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
Using your Instant Pot, Mealthy MultiPot or Pressure Cooker, Instant Pot Olive Garden Zuppa Toscana Italian Soup can be on your table in less than 30 minutes!
In 1990, I taught aerobics at Slimmons, Richard Simmons studio in Beverly Hills and after Sunday’s class, some of us would go to lunch and a movie or shopping. At least once a month we would land at The Olive Garden. Soup, salad and breadsticks. I always ordered minestrone and others got the Zuppa Toscana.
This recipe is like the Olive Garden Garden Zuppa Toscana on steroids!
Cast of Ingredients for Pressure Cooker Olive Garden Zuppa Toscana Italian Soup
I’ve never enjoyed the food at Olive Garden, other than what I have mentioned above. Frankly, I am not sure how that chain stays in business. (OMG, did I say that?) That being said, my Instant Pot Italian Chicken Olive Garden recipe is fantastic. Clearly, because of the dressing and everyone loves an Olive Garden salad.
Ingredients for Instant Pot Zuppa Toscana
- Bacon
- Onion
- Hot Sausage
- Garlic
- Red or Russet Potatoes
- Heavy Cream
- Chicken Broth
- Kale
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.
Sausage Cooks with Onions
There are two ways to cook the bacon.
How to Cook Bacon for Instant Pot Zuppa Toscana
- Use a Mealthy Crisplid and cook the bacon in the basket.
- The bacon can be sautéed right in the pressure cooker cooking pot.
I’ve explained both processes in detail on the recipe card below.
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.
Add UNpeeled 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.
What Type of Potatoes for Instant Pot Zuppa Toscana?
- The Olive Garden Zuppa Toscana Italian Soup uses unpeeled red potatoes.
- Russet potatoes are nice to use as well.
Whichever potato you choose, don’t peel off the skins. The peels give good flavor, so don’t peel them.
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.
How to Make Low Carb Zuppa Toscana
- Instead of potatoes use radishes instead.
- The radishes will take on the taste of the soup and have a nice texture.
Cut the Kale into a Chiffonade
After removing the veins from the kale, I like to use a cutting technique called, Chiffonade.
How to 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.
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.
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.
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.
Add Cream and Simmer until Hot
Some people want to save calories and use substitutes for the heavy cream.
How to Make Lower Calorie Instant Pot Olive Garden Zuppa Toscana Soup
- Turkey bacon can be used.
- Swap out the pork sausage for turkey sausage.
- Half & Half can be used in place of heavy cream.
It won’t be as satisfying, so I suggest using the full fat and having a smaller portion.
Note that if you do use Half & Half instead of heavy cream, you will want to add the Half & Half to the soup before adding the kale. Otherwise, the heavy cream will cook with the soup.
Pro Tip: Heavy cream does well under pressure and can be added to the raw ingredients. Half & Half and milk would be added after the food has finished cooking and after pressure has been released.
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.
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
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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 Yellow/Brown Onion chopped
- 1 pound Hot Italian Sausage casing removed
- 4 cloves Fresh Garlic minced
- 6.25 cups Low Sodium Chicken Broth (or 6.25 cups water + 2 TBL Better than Bouillon Chicken Base)
- 1 cup Heavy Cream
- 3 Large Red or Russet Potatoes UNpeeled and sliced 1/4" thick
- 2 cups Fresh Kale (Chiffonade)
Recommended Products
Instructions
- Chop bacon into 1/2 inch pieces.
Cooking the Bacon With Crisplid or in Cooking Pot
- Using a Mealthy Crisplid - Place trivet and basket inside pressure cooker cooking pot. Turn crisplid to 400 degrees and cook bacon until crisp.Using the Pressure Cooker - Select the Sauté or Browning function on your pressure cooker and allow to heat. Add bacon to the cooking pot and cook until crisp
- Remove bacon to paper towel lined plate and set aside.
Preparing the Soup
- Add onions to the cooking pot and sauté in the left behind bacon grease, for about 3 minutes.
- Add sausage, breaking up into pieces and sauté until browned, about 2 minutes.
- Add garlic to cooking pot and give it a good mix through.
- Turn off Instant Pot or Pressure Cooker.
- Add chicken broth, heavy cream and unpeeled, potato slices.
- Lock on lid and close pressure valve. Cook at high pressure (most machines default to high) for 5 minutes.
- Wash and dry kale. Roll kale up tightly from one end to the other. Using a very sharp knife, cut the kale vertically from end to end about 1/4" in between each slice. When you unroll the kale, it will be in ribbons.
