Instant Pot Zuppa Toscana
Full of flavor Instant Pot Zuppa Toscana is famous Olive Garden's copycat soup recipe with hearty Italian sausage, potatoes and kale. This version of tuscan soup is lighter without heavy cream but still just as creamy and delicious.
Servings: 8 servings
Calories: 217kcal
Ingredients
- 3 large raw sausage links sliced
- 1 onion chopped
- 6 medium potatoes cubed
- 2 large carrots chopped
- 1 zucchini diced (optional)
- 2 grated large garlic cloves divided
- 6 cups water or low sodium broth
- 3/4 tsp salt
- 1/2 tsp red pepper flakes
- Ground black pepper to taste
- 5 large kale leaves stems removed and chopped
- 2 cups whole milk
Instructions
- On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins.
- Add sausage. If it is raw chicken/turkey or any cooked sausage, you will need some oil. Brown for 3 minutes. Sausage will not really brown but rather cook a bit. It's fine, we just want a bit flavor.
- Press Cancel. Add onion, potatoes, carrots, zucchini (if using), 1 garlic clove, broth, salt, red pepper flakes and pepper. No need to stir.
- Close the lid, move pressure valve to Sealing and press Pressure Cook on High for 10 minutes.
- Release pressure using Quick Release method - turn pressure valve to Venting.
- Add kale, milk and remaining garlic.
- Stir and serve hot with a slice of fresh bread.
Video
Notes
- Store: Refrigerate in an airtight container or inner Instant Pot pot with a silicone lid for up to 5 days. To reheat, simmer in a small pot desired amount.
- Freeze: Do not freeze.
- Make Ahead: Saute sausage and add veggies and broth (not kale and milk) to the inner pot. Cover with silicone or glass lid, refrigerate for up to 24 hours and cook following the recipe.
- More veggies: I added chopped zucchini just to add more veggies and because it had to be used up. Cauliflower or chopped broccoli would work well!
- Bacon: You can saute bacon as well, just for me sausage was enough. If you do so, make sure to deglaze the pot with broth before cooking to avoid Burn.
- For 3 quart Instant Pot: Cut recipe ingredients in half and keep same cooking time. Or you can still cook 1/2 recipe in larger Instant Pot.
- Double the recipe? Pictured is full recipe made in 6 quart. You can multiply ingredients by 1.5 and cook recipe in 8 quart pressure cooker, same time. For 6 quart, 1.5 ingredients will be too much.
- Spinach instead of kale: Fresh or frozen spinach will work instead of kale. Whenever I see spinach on sale, I buy pre-washed baby kale in a box and freeze it like that. Then add to soup frozen.
Nutrition
Serving: 1.5cup | Calories: 217kcal | Carbohydrates: 38g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 329mg | Fiber: 4g | Sugar: 6g