This copycat version of the Olive Garden’s Zuppa Toscana is even better than the original. This is an Instant Pot Zuppa Toscana soup you will make again and again because it’s delicious, packs so much flavor, and is all kinds of hearty.
Plus, it’s made in an Instant Pot and is ready in under 30-minutes!
Instant Pot Zuppa Toscana
If you are a fan of Olive Garden’s Zuppa Toscana, you will love this copycat recipe!
This is a robust and flavorful soup that is both hardy and ideal for those fall and winter days to help keep the chill at bay.
I love how well the Italian sausage and thick-cut bacon provide a huge flavor base for this simple yet fulfilling soup.
Also, using both the red and Yukon gold potatoes helps this soup eat more like a stew than a soup.
Even though it’s filling, that will not stop you from wanting seconds or maybe even thirds.
Like most soups and stews, this one is even better the next day. So, put on your elastic waist-eating pants, and let’s eat!
We added collard greens to our Zuppa Toscana recipe
Traditionally, this Italian soup is made with Tuscan kale, but I thought it would be a good idea to add the earthy flavor of collard greens.
Actually, for this recipe, I added more collard greens than Tuscan kale.
If you prefer more kale than absolutely add more kale, either way, this is one delicious soup.
If you have tasted the Olive Garden version, you already know what the fuss is all about, but let me add this: the homemade version is even better.
You Will Love This Zuppa Toscana Because It Is:
Savory
Hearty
Flavorful
Easy To Make
Comfort Food Joy
Even Better The Next Day
How to make Zuppa Toscana Soup in your Instant Pot
Serving Size: 8-10
Ingredients:
- 1 pound Italian Sausage
- 1 pound thick-cut bacon
- 1 large sweet onion, diced
- 2 1/2 cups collard greens, chopped
- 2 cups curly kale, chopped
- 2 cups potatoes, cubed (I used both red skin and Yukon gold potatoes)
- 3 1/2 tablespoons unsalted butter
- 3 1/2 tablespoons bacon drippings
- 1/2 all-purpose flour
- 10 cups chicken stock
- 1 1/2 cups heavy cream
- Freshly cracked black peppercorns to taste
Directions:
Set the Instant Pot on the Saute setting and brown the Italian sausage, breaking it up as it cooks. When the sausage is cooked through, remove it using a slotted spoon into a bowl and set aside
Cut the bacon into two-inch pieces using scissors and cook until the bacon is crispy. Remove the bacon with a slotted spoon into the bowl with the sausage.
Reserve three and a half tablespoons of bacon grease.
Wipe the Instant Pot insert clean and add one tablespoon of extra virgin olive oil. Keep the Instant Pot setting on Saute.
When the EVOO is hot add the onions and saute until the onions are opaque. Remove the onions with a slotted spoon into the bowl with the Italian sausage and thick-cut bacon.
Add the reserved bacon drippings of bacon grease, three and a half tablespoons of melted unsalted butter, and half-cup of all-purpose flour into the Instant Pot. Using a wire whisk, stir the mixture until a pale blond rue begins to thicken.
Continue to whisk as you add the heavy whipping cream and the mixture is smooth. Add the chicken stock and whisk until the rue is fully incorporated into the chicken stock.
Add the potatoes, kale, and collard greens, and lock the Instant Pot lid into place.
Select the Soup/Chili Setting and cook with pressure for 12 minutes.
Vent the Instant Pot, unlock it, and remove the lid.
Spoon into serving bowls, drizzle with extra virgin olive oil, and shaved Parmagiano-Reggiano cheese.
Serve.
So, make a list of what you need to get from the store and make this soup for dinner this week or this weekend.
But no matter when you make it, there’s one thing for certain: when you add Italian sausage, thick-cut bacon, two kinds of potatoes, onions, ribbons of kale, and collard greens into a soup, good things happen.
Looking for more Instant Pot Soup Recipes:
Instant Pot Zuppa Toscana
Ingredients
- 1 pound Italian Sausage
- 1 pound thick-cut bacon
- 1 large sweet onion diced
- 2 1/2 cups collard greens chopped
- 2 cups curly kale chopped
- 2 cups potatoes cubed (I used both red skin and Yukon gold potatoes)
- 3 1/2 tablespoons unsalted butter
- 3 1/2 tablespoons bacon drippings
- 1/2 all-purpose flour
- 10 cups chicken stock
- 1 1/2 cups heavy cream
- Freshly cracked black peppercorns to taste
Instructions
- Set the Instant Pot on the Saute setting and brown the Italian sausage, breaking it up as it cooks. When the sausage is cooked through, remove it using a slotted spoon into a bowl and set aside
- Cut the bacon into two-inch pieces using scissors and cook until the bacon is crispy. Remove the bacon with a slotted spoon into the bowl with the sausage.
- Reserve three and a half tablespoons of bacon grease.
- Wipe the Instant Pot insert clean and add one tablespoon of extra virgin olive oil. Keep the Instant Pot setting on Saute.
- When the EVOO is hot add the onions and saute until the onions are opaque. Remove the onions with a slotted spoon into the bowl with the Italian sausage and thick-cut bacon.
- Add the reserved bacon drippings of bacon grease, three and a half tablespoons of melted unsalted butter, and half-cup of all-purpose flour into the Instant Pot. Using a wire whisk, stir the mixture until a pale blond rue begins to thicken.
- Continue to whisk as you add the heavy whipping cream and the mixture is smooth. Add the chicken stock and whisk until the rue is fully incorporated into the chicken stock.
- Add the potatoes, kale, and collard greens, and lock the Instant Pot lid into place.
- Select the Soup/Chili Setting and cook with pressure for 12 minutes.
- Vent the Instant Pot, unlock it, and remove the lid.
- Spoon into serving bowls, drizzle with extra virgin olive oil, and shaved Parmagiano-Reggiano cheese.
- Serve.
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