Instant Pot Zuppa Toscana Recipe

By Becky Hardin

Published Feb 5, 2018

It doesn't get better than this INSTANT POT ZUPPA TUSCANA! We first fell in love with this hearty and creamy soup at Olive Garden but I love this quick pressure cooker version even more. Loaded with sausage, bacon, potatoes, spinach, and so much flavor. I'm so in love with this easy favorite comfort food recipe! - 2

Instant Pot Zuppa Toscana is my new go-to Instant Pot Recipe! Every time we go to Olive Garden I get Zuppa Toscana and I just love that I can make this DELICIOUS copycat recipe at home in under 30 minutes! We first fell in love with this hearty and creamy soup at Olive Garden but I love this quick pressure cooker version even more. This Zuppa Toscana Recipe is loaded with sausage, bacon, potatoes, spinach, and so much flavor.

instant pot zuppa toscana in a bowl overhead shot - 3

Easy Copycat Zuppa Toscana

Instant Pot Zuppa Toscana for the win! Today is the day for my favorite Instant Pot recipe yet!!! This Instant Pot Zuppa Toscana has my heart and I’m SO excited to share it with you.

After all the food we all ate yesterday for the Super Bowl (We made Cowboy Queso , Simple Spiced Baked Wings , Baked Chicken Tacos , and Guacamole Egg Rolls !) I knew I wanted an easy and comforting meal today, and this definitely hit the spot.

When you don’t want to slave away over a stove or prep for hours on end for oven recipes, the Instant Pot can be your best friend. It turns this super popular Copycat Zuppa Toscana Recipe into an even quicker delight, one the entire family is sure to love!

zuppa toscana recipe with breadsticks - 5

Olive Garden Zuppa Toscana made in an Instant Pot

If you’ve ever eaten at Olive Garden, then I know you’re a big fan of Zuppa Toscana. I know people hate on Olive Garden a lot, but they put this soup on the map and I thank them for it.

Its so hearty and comforting that even though people love it as a starter, I love it as a main course as well. I’m a sucker for creamy soups (Our Creamy Chicken Soup is my favorite soup on the PLANET) so I knew this would be right up my alley. Make it in an instant pot?? Now I’m obsessed.

Look at all the creamy base, hearty potatoes, and spicy sausage. Is this the perfect soup recipe??

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How to Make Instant Pot Zuppa Tuscana

If you’re looking to try your chops at another Instant Pot recipe, I hope you give this one a try. The veggies are tender, the meat is perfectly cooked, the creamy broth is TO DIE FOR…It’s a new favorite. Instant Pot Zuppa Tuscana for the win! For a great recipe to go alongside, check out these Copycat Olive Garden Breadsticks ! MMM!

For more Instant Pot Soup Recipes we love be sure to check out some of our popular favorites, Black Eyed Pea Soup , Chicken Tortilla Soup , and Ham and Bean Soup .

side view of zuppa toscana garnished with bacon crumbles - 8

Don’t have an Instant Pot? Try this stovetop Zuppa Toscana recipe instead!

Moresoup recipesto try:

Italian Wedding Soup
Instant Pot Potato Soup
Lasagna Soup
Instant Pot Ham and Bean Soup
Instant Pot Black Eyed Pea Soup

Watch the recipe video or see the recipe card below for full details on How to Make Instant Pot Zuppa Toscana. Enjoy!

Ingredients1x2x3x

▢ 8 slices bacon cut into ¼-inch strips, cooked crisp, divided
▢ 1 large sweet yellow onion diced
▢ 2 cloves garlic minced/crushed
▢ 1 pound bulk sweet Italian sausage
▢ 4 cups unsalted chicken broth, divided
▢ 1/8 teaspoon crushed red pepper flakes
▢ ½ teaspoon kosher salt
▢ ½ teaspoon freshly ground black pepper
▢ 4 medium Yukon gold potatoes cut into 2-inch chunks
▢ 3 tablespoons cornstarch
▢ 1½ cups heavy cream divided
▢ ¼ cup dry or semi-dry white wine
▢ 2 cups chopped fresh baby spinach leaves

Optional Garnishes

▢ Freshly grated Parmesan or Parmigiano Reggiano cheese
▢ Crusty Bread
▢ Fresh Parsley

