Zuppa Toscana Soup from Olive Garden - Instant Pot
Pretty sure just about everyone has done their own version of Zuppa Toscana by now. My version is a little more kid friendly. So, this is not a spicy version and will please the younger taste buds as well.
Equipment
Ingredients
- 1 lb sweet Italian sausage
- 1 lg onion diced
- 1 Tbsp minced garlic
- 2 tsp Italian Seasoning
- 5 cups chicken broth
- 5 Yukon Gold potatoes (or red potatoes) cubed (1") a heaping 4 cups
- 1½ tsp salt
- ½ bunch fresh kale (about 4 cups) tough stems removed and kale sliced
- 1 cup heavy cream
Instructions
- Set your pot on Saute to the More or High setting depending on which model you have. Once your pot says Hot, go ahead and add your sausage. Cooking and breaking it up at the same time.
- When sausage is nicely crumbled and in small pieces, add the diced onion and give it a stir, let it sweat for about a minute. Then add the garlic and seasonings.
- Deglaze pot with broth and add the diced potatoes and salt. Place lid on pot and set the pressure valve to Sealing if your pot requires that. Set pot to Pressure Cook for 4 minutes.
- When the cooking time is done, go ahead and QR the pot. When the float pin has dropped, carefully open your pot and add the sliced kale. Stir and quickly close the lid to keep the heat in. Allow the contents to rest for 10 min. This will give the kale a chance to cook and will.
- After the resting time is up, open the pot and stir in 1 cup of heavy cream. Your soup is now ready. We like to serve ours with warm breadsticks or a freshly baked loaf of bread.
Notes
My Personal Notes: My daughter likes this if I add 4 oz dry bowtie pasta. I know it doesn't sound like a lot, but I have to agree that it is really good when it all cooks up together.
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Zuppa Toscana Soup from Olive Garden – Instant Pot
Pretty sure just about everyone has done their own version of Zuppa Toscana by now. My version is a little more kid friendly. So, this is not a spicy version and will please the younger taste buds as well.
Servings: 6 servings
Equipment
Ingredients
- 1 lb sweet Italian sausage
- 1 lg onion diced
- 1 Tbsp minced garlic
- 2 tsp Italian Seasoning
- 5 cups chicken broth
- 5 Yukon Gold potatoes (or red potatoes) cubed (1") a heaping 4 cups
- 1½ tsp salt
- ½ bunch fresh kale (about 4 cups) tough stems removed and kale sliced
- 1 cup heavy cream
Instructions
- Set your pot on Saute to the More or High setting depending on which model you have. Once your pot says Hot, go ahead and add your sausage. Cooking and breaking it up at the same time.
- When sausage is nicely crumbled and in small pieces, add the diced onion and give it a stir, let it sweat for about a minute. Then add the garlic and seasonings.
- Deglaze pot with broth and add the diced potatoes and salt. Place lid on pot and set the pressure valve to Sealing if your pot requires that. Set pot to Pressure Cook for 4 minutes.
- When the cooking time is done, go ahead and QR the pot. When the float pin has dropped, carefully open your pot and add the sliced kale. Stir and quickly close the lid to keep the heat in. Allow the contents to rest for 10 min. This will give the kale a chance to cook and will.
- After the resting time is up, open the pot and stir in 1 cup of heavy cream. Your soup is now ready. We like to serve ours with warm breadsticks or a freshly baked loaf of bread.
Notes
My Personal Notes: My daughter likes this if I add 4 oz dry bowtie pasta. I know it doesn’t sound like a lot, but I have to agree that it is really good when it all cooks up together.
1 comment on “Instant Pot Zuppa Toscana”
this sounds perfectly yummy.. now to add to my grocery list..
Comments are closed.