Healthy Zuppa Toscana Olive Garden Copycat Recipe

Healthier Version of Olive Gardens Zuppa Toscana recipe (aka tuscana soup)

Instapot version 

3 Italian sausage links. Save the other 2 for another meal (pasta, sausage and peppers, etc)

1 onion, diced

3 cloves garlic pressed or grated or chopped 

2 cartons chicken stock

1 can evaporated milk 

Parsley (approx 2 tsp)

Salt (I didn’t measure. Just added some fresh twist sea salt)

Oregano (approx 2 tsp)

Fresh chopped kale (approx 3-4 cups) 

5-6 medium red potatoes, slice in quarters and then slice about 1/4 inch ( bite size pieces is best!)

Pepper (fresh - a few twists or more If you like pepper!) 

Put pressure cooker on sauté mode.

Brown 3 Italian sausage links cut open and and broken into pieces with wooden spoon. When about halfway cooked add in 1 chopped onion and sauté. Add in garlic and sauté 1 min. 

Add in everything but the kale & Cook on high pressure 5 min. Add in kale and close lid and let sit on warm for 5-10. Add in evaporated milk at the end; stir & Enjoy! 

💕Top with a little fresh parmigiana and crushed red pepper flakes (optional). 

To make this lighter, use turkey Italian sausage or chicken Italian sausage, or you can cook the sausage then rinse and drain it to remove the grease. The grease gives it a lot of flavor though. 

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