This Instant Pot Zuppa Toscana Soup is an Olive Garden favorite – easily transformed into a meal that you can make in your Instant Pot in 30 minutes or less.
One of my favorite places to go has historically been the Olive Garden – who can deny that their breadsticks and endless salad bowl are nothing short of amazing. Don’t even get me started on their soup – Zuppa Toscana is practically a well known favorite.
Let me honest though… going to Olive Garden with 7 people is not a fun experience – especially when 5 of those people are loud, energetic children 😉
Since having children, we haven’t found ourselves going out to dinner anywhere honestly – not only is it a challenge, it’s very expensive – in many cases $50 – $70 if not more. I’m thankful we picked up our Instant Pot in 2015, because it has truly been a lifesaver in terms of saving money.
The Instant Pot allows us to make some of the best foods rather quickly – which is important when we have kids in Track, Youth Group, and Piano. No matter what our schedule looks like for the day, the Instant Pot helps put dinner on the table in a hurry – with food that everyone goes crazy for.
Including this soup.
Lets talk about this soup for a minute – we used hot italian sausage to give it some kick, and we used Idaho Gold potatoes. Feel free to substitute russets though – they’ll work super. Keeping the peel on the potatoes is important, as it will give the soup a little extra flavor.
Finally, if you aren’t watching your figure, heavy cream makes the soup taste out of this world. If you don’t have heavy cream, however, feel free to substitute half and half. I don’t recommend using low fat milk – the soup won’t have the same flavor or feel 😉
- 1 lb hot italian sausage
- 3 medium russet potatoes (or, 5 small idaho gold potatoes), unpeeled
- 1 small onion
- 4 strips of thick sliced bacon, diced
- 4 cloves garlic
- 2 cups of kale (veins removed and sliced thin like ribbons)
- 5 C. chicken broth
- 1 C. heavy cream (or, half and half for a lighter version)
- salt, pepper to taste
- Cut the casing off the sausage and add to the Instant Pot to brown using the saute feature. Use your spatula to crumble it as you saute, slowly breaking it apart as it cooks.
- Once the sausage has browned, add the bacon, garlic and onion and saute for 2-3 minutes or until soft.
- Turn the Saute function OFF, and drain the extra grease, keeping the sausage, bacon, garlic and onions in the pot.
- Add the chicken broth and unpeeled potatoes to the pot with the existing sausage & bacon.
- Place the lid on the Instant Pot, close the valve (seal), and set the timer to manual, for 4 minutes.
- The pot will take some time to come to pressure - once at pressure, it will count "down" from 4 minutes.
- Once the pot beeps (finished), allow the pressure to release naturally for 10 minutes, then do a quick release.
- Add the kale, stir in and let it sit a few minutes until it wilts in the pot.
- Stir in the heavy cream/half and half and season with salt/pepper - to taste.