- 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.
- Place in serving bowls and top with bacon.
Notes
Lower Calorie Instant Pot Olive Garden Zuppa Toscana Soup
- Turkey bacon can be used in place or pork bacon.
- Swap out the pork sausage for turkey sausage.
- Half & Half can be used in place of heavy cream.
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!
Made this today and it was fantastic! Thank you for sharing your recipe!
Thank you, Judy. Jill
Hi Jill,
I love this recipe! I make it almost once a week. Although I should know the recipe by heart by now, I was just looking at it and noticed that it says 6.5 TBL of Better than Bouillon instead of 6.5 teaspoons.
Thanks for all the hard work you do to give us delicious recipes!
Thank you so much, Jaclyn! Jill
I made this for dinner yesterday, had some for lunch and will be having it for dinner again. Absolutely delicious! The only change I made was using mild Italian sausage (personal preference). I also got bulk sausage–saves getting it out of the casing. I have Jill’s cookbook but I’m glad to see it’s on the website too so others can try it.
Thank you, Jeanie. so glad you enjoyed this recipe. Jill
One of our favorite soups!!! It’s so easy and DELICIOUS!!!!! Making it tonight for our New Year’s Eve meal. LOVE LOVE LOVE!!!!!!!!!!
Thanks, Andrea. Jill
Just made this soup and it was AMAZING! Definitely ate more than one serving!
Thank you, Pam. I am glad you enjoyed the soup! Jill
Made this tonight with spinach and radishes and oh it is so so good. My kiddos are raving. Thank you for a delicious and easy dinner.
Thank you, Liz. Jill
Perfect pasta dish and easy to follow recipe. One of our favorites
Thank you, Debra. Jill
I love this recipe, so easy on a weeknight. Hubby doesnt like kale so I always use fresh spinach. At times I will add in either some cannelloni beans or some ditalini pasta if I dont have enough potatoes on hand and its really a great add.
I have not tried the spinach, but I will! We have substituted butternut squash or sweet potato for the white potato to stay lower carb. Both are very good! Thanks ?
Neat idea about the butternut squash…. will throw in a little leftover that I didn’t know what to do with.
Sounds delish! Jill
I am trying to follow a mostly “bright lines” eating plan, and the radish option for this soup is fantastic. I might make this tonight. Thanks for such yummy recipes!
Thanks, Pamela. Jill
This always tastes delicious!
Thank you, Sherene! Jill
LOve this soup!! If you were to use radishes instead, how much would you say to use?
As many as you like. Jill
Thank you for showing me how to use this most favorite recipe of mine in the Instaant Pot! So fast and so little clean up from doing on stove top! I am finally not so intimidated to use my IP by seeing all the possibilities you show! BTW I love using Turnips and/or Radishes rather than potatoes.
Thank you, BJ, I am glad you enjoyed the soup. Jill
This was so good. used fresh spinach
Thank you, Michele. Jill
I have never had this soup with bacon. It is not part of the recipe.
I made this soup last night but instead of spinach or kale I used two bunches of Swiss Chard and it was one of the most delicious tasting dishes ever made! And, to top it off, my husband who is a chef (who graduated Le Cordon Bleu in Italy) totally loved it!!!!
I am looking forward to reviewing more of your recipes and creating them.
Thank You very much!
Thank you so much Ron. I am so glad you and your husband enjoyed my recipe. I can’t wait to see more reviews. Jill
I love this soup. I have made it using chorizo, or smoked beef sausage and it still comes out delicious.
Hello, if I use radishes instead of potatoes, is the carbs per serving still 6g?
The carb count would be almost nothing. Jill
My favorite soup
Thank YOU! This is the best recipe I have found, and have added it to my recipe box!
Thank you so much, Hollie. 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!
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
Does this freeze ok? Thinking of making a double batch and delivering to a friend going through chemo for she and her family.
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.
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
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!
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.
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!
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
Does this soup freeze well so we can eat at a later date?
Do you peel radishes?
No, Amber. Jill
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.
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!
I’ve never been to Olive Garden, but so many people are posting this recipe, I have to try it. lol I see you mention I can sub spinach for the kale. Since it gets added later and is just stirred in until wilted, would thawed frozen spinach work too? Fresh is so expensive this time of year.
UPDATE: I found a big bunch of fresh spinach in the grocery store, so I made this. The only other difference I made was subbed bacon bits for bacon. I know it would have been better with bacon and will be sure to have that on hand next time. Can this be frozen? I’d love to put a couple of containers away for a future treat.
