Quick Zuppa Toscana in an Instant Pot
Get ready to cozy up with a bowl of this Instant Pot Zuppa Toscana, just like the one you love at Olive Garden! It’s packed with zesty Italian sausage, filling potatoes, and fresh kale, all swimming in a creamy, tasty broth. The Italian seasoning brings yummy, hearty flavors right to your kitchen, and it’s super creamy and filling just like the restaurant version. What’s even better? This soup is super easy to make! With the Instant Pot doing most of the work, you can whip up this comforting, tasty soup any day you want. So, it’s like bringing a bit of Olive Garden’s comforting vibe right to your own dining table!
Italian Sausage: Brings a hearty and flavorful component to the soup, use mild or spicy; can replace with turkey sausage or a plant-based sausage for a lighter option. Onion: Adds a sweet and savory depth to the dish; yellow or white onion work best, but red onion can be a substitute. Garlic: Infuses the soup with a rich, aromatic flavor; garlic powder can be an alternative. Red Pepper Flakes: Introduce a spicy kick to the dish; adjust to taste or omit if preferred. Italian Seasoning: Provides a mix of classic herbs to enhance the overall flavor; a blend of oregano, thyme, and basil can be used as a substitute. Potatoes: They give body and heartiness to the soup; russet potatoes are preferred, but Yukon Gold or red potatoes can be used. Chicken Broth: Forms the base of the soup, adding depth and richness; vegetable broth can be a suitable replacement. I recommend a low sodium broth. Kale: Offers a nutritious and colorful addition; can substitute with spinach or Swiss chard. Half and Half: Adds creaminess to the soup; can replace with heavy cream or a dairy-free alternative like coconut milk for a different flavor profile.
Who knew making such a delicious soup could be this easy? You’re going to love whipping up this tasty dish! So, start off by setting your Instant Pot to the sauté mode setting. Once it’s hot, add your olive oil and get that sausage in there! You’ll want to brown it until it’s no longer pink—just break it up with a wooden spoon as it cooks. Next up, toss in your chopped onion and minced garlic. These are the flavor powerhouses of your soup! Sauté them until the onion is translucent—should take about 3 minutes. tir in your red pepper flakes, Italian seasoning, salt, and pepper. Don’t forget to give it a good mix to ensure all the flavors meld together nicely! Once the seasoning is well-mixed, throw in your cubed potatoes and pour in the chicken broth. Give it another good stir to combine everything. Secure the lid on your Instant Pot and set it to the Manual setting (high pressure) for 5 minutes and set the steam release valve to “Sealing”. After the cycle is complete, let it release naturally for about 10 minutes, then use quick release for any remaining pressure by turning the steam release knob to the “Venting” position. We’re almost there! Once the lid is off, check the seasoning and adjust if needed. Stir in your chopped kale and turn the Instant Pot back to the sauté setting. Cook for an additional two minutes until the kale is just right. Finally, mix in the half and half or heavy cream, and there you have it! This soup is fabulous as it is or garnished with some Parmesan cheese or bacon bits if you prefer.
Zuppa Toscana On The Stove Top
Cooking Zuppa Toscana on the stovetop is quite straightforward. Start by heating a bit of olive oil in a large pot and browning the sausage. Once browned, add the onion and garlic, letting them cook until they’re soft and fragrant. Next, you’ll mix in the seasoning and red pepper flakes, followed by adding the cubed potatoes and chicken broth. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes. When the potatoes are ready, stir in the kale until it’s just wilted, then mix in the cream, let it heat through, and it’s ready to serve!
Zuppa Toscana In The Slow Cooker
Start by browning the sausage in a skillet, then tossing it into the slow cooker along with the onion, garlic, potatoes, seasoning, red pepper flakes, and chicken broth. Now, just cover it and let it cook on low for 7-8 hours or on high for 3-4 hours, until the potatoes are soft. When you’re about ready to eat, toss in the kale and the cream. Give it a good stir and let it all warm up together for about 30 minutes more on high.
Storage
If you have some of the Zuppa Toscana soup left over and you want to keep it for later, you just need to put it in a container with a lid and pop it in the fridge, and it will stay good for about 4 to 5 days. If you want to keep it for even longer, you can freeze it! Just pour the soup into a freezer bag or a container that can go in the freezer. When you want to eat the soup again, if it’s in the freezer, you just have to remember to take it out and let it get warm. You can warm it up in a pot on the stove top or in the microwave.
