Instant Pot Olive Garden Zuppa Toscana
This Instant Pot Olive Garden Zuppa Toscana is restaurant quality at home! The delicious Instant Pot soup is filled with sausage, bacon, garlic, kale, and cream - serve with crusty bread!
Servings 6 people
- 1 tbsp olive oil
- 16 oz ground sausage
- 3 strips bacon chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- 3 potatoes peeled and cut into chunks
- 3 cups kale chopped
- 1 1/2 cups heavy cream
- 2 tsp salt plus more to taste
Set Instant Pot to "saute". Heat olive oil. Saute ground sausage until browned almost all the way through.
Stir in chopped bacon and continue to saute until sausage is no longer pink in the middle and bacon is browned. Stir in minced garlic and cook 1 minute until it becomes fragrant.
Pour in chicken broth and potatoes. Cancel the saute function. Close lid, seal vent, and cook on manual setting for 7 minutes. Allow pressure to naturally release for 10 minutes.
Switch lid dial to "venting" and allow any remaining pressure to release. Open lid and stir in kale. Allow soup to sit for 5 minutes and allow kale to soften slightly.
Stir in heavy cream and salt. Taste and add more salt as desired. Serve immediately.
Calories: 593kcal | Carbohydrates: 19g | Protein: 19g | Fat: 49g | Saturated Fat: 22g | Cholesterol: 143mg | Sodium: 2235mg | Potassium: 1052mg | Fiber: 2g | Vitamin A: 4280IU | Vitamin C: 70.1mg | Calcium: 145mg | Iron: 5.3mg