Sam's Recipes
Instant Pot Olive Garden Zuppa Toscana Copycat
6 servings
servings15 minutes
active time35 minutes
total timeIngredients
1 tablespoon olive oil
1 pound mild Italian sausage (casing removed)
1 onion (diced)
3 cloves garlic (minced)
1/2 teaspoon dried oregano
3 russet potatoes (chopped)
6 cups chicken broth
Kosher salt and freshly ground black pepper (to taste)
1/2 bunch kale (stems removed and leaves chopped)
1 cup half and half
Directions
Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Add onion, and cook, stirring frequently, until translucent, about 3-4 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
Stir in potatoes and chicken broth; season with salt and pepper, to taste.
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately.
6 servings
servings15 minutes
active time35 minutes
total time