INSTANT POT ZUPPA TOSCANA | OLIVE GARDEN COPYCAT | Melissa Cruz

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage offers lower fat content while still providing flavor.

kale

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is more tender and widely available.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Set your 7-qt Instant Pot to "Saute". Add olive oil and sausage. Cook until sausage is lightly browned. Make sure to crumble sausage as it cooks, about 3-5 minutes.

Add onion and garlic. Cook until onions become translucent, about 2-3 minutes.

Put in potatoes and pour chicken broth, make sure chicken broth covers potatoes; Add bacon, salt and pepper for taste.

Select "Pressure Cook" and set time for 4 minutes. When finish, quick-release pressure.

Stir in Kale until wilted, about 1-2 minutes. Stir in Heavy Whipping Cream, about 1 minute; Season with salt and pepper, if needed, for taste.

Serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens