Instant Pot Zuppa Toscana Soup
This Instant Pot Zuppa Toscana Soup tastes just like the Olive Garden dish! Top this creamy sausage and kale soup with bacon and parmesan.
Servings: 6 servings
Calories: 507kcal
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausages, casings removed
- 1 onion, diced
- 4 cloves garlic, minced
- 2 Yukon gold potatoes, chopped
- 1 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 4 cups chicken broth
- 1/3 cup heavy cream
- 1/3 cup parmesan cheese
- 1 red pepper, diced
- 1 bunch kale, chopped
- 6 slices bacon
Instructions
- Turn Instant Pot to saute mode. Add sausage and saute for 4-5 minutes until sausage is browned, then add the rest of the ingredients to Instant Pot in the order in which they are listed except for cream, parmesan cheese, red pepper, kale and bacon.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Meanwhile, cook bacon in a large frying pan on the stove.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Stir in cream, parmesan cheese, red pepper and kale until well combined. Garnish with extra parmesan cheese and top with bacon, then serve and enjoy!
Video
Notes
Make your own sausage using ground meat and fennel seeds, paprika, onion/garlic powder, salt and pepper.
Store this soup in the fridge for up to 5 days then reheat in a pot on the stovetop or in the microwave.
Freeze this soup without the cream and kale for 2-3 months. Defrost in the fridge overnight, reheat, then stir in the kale and cream.
Nutrition
Calories: 507kcal | Carbohydrates: 14g | Protein: 19g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 94mg | Sodium: 1381mg | Potassium: 779mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3023IU | Vitamin C: 72mg | Calcium: 156mg | Iron: 4mg