Instant Pot Olive Garden Zuppa Toscana Copycat
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(172)
Ingredients
6 servings
- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casing removed
- 1 onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 3 russet potatoes, chopped
- 6 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- ½ bunch kale, stems removed and leaves chopped
- 1 cup half and half
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Preparation
Step 1
Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Step 2
Add onion, and cook, stirring frequently, until translucent, about 3-4 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
Step 3
Stir in potatoes and chicken broth; season with salt and pepper, to taste.
Step 4
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Step 5
Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.
Step 6
Serve immediately.
Step 7
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Chef's notes
This soup is a great way to sneak in leafy greens for picky eaters. Kale, spinach, collard greens, swiss chard, or arugula are all great options.
Make it dairy-free by substituting coconut cream or skipping the half and half.
Garnishes like a fresh sprinkle of grated Parmesan or some crispy bacon add more flavor, texture, and contrast.
Serve with homemade crusty bread for dipping.
