Zuppa Toscana Recipe | Olive Garden Zuppa Toscana Copycat Recipe |

My favorite soup at Olive Garden is Zuppa Toscana. In this video, I'm going to show you how to make Zuppa Toscana at home in my "copycat recipe."
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Ingredients:
4 cups of water
1/2lb of Italian sausage
1/4 cup of chopped bacon, raw
1/4 cup of chopped onions
1 1/2 cups of kale
1 to 1 1/2 cups of sliced russet potatoes
1 chicken bouillon cube
1 to 2 tsp of oregano
1 to 2 tsp of basil
1 to 2 tsp of garlic powder
Red Pepper flakes to taste
Salt and pepper to taste
Optionally: Accent(MSG) to taste
Optionally: Julienne cut sundried tomatoes
Directions: Set your InstantPot to "sauté" and begin to brown the the bacon, sausage and onions. Deglaze the pot by adding the water. Add the chicken bouillon cube, potatoes slices, kale, oregano, basil, garlic powder, red pepper flake and black pepper into the soup. Stop the InstantPot from sautéing. Place onto the InstantPot the pressure cooker's lid and choose the "soup" setting with high pressure and with a time of 5 minutes. Be sure to set the InstantPot's release value to "seal." Allow the soup to cook and once 5 minutes has been reached, perform a fast release to depressurize the InstantPot. Finally finish the Zuppa Toscana with heavy cream and adjust your seasonings after tasting. Garnish the Zuppa Toscana soup with the sundried tomatoes and enjoy!

[@lisamason776]

I add cream butter and freshly grated parmesan cheese

[@jamisonpresentsthisishowicook]

Wow! If I had some Parmesan Cheese I definitely would have been generous with it. The butter sounds like a delicious tweak! Be sure to subscribe and comment with more ideas and great suggestions!