Instant Pot Zuppa Toscana Soup

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  I love eating out, but since we have small children and also live on a budget, it doesn’t happen very often. One of my favorite things to do is recreate my favorite takeout dishes at home which not only saves us money, but is also healthier.

  I love the Zuppa Toscana Soup from Olive Garden and I was so excited to realize how incredibly simple it is to make at home, especially since I get to use one of my favorite appliances the Instant Pot. This recipe only requires a handful of ingredients and it tastes so good. It’s definitely one of my favorite ways to eat kale.

  If you’re on the hunt for more Instant Pot recipes then you don’t want to miss my Tomato Soup, Beef Stew, Hamburger Cheese Pasta and Dill Pickle Potato Salad. Enjoy the recipes friends!

Nutrition

Calories

3415 cal

Fat

257 g

Carbs

171 g

Protein

101 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Instant Pot Zuppa Toscana Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

• 3 tbsp butter
• 1 small onion, diced
• 1 tbsp minced garlic
• 5 cups potatoes, diced
• 8 cups beef or chicken broth
• 1 lb pork sausage
• 2-3 cups chopped kale, stems removed
• 1 cup heavy whipping cream

Instructions

1. Hit Sauté button on Instant Pot and add butter to melt.
2. Add diced onions and garlic to pot. Sauté until softened (approx 3 minutes).
3. Turn off sauté function and add potatoes and broth to pot.
4. Place lid on Instant Pot making sure the valve is set on sealing.
5. Hit the Soup button and adjust time to 7 minutes.
6. When the Instant Pot is done cooking do a quick pressure release.
7. While the pressure is coming down on the Instant Pot, cook pork sausage and prep kale.
8. Use a potato masher to break up some of the cooked potatoes and create a thicker broth. (Don't mash too much, you still want mostly large potato pieces).
9. Add cooked sausage, whipping cream and chopped kale to soup pot.
10. Stir, let cool and enjoy!

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https://www.gracefullittlehoneybee.com/instant-pot-zuppa-toscana-soup/

Instant Pot Zuppa Toscana Soup

serves 4-6

3 tbsp butter

1 small onion, diced

1 tbsp minced garlic

5 cups potatoes, diced

8 cups beef or chicken broth

1 lb pork sausage

2-3 cups chopped kale, stems removed

1 cup heavy whipping cream

Step 1: Hit Sauté button on Instant Pot and add butter to melt.

Step 2: Add diced onions and garlic to pot. Sauté until softened (approx 3 minutes).

Step 3: Turn off sauté function and add potatoes and broth to pot.

Step 4: Place lid on Instant Pot making sure the valve is set on sealing.

Step 5: Hit the Soup button and adjust time to 7 minutes.

Step 6: When the Instant Pot is done cooking do a quick pressure release.

Step 7: While the pressure is coming down on the Instant Pot, cook pork sausage and prep kale.

Step 8: Use a potato masher to break up some of the cooked potatoes and create a thicker broth. (Don’t mash too much, you still want mostly large potato pieces).

Step 9: Add cooked sausage, whipping cream and chopped kale to soup pot.

Step 10: Stir, let cool and enjoy!

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