InstantPot Zuppa Toscana Soup (Olive Garden Copycat)

Unlimited soup and ... more soup, with this InstantPot take on an Olive Garden classic.

Ingredients

• 1 lb Italian sausage (I like mild sausage) or turkey

• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices

• 1 large onion, chopped

• 1/4 cup bacon bits (optional)

• 2 garlic cloves, minced

• 2 cups kale or 2 cups swiss chard, chopped

• 2 (8 ounce) cans chicken broth

• 1 quart (4 cups) water

• 1/2 cup coconut cream or 1/4-1/2 cup milk OR 1 cup heavy whipping cream if going all out

• 2 tspn pepper

• 1 tspn salt

Directions

1. Chop or slice uncooked sausage into small pieces.

2. Brown sausage in your soup pot.

3. Add chicken broth and water to pot and stir.

4. Place onions, potatoes, and garlic in the pot.

5. Cook on medium heat until potatoes are done, or if using instantpot set to manual, 8 minutes, high pressure

6. Salt and pepper to taste.

7. If not using instant pot, simmer for another 10 minutes.

8. Turn to low heat. Add kale and cream.

9. Heat through and serve, top with bacon bits

Adapted from Food.com