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This is a quick, 5-ingredient recipe for Copycat Zuppa Toscana Soup in your Instant Pot

The Instant Pot Zuppa Toscana soup is perfect for cold nights. It’s also a healthy, easy and delicious recipe to make with your favorite ingredients.

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You can make this Instant Pot Zuppa Toscana soup whenever you’re in the mood for a hearty, comforting meal, but it’s especially nice on chilly winter evenings. It’s a wonderful method of consuming the recommended daily allowance of vegetables. Iconic comfort food, if you will.

There was a time when my family and I would join the after-church crowd at Olive Garden nearly every Sunday after church. Every time I went there, I got the same thing: salad and Zuppa Toscana soup. I still get that every time we dine out. It’s always the same, save for the increased soup consumption.

I couldn’t contain my enthusiasm when my mother decided to give Zuppa Toscana Soup a try in the kitchen. That was some tasty food! Consuming in terms of time, but delicious in terms of reward. Ideal for those frigid winter evenings when you just want to stay in bed and watch Netflix.

Would you believe me if I said I finally figured out how to make the perfect Zuppa Toscana at home?

That’s why the Instant Pot is ideal for whipping up a batch of this hearty soup at home.

Is Zuppa Toscana Soup your favorite? If you’re feeling chilly, what’s your go-to soup recipe?

The IP is simple to set up. Traditional Tuscan Vegetable Soup, or Zuppa Toscana

This Zuppa Toscana is rich, flavorful, and impossible to resist. This hearty soup is the perfect solution for a quick weeknight meal. In addition to being delicious, this soup takes less than 30 minutes to make in an Instant Pot.

Preparation Time: 10 Mins

Time to Prepare a Meal: 15 Minutes

25 minutes total time

Servings-4\sIngredients:

2 teaspoons butter

one chopped medium-sized onion

4 garlic cloves, minced

Sausages made from ground chicken, Italian style, 1 lb.

Mix 1 tsp. salt with 1 tsp. black pepper

a pinch of dried chili peppers

An Italian Seasoning, One Teaspoon

Three large cubes of peeled, russet potatoes

Simmer 4 cups of chicken broth

An equivalent of 1 cup of half-and-half (half cup milk and half cup heavy cream mixed)

1.25 oz. of chopped kale

Pressure cooker Directions:

Start preheating the (affiliate link) instant pot on the SAUTE setting. Incorporate some olive oil.

Into the hot oil, toss the chopped onion and garlic, and cook for a minute or two, or until the onion is lightly browned.

When the sausage is browned, it’s ready to be added.

Blend in some salt, pepper, chili flakes, and Italian seasoning. The next step is to add the potatoes.

When you’ve added the chicken broth, seal the pressure valve and lid.

To cook for 5 minutes at HIGH PRESSURE, press the PRESSURE COOK button.

When the timer goes off for the pressure cooking cycle, you can quickly release the pressure by switching the valve from the SEALING to the VENTING position.

Carefully lift the lid and press the canceled button.

Use the SAUTE option.

Chop some kale and toss it into the broth, then let it simmer for a while. Blend in some half-and-half and see what happens.

Turn off the stove’s saute function.

The food should be served right away.

Complement with a salad, please. Brutal bread. It’s time to sit down and enjoy a hearty, comforting meal.

Enjoy!

ZUPPA TOSCANA can be stored for up to 4 days in the fridge or up to 3 months in the freezer if stored in an airtight container. Be sure to thaw and reheat slowly if you have frozen food. Just remember to leave out the kale and the half and half until you’re ready to serve it, and then add them both when you reheat the soup. Instead of kale, you can use fresh spinach.

You can substitute pork or turkey sausages for the chicken sausages if you prefer.

When added at the end, the kale will maintain its crispness and nutritional value.

If you want your soup to have a velvety texture, use russet potatoes because they are more starchy and creamy.

one chopped medium-sized onion

4 cloves garlic chopped

Sausages made from ground chicken, Italian style, 1 lb.

1 teaspoon salt 1 teaspoon black pepper powder

a pinch of dried chili peppers

An Italian Seasoning, One Teaspoon

3 russet potatoes peeled and cut into large cubes

Four cups of chicken broth and one cup of half-and-half (half cup milk and half cup heavy cream mixed)

Additional Soup Dishes

To make the best vegetable beef soup, This is the most delicious vegetable beef soup recipe you will ever eat. Seriously, this is delicious.

This tomato basil soup would go great with a plate of delicious grilled cheese.