Hii! Loved this recipe, thanks!! So this time i plan to make and take to a friends reunion….it’ll be a 2.5 drive. What can i do so everyone enjoys this soup to its full effect? Add kale once i get there and reheat? Any other suggestions? Thanks in advance!!
I would cook the soup once you get there. It is such a short cook time. Just have everything prepped. Jill
Hi, I tried this yesterday in a 3 qt and it turned out pretty good! To be honest, I’ve never had this soup at the Olive Garden but I know people rave about it. The heavy cream blended nicely. I didn’t have much oil to drain. I guess the sausage didn’t have much. I left it on Warm for about an hour before adding the kale, then the cream.
I had bacon bits I keep on hand for salad, so I didn’t actually cook the bacon in the pot, so I didn’t have that grease to saute the onions – I used a really good olive oil instead. I am wondering if this is the reason I had to add a little bit of Kosher salt. Thoughts?
Also, I used Russet potatoes and wondering if it’s normal for the skin to fall off after cooking? I had skin floating in the soup so I fished them out before serving. Was that wrong?
Totally normal!
Thank you MoMo!
This was so yummy!! My 16 year old daughter even asked me to make it again!
I wonder if I can use full fat unsweetened coconut milk to make this whole 30 compliant???
I am about to do just this and can tell you how it turns out! Good luck on your January whole 30!
Kelly — I’ve made this with full fat coconut milk and it was just as scrumptious!
I did and it turned out great.
Made your soup yesterday and loved it. Thank you!!!
Wow!!
Thought I had made a huge error when I used chorizo instead…but it still turned out amazing with my 2 teenage boys clearing their bowls and asking for more!
Tried this recipe tonight using my Instant Pot for the first time. My mom LOVED it. Chose this recipe because it seemed easy enough to follow, simple ingredients and my mom happens to be a fan of Olive Garden’s Zuppa Toscana soup. 🙂 Wish I could attach a photo!
Wonderful, Liz. Jill
How do I cook it if it double the recipe?
Thank you for sharing this recipe! My family loved it and it was very easy to follow your directions. I read a few reviews about the soup being yellow. I just skimmed off the oil leftover from the sausage and then added the cream. It turned out beautiful. Thanks again!
Glad you enjoyed. Jill
Hi! We loooove this recipe. If I make half the amount, how does the timing change?
The cook time is the same. Jill
I’m an IP Newbie and made this soup for my first IP meal (after the water test and one hard boiled egg). I used a mystery meat sausage from the farmer’s market (it was spicy!) and light cream. It turned out very nicely! I’m sure any kind of sausage you like would be good in it.
Absolutely delicious. So easy to make too. I followed the recipe exactly and it took me about an hour from start to finish and tasted amazing. Thank you!
So glad you enjoyed. Jill
D Lish! Taste as close as you can get to the real deal (best copy cat recipe for the soup I have tried)
When people are saying to use radish, do they mean the red salad radishes?
I had this style of soup at a local family restraunt. It was the best soup I have
ever tasted! I just bought an instant pot and am eager to try this receipe.
Hi Jeryl. The regular red radishes. They lose their bitterness and become a lovely shade of pink. The taste is like a young turnip, kind of, very pleasant. Jill
Trying the soup,the recipe looks so easy. My husband is a great cook. Our daughter turned us on to the pressure cooker,and now these recipes. Thank you so much!
I had made this soup before from a similar recipe and was glad to see IP instructions. I used chicken, artichoke and mozzarella sausage because I find many types of saysage too spicy. I used spinach and half and half and it was great, even with the potatoes falling apart in the bottom of the pot. Next time I’ll chop them into bigger chunks!
Mine took a long time to release pressure. I let it go on NPR for 12 mins, then quick released. It spewed like a volcano for a long time, maybe 15 mins, then settled down. I’m wondering if this is due to the large amt of thin liquid in the pot. I’m new to the IP and everything else I have made has been thicker, like ribs, chicken thighs and stews.
This soup is amazing. I make it regularly, as in once a month at least. It’s frequently requested in my house, and when my sister comes to visit I like to make it, because where she lives now has no Olive Garden restaurants and I don’t feel like spending the money to actually go out! 🙂 Thank you so much for the recipe!!
Glad you are enjoying the soup. Jill
Made this tonight with a couple of tweaks. Added a little celery, bit of diced green pepper. Used the multicolored mini potatoes cut in half. It was amazing! Would absolutely recommend!!!
