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5.0 from 3 votes

Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana soup is a copycat Olive Garden recipe that tastes just as good, but better in the comforts of your own home! This easy soup recipe is packed full of flavor, Gluten Free, and made in under an hours time!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
35 mins
Servings: 6 Servings
Calories: 567 kcal
Course: Main Course , Soup , Dinner
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. Ground mild pork sausage
  • 5 lices Bacon diced
  • 1 medium white onion diced
  • 6 cloves garlic minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 32 Oz. chicken broth
  • 3 small Russet potatoes cleaned and thinly sliced
  • 3 cups kale chopped
  • 1 cup heavy cream
  • dash of red pepper flakes
  • grated parmesan for topping

Instructions

    Cup of Yum
  1. Select the “sauté” mode on the Instant Pot. Pour in the olive oil then place the ground pork sausage and diced bacon into the pot. Sauté for 5 minutes until both the Italian sausage and bacon are cooked and browned. You will want to use a wooden spoon to break up the meat into bite-size pieces.
  2. Next, add in the onion and minced garlic clove. Sauté for an additional 1 minute and season with salt and pepper. Then, pour in the container of chicken broth, the thinly slice potatoes, and the chopped kale. Mix well then place the lid on the Instant Pot securing the valve to closed. Turn off the instant pot, then turn on to soup mode for 5 minutes.
  3. Once the Instant Pot is done cooking let it naturally release pressure for 15 minutes. Carefully, force any remaining pressure out of the Instant Pot and open the lid. Stir in the heavy cream and a dash of the red pepper flakes. Ladle into bowls and serve with grated cheese on top if desired.

Notes

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  • Pressure Time - If you are new to cooking with the Instant Pot you might not know that it will take about the same amount of time you have selected the item to cook to come to pressure. Once you start the Instant Pot you will hear it beep, then it will show that it's on. Once it has gotten to pressure. In this case it should take about 5 minutes, it will then start the timer to count down the cooking process.
  • No bacon? No problem. I always have a bacon fat jar in my refrigerator. I will scoop a tablespoon of bacon fat when the ground sausage is cooking in place of pieces of bacon. I have also done that plus cut a few pieces of the precooked bacon or refrigerated bacon bits for salad in the soup as well.
  • Garlic - If you don't have fresh garlic or maybe don't feel like taking the time to chop the garlic you can use dehydrated garlic, garlic in water, frozen minced garlic, or even the squeeze garlic.
  • Freeze - If you have leftovers and want to save for a future meal, you can! Simply cool the soup to room temperature, place in a freezer bag or container (make sure to label and date the contents), and freeze for up to 3 months!

Nutrition Information

Serving 1cup Calories 567kcal (28%) Carbohydrates 23g (8%) Protein 19g (38%) Fat 45g (69%) Saturated Fat 19g (95%) Cholesterol 121mg (40%) Sodium 1576mg (66%) Potassium 932mg (27%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 3986IU (80%) Vitamin C 59mg (66%) Calcium 113mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 567

% Daily Value*

Serving 1cup
Calories 567kcal 28%
Carbohydrates 23g 8%
Protein 19g 38%
Fat 45g 69%
Saturated Fat 19g 95%
Cholesterol 121mg 40%
Sodium 1576mg 66%
Potassium 932mg 20%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 3986IU 80%
Vitamin C 59mg 66%
Calcium 113mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.