I absolutely love indulging in Olive Garden’s soup, salad, and breadsticks…especially if it’s a bowl of their Zuppa Tuscana. Creamy, meaty, and filling- it is easily one of my favorite restaurant dishes. I don’t always feel like going out but when I am craving it I wanted to be able to toss some together easily.
Enter my newest kitchen BFF the pressure cooker to help me create this Pressure Cooker Copycat Olive Garden Zuppa Toscana with very little fuss and just the one pan to wash- it’s a winner all the way around.
Here’s the Instant Pot that we use, it’s really easy to use and I’ve never had an issue with it! This is the one one that I recommend to all of my family and friends!
How to Make Instant Pot Olive Garden Zuppa Toscana Soup
- 1 lb. spicy ground sausage
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream
- 2 cups of Kale, chopped small
- 6 slices of raw bacon, chopped
- 2 large potatoes, chopped
- 1 small onion, diced
- 2 cloves garlic, diced
- 1 small onion, chopped
- salt and pepper to taste
Turn your pressure cooker to the brown setting. Place sausage inside the liner and chop, stirring frequently until nearly browned throughout. I love that I don’t need to dirty a separate pan to brown meat before cooking it in the pressure cooker!
Add bacon and onion to your partially browned sausage, continue cooking until they are done. Drain excess fat if desired.
Stir in chicken broth, kale, potatoes, water, salt, and pepper. Replace lid, be sure that the valve is closed.
Cook on high pressure for 15 minutes then slowly release valve.
Whisk in heavy whipping cream to combine well with the other ingredients.
Top individual bowls of soup with a bit of crumbled bacon for garnish, serve and enjoy your homemade Zuppa Toscana.
Try some of these other delicious soup recipes!