Not-Really-Olive-Garden's Zuppa Toscana


  • 1 tbsp olive oil
  • 1 lb sweet or mild Italian chicken sausage
  • 1 large yellow or white onion
  • 6 cups chicken broth
  • 3 large russet or baking potatoes
  • 2 tsp minced
  • 1 tsp table salt
  • 1/2 tsp red pepper flakes
  • 3 cups loosely packed
  • 1 cup heavy cream
  • Press Sauté and set to Medium/Normal and set the time for 10 minutes.
  • Warm the oil in the insert set in a 5-, 6-, or 8-quart Instant Pot. Crumble in the sausage meat and cook, stirring often to break up any clumps, until lightly browned, about 3 minutes.
  • Add the onion and continue cooking, stirring more frequently, until the onion softens, about 3 minutes. Pour in the broth and scrape up any browned bits on the pot’s bottom.
  • Stir in the potatoes, oregano, salt, and red pepper flakes. Turn off the heat and lock the lid on the pot.
  • For the Max Model: Set the pot to Pressure Cook on MAX level for 10 minutes.

    For all other Instant Pots: Set the pot to Pressure Cook/Manual on High Pressure for 12 minutes.

    For the Slow-Cook Function Set the pot to Slow Cook on the HIGH level for 3 hours.
  • When the pot has finished cooking under pressure, use the quick- release method to bring the pressure back to normal. Whichever cooking method you’ve used, unlatch the lid and open the cooker
  • Press Sauté and set for Medium/Normal for 5 minutes.
  • As the soup comes to a simmer, stir in the baby kale and cream. Cook, stirring frequently, for 2 minutes to wilt the kale completely and nix the taste of raw cream. Turn off the heat and set the pot aside for 2 to 3 minutes before serving warm.
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