Zuppa Toscana is by far our family’s all time favorite soup! We cook it at least a few times a month during the winter because sometimes you just need that comfort soup during a cold Minnesota winter. Plus, it’s always a fan favorite at soup nights, get togethers with friends, or taking someone a meal.
We’ve played around with this recipe here and there. It’s definitely changed over time as we’ve adjusted the ingredients. At this point, my husband has it memorized and does it all by sight! But I got it out of his head and onto this blog post for you! We’ve whittled it down for you so it’s easy and doesn’t have any crazy steps.
I personally like this recipe even more than the Zuppa Toscana you’ll find at the Olive Garden. I recently went to Olive Garden and ordered it, and man, I felt like it was just too spicy for me. They must have changed the recipe because I don’t remember it being that spicy. But if spice is your thing, feel free to substitute the mild Italian sausage with the spicy one.
You can always adjust the recipe to your needs or number of people you are serving. We often add more potatoes or kale in our soup to bulk it up.
This recipe is savory, creamy, and sooooo delicious! If you haven’t tried Zuppa Toscana soup, it is a MUST!
Now, this particular recipe does require an Instapot, (this is the one we use), but you could easily transfer it to the crockpot or stove. It just would take a bit longer.
This soup pairs great with these Easy Delicious Dinner Rolls. If you are looking for another soup for an upcoming get together or just to try for dinner, check out this Butternut Squash Soup!
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Servings |
people
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- 2 tbsp olive oil
- 1 small diced yellow onion
- 1 tbsp minced garlic
- 1 pound mild italian sausage can use spicy depending on taste
- 48 oz chicken broth
- 6-8 diced red potatoes add more to liking
- 2 cups chopped fresh kale add more to liking
- 16 oz heavy whipping cream
- shredded cheese optional
- bacon bits optional
Ingredients
Sauted Ingredients
Other Ingredients
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- Using the “Sauté” button on your Instant Pot, sauté the diced yellow onion in the olive oil, mixing often to avoid burning. Once onion is translucent, add minced garlic. Sauté for 1 min or until fragrant. Add the Italian sausage, and sauté until browned and cooked through, breaking the sausage into small pieces as it cooks.
- Add the chicken broth and diced red potatoes into the Instant Pot, and stir to combine.
- Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes. Cook.
- While it pressurizes and cooks, if kale is not prechopped, put kale in a cup and use scissors to chop up kale to your liking.
- Once timer goes off, carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
- Stir in the kale and heavy whipping cream, and let sit for a few minutes to soften the kale.
- Season as you wish to taste. Serve warm, garnish options: bacon bits and/or cheese.
