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4 from 4 votes

Zuppa Toscana Soup Recipe

Zuppa Toscana Soup is a copycat recipe of the favorite Olive Garden classic.  This zuppa toscana recipe is made in the Instant Pot and is a healthy, gluten-free, dairy-free, and easy dinner recipe the whole family will love! 

Course Dinner, lunch, Main Course, Soup
Cuisine Italian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings
Calories 450 kcal


  • 4 oz. bacon finely chopped
  • 1 sweet onion finely diced
  • 4 garlic cloves crushed
  • 1 lb. Italian sausage ground, mild
  • 6 cups chicken broth regular sodium
  • 2 ½ lbs. russet potatoes cut into 1-inch cubes
  • ½-¾ tsp. salt to taste
  • ½-¾ tsp. crushed red pepper flakes
  • ¼ tsp. black pepper to taste
  • cup raw cashews soaked for 1 hour in warm water
  • cup almond milk or cashew milk
  • 1 bunch kale finely chopped
  • Parsley optional


  1. Place raw cashews in a bowl of warm water and let soak for 1 hour.
  2. Set Instant Pot to the sauté function and sauté chopped bacon for 7-8 minutes, or until cooked through. Remove bacon pieces and place on a paper towel to drain.
  3. Add diced onion and crushed garlic to the Instant Pot with remaining bacon fat and sauté for 2 minutes. Add sausage and cook for 7-8 minutes, or until cooked through. Drain all fat from pot except for 2 tablespoons.  Discard the rest.

  4. Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck. Add potatoes, red pepper flakes, salt, and pepper.
  5. Cover with lid, set pressure release valve to sealed, and set Instant Pot to high pressure for 6 minutes. After timer goes off, let soup sit in Instant Pot for 10 minutes (10-minute natural pressure release) before releasing the pressure valve.
  6. While soup is cooking in the Instant Pot, place cashews and milk in a high speed blender or food processor and blend for 1-2 minutes, or until completely smooth.
  7. Once soup is done cooking, stir in cashew cream and add chopped kale. Serve soup with bacon pieces and fresh parsley. Enjoy!

Recipe Video

Recipe Notes

  • Stove-Top Zuppa Toscana Soup:  Follow the instructions outlined above but set a Dutch oven to Medium heat instead of the sauté function.  Once you have added your broth, potatoes and seasoning ingredients, reduce the heat to a simmer, cover your pot with a lid, and cook for 20-25 minutes or until your potatoes are fork tender.
  • Crock-Pot Zuppa Toscana Soup:  Follow the sauté instructions outlined above by sautéing your ingredients in a separate pan or pot.  Add these to the crock-pot with the potatoes, broth, and seasoning ingredients.  Set your slow cooker to Low and cook for 4-6 hours, or until potatoes are cooked through for a Crock-Pot zuppa toscana recipe.
Nutrition Facts
Zuppa Toscana Soup Recipe
Amount Per Serving
Calories 450 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Cholesterol 52mg17%
Sodium 1311mg57%
Potassium 1035mg30%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 710IU14%
Vitamin C 31.6mg38%
Calcium 85mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.