Zuppa Toscana is the best soup at Olive Garden. It’s actually the only reason I ever go to Olive Garden. So now that I figured out how to make it at home, I guess I don’t have any reason to go to Olive Garden anymore. The Instant Pot makes this extra quick and easy to whip up.

Guessipe

• 1 lb spicy Italian sausage, removed from casing
• 1 onion, chopped
• 5 cloves garlic, minced
• 4 russet potatoes, chopped
• 6 cups chicken broth
• 1 TBSP 24 Herbs and Spices (or similar spice mixture)
• 1 bunch kale, leaves and stems separated and chopped
• 1 cup heavy cream
• salt and pepper to taste

With Instant Pot in Sauté mode, cook the sausage until it begins to release its oils. Add the onion and garlic, and saute until the sausage is browned. Pour in a little of the chicken broth and deglaze the pot.

Stir in the potatoes, chicken broth, 24 Herbs and Spices, and kale stems. Close and seal the Instant Pot lid and cook at high pressure for 5 minutes.

Quick release the pressure. Stir in the kale leaves and heavy cream.

Salt and pepper to taste.