By Lindsay @thetoastedpinenut
Quick 30-Minute Instant Pot Zuppa Toscana Soup
8 steps
Prep:15minCook:15min
This Instant Pot zuppa toscana soup recipe is packed full of potatoes, kale, sausage, and bacon in a silky and creamy broth. Inspired by Olive Gardens famous soup, this homemade version comes together in just 30 minutes and is even more delicious! It’s perfect for a satisfying weeknight dinner and can be made using the Instant Pot, slow cooker, or stovetop.
Updated at: Thu, 17 Aug 2023 09:00:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
8
Low
Nutrition per serving
Calories436 kcal (22%)
Total Fat37 g (53%)
Carbs15 g (6%)
Sugars4.6 g (5%)
Protein11.9 g (24%)
Sodium871.4 mg (44%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
2 tablespoonsavocado oil
16 ozItalian sausage
I used mild sausage
6 slicesbacon
cut in small 1/2 inch pieces
1sweet onion
diced, diced onion
4cloves garlic
minced
4 cupschicken broth
1.5 lbgold potatoes
cut in small pieces
2 cupskale
chopped
½ teaspoonsalt
¼ teaspoonground pepper
more for serving
2 cupsheavy cream
Romano cheese
shredded, for serving
Instructions
Step 1
Turn your pressure cooker to the sauté mode for 10 minutes and add the oil, sausage, and bacon to the instant pot.
Step 2
Sauté for 10 minutes until the onions, sausage, and bacon starts to brown and caramelize.
Step 3
Add the minced garlic and sauté for another 2 minutes.
Step 4
Add the broth, potatoes, kale, salt, and pepper to the instant pot.
Step 5
Place the lid on the Instant Pot and set the pressure cooker to high for 15 minutes.
Step 6
After the 15 minutes, flip the switch to allow the steam to release from the pressure cooker.
Step 7
Add the cream to the soup. Give it a good stir and ladle into bowls.
Step 8
Shred Romano cheese on top of each bowl and sprinkle with freshly ground pepper.
View on The Toasted Pine Nut
↑Support creators by visiting their site 😊
Notes
2 liked
0 disliked
Special occasion
Delicious
Easy
Go-to
Makes leftovers
