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Olive Garden Zuppa Toscana Copycat Recipe

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This recipe for Olive Garden Zuppa Toscana Copycat, by , is from Instant Pot Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Messaline

Category:
Category:

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

Directions:
Directions:
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.

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

Stir in potatoes and chicken broth; season with salt and pepper, to taste.

Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

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.

Serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min

 

 

 

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