Instant Pot Zuppa Toscana

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Instant Pot Zuppa Toscana is rich and hearty Italian sausage and potato soup. It is so easy to make Olive Garden’s soup healthy at home.

This Instant Pot zuppa toscana is such a welcome change to hearty Instant Pot taco soup and stuffed pepper soup we have been eating a lot lately. And it is pretty healthy!

You just can’t eat ground turkey and chicken breast all the time. Sometimes we need sausage and bacon. Yum!

I am sure everyone have seen or tried zuppa toscana at Olive garden restaurant. It means “Tuscan soup”. It has literally 5-6 pretty healthy ingredients and requires 10 minutes prep. Instant Pot does the rest for you.

That is why I love Instant Pot so-so-so much. It is a true dinner workhorse of our household!

Ingredients You Will Need

Broth based zuppa toscana reminds me my grandma’s chicken noodle soup. It is liquid-y and loaded with meat and veggies.

Instead of traditionally added heavy cream, I used whole milk. Entire family enjoyed a creamy change to traditional broth clear soups I make. Alex gave me a look at first but then gobbled the soup up.

You can also use chicken or turkey sausage to make zuppa toscana more lean.

  • Sausage
  • Onion
  • Potatoes and carrots
  • Kale
  • Milk

How to Make Zuppa Toscana in Instant Pot

  1. Saute sausage for 3 mins right in Instant Pot. Make sure to wait until display says Hot which takes 3-5 mins. If it is raw chicken/turkey or any cooked sausage, you will need some oil. Brown for 3 minutes. Sausage will not really brown but rather cook a bit. It’s fine, we just want a bit flavor.
  2. Press Cancel and add veggies, spice and stock. In this case, order of ingredients doesn’t matter and as always no need to stir. But if you stirred by accident, it is fine.
  3. Cook on High Pressure for 10 minutes.
  4. Release pressure using Quick Release method – turn pressure valve to Venting.
  5. Add kale, milk and remaining garlic. You should never pressure cook dairy. Rather add after and in this case whole milk does amazing job to make zuppa toscana taste just like original. And fresh garlic at the end rather than before cooking adds another layer of flavor. Yum!

Tips for Best Zuppa Toscana

  • I added chopped zucchini just to add more veggies and because it had to be used up.
  • For broth, I use low sodium organic bouillon cubes.
  • You can saute bacon as well, just for me sausage was enough. If you do so, make sure to deglaze the pot with broth before cooking to avoid Burn.
  • For 3 quart pressure cooker, cut recipe ingredients in half and keep same cooking time. Or you can still cook 1/2 recipe in larger Instant Pot.
  • Lacinato or known as dinosaur kale is the best for zuppa toscana. Curly kale or spinach will work too. I freeze chopped kale and on sale baby spinach to add to soups.

Storage Suggestions

Refrigerate leftover zuppa toscana for up to 5 days. Since there are no soggy vegetables, it keeps and reheats well. I refrigerate soup right in the stainless steel insert pot covered with silicone lid. To reheat, simmer in a small pot desired amount.

I would not freeze this soup. It contains dairy and potatoes that do not thaw well. Good thing is you can eat leftovers for up to 5 days. Or like mentioned above, cut recipe in half.

Make ahead by sauteing sausage and adding veggies and broth (not kale and milk) to the inner pot. Cover with silicone or glass lid, refrigerate for up to 24 hours and cook following the recipe.

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Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana is rich and hearty Italian sausage and potato soup. It is so easy to make Olive Garden’s soup healthy at home.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Italian

Ingredients

  • 3 large raw sausage links, sliced
  • 1 onion, chopped
  • 6 medium potatoes, cubed
  • 2 large carrots, chopped
  • 1 zucchini, diced (optional)
  • 2 grated large garlic cloves, divided
  • 6 cups water or low sodium broth
  • 3/4 tsp salt
  • 1/2 tsp red pepper flakes
  • Ground black pepper, to taste
  • 5 large kale leaves, stems removed and chopped
  • 2 cups whole milk

Instructions

  1. On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins.
  2. Add sausage. If it is raw chicken/turkey or any cooked sausage, you will need some oil. Brown for 3 minutes. Sausage will not really brown but rather cook a bit. It’s fine, we just want a bit flavor.
  3. Press Cancel. Add onion, potatoes, carrots, zucchini (if using), 1 garlic clove, broth, salt, red pepper flakes and pepper. No need to stir.
  4. Close the lid, move pressure valve to Sealing and press Pressure Cook on High for 10 minutes.
  5. Release pressure using Quick Release method – turn pressure valve to Venting.
  6. Add kale, milk and remaining garlic.
  7. Stir and serve hot with a slice of fresh bread.

Store: Refrigerate in an airtight container or inner Instant Pot pot with a silicone lid for up to 5 days. To reheat, simmer in a small pot desired amount. Do not freeze.

Make Ahead: Saute sausage and add veggies and broth (not kale and milk) to the inner pot. Cover with silicone or glass lid, refrigerate for up to 24 hours and cook following the recipe.

Notes

  • I added chopped zucchini just to add more veggies and because it had to be used up.
  • For broth, I use low sodium organic bouillon cubes.
  • You can saute bacon as well, just for me sausage was enough. If you do so, make sure to deglaze the pot with broth before cooking to avoid Burn.
  • For 3 quart pressure cooker, cut recipe ingredients in half and keep same cooking time. Or you can still cook 1/2 recipe in larger Instant Pot.
  • Lacinato or known as dinosaur kale is the best for zuppa toscana. Curly kale or spinach will work too. I freeze chopped kale and on sale baby spinach to add to soups.

 Did you make this recipe? Please give it a star rating in the comments.

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