Zuppa Toscana Recipe

This hearty zuppa toscana recipe with sausage and smokey bacon is an Olive Garden copycat for weeknights. Packed with 5 kinds of veggies and silky coconut milk, it’s an effortless dinner with Italian flair.

When the weather starts getting chilly, this sausage-bacon zuppa toscana recipe will fill your kitchen with a potful of fragrant and creamy flavors. Made with sweet carrots, tender peppers, cauliflower, and onions, it’ll also help you sneak more vegetables into dinner time. Don’t forget a handful of kale! Sautéed and pressure cooked for a quick meal, every spoonful is perfectly rich, herby, and spicy.

Why You’ll Love Zuppa Toscana

If you’re a soup person, this Instant Pot zuppa toscana recipe infused with thyme and basil will be your new go-to dinner.

• Italian-inspired. Juicy sausage, fragrant garlic, onions, thyme, and basil give this soup plenty of Italian flair.
• Quick. This simple recipe only takes 30 minutes!
• Little clean-up. You only need to worry about washing the Instant Pot once you’re done.
• Great for chilly weather. There’s nothing as warm and comforting as a bowl of freshly-made soup when it’s cold outside.

Recipe Ingredients

Here’s everything you need (as well as some useful ingredient swaps) to make this creamy zuppa toscana recipe. The recipe card at the bottom of the post has exact ingredient amounts.

• Mild sausage – Feel free to use Italian sausage.
• Bacon – You can use regular or thick-cut bacon.
• Yellow onion – White onion works too.
• Garlic – Fresh garlic is best, but otherwise use 3/4 teaspoon garlic paste.
• Carrots – You can use leftover baby carrots for this.
• Red pepper – Any color is fine.
• Cauliflower – Fresh or frozen (thawed) is okay.
• Chicken stock – I prefer low-sodium chicken stock or veggie broth.
• Thyme – Go for fresh or dried.
• Basil – Make sure it’s green Italian basil, not purple or Thai basil.
• Red pepper flakes – Feel free to use cayenne pepper instead.
• Kale – Baby spinach is a good swap.
• Coconut milk – It must be unsweetened. Sweetened or vanilla-flavored coconut milk will make the soup taste like dessert.

How to Make Zuppa Toscana

The “Sautée” and “Pressure Cooker” settings on your Instant Pot make this zuppa toscana recipe extra easy. Scroll down to the recipe card when you’re ready to start cooking for more detailed instructions. You’ll be done within 6 steps:

• Sautée the sausage. Set the Instant Pot to “Sautée”. Add the sausage and cook it for 3-4 minutes or until browned. Use a wooden spoon to break it up into smaller chunks. Remove it from the heat and set it aside on a paper towel-lined plate.
• Cook the bacon. Stir it into the Instant Pot and cook it for 3-4 minutes or until browned.
• Sautée the onions. Mix in the onions and garlic, sautéing them until soft and translucent. Don’t let the garlic burn. Return the sausage to the Instant Pot.
• Add the veggies. Stir in the carrots, red pepper, cauliflower, chicken stock, thyme, basil, and red pepper flakes. Cancel the “Sautée” mode.
• Pressure cook it. Seal the lid and set the Instant Pot to “Pressure Cooker”. Cook for 10 minutes and then do a quick pressure release. Open the lid carefully. Set it to “Sautée” mode again.
• Make it creamy. Gently mix in the coconut milk, stirring until well combined. Add the kale and sautée for 5 more minutes. Serve and enjoy!

Tips and Variation Ideas

These are some tips and tricks you can use to take this herby zuppa toscana recipe to the next level, including using up veggie leftovers:

• Add pasta. Cook 1-2 cups ditalini or pastina pasta according to package instructions. Strain well. Incorporate it into the soup during the last 5 minutes of cooking.
• Use leftovers. Chop up leftover Parmesan Roasted Cauliflower and Air Fryer Green Beans. Stir them in during the last 5 minutes of cooking.
• Thicken it. Whisk 1 tablespoon cornstarch with 1/4 cup chicken stock or water until completely smooth. Pour the slurry into the soup during the last 10 minutes of cooking. Stir until slightly thickened.
• Skip the Instant Pot. Prepare the recipe as usual in a pot over medium-high heat. Instead of pressure cooking, reduce the heat to medium-low and let the soup simmer for 15-20 minutes or until all the veggies are tender. Stir in the coconut milk and kale at the very end.
• Garnish it. Top the soup with croutons, crispy fried shallots, grated parmesan, or chopped fresh parsley for extra flavor and texture.
• Add protein. Shred leftover Roasted Turkey Breast or Air Fryer Chicken Breast and stir it into the soup. I like to add 2-3 cups.

Serving Suggestions

This zuppa toscana recipe with garlicky Italian charm is a comforting dinner. I love pairing it with toasty baguette slices or garlic bread for dipping. You can also serve it with New York Strip Steak with Balsamic Reduction or Herb Crusted Beef Tenderloin. My Garlic Herb Crock Pot Chicken is another great option. For veggie sides, try my Air Fryer Asparagus and Roasted Brussel Sprouts.

How to Store and Reheat Extras

Leftovers must be fully cooled before storing to prevent spoilage, especially because of the coconut cream in the recipe.

• Fridge: Place it in an airtight container for up to 5 days. Discard immediately if it tastes sour.
• Freezer: Pour it into freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Microwave it in 20-second increments, stirring between each one, until warm. You can also use a medium-sized pot over medium-high heat for 7-9 minutes.

More Soup Recipes to Try

• Carrot Ginger Soup
• Minestrone Soup
• Creamy Chicken Enchilada Soup
• Butternut Squash Soup

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