Instant Pot Zuppa Toscana
This Instant Pot Zuppa Toscana is a rich, creamy Olive Garden copycat soup loaded with Italian sausage, crispy bacon, tender potatoes, and kale - all ready in about 30 minutes.
Ingredients
- 1 lb Italian sausage
- 6 oz bacon (chopped into 1" pieces)
- 1 cup onion (chopped, about ½ onion)
- 3 cloves garlic (minced)
- 2 cups chicken broth
- 2 lbs red potatoes (sliced, no need to peel)
- 3 cups kale (roughly chopped)
- 16 oz half and half
Instructions
- Turn the Instant Pot to sauté mode. Once warm, add Italian sausage and cook for 3-4 minutes, until browned. Add bacon and brown for an additional 2-3 minutes.
- Add onion and garlic to meat. Cook for 2-3 minutes, until onion is browned and translucent.
- Add chicken broth. Use a wooden spoon to scrape up all of the browned bits from the bottom of the pan.
- Add sliced red potatoes to the Instant Pot.
- Lock on the lid and set Instant Pot for manual, high pressure, 15 minutes. Quick release the remaining pressure as soon as cook cycle ends.
- After removing the lid, add half and half and kale. Stir well and allow kale to slightly cook for 10-15 minutes before serving.
Notes
- Avoid the "Burn" Notice: Use a wooden spoon to scrape all browned bits (the fond) from the bottom of the pot after adding the broth. A clean pot is key for successful pressure cooking.
- Prevent Curdling: Always add the half and half and kale after the pressure cooking cycle is complete. Use the "Keep Warm" mode to wilt the kale; boiling the dairy can cause it to separate.
- The Best Potatoes: Use red potatoes for the best texture. They hold their shape perfectly under pressure, whereas Russets tend to break down and make the soup much thicker.
- Shortcut Side: For a true Olive Garden experience, serve with cheddar garlic biscuits or a crusty sourdough to soak up the creamy broth.
- Storage & Reheating: Refrigerate in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat. If the soup thickens too much in the fridge, add a splash of chicken broth to loosen it up.
- Freezer Tip: If freezing, blanch the potatoes for 2 minutes before adding them to your freezer bag to ensure they don't turn mushy when thawed and cooked.
Nutrition Facts
Calories: 646kcalCarbohydrates: 40gProtein: 22gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.04gCholesterol: 104mgSodium: 1150mgPotassium: 1235mgFiber: 7gSugar: 15gVitamin A: 32684IUVitamin C: 65mgCalcium: 248mgIron: 3mg
