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Healthy Recipes | Instant Pot Olive Garden Zuppa Toscana Copycat

Carol Blair
Monday, 9 September 2019
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This copycat tastes just like the restaurant version except you can make it in the pressure cooker. It is unbelievably easy and effortless – anyone can make it! It is basically fool-proof. Promise!

I used whole milk both times because it was all I had on hand. Last night, I was also short on chicken stock but had an opened beef broth that needed to be used…so I ended up using 4 cups chicken stock, 2 cups beef broth. I also added a tad of cream cheese (also bc I had a bit left and it needed to be used) and through in a couple of handfuls of baby carrots. My 4 year old ate it up. It was delicious both times I have made it (1st time I followed the recipe and 2nd time i deviated) and I love how versatile it is.

I made this recipe last night and incorporated a few tips from other reviews (added 4 chopped carrots, doubled the kale amount, and let people add their own half-and-half to taste). Delicious flavor!  It took the InstantPot a long time to come up to steam, so it wasn’t “instant”; however, the result was fast and took no tending on my part, which is part of the value of the InstantPot. The Quickrelease of steam also took a long time; be sure to wear an oven mitt. 

So this was my first go round with the instant pot and I was shocked at how perfect this was!! The potatoes were done just right (after 5 minutes cooking?! Seriously?!!) and the broth was amazing! I added lots of kale and exploration potatoes don’t normally go thru that much kale with that much pleasure, haha. It really was delicious, thank you for sharing this recipe with the world!!! I added a little Italian seasoning just for kicks and extra garlic as I always do, and it was a hit with everyone at our house!

Instant Pot Olive Garden Zuppa Toscana Copycat

Yield: 6 Servings
Prep time: 15 Minutes
Cook time: 20 Minutes
Total time: 35 Minutes

Ingredients:

  • 6 cups chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 bunch kale, stems removed and leaves chopped
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 3 russet potatoes, chopped
  • 1 cup half and half
  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage, casing removed
  • 3 cloves garlic, minced

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Instructions:

  1. First, 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.
  2. Second, Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Next, Stir in potatoes and chicken broth; season with salt and pepper, to taste.
  4. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  5. 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.
  6. Serve immediately.


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#healthyrecipes #recipes #food #appetizers #dinner #instantpot #olive #garden #zuppa #toscana 

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Carol Blair

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