Instant Pot Experiments: Olive Garden Zuppa Toscana

I came across a recipe from the Damn Delicious blog.  The Instant Pot Olive Garden Zuppa Toscana Copycat recipe that sounded delicious and warm on this rainy Hilo day.

After going to work, picking up the kids from school, orthodontist appointment, track practice, I went to KTA and picked up mild Italian sausage and a bunch of kale.  I had everything else in my pantry and kitchen.IMG_3002.jpgWhen I got home, I used the Instant Pot to make this quick soup.  Since I didn’t have much time, I used some prepared ingredients like pre-chopped garlic.IMG_3003.jpg I modified the soup a little by adding a little more kale and not adding the half and half at the end.

Instant Pot Olive Garden Zuppa Toscana

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

Directions
Set IP to the high saute setting.  Brown the sausage in olive oil.
Add garlic, onion, and oregano and stir until onions have become translucent.
Stir in the potatoes and chicken broth; season with salt and pepper.
Select the manual setting, set pressure to high, and set time for 5 minutes. When it finishes cooking, use quick-release pressure.
Stir in the kale until wilted and serve with warm, crusty, buttered bread.

IMG_3012.jpgThe soup was quick and easy to cook and perfect for a cold, wet, Hilo evening.  Living Hilo Style.

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