Instant Pot Zuppa Toscana That Will Ruin Olive Garden for You Forever (Seriously, It’s That Good!)
This Instant Pot Zuppa Toscana is so hearty and flavorful you’ll never crave the restaurant version again. One bowl and you’ll be texting your friends, “Cancel dinner plans—I’m making this soup forever.” Enjoy every cheesy, sausage-filled spoonful!
This is the creamiest, cheesiest, most sausage-packed version of Zuppa Toscana you’ll ever make—and it happens almost magically in your Instant Pot. Ten minutes of pressure cooking turns simple ingredients into a rich, restaurant-quality soup that tastes like it simmered for hours. Perfect for busy weeknights or when you want to impress guests without stress.
What You’ll Need (Serves 8 very happy people)
- 2 lbs (900 g) Italian sausage (mix of hot + sweet, or all one kind) – casings removed
- 3 shallots (or 1 large onion), finely diced
- 1 Tbsp crushed/minced garlic
- 2 Tbsp olive oil
- ¼ cup (60 g) salted butter
- 1 cup (240 ml) dry sherry wine (or extra broth if you prefer no alcohol)
- 5 cups (1.2 L) chicken broth (garlic broth is even better if you can find it)
- 1½ lbs (700 g) baby potatoes (red, white, or Yukon gold), quartered – skin on
- 5–10 oz (140–280 g) fresh baby spinach (5 oz is plenty, 10 oz is extra green)
- 1 cup (240 ml) heavy cream or half-and-half
- 1 package (5.2 oz / 150 g) Boursin cheese (garlic & fine herbs flavor) – or 5 oz cream cheese + ½ tsp garlic powder
- 1 tsp each: black pepper, seasoned salt, dried oregano, Italian seasoning, garlic powder
For serving: crusty bread and extra Parmesan if you like
Step-by-Step Instant Pot Magic
- Sauté the Base
Turn your Instant Pot to Sauté → High/More. Add olive oil and butter. When the butter melts (about 3 minutes), toss in the diced shallots. Cook 3 minutes until they start to brown. - Brown the Sausage
Add all the sausage meat (casings removed). Break it up with a wooden spoon and cook 4–5 minutes until crumbled and lightly browned. It doesn’t need to be fully cooked—the pressure will finish it perfectly. - Garlic & Sherry Moment
Stir in the crushed garlic for 30 seconds until fragrant. Pour in the sherry wine, scrape the bottom clean, and let it simmer 2–3 minutes (this adds unbelievable depth). - Season & Load the Pot
Pour in the chicken broth and add all the seasonings (pepper, seasoned salt, oregano, Italian seasoning, garlic powder). Stir well. Add quartered baby potatoes and pile the baby spinach on top—do NOT stir the spinach in yet. - Pressure Cook
Secure the lid, set valve to Sealing. Pressure Cook (or Manual) on High for 10 minutes. It will take 15–20 minutes to come to pressure because the pot is full—perfect time to set the table or pour some wine. - Quick Release & Finish Creamy
When the 10 minutes are up, carefully quick-release the steam. Remove the lid and give everything a good stir—the spinach will have wilted perfectly.
Drop in the chopped Boursin cheese and stir until melted (1 minute). Pour in the heavy cream and stir again. Taste and add a little more salt/pepper if needed. - Serve & Swoon
Ladle into bowls (make sure everyone gets plenty of sausage and potatoes). The soup is rich, creamy, and has the most beautiful pink-orange color from the sausage. Serve with crusty bread for dipping—trust me, you’ll need it.
Make-It-Your-Way Tips
- No alcohol? Replace sherry with more broth.
- Want it lighter? Use half-and-half and only 1 lb sausage.
- Want it greener? Double the spinach.
- Stove-top version? Just follow the same steps in a big pot and simmer 25–30 minutes until potatoes are tender.
This Instant Pot Zuppa Toscana is so hearty and flavorful you’ll never crave the restaurant version again. One bowl and you’ll be texting your friends, “Cancel dinner plans—I’m making this soup forever.” Enjoy every cheesy, sausage-filled spoonful! 🥄✨
