Instant Pot Zuppa Toscana Soup Recipe
This instant pot Zuppa Toscana soup recipe is a hearty kale potato sausage soup that's an Olive Garden copycat.
Ingredients
- ½ lb raw bacon about 4-5 slices bacon
- 1 lb spicy Italian sausage or mild Italian sausage
- 1 large red onion chopped
- 2 tablespoon minced garlic cloves
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 lb Yukon Gold potatoes cut into 1" cubes, see note in recipe card
- 4 C chopped kale
- 32 oz chicken broth
- 1 cup heavy whipping cream
- Romano cheese or parmesan to sprinkle
- ⅛-1/4 teaspoon cayenne pepper optional and to taste
Instructions
- Set the Instant Pot to Saute and cook the bacon until it's crisp to your liking. Remove the bacon, drain the grease, and set aside one tablespoon of the bacon grease for cooking other ingredients.
- Saute the Italian sausage in the bacon grease. Drain all but 1 tablespoon or so of the grease.
- Add the chopped onions and cook for 5 more minutes until the onion starts to soften. Add the minced garlic and cook for 1 more minute.
- Add the chicken broth and diced potatoes. Press the potatoes down into the liquid, if needed. Add the broth to the pot first and then add just enough potatoes to fill the pot, for us, it was slightly less than 3 lbs.
- Pressure Cook on Manual High (ore Pressure Cook) for 5 minutes.
- Do a Natural Release of pressure for 10 minutes, then do a Quick Release of the remaining pressure.
- Add the kale and whipping cream and cook on high for 3-4 more mins or until the kale is wilted.
- Garnish with the reserved crumbled bacon and Romano or Parmesan cheese on top. Enjoy!
Notes
- Baby spinach is a popular substitute for kale
- Leftovers will last in the fridge for up to 5 days, we don't recommend freezing.
Nutrition
Serving: 1gCalories: 625kcalCarbohydrates: 46gProtein: 23gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 22gCholesterol: 91mgSodium: 1319mgFiber: 5gSugar: 6g
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