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Instant Pot Copycat Zuppa Toscana

This Instant Pot Copycat Zuppa Toscana in the Instant Pot is freaking awesome. I mean, Italian soup in the Tuscan style...potatoes and sausage. So good. Literally my favorite food at Olive Garden, I can't believe I can make it at home in the Instant Pot.

Servings 4


  • 4 oz. pancetta cubed
  • 2 lbs. bulk mild sausage
  • 2 15 oz. cans cannellini beans*
  • 6-7 c. chicken stock divided
  • 1 T. crushed red pepper flakes
  • 2-3 cloves fresh garlic finely minced
  • 1 small yellow onion finely chopped
  • 2 lbs. Russet potatoes peeled and cut into small chunks
  • 3 inches hard Parmesan cheese rind
  • Salt and black pepper to taste
  • ½ c. half and half tempered**
  • 3 c. fresh kale finely chopped
  • ½ c. Parmesan cheese freshly grated


  1. Turn the Instant Pot onto sauté. Once the inner pot is warm add pancetta and brown for 2-3 minutes.
  2. Add sausage to pot to brown, breaking it up into small bite-sized chunks with a spatula while it cooks.
  3. Remove from heat and carefully drain excess fat from pot.
  4. Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to the Instant Pot.
  5. Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to the pressure cooker and stir to combine.
  6. Season with salt and black pepper, to taste.
  7. Cover, lock lid in place, and seal the vent.
  8. Cook for 5 minutes using the "Manual/High Pressure" setting.
  9. When cooking is complete, allow a natural pressure release for 10 minutes, followed by a quick release.
  10. Add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.