Instant Pot Zuppa Toscana Soup
This easy Olive Garden Zuppa Toscana soup copy-cat recipe tastes just like the real thing!
Equipment
- 6 qt. Instant Pot
Ingredients
- 4 large potatoes (or 1-2 per person) Cut into thin slices- leave some skins on!
- 4 cups of water (or more to your desired consistency) or more to your desired consistency
- 1 14,5 oz can can chicken broth
- 1 lb, Jimmy Dean Italian sausage I use HOT
- 1/2 cup diced uncooked bacon
- 1 medium onion yellow or white
- 1/4 cup olive oil
- 1/4 cup butter
- 1 tbsp minced garlic
- 2 tbsp Italian seasoning
- 1 cup kale or Swiss chard, sliced
- 1 cup half and half (or heavy cream)
- Salt and pepper to taste
Instructions
- Press the Sauté button and add uncooked bacon and sausage.
- Once cooked thoroughly, drain grease and add olive oil, butter, onions, garlic, seasoning, salt and pepper. Saute together. Set aside in separate bowl.
- Add potatoes, water, and chicken broth. Cook on Manual for 1 min. (The potatoes are in thin slices, so they cook very quickly!) Perform quick release.
- Add sausage mixture to Instant Pot and return to Sauté function. Simmer for 10 minutes, stirring occasionally.
- Add kale and half and half. Stir. Turn off Instant Pot and allow to "cook" with residual heat for about 5 minutes.
- Serve hot with a side of bread or cheesy biscuits!