Introduction
If you love the creamy, hearty soup from Olive Garden, you'll adore this homemade version of Zuppa Toscana made in an Instant Pot. It's packed with flavor, incredibly easy to make, and perfect for a cozy meal. Originating from Tuscany, Italy, Zuppa Toscana translates to "Tuscan soup," and it's known for its rich, comforting taste. Now, you can bring that same deliciousness to your kitchen with this simple recipe.
Taste and Origin of Zuppa Toscana Soup
Zuppa Toscana is a traditional Italian soup that originates from Tuscany. It’s renowned for its rich and creamy taste, combining savory sausage with the earthiness of kale and the hearty texture of potatoes. The addition of heavy cream gives it a luxurious mouthfeel, making it a favorite comfort food for many.
Health Benefits
The Olive Garden Zuppa Toscana Instant Pot recipe is not only delicious but also packed with nutrients. The kale provides a good source of vitamins A, C, and K, while the potatoes add dietary fiber. The sausage and bacon offer protein, and the heavy cream gives the soup its signature creamy texture. This recipe is perfect for those looking for a comforting, hearty meal with a rich and savory taste.
Source: Natashas Kitchen
AuthorMeet P.CategoryLunch Recipes, Quick Ground Chicken RecipesDifficultyBeginnerStart by preparing your ingredients: dice the onion, mince the garlic, chop the bacon, slice the potatoes, and chop the kale.
Set the Instant Pot to sauté mode. Add the chopped bacon and cook until crispy. Remove bacon and set aside, leaving the bacon grease in the pot.
Add the Italian sausage to the pot and cook until browned, breaking it into smaller pieces as it cooks. Remove and set aside with the bacon.
Add the diced onion to the Instant Pot and sauté until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Return the cooked sausage and bacon to the pot. Add the sliced potatoes and chicken broth. Stir to combine.
Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 5 minutes. Once the cooking time is up, do a quick release of the pressure.
Open the Instant Pot lid and stir in the chopped kale. Allow it to wilt in the hot soup.
Finally, stir in the heavy cream. Season with salt and black pepper to taste, and add crushed red pepper flakes if desired.
Serve hot, garnished with additional bacon bits if desired.
How Many Calories in Zuppa Toscana Instant Pot Soup
One serving of Olive Garden Zuppa Toscana Instant Pot contains approximately 320 calories, making it a relatively moderate option for a hearty meal. This calorie count includes the rich ingredients like sausage, bacon, and heavy cream, contributing to its comforting and satisfying nature.
Pro Tip
For an extra kick, try adding a dash of your favorite hot sauce or a pinch of cayenne pepper to the soup just before serving. It will enhance the flavors and add a subtle heat that complements the dish beautifully.
Conclusion
Making Olive Garden Zuppa Toscana in your Instant Pot is a game changer. It's quick, easy, and results in a flavorful, comforting soup that's perfect for any day of the week. The combination of spicy sausage, creamy broth, and tender potatoes will surely become a favorite in your household. Whether you're familiar with this Tuscan-inspired dish or trying it for the first time, you're in for a treat. Serve it with a side of crusty bread, and you've got a complete meal that's sure to satisfy. Enjoy!
Ingredients
Directions
Start by preparing your ingredients: dice the onion, mince the garlic, chop the bacon, slice the potatoes, and chop the kale.
Set the Instant Pot to sauté mode. Add the chopped bacon and cook until crispy. Remove bacon and set aside, leaving the bacon grease in the pot.
Add the Italian sausage to the pot and cook until browned, breaking it into smaller pieces as it cooks. Remove and set aside with the bacon.
Add the diced onion to the Instant Pot and sauté until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Return the cooked sausage and bacon to the pot. Add the sliced potatoes and chicken broth. Stir to combine.
Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 5 minutes. Once the cooking time is up, do a quick release of the pressure.
Open the Instant Pot lid and stir in the chopped kale. Allow it to wilt in the hot soup.
Finally, stir in the heavy cream. Season with salt and black pepper to taste, and add crushed red pepper flakes if desired.
Serve hot, garnished with additional bacon bits if desired.