Description
Indulge in the rich, comforting flavors of this Instant Pot Olive Garden Zuppa Toscana Copycat. This creamy soup features tender potatoes, spicy Italian sausage, and vibrant kale all simmered to perfection. Perfect for cozy family dinners or impressing last-minute guests, this recipe will warm your heart and fill your belly in no time.
Ingredients
Scale
- 1 lb Italian sausage (spicy or mild)
- 3 medium russet potatoes (peeled and diced)
- 2 cups fresh kale (chopped)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 3 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 1 tsp red pepper flakes (adjust to taste)
- Salt and pepper (to taste)
- 2 tbsp olive oil
Instructions
- Set your Instant Pot to sauté mode. Add olive oil, then cook the onions and garlic until fragrant.
- Add the Italian sausage, breaking it up as it browns for about 5 minutes.
- Mix in the diced potatoes and pour in the chicken broth, scraping any browned bits from the pot.
- Seal the lid and pressure cook on high for 10 minutes. After cooking, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
- Stir in chopped kale and heavy cream, simmering on sauté mode for a few more minutes until heated through.
- Season with salt, pepper, and red pepper flakes to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg