Instant Pot Zuppa Toscana

This soup is made easily in the pressure cooker! Packed with flavor, quick to prepare, and plenty for everyone….this is bound to be a hit with everyone!

Growing up, I remember my parents taking my brother and I to Olive Garden. I ALWAYS ordered the soup and salad, with my soup choice being their Pasta e Fagioli. My brother however, always got the Zuppa Toscana. I wasn’t a fan because I saw the “green” in it and typical kid, I steered clear of spinach, kale, and basically anything green/healthy, haha!

Fast forward several years, being married with kids of my own, I decided to order it for dinner one night (at Olive Garden), and ended up LOVING it! Great flavor and very hearty! I immediately came home and came up with an at home version! Surprisingly, even my kiddos enjoy it!

Since entering the Instant Pot world over the last few months, anything I can make in it, I will! I made this Instant Pot version and once more, it was a huge hit! My kids were quite funny eating the kale in this because they kept saying it was “leaves” and “grass”, but they said it as they spooned it in their mouths, haha!

If you are a soup fan, I highly recommend this! Its ready in no time using the Instant Pot!

Enjoy!

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Instant Pot Zuppa Tuscana

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

A flavorful soup that is quick to prep, made in no time using the Instant Pot, and a favorite with everyone!

Servings: 6

Author: The Cookin' Chicks

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 lb Italian Sausage, ground
• 6 garlic cloves, minced
• 3 Russet potatoes, sliced thin
• 6 1/2 cups chicken broth
• 2 cups kale, chopped
• 3/4 cup milk
• cooked, crumbled bacon, optional

Instructions

1. Press saute on the Instant Pot and heat the olive oil.
   

2. Add onions and cook for about 3-4 minutes.

3. Add the Italian Sausage and cook until no longer pink, breaking into smaller pieces as its cooking.

4. Add garlic and allow to cook about 1 minute.

5. Add in the potatoes and chicken broth.

6. Place lid securely onto Instant Pot and set valve at top to "sealed".

7. Cook at manual, high pressure, for 5 minutes.

8. When cooking is completed, allow a natural release for 10 minutes, and then a quick release.

9. Once pressure has been released and "pin" drops, remove the lid and add the kale.

10. Stir until kale is slightly wilted, about 3 minutes.

11. Pour in the milk and stir to combine.

12. Serve in bowls with crumbled bacon on top, if using.

Recipe Notes

Recipe adapted from: Margin Making Mom