Butternut Squash Zuppa Toscana

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Even as someone who has Italian heritage, and generally doesn’t think of the Olive Garden as being authentic Italian Food, I am still a sucker for their soup, salad, and breadsticks. This year I have shared with you a few of my favorite ” Olive Garden Copycat Recipes” Like

Instant Pot Pasta e Fagioli and

Instant Pot Minestrone

I have decided to recreate my version of Zuppa Toscana as well, but with my twist. I love butternut squash in a soup. So I decided to make this ” low carb” by subbing the traditional potatoes with butternut squash in this soup. I ended up with a soup that was not only delicious but also has the perfect Autumn Flair

Not only is making soup in your Instant Pot faster than your slow cooker, but it also tastes better. This soup only requires seven ingredients and 12 minutes of cooking time. Presto! Dinner is served in no time!

What you need for Butternut Squash Zuppa Toscana

  • An Instant Pot.  Although I suppose a slow cooker would work as well.
  • Italian sausage
  • One large butternut squash
  • Spinach or Kale
  • Chicken Broth
  • Garlic
  • 1 Onion
  • Milk or Cream,  I use half and a half because I always have it around.

This Zuppa Toscana can be frozen for quick lunches or dinners. You will want to freeze it in a mason jar or a pyrex dish. You can heat it in the microwave when you are ready to eat it.

Zuppa Toscana means ” Tuscan Soup” and might also contain

Cannelini Beans





or Crusty Italian Bread

I encourage you to add whatever ingredients you have around!  Adding veggies you already have is what first inspired these traditional Italian peasant soups!


  • 1 pound Italian Sausage
  • 1 large butternut squash, peeled and cut into cubes
  • 2-3 cloves minced garlic
  • 1 small onion, chopped
  • 4 cups fresh spinach or kale
  • 1 32 ounce container of chicken broth
  • 1 cup milk, half and half or cream
  • 1 teaspoon corn starch optional


  1. Set your Instant Pot to the Saute setting.

  2. Brown your Italian sausage, and drain.

  3. Place the cooked Italian sausage back into your Instant pot, and saute with onions and garlic.

  4. Add butternut squash, chicken broth, and spinach.

  5. Cook on high pressure for 12 minutes. Let the pressure naturally release.

  6. Add Cream before eating. If you want to thicken the soup this would also be the time to add some corn starch to thicken it.


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