Instant Pot Zuppa Toscana Recipe
Instant Pot Zuppa Toscana is a hearty soup recipe you will swear is an Olive Garden copycat! A rich and hearty soup your family will love! Easy and quick to make!
Servings 6 servings
Calories 512kcal
Equipment
- Instant Pot, Pressure Cooker or Ninja Foodi
Ingredients
- 2 tablespoon olive oil
- 1 pound ground sausage
- 1 medium shallot chopped
- 4 cloves garlic minced
- 2 cups potatoes quartered
- 4 cups chicken broth
- 2 handfuls kale chopped, ribs removed
- 1 cup heavy cream
- 4 slices bacon cooked and crumbled
- ¼ cup Parmesan cheese
Instructions
- Heat olive oil using saute mode. Add the sausage and cook until it is lightly browned and no longer pink.2 tablespoon olive oil, 1 pound ground sausage
- Stir in the shallots and garlic and cook for 2 minutes. Cancel saute mode.1 medium shallot, 4 cloves garlic
- Add the potatoes and chicken broth. Cook in the Instant Pot for 12 minutes on manual high pressure.2 cups potatoes, 4 cups chicken broth
- Allow the pressure to naturally release for 10 minutes then do a quick release to relieve remaining pressure.
- Stir in kale until wilted. Stir in heavy cream and season with salt and pepper. Top with cooked bacon and Parmesan cheese.2 handfuls kale, 1 cup heavy cream, 4 slices bacon, ¼ cup Parmesan cheese
Notes
To make low-fat, use turkey sausage and coconut milk and omit olive oil, Parmesan cheese, and bacon.
The low-fat recipe reduces fat to approximately 11.6 grams per serving and calories to approximately 184 calories per serving.
For dairy-free, use coconut milk in place of heavy cream.
To reheat, add soup to a pot over medium heat and heat through.
Store leftover soup in an airtight container for up to 4 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 512kcal | Carbohydrates: 11.4g | Protein: 17.2g | Fat: 44.3g