Zuppa Toscana
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5 from 1 vote

Zuppa Toscana

This Zuppa Toscana combines the delicious flavors of your favorite Olive Garden soup into a simple soup that comes together easily at home!
Course Soup
Cuisine Italian
Keyword Instant Pot, instant pot zuppa toscana, Pressure Cooker, simple soup, soup
Servings 6 people
Calories 568kcal
Author Sheryl

Equipment

Ingredients

  • 1 lb mild italian sausage
  • 1 tsp red pepper flakes
  • 4 slices bacon diced
  • 1 onion chopped
  • 1 Tbsp garlic minced
  • 64 oz chicken broth
  • 4 potatoes sliced thin
  • 1 C heavy cream
  • 1 C kale chopped, or substitute spinach

Instructions

Stove Top:

  • In a skillet, cook sausage with red pepper flakes - drain and set aside.
  • In a large pot, cook bacon - reserve a small amount of bacon grease.
  • Using the bacon grease you reserved, add onion and garlic and cook until fragrant - be careful not to burn the garlic.
  • Pour in the broth and bring to a boil. Add potatoes and cook until tender, about 10-15 minutes.
  • Reduce heat and stir in cream and sausage.
  • Add spinach or kale a few minutes before serving. Enjoy!

Instant Pot:

  • Push saute on your Instant Pot. Cook sausage with red pepper flakes - drain and set aside.
  • In that same Instant Pot, cook the bacon. Reserve a small amount of bacon grease.
  • Using the bacon grease you reserved, add onion and garlic and cook 1-2 minutes until fragrant - be careful not to burn the garlic.
  • Pour in the broth and potatoes. Place the lid on the Instant Pot and set the timer for 5 minutes, manual pressure. It will take several minutes for the Instant Pot to come to pressure. Once the pot beeps done, release the pressure.
  • Turn the Instant Pot off.
  • Stir in cream and sausage. Add the kale just before serving.

Nutrition

Calories: 568kcal | Carbohydrates: 31g | Protein: 19g | Fat: 41g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1719mg | Potassium: 1179mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1869IU | Vitamin C: 65mg | Calcium: 93mg | Iron: 3mg