Instant Pot Zuppa Toscana Recipe

By Becky Hardin

Updated Jul 27, 2026

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Instant Pot Zuppa Toscana is my new go-to Instant Pot Recipe. Every time I go to Olive Garden, I get Zuppa Toscana, and now I love that I can make this delicious copycat recipe at home in under 30 minutes in the pressure cooker. Loaded with sausage, bacon, potatoes, spinach, and loads more, this soup has so much flavor and is ideal for an easy weeknight meal.

Deliciously Creamy Zuppa Toscana 

Instant Pot Zuppa Toscana for the win; it’s an easy and comforting meal that always hits the spot. When you don’t want to slave away over a stove or prep for hours on end for oven recipes, the Instant Pot can be your best friend. It turns this super popular Copycat Zuppa Toscana Recipe into an even quicker delight, one the entire family is sure to love.

It’s so hearty and comforting that even though people love it as a starter, I love it as a main course as well. I’m a sucker for creamy soups (creamy chicken soup is my favorite soup on the planet), so I knew this would be right up my alley.

Tips for Beginners

• Peeled or unpeeled potatoes can be used. If using unpeeled potatoes, scrub them and remove any eyes before using.
• Cut the potatoes large enough. Make sure the chunks are large enough so they don’t fall through the spaces in the rack.
• Use the Instant Pot trivet. The first time I made this soup, I didn’t have a steamer basket, so I used the Instant Pot trivet (steamer rack). 
• Make on the stovetop. If you don’t have an Instant Pot, make this stovetop Zuppa Toscana recipe instead.

Recipe Card

Instant Pot Zuppa Toscana

Difficulty: Easy

4.88 from 8 votes

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 6

Author: Becky Hardin

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This Zuppa Toscana Recipe is loaded with sausage, bacon, potatoes, spinach, and so much flavor, made in the Instant Pot, it comes together in under 30 minutes.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 4 Yukon gold potatoes medium-sized, cut into 2-inch chunks
• ▢ 8 slices bacon cut into ¼-inch strips, cooked crisp, divided
• ▢ 1 large sweet yellow onion diced
• ▢ 2 cloves garlic minced/crushed
• ▢ 1 lb. bulk sweet Italian sausage
• ▢ 4 cups chicken broth unsalted, divided
• ▢ ⅛ tsp crushed red pepper flakes
• ▢ ½ tsp kosher salt
• ▢ ½ tsp freshly ground black pepper
• ▢ 3 tbsp cornstarch
• ▢ 1½ cups heavy cream divided
• ▢ ¼ cup dry or semi-dry white wine
• ▢ 2 cups fresh baby spinach leaves chopped

Optional Garnishes

• ▢ freshly grated Parmesan or Parmigiano Reggiano cheese
• ▢ crusty bread
• ▢ fresh parsley

Video

Instructions 

• Cut the potatoes into 1½-inch chunks and place them in a steamer basket that fits your Instant Pot. Be sure to cut the potato chunks large enough so they don't fall through the spaces in the rack.
  4 Yukon gold potatoes
• Set Instant Pot to Sauté and add the bacon strips. Fry until just crispy but not so crispy they end up crunchy hard. Transfer the bacon to a paper towel-lined plate and set aside.
  8 slices bacon
• Add the diced onion to the pot and cook the onion until translucent, about 2-3 minutes – stirring occasionally.
  1 large sweet yellow onion
• Add the garlic and sausage to the pot and cook until sausage is cooked through and no longer pink in the middle, about 5 minutes. Stir often.
  2 cloves garlic, 1 lb. bulk sweet Italian sausage
• Transfer the sausage/onion/garlic mixture to a second paper towel-lined plate. Set aside.
• Pour the bacon/sausage fat into a heatproof bowl, and keep it in a sealed container, in the fridge for later use.
• Place the Instant Pot insert pot back in the Instant Pot with the setting still set to Sauté.
• To deglaze the pan, slowly pour 2 cups chicken stock into the pot, while scraping the bottom of the pot with a wooden spatula. Once the pan is deglazed, add the red pepper flakes, kosher salt, black pepper and stir.
  4 cups chicken broth, ⅛ tsp crushed red pepper flakes, ½ tsp kosher salt, ½ tsp freshly ground black pepper
• Turn off the Instant Pot.
• Set the steamer basket, with the prepared potatoes, in the Instant Pot and lock down the lid. Set the Pot to manual and pressure-cook the potatoes on HIGH for 4 minutes. When cooking time is done, cover the release valve with a kitchen cloth and use the quick pressure release.
• When the pressure valve drops, carefully remove the lid and the potatoes from the pot. The potatoes should be ‘almost’ fork-tender or fork-tender but NOT falling apart.
• Add the remaining 2 cups chicken stock to the liquid in the pot and set the Instant Pot to Simmer/Sauté.
• In a small bowl, combine 3 tbsp cornstarch and ½ cup heavy cream, and add the mixture to the liquid in the pot. Bring the mixture to a boil, stirring often until smooth, and the soup thickens a bit.
  3 tbsp cornstarch, 1½ cups heavy cream
• After the soup thickens, add the remaining 1-cup heavy cream, half the crispy bacon lardons, the onion/garlic/sausage mixture, potatoes, wine and the spinach. Mix well. Simmer, stirring often, until the soup is the desired consistency (and the potatoes are fork-tender).
  ¼ cup dry or semi-dry white wine, 2 cups fresh baby spinach leaves
• Serve with a topping of crispy bacon lardons and a sprinkling of grated Parmesan and chopped parsley with a side of crusty bread (if desired). Enjoy!
  freshly grated Parmesan or Parmigiano Reggiano cheese, crusty bread, fresh parsley