Video

Instructions

Peeled or unpeeled potatoes can be used in this recipe. If using unpeeled, be sure to scrub the potatoes and remove any potato eyes before using. Cut the potatoes into 1½-inch chunks and place in a steamer basket that fits your Instant Pot (I use this Optional Steamer Basket for my 8-quart Instant Pot (The first time I made this soup, I didn’t have a steamer basket, so I used the Instant Pot trivet (steamer rack). The slots are a little large, but it worked well. Be sure to cut the potato chunks large enough so they don’t fall through the spaces in the rack.
Set Instant Pot to Sauté and add the bacon strips. Fry until just crispy but not so crispy they end up crunchy hard. Transfer the bacon to a paper towel-lined plate and set aside.
Add the diced onion to the pot and cook the onion until translucent, about 2-3 minutes – stirring occasionally.
Add the garlic and sausage to the pot and cook until sausage is cooked through and no longer pink in the middle, about 5 minutes. Stir often.
Transfer the sausage/onion/garlic mixture to a second paper towel-lined plate. Set aside.
Pour the bacon/sausage fat into a heatproof bowl, and keep it in a sealed container, in the fridge for later use.
Place the Instant Pot insert pot back in the Instant Pot with the setting still set to Sauté.
To deglaze the pan, slowly pour 2 cups chicken stock into the pot, while scraping the bottom of the pot with a wooden spatula. Once the pan is deglazed, add the red pepper flakes, kosher salt, black pepper and stir.
Turn off the Instant Pot.
Set the steamer basket, with the prepared potatoes, in the Instant Pot and lock down the lid. Set the Pot to manual and pressure-cook the potatoes on HIGH for 4 minutes. When cooking time is done, cover the release valve with a kitchen cloth and use the quick pressure release.
When the pressure valve drops, carefully remove the lid and the potatoes from the pot. The potatoes should be ‘almost’ fork-tender or fork-tender but NOT falling apart.
Add the remaining 2 cups chicken stock to the liquid in the pot and set the Instant Pot to Simmer/Sauté.
In a small bowl, combine ½ cup heavy cream with 3 tablespoons cornstarch and add the mixture to the liquid in the pot. Bring the mixture to a boil, stirring often until smooth and the soup thickens a bit.
After the soup thickens, add the remaining 1-cup heavy cream, half the crispy bacon lardons, the onion/garlic/sausage mixture, potatoes, wine and the spinach. Mix well. Simmer, stirring often, until the soup is the desired consistency (and the potatoes are fork-tender).
Serve with a topping of crispy bacon lardons and a sprinkling of grated Parmesan (if desired).
Enjoy!

Equipment

Instant Pot

Nutrition information is automatically calculated, so should only be used as an approximation.

Instant Pot Zuppa Toscana

Equipment

Instant Pot

Ingredients

8 slices bacon cut into ¼-inch strips, cooked crisp, divided
1 large sweet yellow onion diced
2 cloves garlic minced/crushed
1 pound bulk sweet Italian sausage
4 cups unsalted chicken broth, divided
1/8 teaspoon crushed red pepper flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 medium Yukon gold potatoes cut into 2-inch chunks
3 tablespoons cornstarch
1½ cups heavy cream divided
¼ cup dry or semi-dry white wine
2 cups chopped fresh baby spinach leaves

Optional Garnishes

Freshly grated Parmesan or Parmigiano Reggiano cheese
Crusty Bread
Fresh Parsley

Instructions

Peeled or unpeeled potatoes can be used in this recipe. If using unpeeled, be sure to scrub the potatoes and remove any potato eyes before using. Cut the potatoes into 1½-inch chunks and place in a steamer basket that fits your Instant Pot (I use this Optional Steamer Basket for my 8-quart Instant Pot (The first time I made this soup, I didn’t have a steamer basket, so I used the Instant Pot trivet (steamer rack). The slots are a little large, but it worked well. Be sure to cut the potato chunks large enough so they don’t fall through the spaces in the rack.
Set Instant Pot to Sauté and add the bacon strips. Fry until just crispy but not so crispy they end up crunchy hard. Transfer the bacon to a paper towel-lined plate and set aside.
Add the diced onion to the pot and cook the onion until translucent, about 2-3 minutes - stirring occasionally.
Add the garlic and sausage to the pot and cook until sausage is cooked through and no longer pink in the middle, about 5 minutes. Stir often.
Transfer the sausage/onion/garlic mixture to a second paper towel-lined plate. Set aside.
Pour the bacon/sausage fat into a heatproof bowl, and keep it in a sealed container, in the fridge for later use.
Place the Instant Pot insert pot back in the Instant Pot with the setting still set to Sauté.
To deglaze the pan, slowly pour 2 cups chicken stock into the pot, while scraping the bottom of the pot with a wooden spatula. Once the pan is deglazed, add the red pepper flakes, kosher salt, black pepper and stir.
Turn off the Instant Pot.
Set the steamer basket, with the prepared potatoes, in the Instant Pot and lock down the lid. Set the Pot to manual and pressure-cook the potatoes on HIGH for 4 minutes. When cooking time is done, cover the release valve with a kitchen cloth and use the quick pressure release.
When the pressure valve drops, carefully remove the lid and the potatoes from the pot. The potatoes should be ‘almost’ fork-tender or fork-tender but NOT falling apart.
Add the remaining 2 cups chicken stock to the liquid in the pot and set the Instant Pot to Simmer/Sauté.
In a small bowl, combine ½ cup heavy cream with 3 tablespoons cornstarch and add the mixture to the liquid in the pot. Bring the mixture to a boil, stirring often until smooth and the soup thickens a bit.
After the soup thickens, add the remaining 1-cup heavy cream, half the crispy bacon lardons, the onion/garlic/sausage mixture, potatoes, wine and the spinach. Mix well. Simmer, stirring often, until the soup is the desired consistency (and the potatoes are fork-tender).
Serve with a topping of crispy bacon lardons and a sprinkling of grated Parmesan (if desired).
Enjoy!

Video

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

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However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!