Instant Pot Olive Garden Zuppa Toscana Italian Soup is better then the restaurant and on your table in less than 30 minutes. Use Radishes instead of Potatoes to make it Low Carb and Keto!
Instant Pot Olive Garden Zuppa Toscana Italian Soup
Instant Pot Olive Garden Zuppa Toscana Italian Soup
The original Olive Garden Zuppa Toscana Italian Soup uses mild sausage and red pepper flakes, but you can get the same effect using hot sausage only.
This Instant Pot Olive Garden Zuppa Toscana Italian Soup can be on your table in less than 30 minutes!
If you love soup and need a very simple recipe for a delicious soup, check out my Pressure Cooker Nordstrom Tomato Basil Soup recipe.
My Pressure Cooker Seafood Corn Chowder {Shrimp Gumbo} is a meal in itself, with spices you probably already have in your pantry.
Cast of Ingredients for Pressure Cooker Olive Garden Zuppa Toscana Italian Soup
In 1990, I taught aerobics at Slimmons, Richard Simmons studio in Beverly Hills.
Every Sunday, some of the instructors and I would go to lunch and a movie or shopping. At least once a month, The Olive Garden was chosen for soup and breadsticks. Some of us got the Minestrone and some got the Zuppa Toscana.
This recipe is like the Olive Garden Garden Zuppa Toscana on steroids!
If you don’t like kale and many people don’t, just use spinach instead. You will still get that nice and spicy yummy taste from the soup. I think I like the Zuppa a bit better with Russet Potatoes, rather than red potatoes, but use whatever you like or have in the house.
Cut the Kale into a Chiffonade
After removing the veins from the kale, I like to use a cutting technique called, Chiffonade.
Chiffonade is a fancy French word that means made of rags. You roll up the leaves tightly and then and slice them lengthwise into strips.
Sausage Cooks with Onions
Rough chop the bacon and fry it up in the Pressure Cooker and then remove it from the pot and set aside
I usually drain most of the grease and sauté the onions in the bacon grease and then add the sausage and sauté them both together.
Add UNpeeled Potatoes
Drain off any residual grease and add the liquids and the potatoes.
Pretend the potatoes are not peeled. Just close your eyes for a second and try to get this photo out of your mind.
My husband was trying to be helpful and peeled the potatoes when I wasn’t looking. The peels give good flavor, so don’t peel them.
Low carb option. Use Radishes instead of Potatoes.
Add Fresh Kale after cooking
There is only a five minute cook time, but this Instant Pot Olive Garden Zuppa Toscana tastes like you have been cooking all day.
If you keep the ingredients in your freezer, you can whip up a batch on a moments notice.
Add Cream and Simmer until Hot
You can use full cream to make a very rich soup, or save a few calories and go with Half & Half.
It won’t be as satisfying, so I suggest using the full fat and having a smaller portion.
You can save even more calories using turkey sausage, rather than pork sausage. Oh, the possibilities. Turkey bacon would work as well.
Instant Pot Zuppa Toscana
Don’t forget to serve with Breadsticks or a Crusty Loaf of Bread or with some Nordstrom Parmesan Garlic Crostini.
Another soup you may like is my Pressure Cooker Nordstrom Tomato Basil Soup.
Instant Pot Olive Garden Zuppa Toscana Italian Soup
Dorinda, one of the members of my This Old Gal Facebook Group, purchased my This Old Gal Pressure Cooker Cookbook and made the soup from the book.
It is slightly different. Dorinda is a much better photographer than me. Plus, don’t you love the chicken hot pad?
More Instant Pot Soup Recipes to Make.
- Pressure Cooker Chicken Marsala Mushroom Soup
- Pressure Cooker Armenian Lentil Soup
- Pressure Cooker Low Carb Manhattan Clam Chowder Soup
- Pressure Cooker Chicken Jalapeno Popper Soup Low Carb
- Pressure Cooker Broccoli Cheddar Soup ~Low Carb Keto
Equipment Equipment and Essentials
- Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- OXO Good Grips Cutting Board
- Reditainer Extreme Freezer Containers
- Freezer Labels
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is your handy printable recipe:
Instant Pot Olive Garden Zuppa Toscana (Italian Soup)
Print Pin RateIngredients
- 4 slices Bacon rough chopped
- 1 medium Onion chopped
- 1 pound Hot Italian Sausage casing removed
- 4 cloves Fresh Garlic minced
- 6.25 cups Chicken Stock/Broth
- 3 Large Potatoes UNpeeled and sliced 1/4" thick
- 2 cups Fresh Kale (Chiffonade)
- 1 cup Heavy Cream
Instructions
- Select the Sauté or Browning function on your Pressure Cooker and allow to heat.