Delicious! I was looking for a quick soup to throw together for a party. The food theme was soups so everyone brought a different kind of soup. Although there were a lot of delicious soups there, I received tons of compliments on this soup and recipe requests. So simple to put together. I used a package of ground Italian sausage (instead of sausage in the casing) as well as pre-chopped kale for juicing (it was the perfect size) which helped save even more time. I also used Yukon gold potatoes because it’s what I happened to have in the pantry and the better than boullion brand chicken base instead of chicken stock (love this stuff!). I am making it again 2 days later because we couldn’t get enough. I highly recommend using the heavy cream as well, totally worth the extra calories.
Thank you, Tina. I am glad you enjoyed the recipe. Jill
Fabulous!!!
Amazing soup! We all enjoyed it and my 1.5 year old ate a whole bowl!
I warmed the cream after reading reviews that the cream didn’t mix well and that worked perfectly.
Definitely adding this into our dinner meal rotation!
❤????
Wonderful news, Marie. I am glad this went over well with the family. Jill
Does this freeze well?
Andrea, potatoes don’t always freeze well. Sometimes yes, sometimes no. Jill
I made this tonight and it tasted wonderful! My family asked if I could thicken it up a bit next time though. Have you ever done this and if so, how? Thanks!
I think adding some instant mashed potatoes would work well to thicken it a bit! Just my two cents! If you don’t like that, then maybe a slurry of cornstarch and water, added at the end? If it were me, I’d try the potatoes first.
Having issues for quantities for my little baby. Yogurt is on the top of my list to make but I have no idea as to how much milk to use.
Thinking about making this for a freezer meal for an upcoming trip. Can you freeze the soup after it’s cooked or would it be better to freeze the ingredients and then mix?
Thank you! Love your blog!
Wow, one of the best pressure cooker dishes I have had yet. Substituted pork with ground turkey and used coconut creamer as others suggested and it was easily gobbled up by the family. Thanks for sharing this great recipe.
Hi Dp~
Thanks for using my recipe. I am glad your family enjoyed their meal. Jill
Can this be doubled and still placed in the Instant Pot?
No
Made this soup recipe on Saturday before Easter Sunday. Hubs and I both loved it. He “ooohed” and “aaaahed” the whole time he was eating it…..even on his third bowl full. He said, “This is even better than Olive Garden’s Tuscana soup”. I will definitely be making this again.
Thanks for sharing this awesome recipe, Jill
Love this soup
After all the preparation it took me two hours to complete. Then I see the suggestion to prepare and freeze ingredients. This was perfect and not my husband and I enjoyed it so much! Thank you for posting!
the print button doesn’t work 🙁
This is a fantastic recipe and a family favorite. To lower the carb content, inswap out the potatoes for radishes, and my family is none the wiser. It even passed the coworker test. I also like to use turkey sausage. Sweet turkey sausage makes it more family friendly for my 3 and 6 year old.
Thank you for the idea, I will try using some sweet turkey sausage. Yum. 🙂 I have 5 kiddos. Only a couple of them like spicy stuff. I was thinking about browning some spicy sausage on the side and just add that to those who want it. I am planning on making some for my parents today. This will be the 2nd time I’ve made it. I know my father will prefer spicy lol. Hmm we’ll see. 🙂
I made this again today and subbed the potatoes for radishes. I’m pretty sure we’ll be using radishes in most recipes from now on. They tasted great and you really can’t tell the difference once they’re cooked! Thanks for this tip!
Marie, did you peel the radishes? Jill
Kendra, did you peel the radishes first? Sounds wonderful. Jill
I need your help if possible. I made this soup, used 1/2 & 1/2 for the cream and it turned out lovely. The second time, I decided to use evaporated milk because I had 12 cans on hand. The evap. Milk would not mix with the stock. No curdles, just would not blend. I thought the milk was possibly bad? It was in cans but was old. I tossed out the whole double recipe soup. So, yesterday I made the soup again using fresh cream that I had just purchased. I released the pressure and poured the cream in and again it would not blend with the soup. No curdles. Just wouldn’t blend together. When you stir, you can see part white and part yellow swirls. I checked it in the frig this morning and it is still separated. Do you know what I can do differently? This is the 2nd double batch of zuppa soup I have tossed. Thank you much.
The yellow in the soup is the fat from the sausage. It had nothing to do with the cream. You’re always going to see it because it’s impossible to get every bit of fat out before serving.
I have made this soup on the stove and felt it didn’t blend well also. It is so much better in the pressure cooker. I added the cream earlier in the process and seems to blend much better
It was the fat from the sausage. You tossed perfectly good soup!
