Zuppa Toscana is built on the sausage. You start out by cooking the sausage, and then build the soup on top of it so it is an incredibly important component. It really makes a difference to start with great sausage!
It comes together in just 20 minutes and starts by sauteing the sausage right in the Instant Pot. Add your seasonings, potatoes and chicken stock. Cook for 8 minutes. Add the cream and kale. Cook for 2 minutes. Serve and enjoy!
Can I freeze Zuppa Toscana Soup
You can freeze this Zuppa Toscana. Make sure you let the soup come to room temperature and pack it up into portion size containers or one large container. Make sure you remember to leave about 1" at the top for expansion. It is important to note that chunks of potatoes tend to break apart and have a grainy texture when reheated. If you are sensitive to texture you may want to skip freezing this soup.
Can I substitute spinach for the kale?
You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.
Can you make Zuppa Toscana in the Slow Cooker?
You can absolutely make this Zuppa Toscana in the Slow Cooker. Simply cook the sausage on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours. Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.
I will let you all know that you can pick up Jones Dairy Farm products at your local retailer.
The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up.
If you’re looking for the breakfast sausage, it’s in the freezer section.
The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up.
If you’re looking for the breakfast sausage, it’s in the freezer section.
Helpful Tips to make Instant Pot Zuppa Toscana:
- You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.
- We love to serve with shredded Parmesan cheese.
- Make Zuppa Toscana in the Slow Cooker. Simply cook the sausage on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours. Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.
What you will need to make Instant Pot Zuppa Toscana:
- 6 quart Instant Pot – This is my favorite pressure cooker.
- Wooden Spatula- I find the best tool for breaking up ground meat is a wooden spatula. Whether I am cooking in a slow cooker, stovetop or in the Instant pot it is my top choice.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite soup recipes:
BEST EVER Hearty Beef Soup!25 Minute Bacon Beer Cheese Soup with Chicken
Crockpot Chicken and Dumplings
Slow Cooker Potato Soup
The Best Ever 25 Soups and Stews
Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here.
Italian, Soup, Recipe, Copycat, Olive Garden
Soup
Italian
Yield: 12 Cups
Instant Pot Zuppa Toscana (Sausage & Potato Soup)
prep time: 2 minscook time: 20 minstotal time: 22 mins
Instant Pot Zuppa Toscana is the ultimate copycat recipe of the classic Olive Garden soup made quick and easy in a pressure cooker. Sausage, potatoes and fresh kale in a perfectly seasoned rich and creamy broth make this Tuscan Italian-inspired soup a hit from the first bite.
Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 (12 ounce) packages No-Sugar All Natural Pork Sausage Roll
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 6 cups chicken stock
- 6-8 medium russet potatoes, cut into 1/2" cubes
- 1 cup heavy cream
- 5 ounces baby kale
Instructions:
- Turn the 6-quart Instant Pot to "Saute". Once you can feel the heat when you hold your hand above it, add olive oil and crumble in the sausage.
- Cook, stirring occasionally and breaking up the sausage as desired (I like bigger chunks), until the sausage is cooked through, about 3-5 minutes. Drain excess the sausage drippings from the pan (if necessary).
- Add the Italian seasoning, onion powder, garlic powder, red pepper flakes and salt. Stir to combine.
- Add the potatoes and pour in the chicken stock. Stir to combine and scrape the bits from the bottom of the pot.
- Close the lid on the Instant Pot. Select "Manual" setting on the Instant Pot. Turn the pressure to high. Set timer for 8 minutes. Make sure the vent is closed.
- When cook time is complete, quick-release pressure according to manufacturer's directions.
- Use a slotted spoon to remove 2 cups of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
- Add the cream and kale to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.
- Serve and enjoy!
DONNA'S NOTES
- You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.
- We love to serve with shredded Parmesan cheese.
- Make Zuppa Toscana in the Slow Cooker. Simply cook the sausage on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours. Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.
- Make this recipe keto by substituting cauliflower for the potatoes!
Disclosure: This is a sponsored post in partnership with Jones Dairy Farm. All thoughts and opinions are our own.
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