Instant Pot Zuppa Toscana

No need to eat out! Using this recipe you can create a copycat recipe of Olive Garden's Zuppa Toscana with the ease of the Instant Pot. Done in 30 minutes, this recipe is healthier for you, takes less time and money than eating out. 


  • 6 strips Bacon
  • 1 tbsp Minced Garlic
  • 2 Yellow Onions
  • 1 lb Ground Pork plain - if using italian sausage the spices will need to be adjusted
  • 2 tbsp Red Pepper Flakes
  • 2 tsp Ground Pepper
  • 1/2 tbsp Dried Oregano
  • 1 tbsp Dried Parsley
  • 8 cups Parmesan Chicken Broth chicken or vegetable broth works too
  • 5 Potatoes diced
  • 1 cup Heavy Whipping Cream
  • 5 stems Kale
  • 1/4 cup Shredded Parmesan Cheese
  • 2 tsp Salt optional (add last)


  1. Chop bacon into bite-sized pieces. 

  2. Turn the Instant Pot to Saute mode for 20 minutes. on medium or high. Once hot, add the bacon to the Instant Pot to fry. Remove the bacon to a paper towel once done. Leaving the majority of the bacon grease.

  3. Immediately add garlic and chopped onion to the Instant Pot and saute until onions are soft, approximately five minutes.

  4. Add ground pork or sausage and cook through.

  5. Add red pepper flakes, black pepper, parsley, and oregano. Stir once. 

  6. Add broth (the equivalent of two Swanson box broths) to the sausage and diced potatoes.

  7. Cover and set to manual for 10 minutes on high.  Once done, release pressure using the quick release method.

  8. While pot is cooking, de-stem kale and roughly chop leaves. 

  9. Add heavy whipping, kale leaves, and Parmesan cheese. Stir until combined. Taste test and add salt if needed. 

  10. Serve and garnish with bacon.