Instant Pot Zuppa Toscana Soup
Tis the season for comforting soups. Zuppa Toscana is one of my all-time favorite soups. The combination of Italian sausage, potatoes and kale make it so hearty and satisfying. This rustic copycat version tastes better than the original from Olive Garden. Made in the pressure cooker. It's delicious, quick and simple.
Ingredients
- 2 Tbsp olive oil, divided
- 1 lb mild ground Italian sausage
- 4 cloves garlic, minced
- 1/2 onion, diced
- 1/2 tsp dried oregano
- 1/2 tsp dried Italian seasoning
- 1 lb baby red potatoes, quartered
- 6 cups chicken broth
- kosher salt and ground pepper, to taste
- 2 cups kale leaves, chopped with stems removed
- 1 cup half and half
- 1/2 cup bacon bits, for garnish
Instructions
- Prepare and wash all produce. Chop onions and potatoes. Remove stems from kale and roughly chop. Place leaves in a bowl. Set aside.
- Set pressure cooker to high "Saute" setting. Heat olive oil and cook Italian sausage. Stirring frequently for about 5 minutes. Cook sausage until browned and chopped into crumbles.
- Add in garlic, onion, oregano, Italian seasoning. Cook until onions become translucent, about 3 minutes.
- Add red potatoes and chicken broth. Season with kosher salt and ground pepper to taste.
- Put lid on pressure cooker. Select "Manual" setting and adjust pressure to high. Set time for 5 minutes. Set spout to "Sealing". After finished cooking, set spout to "Quick-Release" or "Venting" according to manufacturer's directions.
- Add chopped kale, stir until it starts to wilt, about 1-2 minutes. Stir in half and half and heat it through well, about 2 minutes.
- Serve immediately. Garnish with bacon bits, if desired.
Notes
Suggested Sides:
- Garlic bread or French bread
- Green salad