Zuppa Toscana – copycat Olive Garden recipe

Zuppa Toscana is one of my favorite soups to get when I’m at Olive Garden and unlike other copycat recipes, this one is better than the real thing! Seriously good and when you make it in just ONE POT (Instant Pot/Pressure Cooker) it makes it even better!

Print your recipe here:

Zuppa Toscana

Ingredients:

  • 1 pound Italian sausage (spicy)
  • 4-6 russet potatoes, cut into bite-sized cubes
  • 1 onion, chopped
  • 1 Tablespoon Rosemary and Herb Seasoning (or thyme/rosemary blend)
  • 2 tablespoons garlic, minced
  • 32 ounces chicken broth
  • 2 cups kale (or swiss chard), destemmed and cut/torn into bite-sized pieces
  • 1 cup heavy whipping cream or half/half
  • 2 tablespoons flour
  • Salt and pepper to taste Cayenne pepper to taste
  • 1/4 cup bacon, cooked and chopped

Pressure Cooker Instructions:

  1. Cook bacon and reserve grease. Cook sausage, discard grease.
  2. Add 1-2 Tablespoons of grease to Pressure Cooker along with garlic and chopped onion. Turn cooker on to sauté/sear. Cook until translucent and aromatic.
  3. Add 1 quart of chicken stock, and chopped potatoes.
  4. Add 1 tablespoon of a Rosemary and Herb seasoning (or thyme/Rosemary blend), cooked sausage. and bacon.
  5. Add enough broth to cover potatoes with at least a half inch over the top.
  6. Add salt and pepper
  7. Lock lid on Pressure Cooker and seal valve. Set to manual for 8 minutes. Or cook on stove until potatoes are done.
  8. Mix cornstarch with ½ cup of milk and set aside.
  9. When it’s done, quick release and set Cooker to sauté/sear.
  10. Add all milk and cornstarch slurry. Cook until thickened.

Stock pot Instructions:

  1. Cook bacon and reserve grease. Cook sausage, discard grease.
  2. Add 1-2 Tablespoons of grease to stock pot along with garlic and chopped onion. Cook on medium until translucent and aromatic.
  3. Add 1 quart of chicken stock and chopped potatoes.
  4. Add 1 tablespoon of a Rosemary and Herb seasoning (or thyme/Rosemary blend), cooked sausage. and bacon.
    Add enough broth to cover potatoes with at least a half inch over the top.
  5. Add salt and pepper
  6. Bring to a boil, then back down to a simmer for 15 minutes or until potatoes are fork tender.
  7. Mix cornstarch with ½ cup of milk and add to pot with remaining milk. Cook until thickened.




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