Instant Pot Zuppa Toscana
User Reviews
4.9
87 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Inactive time
15 mins
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Total Time
40 mins
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Servings
6
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Calories
497 kcal
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Course
Soup
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Cuisine
Italian-American Fussion
Instant Pot Zuppa Toscana
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This easy Instant Pot Zuppa Toscana recipe is sure to become a family favorite! It's a classic Olive Garden soup that has Italian sausage, bacon, potatoes, kale, and cream.
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Ingredients
- 5 strips bacon (thick cut works best) cut into small pieces
- 1 pound Italian sausage crumbled
- 5 cloves garlic minced
- 1 medium onion chopped
- 2 cups chicken broth (beef works too)
- 4 cups water
- 4 medium-to-large red potatoes roughly diced (leave skins on)
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 1 small bunch of kale torn into bite-size pieces (remove stems)
- salt and pepper to taste
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Instructions
- Using kitchen shears (or a knife), cut the bacon into small pieces and add it to your Instant Pot. Press the sauté button and start frying the bacon (give it about a 5 minute head start before adding the sausage so it crisps up more).
- Add the sausage meat to the Instant Pot and break it up as it cooks. Cook until the sausage and bacon are crispy and browned.
- While the sausage and bacon cook, chop the onion and potatoes, making sure to stir the bacon and sausage occasionally.
- When the sausage and bacon are nicely browned and crispy, stir in the garlic and onion and cook for about a minute.
- Pour in the chicken broth and water. Scrape up any brown bits from the bottom of the Instant Pot.
- Add the potatoes and Italian seasoning.
- Give the soup a stir and close the Instant Pot's lid. Make sure the valve is set to "sealing".
- Set the timer to cook for 8 minutes on high pressure. The Instant Pot will take about 10 minutes or so to come up to pressure.
- One the countdown has finished, do a quick pressure release and take off the lid.
- Add the cream and kale. Close the lid again and let the soup sit for another 5 minutes or so until the kale wilts (keep the Instant Pot off or on "keep warm").
- Season with salt & pepper as needed and enjoy immediately.
Notes
- You can use Russet or a different variety of potatoes if you prefer.
- I use this 6-quart Instant Pot.
- Inactive time indicates the time it takes the Instant Pot to get up to pressure.
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
6g
(2%)
Protein
16g
(32%)
Fat
46g
(71%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Trans Fat
0.02g
Cholesterol
116mg
(39%)
Sodium
996mg
(42%)
Potassium
397mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2759IU
(55%)
Vitamin C
24mg
(27%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 6g | 2% |
| Protein | 16g | 32% |
| Fat | 46g | 71% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 116mg | 39% |
| Sodium | 996mg | 42% |
| Potassium | 397mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2759IU | 55% |
| Vitamin C | 24mg | 27% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
87 reviews
Excellent
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