INSTANT POT ZUPPA TOSCANA SOUP
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Recipe type: SOUP
Prep time: 
Cook time: 
Total time: 
 
This Instant Pot Zuppa Toscana has simple ingredients and comes together in no time. We love Olive Garden's Zuppa Toscana but live no where near the restaurant. Now we can have it at home! Creamy potato, sausage and kale soup. Great with fresh, crusty bread.
Ingredients
  • 1 lb. ground sausage (regular or hot)
  • 1 Tbsp. olive oil
  • 1 med. onion, diced
  • 4 cloves garlic, minced
  • 3 large (or 6 small) potatoes, scrubbed, halved & sliced
  • 6½ cups chicken broth (we love using Better Than Bouillon)
  • 1 cup heavy cream
  • 2 cups kale, chopped, make sure to remove tough veins
  • salt & pepper to taste
Instructions
  1. Set the Instant Pot to saute.
  2. Once the screen reads HOT add 1 Tbsp. olive oil and the onion and garlic.
  3. Saute for a couple minutes.
  4. Add the sausage and cook until brown and hit cancel to turn off the saute function.
  5. Drain off any fat, if desired.
  6. Add the chicken broth and de-glaze the bottom of the pan.
  7. Add the potatoes.
  8. Close the lid and make sure vent valve is closed.
  9. Cook on manual, high pressure for 5 minutes.
  10. Natural release for 10 minutes.
  11. Turn valve to venting and release any pressure that is left.
  12. Once pin has dropped, open the lid.
  13. Add the kale and stir.
  14. Add the cream, stir and serve!
Recipe by Huckleberry Life at https://huckleberrylife.com/instant-pot-zuppa-toscana-soup/