Instant Pot or Slow-Cooker Olive Garden Zuppa Toscana Soup
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Instant Pot or Slow-Cooker Olive Garden Zuppa Toscana Soup

Instant Pot or Slow-Cooker Olive Garden Zuppa Toscana Soup is a quick and easy copycat, pressure cooker recipe with sausage, kale, and creamy broth.
Course dinner, lunch
Cuisine soup
Keyword Instant Pot Olive Garden Zuppa Toscana Soup, Instant Pot Zuppa Toscana Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 317kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1/2 pound low-fat sausage or chicken sausage Italian Sausage works best. Major win if you can find it reduced fat!
  • 2 russet potatoes with the skin on sliced into medium-sized cubes
  • 2-3 cups fresh kale stems removed
  • 1/2 onion chopped
  • 2-3 garlic cloves chopped
  • 1 tsp olive oil
  • 2 slices bacon or turkey bacon cooked and crumbled
  • 16 oz low-sodium chicken broth
  • 1/4 cup heavy whipping cream
  • 1/3 cup unsweetened almond milk You can use any desired milk
  • 1 tsp dried oregano
  • 1/2 cup water optional if needed
  • parmesan for topping optional

Instructions

Instant Pot

  • Turn the Instant Pot on the saute function. Add the olive oil to the pot. Add the sausage. Break the sausage into small pieces with a large spoon.
  • Add the onions and stir. Cook for 1 minute. Add the garlic and stir. Cook until the onions are soft and fragrant.
  • Add the chicken broth, oregano, and potatoes to the pot. Stir. If the broth does not completely cover the potatoes, add a small amount of water. The potatoes will need to be fully covered with liquid.
  • Place the lid on the Instant Pot. Set the pot to Manual High-Pressure Cooking for 5 minutes.
  • Allow the steam to naturally release for 10 minutes instead of quick release.
  • Remove the lid. Add the cooked bacon, whipping cream, almond milk, and kale to the pot. Turn the Instant Pot on the saute function. Cook for 2-3 minutes or until the kale has wilted.
  • Serve with shredded parmesan if desired.

Slow Cooker

  • Cook the sausage in a skillet on medium-high heat with the olive oil. Add the onions and stir. Cook for 1 minute. Add the garlic and stir. Cook until the onions are soft and fragrant.
  • Add the sausage mixture, chicken broth, oregano, and potatoes to the slow-cooker. Stir. If the broth does not completely cover the potatoes, add a small amount of water. The potatoes will need to be fully covered with liquid.
  • Cook for 3-4 hours on High, 7-8 hours on Low. Add the cooked bacon, whipping cream, almond milk, and kale to the pot. Cook for 5-10 minutes until the kale has wilted.
  • Serve with shredded parmesan if desired.

Video

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 28g | Protein: 15g | Fat: 14g