Instant Pot Zuppa Toscana Soup
by Cheryl L. McClure
Everybody knows how good Olive Garden's Zuppa Toscana soup is, but sometimes, it's just nice to have a good bowl of soup at home. It's soup for the soul!
If you read the ingredients list first, you’ll see that I mention to use this or that. I used what I had, so I figure anyone can improvise on this recipe and come out with a tasty soup. It's such a simple recipe!
If you read the ingredients list first, you’ll see that I mention to use this or that. I used what I had, so I figure anyone can improvise on this recipe and come out with a tasty soup. It's such a simple recipe!
First, I used the sauté function on the Instant Pot and sautéed the onion in bacon grease. Mmmm (Nobody said you couldn't add bacon either!)
Then I added mild pork sausage. After it cooked a bit, I added the minced garlic. Cloves of garlic are great but someone here at home doesn’t like the smell of stored garlic in the house, so I buy the pre minced and jarred garlic. It sure comes in handy!
After cooked through, I turned the pot off and strained the grease out.
Putting everything back in the pot and heating back up, I added the 1/2 cup of white wine to deglaze the pot and release all the good browned parts on the bottom of the pot.
Next, I poured the chicken broth in. Oh how I wish I had homemade broth but had to use boxed this time. Dumped in the potatoes. Just make sure it’s all covered with broth.
I set the pot to manual pressure for 5 minutes and after it was done, I let the pressure release naturally for about 15 more minutes.
Then I added mild pork sausage. After it cooked a bit, I added the minced garlic. Cloves of garlic are great but someone here at home doesn’t like the smell of stored garlic in the house, so I buy the pre minced and jarred garlic. It sure comes in handy!
After cooked through, I turned the pot off and strained the grease out.
Putting everything back in the pot and heating back up, I added the 1/2 cup of white wine to deglaze the pot and release all the good browned parts on the bottom of the pot.
Next, I poured the chicken broth in. Oh how I wish I had homemade broth but had to use boxed this time. Dumped in the potatoes. Just make sure it’s all covered with broth.
I set the pot to manual pressure for 5 minutes and after it was done, I let the pressure release naturally for about 15 more minutes.
After the time was up and pressure released, the next thing was stirring in the kale and collards. I like our homegrown kale but I love the Morris Heading Collard greens. They are so sweet and taste good in anything - salad, frittatas, stir fry, soup, ANYTHING!! mmmm Can’t say enough about it! Glad I had these growing in my garden all winter. Here’s a link to their page if you want to try: rareseeds.com/morris-heading-collards (I am not an affiliate of theirs but I have had success and like the seeds from them so recommend them).
 Morris Heading Collards |  Greens + Coconut Milk ready to go into the pot. |
| After the greens wilt in the soup, I added the can of coconut milk and stirred. This is where you might want to use cream if you prefer. | |
The best thing to do, would have been to let it all cool down and wait to eat it the next day, but we couldn’t wait! It’s always better the next day though, so you might keep that in mind for your meal planning.
Ingredients
2 TBSP olive oil (or bacon grease)
1 onion, diced (I like the Texas Sweet)
1 lb ground Italian sausage (or sausage of choice, even turkey sausage)
1 TBSP minced garlic (or 3-4 cloves)
1/2 cup white cooking wine (optional)
3-4 or 5 russet potatoes, unpeeled and sliced (1/4 inch is good)
6 cups chicken broth
2 cups fresh kale or Morris Heading greens
1 can coconut milk (or 3/4 cup heavy cream)
Instructions
If you want a thicker soup, make a slurry of 1/4 cup water with 2 TBSP cornstarch or flour, blended well and add to soup, stirring to combine and thicken.
Even after all that, if you want to experiment, try additional flavor by adding your essential oils like Oregano Vitality or Basil Vitality, just dipping the tip of a toothpick into the bottle and then swirling into the pot of finished soup!
Serve and enjoy!
Cheryl @ Pickle Creek Ranch
See more about essential oils at essenty.com/cherylintexas
2 TBSP olive oil (or bacon grease)
1 onion, diced (I like the Texas Sweet)
1 lb ground Italian sausage (or sausage of choice, even turkey sausage)
1 TBSP minced garlic (or 3-4 cloves)
1/2 cup white cooking wine (optional)
3-4 or 5 russet potatoes, unpeeled and sliced (1/4 inch is good)
6 cups chicken broth
2 cups fresh kale or Morris Heading greens
1 can coconut milk (or 3/4 cup heavy cream)
Instructions
- Set the Instant Pot to "sauté" function and then heat the bacon grease when hot. Add onions and cook until they are almost carmelized.
- Add the sausage, crumbling up into smaller pieces and cooking until browned.
- Add garlic and allow to cook just until fragrant, about a minute.
- Drain off grease if desired and return to pot.
- Pour in 1/2 cup cooking wine to deglaze the pot. Cook for a minute or two.
- Add potato slices, chicken broth and lock the lid into place and set to "sealed."
- Cook at high pressure for 5 minutes using the manual setting.
- When cooking is complete, allow a natural pressure release for 15 minutes or so, then use quick release.
- When pressure valve has dropped, remove the lid and add greens of choice to the pot. The heat from the soup will wilt the greens as you stir.
- Pour in coconut cream or half and half, stirring to combine.
If you want a thicker soup, make a slurry of 1/4 cup water with 2 TBSP cornstarch or flour, blended well and add to soup, stirring to combine and thicken.
Even after all that, if you want to experiment, try additional flavor by adding your essential oils like Oregano Vitality or Basil Vitality, just dipping the tip of a toothpick into the bottle and then swirling into the pot of finished soup!
Serve and enjoy!
Cheryl @ Pickle Creek Ranch
See more about essential oils at essenty.com/cherylintexas
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