Zuppa Toscana soup is an irresistible creamy Italian soup with sausage, potatoes, kale, and bacon. This crazy popular Olive Garden copycat soup recipe is a family favorite dinner made for Instant Pot or stove.
There’s a reason this easy Zuppa Toscana soup is love at first bite. The combo of Italian sausage, savory bacon, tender potatoes, and hearty kale in cream sauce makes this the ultimate bowl of comfort. It's even better when served with my French bread recipe.
This Zuppa recipe is so easy to make and satisfies hearty, meaty soup cravings like lasagna soup and Italian sausage orzo soup. Lighten up with this OG copycat minestrone soup recipe or, heck, grab this stack of Instant Pot soup recipes while you're at it!
Ingredient amounts are listed in the printable recipe card below.
- olive oil - or butter
- onions and garlic - These are key aromatics for any Italian soup.
- Italian sausage - Use spicy or mild sausage, or sub turkey sausage or veggie crumbles.
- potatoes - Most varieties will work for this recipe. Russets are starchy and tend to fall apart easier than red or yellow potatoes, so it's all about your texture preference.
- kale - Use any variety of kale, spinach, or preferred greens.
- chicken broth - Any cooking broth can be used.
- water - I use water as some of the liquid to reduce cholesterol and sodium
- heavy cream - use half and half or whole milk if heavy cream isn't an option
- crumbled bacon - optional, but recommended
Instant Pot zuppa toscana recipe instructions
Get the printable instructions in the zuppa recipe card below.
This soup is the pressure cooker version of an American favorite. Note: I use packaged, cooked bacon crumbles. If you have raw bacon, dice and saute it in the cooker until crispy and transfer out of the pot until neede
First, heat olive oil and saute onions and garlic in the pressure cooker on saute setting. Then, add sausage and sauté until cooked through. Drain excess grease and, if needed, deglaze the pot with splash of broth.
Next, add potatoes, kale, chicken broth, and water. Secure the lid and pressure cook 5 minutes followed by a 10 minute natural pressure release (NPR). Then add heavy cream, bacon, and more kale, if desired.
Super easy stove instructions
You can make this soup on your stove just as easily as pressure cooker. And it really only takes one pot! I prefer a cast iron dutch oven, but any large pot will work.
- If using raw bacon, saute until crispy and transfer out of the pot until needed.
- Heat olive oil in 4 quart soup pot and saute the onions and garlic.
- Add sausage and sauté until cooked through. Drain excess grease.
- Add potatoes, kale, chicken broth, and water.
- Bring to boil, then simmer until potatoes are cooked through.
- Stir in the cream and crumbled bacon, serve, and devour!
How to thicken Toscana Zuppa soup
Potato soup naturally thickens as it cools. If you're in a hurry, and need to thicken immediately, transfer some cooked potatoes out of the pot, mash them, and stir back into the soup. This works like a charm!
Is Zuppa Toscana made with kale or spinach?
You can use kale OR spinach. You can add the kale before or after pressure cooking. If it's tougher, I add it before cooking. When I use fresh spinach, I add it just before serving because it's delicate and easily overcooked. You can also use frozen kale or spinach the same way you would use fresh.
Zuppa soup bacon tip
I prefer using pre-cooked bacon in Toscana zuppa because it saves time. We love the Kirkland crumbled bacon because it's super quick and easy to add at the end of the soup process and it's much cleaner than frying it.
If you prefer to cook your own bacon, you can air fry it separately, or saute it in the pressure cooker as the first step in the recipe. Either way, allow it to cool, crumble into pieces, and add to the soup upon serving.
Try my popular dinner recipes
- Taco Pasta
- Instant Pot Chili Mac
- Instant Pot Tuna Casserole
- Instant Pot Chicken Alfredo Pasta
- Chicken Tortilla Soup
- Instant Pot White Bean Kale Soup
Zuppa Toscana Recipe
- 1 tablespoon Olive Oil, or butter
- ½ medium Onion, diced (about 1 cup)
- 4 cloves Garlic, minced
- 1 pound Italian Sausage, Spicy or Mild
- 5 medium Yukon Gold Potatoes, diced into ½ inch cubes
- 4 cups Kale or Spinach, chopped
- 4 cups Chicken Broth
- 2 cups Water, or more chicken broth
- ⅓ cup Heavy Cream
- ⅓ cup Crumbled Bacon, about 6 slices cooked * see footnote
Zuppa Toscana Instant Pot Instructions
- Select "Sauté" on the Instant Pot. When the display reads "Hot", add OIL, ONIONS and GARLIC. Sauté a few minutes until tender, stirring as needed. *see footnote about bacon options
- Add SAUSAGE to the pot and sauté until cooked through, stirring as needed. Note: Remove any sausage casings before cooking.
- Press "Cancel" and drain excess fat, if needed.
- Add POTATOES, KALE, CHICKEN BROTH, and WATER. Stir to combine.*Alternatively, you can add the kale or spinach just before serving. I like to add ½ kale before pressure cook cycle and again after.
- Secure lid, turn pressure valve to "Sealing" position. Select "Manual" or "Pressure Cook” 5 minutes on HIGH pressure.
- When cook cycle is done, allow pot to sit undisturbed for a 10-minute (NPR) natural pressure release.
- Carefully turn pressure valve to "Venting" position to release any remaining steam.
- Remove lid and stir in HEAVY CREAM and BACON CRUMBLES.*see recipe footnotes on how to thicken zuppa toscana.
Zuppa Toscana Stove Instructions
- Heat OLIVE OIL in a 4-quart soup pot on medium-high.
- Add ONIONS and GARLIC. Sauté until tender, stirring as needed (3-4 min).
- Add SAUSAGE and sauté until cooked through, stirring as needed.
- Add POTATOES, KALE, CHICKEN BROTH, and WATER.*Alternatively, you can add the kale or spinach just before serving.
- Bring to boil, then reduce heat and simmer until potatoes are cooked through (about 15 minutes).
- Stir in CREAM and COOKED BACON. *see recipe notes below on how to thicken the soup.
Serving and storage instructions
- Serve warm. To store, allow to cool completely. Refrigerate in an airtight container up to five days or in freezer safe containers up to 90 days (or longer if vacuum sealed).
Traci's Recipe Notes
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.