(Inside: This Instant Pot Copycat Zuppa Toscana is freaking awesome. I mean, Italian soup in the Tuscan style…potatoes and sausage. So good. Literally my favorite food at Olive Garden, I can’t believe I can make it at home in the Instant Pot.)
Look, I have nothing against all the other soups in the world.
But, by far and I mean REALLY far, my favorite is Instant Pot Copycat Zuppa Toscana.
I used to make this on the stovetop–but seriously, why should I heat up my house and basically sweat for an hour (or more) until it gets to the consistency I want, when I can just do it in the Instant Pot and have it done in less than a half hour?!
Exactly my point.
Plus, now I only have to throw together a quick salad and I’m happy as a clam.
No, really, you guys, I can make a big pot of this Instant Pot Copycat Zuppa Toscana, have a salad and be set for DAYS.
That’s how happy I am.
So you want to be happy-pappy like me but you don’t have the ingredients together to make your own Instant Pot Copycat Zuppa Toscana this very second?
That’s ok–just pin this absolutely gorgeous recipe and get your zuppa zipping along when you are ready…
Instant Pot Copycat Zuppa Toscana
- 4 oz. pancetta, cubed
- 2 lbs. bulk mild sausage
- 2 15 oz. cans cannellini beans*
- 6-7 c. chicken stock, divided
- 1 T. crushed red pepper flakes
- 2-3 cloves fresh garlic, finely minced
- 1 small yellow onion, finely chopped
- 2 lbs. Russet potatoes, peeled and cut into small chunks
- 3 inches hard Parmesan cheese rind
- Salt and black pepper, to taste
- ½ c. half and half, tempered**
- 3 c. fresh kale, finely chopped
- ½ c. Parmesan cheese, freshly grated
- Turn the Instant Pot onto sauté. Once the inner pot is warm add pancetta and brown for 2-3 minutes.
- Add sausage to pot to brown, breaking it up into small bite-sized chunks with a spatula while it cooks.
- Remove from heat and carefully drain excess fat from pot.
- Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to the Instant Pot.
- Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to the pressure cooker and stir to combine.
- Season with salt and black pepper, to taste.
- Cover, lock lid in place, and seal the vent.
- Cook for 5 minutes using the "Manual/High Pressure" setting.
- When cooking is complete, allow a natural pressure release for 10 minutes, followed by a quick release.
- Add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.
Nutrition InformationYield 4 Serving Size 1 grams
Amount Per Serving Calories 2415Total Fat 118gSaturated Fat 40gTrans Fat 1gUnsaturated Fat 66gCholesterol 258mgSodium 5995mgCarbohydrates 206gFiber 22gSugar 49gProtein 128g
Party on, dude! Catch you the flip side.