Could I sub in baby spinach for the kale?
This looks amazing! Any idea the calorie count on this?
I made this soup today for lunch club at work and it was a HUGE HIT! I followed the recipe, but used spinach instead of kale. I’ll definitely make it again!
so…you mention keeping ingredients in the freezer so it’s easy to throw this soup together quickly. Can you explain that a little bit more? Which ingredients work well from frozen? I thought potatoes didn’t freeze well and I wouldn’t think kale would? Maybe I’m wrong. I’d love to know how you do this because that would be ideal!
Kelly, everything, but the potatoes.
Jill
Just stumbled on your site today because my daughter requested potatoes for dinner. I had cooked sausages and honey gold potatoes on hand. Browned them with Hemplers European bacon, removed them and added onions. At the end I added cream. We had it over white rice topped with bacon and sausage. Dinner in under an hour while chatting on the phone. It was delish! Can’t wait to try more recipes!
I found your page on Facebook IP Community. I’m new to pressure cooking and looking for easy recipes. With it being winter comfort food comes to mind. I always order the Zuppa Toscana at Olive Garden and was delighted to find it in your recipe section. I prepared it for dinner tonight and could not have been happier. Easy to make and my heart and tummy are now happy.
I have sent your link to my sister who is a PC veteran and she too was happy to find your page.
Love this recipe! Thank you for the idea to substitute spinach it was delicious! Any chance you would know if this soup freezes well?
Thank you! I love your site!
Can’t wait to get started using mine
I have a large family of 7. How much does this serve? Should I double the batch and is it safe to?I am new to the Instant Pot so not sure how much is too much is too much when doubling recipes.
I made this recipe as a last minute meal and it was delicious. I used chicken sausage. I look forward to trying the coconut milk as an alternative.
I just followed this recipe and so far it has been in the “on” mode for over 40 min before actually starting the 5 min cook time…NOT turning out to be a quick recipe at all!
Wow. Thank you so much for this recipe. It was the bast thing I’ve ever made in my instant pot!
Jen, thank you so much!
Jill
How about subbing coconut cream for the dairy?
Oops I see Abby said the same thing couple days ago. I’ll try it too.
I used coconut milk as a dairy free alternative. Very delicious!
Hi Abby~
Thank you so much. Glad you enjoyed the soup.
Jill
So far, this is the best pressure cooker recipe I have tried.
Hi Jill! This Zuppa Toscana was incredible!! But It made soooooo much and I’m the only one eating it. Does it freeze and reheat well?
Did you ever get an answer to this? I’m wondering the same thing…
I have made this soup dozens of times using bouillon cubes instead of canned broth Never even need the recipe anymore. I often use Jennie O Italian turkey sausage, half mild, half hot. I also like being able to use either heavy cream or half and half and it still tastes amazing. Have yet to try it in my Pressure Cooker as I have only had one for a few months. I rarely use kale unless I am making a quadruple batch for my son in law because the rest just goes to waste, I have never used kale in my cooking before and would not know what to do with it. Thanks for the recipe and cooking times
Kale is great in morning smoothies. Scoop of protein powder, frozen berries, kale, ice, water and whatever else you want to add.
Which instapot setting did you use and for how long. #newbie
If I double the recipe, does the cook time change?
Made the soup today for lunch. Fast and delicious, my husband really liked it and he’s a picky eater. Thanks.
Yumm yumm making this now I added fresh herbs 3 springs thyme, 1 rosemary and 1 oregano. Along with a tri bean blend. Kidney, pinto and black 15oz.
I’ve always made this soup on the stove, but was pressed for time tonight and just had to use my IP! Thank you for the recipe!
Hi Mary~
Glad your soup worked out for you.
Jill
I just found your recipe and I am so grateful it turned out amazing (even my kids and husband who anti-soap)
Hi Dawnn~
So glad it was a hit. 🙂
Jill
I’ve tried many versions of this popular soup and this is by far the best one yet! Thank you so much for sharing:)
Hi Rebecca~
Thank you so much for your nice comments. I am thrilled that you enjoyed the soup. 🙂
Jill
Oh my gosh, Jill, I can’t get enough of your recipes! They all look so great and Yummy!
Find myself wanting to cook all the time now!
And thanks so much for all the detailed instructions along with the recipes!
Hi Jutta~
Thank you for visiting and thank you for the lovely compliments I am glad you want to cook more now. It is fun to cook.
Jill