Instant Pot Zuppa Toscana

I love Olive Garden’s Zuppa Toscana, and now I can make it at home in just 30 minutes in my Instant Pot (get yours here: The Instant Pot does a wonderful job of producing rich flavors and creamy textures in a fraction of the time of conventional cooking methods.

This delicious zuppa toscana recipe is full of crumbled sausage, crispy bacon and tender potatoes. The creamy broth is infused with a hearty flavor that your whole family will love. You don’t have to venture to Italy to try this flavorful soup. This potato and sausage soup recipe makes it easy to bring the taste of Tuscany home.

Pair this recipe with bread sticks for a meal worthy of a restaurant–but without the restaurant prices! And clean-up is a snap with this one-pot meal.

Pro Tip: Love the flavors, but want to tone down the spice? Choose mild italian sausage instead of hot.

Clean-up is a snap with this one-pot meal.


  • 4 slices bacon, chopped
  • 1 pound hot (or mild) Italian sausage, casings removed
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth, heated (heating is optional, but speeds the cooking process)
  • 3 large russet potatoes, unpeeled, sliced 1/4” thick and quartered
  • 2 cups kale, cut into thin strips
  • 1 cup heavy cream


  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
  2. Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
  3. Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
  9. Serve warm topped with crumbled bacon.

*The MANUAL and PRESSURE COOK buttons are interchangeable.