I’m already starting to think ahead to fall. This weekend I decorated my entry console table with pumpkins and leaves. I tried to put out some Halloween decorations but my husband drew a line and told me to wait another month. Fall is the perfect time to start thinking about apple picking, hay rides, jumping in the leaves and my favorite Instant Pot Zuppa Toscana Recipe.
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Many of you are already familiar with my love for my electric pressure cooker. I picked up one last year during a Cyber Monday sale and I have never looked back. I have use my Instant Pot almost every single day since I opened the package. I love it because it makes my favorite foods quicker than I can on the stove top. It makes the easiest boiled eggs, and the tastiest meatball soup you have ever had. I highly recommend you check them out if you haven’t already.
Copycat Olive Garden Soup
I love Olive Garden’s Zuppa Toscana soup. Every time I visit the restaurant I order this! What isn’t to love? It is perfect for crisp fall days and I often make this Zuppa Toscana recipe when hosting friends and family for football games.
This Olive Garden Zuppa Toscana copycat recipe can be made in the Instant Pot in 5 minutes (not including prep work). Using your Instapot saves a lot of time on the stove without sacrificing flavor. I modified it a little bit from the restaurant favorite by using kid-friendly spinach in place of kale, but you can easily make it more authentic by keeping the kale.
Instant Pot Zuppa Toscana Recipe
1lb Italian Sausage (use spicy to make it more like the original)
6 slices bacon, cooked and cut into 1″ pieces (see note about using raw bacon)
1/2 cup chopped onion
3 teaspoons minced garlic
1 teaspoon crushed red pepper
32 ounces chicken broth
2 cups water
4 potatoes, peeled and cut into 1/2″ pieces
1/2 teaspoon salt
1/4 teaspoon ground pepper
3-4 cups spinach, chopped (can substitute kale like the original recipe)
1 cup heavy whipping cream
Parmesan cheese (garnish)
Place sausage, onion, garlic, and red pepper into the instant pot. Sautee the meat, constantly stirring until browned.
*If using raw bacon, cut it into 1″ pieces and add it to the pot with the sausage to cook.
When meat is browned, turn off the instant pot by pressing cancel.
Add bacon, (if not added already) chicken broth, water, potatoes, salt and pepper to the pot and mix well. Place the lid on the pot, seal and close the steam release. Set the instant pot to manual, high pressure for 5 minutes. Once the instant pot cycle is finished, quick release the steam.
Open the pot and check the soup. If it is boiling, let the soup rest, uncovered until it is no longer boiling. Add spinach and heavy whipping cream and stir to combine.
Serve topped with Parmesan cheese.
Aren’t these little red dishes adorable? I couldn’t find these exact ones on Amazon but I did find these Stoneware Cocottes by Le Creuset that are equally adorable!
Whatever you choose to serve this delicious kid-friendly Zuppa Toscana soup in, know that everyone is going to love it. You are going to love how much time you saved by using your Instant Pot!
Happy fall y-all!
For more Instant Pot recipes be sure to check out some of our favorite round-ups!
Kid-Friendly Instant Pot Recipes
More Instant Pot Dinner Ideas