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Top View Bowl of creamy soup with potatoes and herbs on top.

Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana soup is a copycat Olive Garden recipe that tastes just as good, but better in the comforts of your own home! This easy soup recipe is packed full of flavor, Gluten Free, and made in under an hours time!
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Course: Instant Pot, Main Course, Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 5 minutes
Natural Release Pressure: 15 minutes
Total Time: 35 minutes
Servings: 6 Servings
Calories: 567kcal

Equipment

  • Instant Pot

Ingredients

  • 1 tablespoon Olive oil
  • 1 lb. Ground mild pork sausage
  • 5 slices Bacon diced
  • 1 medium White onion diced
  • 6 cloves Garlic minced
  • 1 teaspoon Salt
  • ¼ teaspoon Black pepper
  • 32 Oz. Chicken broth
  • 3 small Russet potatoes cleaned and thinly sliced
  • 3 cups Kale chopped
  • 1 cup Heavy cream
  • Dash of red pepper flakes
  • Grated Parmesan for topping

Instructions

  • Select the “sauté” mode on the Instant Pot. Pour in the olive oil then place the ground pork sausage and diced bacon into the pot. Sauté for 5 minutes until both the Italian sausage and bacon are cooked and browned. You will want to use a wooden spoon to break up the meat into bite-size pieces.
  • Next, add in the onion and minced garlic clove. Sauté for an additional 1 minute and season with salt and pepper. Then, pour in the container of chicken broth, the thinly slice potatoes, and the chopped kale. Mix well then place the lid on the Instant Pot securing the valve to closed. Turn off the instant pot, then turn on to soup mode for 5 minutes.
  • Once the Instant Pot is done cooking let it naturally release pressure for 15 minutes. Carefully, force any remaining pressure out of the Instant Pot and open the lid. Stir in the heavy cream and a dash of the red pepper flakes. Ladle into bowls and serve with grated cheese on top if desired.

Notes

 
  • Pressure Time - If you are new to cooking with the Instant Pot you might not know that it will take about the same amount of time you have selected the item to cook to come to pressure. Once you start the Instant Pot you will hear it beep, then it will show that it's on. Once it has gotten to pressure. In this case it should take about 5 minutes, it will then start the timer to count down the cooking process.
  • No bacon? No problem. I always have a bacon fat jar in my refrigerator. I will scoop a tablespoon of bacon fat when the ground sausage is cooking in place of pieces of bacon. I have also done that plus cut a few pieces of the precooked bacon or refrigerated bacon bits for salad in the soup as well.
  • Garlic - If you don't have fresh garlic or maybe don't feel like taking the time to chop the garlic you can use dehydrated garlic, garlic in water, frozen minced garlic, or even the squeeze garlic.
  • Freeze - If you have leftovers and want to save for a future meal, you can! Simply cool the soup to room temperature, place in a freezer bag or container (make sure to label and date the contents), and freeze for up to 3 months!
 

Nutrition

Serving: 1cup | Calories: 567kcal | Carbohydrates: 23g | Protein: 19g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 121mg | Sodium: 1576mg | Potassium: 932mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3986IU | Vitamin C: 59mg | Calcium: 113mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!