My father-in-law is a meat and potatoes kind of guy, so I was surprised when he ordered the Zuppa Toscana at Olive Garden, declaring it one of his favorites, This big, Ford-tough guy demolished about three bowls of it, one right after the other. I actually never had it before that visit, but seeing his appreciation of this simple soup, I had to try it. It’s delicious!
And who knew it was so easy to make at home in the Instant Pot? It actually takes longer to prep the veggies than it does to cook. I sub radishes for the potatoes because, Keto. But honestly, I think the radishes make the soup even better. It’s juicier and not as starchy, but still feels filling.
ingredients
1 lb hot or mild Italian sausage, removed from casings
1 bag radishes, quartered
1 medium onion, diced
1 bunch kale, julianned
2 t minced garlic
32 ounces chicken broth (I used Better Than Bouillon)
1/2 C half and half
Parmesan cheese for topping
directions
Saute sausage in the Instant Pot. When the sausage is browned, add onion and garlic. Continue sauteing until onions are soft and fragrant. Add all remaining ingredients except for the half and half, and cook at high pressure for three minutes. Let the Instant Pot naturally release for at least 10 minutes before opening so the soup doesn’t sputter up onto your cabinets. Enjoy!
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