Instant Pot Zuppa Toscana Soup
Instant Pot Zuppa Toscana delivers a copycat version of Olive Garden's Zuppa Toscana Soup in under 30 minutes!
Servings: 6
Ingredients
- 3 slices thick-cut bacon chopped
- ½ pound Homemade Italian Sausage or store-bought
- 1 small yellow onion minced
- 4 cloves garlic minced
- ½ cup dry white wine optional
- 4 cups low-sodium chicken broth
- 5 medium Yukon gold potatoes scrubbed and diced into 1-inch chunks
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon red chili flakes optional
- 3 cups fresh kale chopped and stems removed
- 1 cup heavy cream
- parmesan for serving
Instructions
- Hit sauté on the Instant Pot and allow to heat. Once heated, add 3 slices thick-cut bacon (diced) and sauté until browned and crispy. Remove bacon using slotted spoon and place on paper towel lined plate.
- To the rendered bacon grease, add ½ pound Homemade Italian Sausage and 1 small yellow onion (minced). Cook, breaking up the sausage as it cooks. Once the sausage is fully cooked, add 4 cloves garlic (minced) and sauté for one minute longer.
- Add ½ cup dry white wine into the inner pot, and use a wooden spoon or spatula to scrape up any browned bits off the bottom of the inner pot. Let the mixture cook for 2-3 minutes, allowing the alcohol to reduce. Hit cancel to turn the Instant Pot off.
- To the inner pot, add 4 cups low-sodium chicken broth, 5 medium Yukon gold potatoes (cubed), ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon red chili flakes , and 3 cups fresh kale and gently stir to combine.
- Place the lid on the pressure cooker, and seal or lock the lid. Set to cook on high pressure for 5 minutes by hitting manual or pressure cook and using the +/- buttons to adjust the cooking time until it reads "5."
- Once the cook time has elapsed, let the pressure release naturally for at least 15 minutes. After 15 minutes have passed, you can release the remaining pressure by using a wooden spoon or pot holder to unlock or release the venting knob. Alternatively, allow for a full natural pressure release.
- Open the Instant Pot and stir in 1 cup heavy cream and place the lid back on the pressure cooker for 3-5 minutes to let the cream heat through.
- Stir in the reserved chopped, cooked bacon and serve with Parmesan cheese if desired.
Video
Notes
Sausage: Feel free to use chicken or turkey Italian sausage in place of the pork sausage.
Bacon: If you want to omit the bacon, you will need 1 tablespoon of olive oil to brown the sausage and onions.
Spice Level: If you don't like spicy soups, omit the red pepper flakes or decrease them by half for a milder zing.
Kale: Feel free to use defrosted and drained kale in place of fresh kale. You don't want to add frozen kale directly to the soup, as the water content from the kale will water down the flavor.
Lower Fat Option: If you would like to lighten up this soup, drain off the grease after browning the sausage and use milk or half and half in place of heavy cream. But for a soup that tastes like Olive Garden's Zuppa Toscana, do not drain off the grease and heavy cream is best.
Storage: Leftover cooled soup can be stored in the refrigerator for up to 4 days. This is one soup that does not tend to freeze well as the cream may separate and the potatoes get mushy.
Nutrition
Calories: 500kcal | Carbohydrates: 40g | Protein: 21g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 898mg | Potassium: 1244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1260IU | Vitamin C: 27.4mg | Calcium: 112mg | Iron: 3.1mg
