Instant Pot Zuppa Toscana - Better Than Olive Garden

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.

Hit 'S' and let your Instant Pot heat up for a minute or two.

Add in 3 slices of bacon cut into small pieces and sauté until golden brown, stirring often.

Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to absorb excess grease.

Use the reserved oil to sauté 1/2 pound of homemade ground chicken Italian sausage and 1 small finely minced yellow onion until the sausage is browned and the onion is translucent.

Add in 2 teaspoons of Italian seasoning and 1 tablespoon of minced garlic, toasting for about 30 seconds until fragrant.

Pour in 1/2 cup of dry white wine and scrape the brown bits from the bottom of the pot, then hit cancel to turn off the sauté function.

Add 4 cups of homemade chicken stock, 4 russet potatoes (cubed), 1/2 teaspoon of crushed red pepper flakes, 1 teaspoon of kosher salt, and 3 cups of chopped kale. Stir to combine.

Seal the lid on the Instant Pot, ensuring the vent is set to sealed, and set the cooking time for 5 minutes on high pressure.

Once cooking time is up, let the pressure release naturally for at least 15 minutes.

Open the lid and add in 1/2 cup of cream, then pop the lid back on and let it sit for a minute to thicken.

Dish up the soup, topping with reserved bacon and Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens