Description
This Instant Pot Zuppa Toscana is an Olive Garden copycat that’s even better than the original! This rich and hearty soup featuring Italian sausage, potatoes, and kale in a creamy broth is the ultimate comfort food, made quickly in your pressure cooker.
Ingredients
Scale
- 8 slices thick-cut bacon, roughly chopped
- 1 (16 oz) roll pork sausage (Hot Italian recommended, like Jimmy Dean’s Hot)
- 1 large yellow onion, diced
- 1 tablespoon minced garlic (about 3–4 cloves)
- 1 (32 oz) carton low-sodium chicken broth
- 1 pound Yukon gold potatoes, peeled and cubed into 1/2-inch chunks
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, plus more to taste, if necessary
- ¼ teaspoon black pepper
- 2 cups chopped fresh kale, tough stems removed (can substitute chopped spinach)
- 1 pint (2 cups) heavy cream
- ½ cup finely grated cheese blend (Romano, Asiago, Parmesan recommended)
- Crushed red pepper flakes, for garnish (optional)
Instructions
- Cook Bacon: Select the “Sauté” function on your 6-quart Instant Pot. Add the chopped bacon to the inner pot. Cook, stirring regularly, until the bacon is crispy. Using a slotted spoon, remove the crispy bacon and set it aside on a paper towel-lined plate, leaving the rendered grease in the pot.
- Cook Sausage and Aromatics: Add the pork sausage, diced onion, and minced garlic to the hot bacon grease in the Instant Pot. Cook, breaking up the sausage as you go, until the meat is no longer pink and the onion is softened. Press “Cancel” to turn off the Sauté mode. Drain excess grease if desired.
- Deglaze and Add Ingredients: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon or spatula to release any browned bits (this helps prevent a “Burn” warning). Stir in the cubed potatoes, Italian seasoning, salt, and pepper.
- Pressure Cook: Secure the lid on the Instant Pot. Ensure the pressure release valve is pointed toward “Sealing”. Select the “Manual” or “Pressure Cook” button and cook on High Pressure for 3 minutes.
- Natural Pressure Release: Once the cook time is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully flip the pressure valve to “Venting” to quickly release any remaining pressure.
- Add Creamy Ingredients and Kale: Carefully remove the lid. Stir in the chopped kale until it begins to wilt. Stir in the heavy cream and grated cheese blend until the cheese is melted and the soup is creamy.
- Finish and Serve: Cover the Instant Pot (you can just place the lid on top without sealing) and let the soup sit for 5 minutes to allow the kale to fully wilt and the flavors to meld. Stir in the cooked, crumbled bacon. Taste and re-season with additional salt and pepper, if necessary. Ladle the soup into bowls, garnish with crushed red pepper flakes if desired, and serve immediately.
Notes
- Sausage: Hot Italian sausage adds a nice spice level, but mild Italian or regular breakfast sausage can be used.
- Potatoes: Yukon Gold potatoes hold their shape well. Russets can also be used but may break down more.
- Kale: Remove the tough center stems before chopping. Spinach can be substituted – stir it in at the very end, as it wilts almost instantly.
- Cheese: A blend of Romano, Asiago, and Parmesan offers great flavor. You can use just Parmesan or your preferred hard Italian cheese. Freshly grated melts best.
- Deglazing: Don’t skip scraping the bottom after adding the broth; this incorporates flavor and prevents the Burn notice.
- Pressure Release: The 10-minute natural release helps keep the potatoes intact.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently.