I have to admit…I am not a huge Olive Garden fan. Gasp! But hear me out. You are either a die hard fan or just don’t get the hype. I am the latter. My boyfriend, on the other hand, will never understand that because he is literally obsessed with Olive Garden. Specifically the soup and salad. Even though the OG is not my fave, I will go for one thing and not much else, and that is the Zuppa Toscana soup (and breadsticks, duh). With ground Italian sausage, kale and chunks of potato, this savory soup is perfect for a cold winter day. Keep scrolling to see my take on this Olive Garden favorite using my beloved Instant Pot!
Instant Pot Olive Garden Zuppa Toscana Soup
1 pound mild Italian sausage
1 onion, diced
2 cups fresh kale, chopped
4-6 red skin potatoes
6 cups chicken broth
1 cup half and half
2-3 cloves minced garlic
1/2 tsp. oregano
Salt and pepper
Turn your Instant Pot to the sauté setting. Brown the Italian sausage until cooked through and drain. I used mild, but use hot sausage if you prefer it spicier.
Add the sausage back to the pot and stir in the oregano, salt, pepper and onions until translucent.
Next, pour in the chicken broth and potatoes. Set the Instant Pot to the manual setting on high for 5 minutes.
Once done, release the pressure until it is safe to remove the lid. Now, add the half and half and chopped kale until wilted. I also added some Parmesan Romano cheese blend for an extra tasty kick.
Boom there goes the dynamite. Quick, easy and dag-gum delish. Perfect for this time of year! So, grab yourself a heaping bowl, cozy up in a blanket and binge watch Parks and Rec.