Instant Pot Zuppa Toscana
This Instant Pot Zuppa Toscana is the best copycat Olive Garden soup recipe and can be made in 5 minutes in your pressure cooker. Filled with sausage, potatoes, spinach and parmesan cheese, your family is going to think you got it right from the restaurant.
Servings 6
Ingredients
- 1 lb Italian Sausage I use Bob Evans
- 6 slices bacon cooked and cut into 1" pieces (see note about using raw bacon)
- 1/2 cup chopped onion
- 3 teaspoons minced garlic
- 1 teaspoon crushed red pepper
- 32 ounces chicken broth
- 2 cups water
- 4 potatoes peeled and cut into 1/2" pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3-4 cups spinach chopped
- 1 cup heavy whipping cream
- Parmesan cheese garnish
Instructions
- Place sausage, onion, garlic, and red pepper into the instant pot. Sautee the meat, constantly stirring until browned.
- When meat is browned, turn off the instant pot by pressing cancel.
- Add bacon, (if not added already) chicken broth, water, potatoes, salt and pepper to the pot and mix well. Place the lid on the pot, seal and close the steam release. Set the instant pot to manual, high pressure for 5 minutes. Once the instant pot cycle is finished, quick release the steam.
- Open the pot and check the soup. If it is boiling, let the soup rest, uncovered until it is no longer boiling. Add spinach and heavy whipping cream and stir to combine.
- Serve topped with Parmesan cheese.
Notes
*If using raw bacon, cut it into 1" pieces and add it to the pot with the sausage to cook.