This Zuppa Toscana combines the delicious flavors of your favorite Olive Garden soup into a simple soup that comes together easily at home!
Servings 6 people
- 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
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!
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.
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