Not-Really-Olive-Garden's Zuppa Toscana

By: Bruce Weinstein & Mark Scarbrough

Not-Really-Olive-Garden's Zuppa Toscana
cuisine icon Cuisine
American, Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Beyond
•\tUse a half-and-half combo of sweet and spicy chicken sausage.
•\tDrizzle servings with olive oil.
•\tAnd top them with finely grated Pecorino Romano.","Other Pots
•\tFor a 3-quart Instant Pot, you must halve all of the ingredient amounts.
•\tFor a 10-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent or you can even double them."]
cuisine icon Keywords
30-60 min, 6 servings, american, Bruce Weinstein & Mark Scarbrough, chicken broth, contributed, cook 35 min, heavy cream, instant pot soup recipe, large russet or baking potatoes, large yellow or white onion, loosely packed, medium, minced, modern, olive oil, prep 7 min, pressure cook, red pepper flakes, sauté, soup, sweet or mild italian chicken sausage, table salt, zuppa toscana

prep icon Prep Time
7 min
cook icon Cook Time
35 min

serving icon Servings
6 servings
Ingredients
  • 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
Instructions
  • 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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