- Add bacon to the Pressure Cooker cooking pot and cook until crisp. Remove bacon to paper towel lined plate and drain most of the grease. Set aside
- Add onions to the cooking pot and sauté in bacon grease for about 3 minutes. Add sausage, breaking up into pieces and sauté until browned, about 5 minutes. Add garlic to cooking pot and sauté 1 more minute.
- Turn off Pressure Cooker and drain grease, if necessary. Add Chicken Broth, and potatoes.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure.
- Add kale chiffonade to the cooking pot and stir until wilted. Add cream and combine.
- Place in serving bowls and top with bacon.
Notes
Low Carb and Keto Option
- Use radishes instead of potatoes.
- No one will know!
Nutrition
PIN this Pressure Cooker Olive Garden Zuppa Toscana Italian Soup!
Pressure Cooker Olive Garden Zuppa Toscana Italian Soup
Instant Pot Skirlie (Scottish Stuffing)
Instant Pot BBQ Ribs Sloppy Joes (Pressure Cooker)
Instant Pot Taco Sloppy Joes
Instant Pot Cranberry Cornbread Bites (Bells)
I’ve found that using evaporated milk instead of cream helps save a ton of calories, too. I’ve done side-by-side comparisons of the 2 with my family and they couldn’t tell the difference!
I meant, I made. 2 different batches of soup and compared them!
Awesome recipe. Tried it for the first time tonight. My husband doesn’t like heat or too much spice so I used mild Italian sausage and added 3 chicken Italian spicy sausage, plus a 1/2 of Italian season. I also followed someone’s advice about thickening it a bit. Since I have an 8 qt Instant Pot, I did make a double batch. I also mixed kale with spinach and he is none the wiser. I’ll definitely be adding this to the menu. Thank you again.
Do you peel radishes?
No, Amber. Jill
Does this soup freeze well so we can eat at a later date?
I just got a power pressure xl and recipe says cook on high? I don’t have a high setting and I’m so confused? Does high mean canning setting? When I push that I get 10 minutes on screen but can’t go less so I’m now trying to time it myself? I’m so confused and this feels like more work then expected?
Please explain and help me… Thank you so very much
My daughter makes this a lot! So I tried it today. I had a few mushrooms and sweet bell peppers hanging around my fridge so I added some with the onion. Yummy!
Made this today as its my husbands favorite soup in the world.
Used the hot Italian sausage, and hubby said it was too spicy, but he loved the soup
and just wants me to tweak it a little for the next time.
I will plan on using the Mild Italian sausage next time.
Question: How much of the Hot Pepper Flakes (which I could not find at my store today) or Crushed Red Pepper (which is what Olive Garden uses)
would one add to give it some spice but not hot.
Yum! I used Spanish chorizo to replace the bacon and sausage, and added some carrots and celery. The soup came out runnier than I wanted (my red potatoes were huge, but probably smaller than the potatoes that were called for), so I added some instant mashed potatoes as a thickener. So good!
I’m planning to make this tonight for tomorrow’s dinner – will have a very small window of time between school and soccer practice. Could I make the soup tonight and tomorrow just reheat and add the kale and cream?
Yes, I don’t see why not. Jill
My daughter is dairy-allergic. A half-cup of unsweetened almond milk worked wonderfully. I added a teaspoon or two of dairy-free ‘butter’ to replace the richness of the cream. My dairy eaters didn’t notice the change.
Does this freeze ok? Thinking of making a double batch and delivering to a friend going through chemo for she and her family.
made this as written with no changes This is the second time I have made this soup. It is delicious! I bring a bowl to work everyday for lunch and my coworkers always comment how wonderful it smells. They are trying to convince me to bring a whole lot to work to share. Thanks for sharing this receipe!
Thank you so much, Su. I am glad you are enjoying my recipe. Jill
Great recipe! I halved it and was very pleased! I used Hot sausage and heavy whipping cream. I used frozen chopped kale as I don’t like to be wasteful and won’t use a whole bunch. I did not have bacon on hand so I left it out. I actually used a mix of golden and red potatoes to use some up – still tasted great. Thanks again!
Thank YOU! This is the best recipe I have found, and have added it to my recipe box!
Thank you so much, Hollie. Jill
My favorite soup
Hello, if I use radishes instead of potatoes, is the carbs per serving still 6g?
The carb count would be almost nothing. Jill