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By The Toasted Pine Nut
Instant Pot Zuppa Toscana
8 steps
Prep:15minCook:15min
Instant Pot Zuppa Toscana is a copycat Olive Garden soup that can be easily made in your pressure cooker and tastes even better!
Updated at: Fri, 19 Feb 2021 02:02:28 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
8
Low
Nutrition per serving
Calories466.7 kcal (23%)
Total Fat40.5 g (58%)
Carbs14.6 g (6%)
Sugars4.3 g (5%)
Protein12.1 g (24%)
Sodium932.4 mg (47%)
Fiber2.1 g (7%)
% 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
2 cupsheavy cream
1.5 lbgold potatoes
cut in small pieces
2 cupskale
chopped
½ teaspoonsalt
¼ teaspoonground pepper
more for serving
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, cream, 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
Give the soup a good stir and ladle into bowls.
Step 8
Shred Romano cheese on top of each bowl and sprinkle with freshly ground pepper.
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