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As I mentioned in the last recipe I shared, I enjoy dishes that include apples. However, this recipe will spare you from an apple recipe– for now..haha! As we begin to our approach into autumn, I like to make sure I have plenty of soup recipes! Potato soup is a regular here. On occasion, I enjoy a visit to Olive Garden to eat one of my favorite soup dishes! Something about the warm garlic bread sticks, unlimited salad and, of course, Zuppa Tuscana! 

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Dining in at the Olive Garden for Zuppa Tuscana and warm bread sticks is one of those things, especially in the fall and winter months, that brings comfort! While it doesn’t get terribly frigid here in the south, I am always freezing during this time of year. A warm bowl of soup is one of those meals I desperately desire. Like one featured in my instant pot round-up below—

As I was brainstorming new recipes, I decided to try my hand at combining my two favorite soups – Potato Soup and Zuppa Tuscana – in my Instant Pot. I bring you my copycat version of the Olive Garden original, combined with my potato soup, right into your Instant Pot and the comfort of your own home! You don’t even have to get dressed! 😉

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Read: More Instant Pot Recipes! 

Ingredients 

tbsp. olive oil
1/2 large onion diced
1 lb. Italian sausage
5 cloves minced garlic
4 large potatoes (cut in half then sliced)
1 cup milk
6 cups chicken stock
3 cups fresh kale (tear leaves from steams)
1 tsp salt (optional)

Directions

1) Turn the Instant Pot to sauté. Heat the olive oil then add garlic and onions to sauté for about 1 min.

When the onions are garlic are fragrant add the Italian sausage. Break the sausage apart and brown completely.

Once the sausage is browned you can drain the grease if desired. Mine did not produce a lot of grease.

2) Add the potatoes and broth.

Close the lid and make the pressure valve is pointing to sealing. Cook on high pressure using the manual function for 7 minutes. When the timer goes off release the pressure using a quick release.

3) Turn the Instant Pot back to sauté. Add the milk, kale, and salt if desired. The chicken stock and sausage had plenty of flavor so I did not add any additional salt.

Cook the kale for 3-5 minutes until it becomes soft. Turn off the Instant Pot and let cool for 5 to 10 minutes before serving. For additional flavor garnish with crushed red peppers and parmesan cheese.

So, so good! Wonderful comfort food dish for all year-long! 

Don’t forget to print your recipe for later! 

Instant Pot Zuppa Tuscana

Instant Pot Zuppa Tuscana

Ingredients

  • 2 tbsp. olive oil
  • 1/2 large onion diced
  • 1 lb. Italian sausage
  • 5 cloves minced garlic
  • 4 large potatoes (cut in half then sliced)
  • 1 cup milk
  • 6 cups chicken stock
  • 3 cups fresh kale (tear leaves from steams)
  • 1 tsp salt (optional)2 tbsp. olive oil
  • 1/2 large onion diced
  • 1 lb. Italian sausage
  • 5 cloves minced garlic
  • 4 large potatoes (cut in half then sliced)
  • 1 cup milk
  • 6 cups chicken stock
  • 3 cups fresh kale (tear leaves from steams)
  • 1 tsp salt (optional)

Instructions

  1. 1) Turn the Instant Pot to sauté. Heat the olive oil then add garlic and onions to sauté for about 1 min. When the onions are garlic are fragrant add the Italian sausage. Break the sausage apart and brown completely. Once the sausage is browned you can drain the grease if desired. Mine did not produce a lot of grease.
  2. 2) Add the potatoes and broth. Close the lid and make the pressure valve is pointing to sealing. Cook on high pressure using the manual function for 7 minutes. When the timer goes off release the pressure using a quick release.
  3. 3) Turn the Instant Pot back to sauté. Add the milk, kale, and salt if desired. The chicken stock and sausage had plenty of flavor so I did not add any additional salt. Cook the kale for 3-5 minutes until it becomes soft. Turn off the Instant Pot and let cool for 5 to 10 minutes before serving. For additional flavor garnish with crushed red peppers and parmesan cheese.
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