This copycat tastes just like the restaurant version except you can make it in the pressure cooker. It is unbelievably easy and effortless – anyone can make it! It is basically fool-proof. Promise!

Instant Pot Olive Garden Zuppa Toscana Copycat

5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Italian
Servings 6 sevings


  • 1 tbsp olive oil
  • 450 g mild Italian sausage casing removed
  • 3 garlic cloves minced
  • 1 onion diced
  • 1/2 tsp dried oregano
  • 3 russet potatoes chopped
  • 6 cups chicken broth
  • Kosher salt and freshly ground black pepper
  • 1/2 bunch kale stems removed and leaves chopped
  • 1 cup half and half


  • Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  • Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in potatoes and chicken broth; season with salt and pepper, to taste.
  • Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.
  • Serve immediately.


Keyword Instant Pot, Multi Cooker, soup
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