Bowl of Zuppa Toscana, sausage soup with kale and potatoes. In the background, breadsticks on a wood board.

Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana Recipe. This sausage, kale, and potato soup is easy to make! Olive Garden copycat. 

Prep Time 10 minutes
Cook Time 5 minutes
Natural Release 10 minutes
Total Time 30 minutes
Servings 4 people


  • 2 teaspoons olive oil
  • 1 pound hot Italian sausage (casing removed, if needed)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced or put through a garlic press
  • 3 small russet potatoes, diced
  • 6 cups low or no sodium chicken broth
  • 2 cups kale, stems removed and chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt increase to 1 teaspoon if using a no sodium broth
  • 1/2 cup half and half
  • Kosher salt and freshly ground black pepper to taste


  1. Place olive oil in the insert of a six quart Instant Pot or electric pressure cooker. Select the saute setting. Adjust to high. When oil shimmers, add the sausage. Cook, breaking sausage up as it cooks, until no pink spots remain. Drain oil. This step is very important.

  2. Add diced onions and minced garlic. Cook for two minutes, stirring as it cooks. Add 1/4 cup of chicken broth. Scrape the bottom of the pot with a wooden spoon to remove any stuck on food. This prevents the burn notice from appearing. Add remaining chicken broth. Stir in potatoes, kale, basil, and oregano.

  3. Lock lid into place. Select high pressure (manual on some models) and set for a five minute cook time.
  4. When the pressure cook cycle ends, allow the pressure cooker to stand for 10 minutes. After 10 minutes, turn the pressure release valve to vent any remaining pressure.
  5. Open the lid away from your face. Stir in the half and half. Taste. Adjust salt and pepper as needed.
  6. Store leftovers in the refrigerator for up to three days; freeze for up to three months.