Equipment

• Instant Pot

Becky’s Tips

• Use peeled or unpeeled potatoes that are scrubbed and without any eyes.
• Make sure the potato chunks are cut large enough so they don’t fall through the spaces in the rack.
• Use the Instant Pot or a steamer to cook the potatoes. 
• This stovetop Zuppa Toscana recipe is an option if you don’t have an Instant Pot.
• Store leftovers for up to 3 days in the fridge. 

Calories: 715kcalCarbohydrates: 24gProtein: 22gFat: 58gSaturated Fat: 26gCholesterol: 158mgSodium: 1031mgPotassium: 987mgFiber: 3gSugar: 1gVitamin A: 1825IUVitamin C: 19.3mgCalcium: 109mgIron: 5.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Instant Pot Zuppa Toscana Soup Step by Step

Prepare the potatoes and cook the bacon: Cut 4 Yukon Gold potatoes into 1½-inch chunks and place them in a steamer basket that fits your Instant Pot. Set the Instant Pot to Sauté and add 8 slices of bacon. Fry until they just begin to crisp up, but not so crispy that they are hard. Place the cooked bacon on a paper towel-lined plate to remove the excess grease and set aside.

Cook the onion: Place 1 large sweet, diced yellow onion in the pot and cook until translucent, about 2-3 minutes, stirring occasionally.

Cook the garlic and sausage: Add 2 cloves of garlic and 1 lb. of sweet Italian sausage to the pot and cook until the sausage is cooked through and no pink remains. This usually takes me about 5 minutes. Stir often. Transfer the sausage/onion/garlic mixture to a second paper towel-lined plate. Set aside.

Store the fat: Pour the bacon/sausage fat into a heatproof bowl, cover, and refrigerate to use later.

Deglaze the pan: Place the Instant Pot insert pot back in the Instant Pot, keeping the setting on Sauté. Slowly pour 2 cups chicken stock into the pot, and scrape the bottom of the pot with a wooden spatula. Once the pan is deglazed, add ⅛ tsp red pepper flakes, ½ tsp kosher salt, ½ tsp black pepper, and stir. Turn off the Instant Pot.

Cook the potatoes: Place the steamer basket, with the prepared potatoes, in the Instant Pot and lock the lid. Set the Pot to manual and pressure-cook the potatoes on HIGH for 4 minutes. When the cooking time is complete, cover the release valve with a kitchen cloth and use the quick pressure release.

When the pressure valve drops, carefully remove the lid and the potatoes from the pot. The potatoes should be just about fork-tender or fork-tender but not falling apart.

Simmer: Add the remaining 2 cups of chicken stock to the liquid in the pot, and set the Instant Pot to Simmer/Sauté.

Add the slurry: Combine 3 tbsp cornstarch and ½ cup heavy cream in a small bowl, and add to the liquid in the pot. Bring to a boil, stirring often, until smooth and the soup thickens a bit.

Combine all the ingredients: After the soup thickens, add the remaining 1 cup of heavy cream, half the crispy bacon, the onion/garlic/sausage mixture, potatoes, ¼ cup wine, and 2 cups of spinach. Mix well. Simmer, stirring often, until the soup is the desired consistency.

Serve: Serve the soup with a topping of crispy bacon lardons, a sprinkling of grated Parmesan, and chopped parsley with a side of crusty bread (if desired). Enjoy!

How to Store

Store leftover soup in an airtight container in the fridge for up to 3 days.

Reheat

Reheat the soup over the stove until warmed through.

Freeze

You can freeze leftovers, but the potatoes will soften once frozen and thawed, and dairy has a tendency to separate. Thaw in the fridge overnight and reheat gently, adding more broth or cream if the soup has thickened too much.

Serving Suggestions

I like to eat this soup as a meal with a crusty skillet bread or a crispy on the outside and chewy on the inside baguette. Sometimes, I’ll add a side kale salad or a simple green goddess salad. Because the Instant Pot helps me pull this soup together in about 30 minutes, it’s ideal for a busy weeknight. This soup feeds my family of 4 with leftovers for lunch the next day.

More Olive Garden Copycat Recipes to Try

• This incredible Olive Garden Salad with Copycat Dressing is bursting with flavor and texture.
• For this Creamy Chicken Gnocchi Soup, I add colorful veggies, chicken, and pillowy potato gnocchi.
• These Olive Garden Breadsticks turn out light, buttery, and garlicky, and perfect to pair with all my favorite pasta dishes.

more soup recipes

Steak Soup

Meatball Soup

Cabbage Soup

Dumpling Soup