Zuppa Toscana Weight Watchers

Zuppa Toscana is a copycat version of Olive Garden's famous soup and it is loaded with sausage, (hot Italian sausage is a must), potatoes, and kale which also makes it gluten-free and grain-free. The sausage makes the broth so flavorful and almost disguises the kale so you don't know you're eating something healthy. I could spend all Winter long eating this soup and it comes together in the Instant Pot so quickly.

If you make this soup my 2 Ingredient Dough breadsticks would be perfect to serve as a side or appetizer. They aren’t comparable to Olive Garden’s by any means but they are still good and WW friendly. 

If you like instant pot recipes please try Instant Pot Ham and Potato Soup, Instant Pot Mongolian Chicken, Instant Pot French Dip Sandwiches, or Instant Pot French Onion Soup.

Is Zuppa Toscana spicy? 

Zuppa Toscana is indeed a spicy soup because of the hot Italian sausage used. There is also mild Italian sausage which is a little less spicy than the hot. The sausage is so flavorful and also helps flavor the broth. If you get heartburn from spicy food like me, just make sure to take a Tums after or try a less spicy sausage. Sweet Italian sausage can also be used if you're a heartburn sufferer like me when it comes to eating spicy food.

Ingredients Needed

• Olive oil - Look for olive oils that are labeled as extra virgin, cold-pressed, and unfiltered for the highest quality.
• Mild or hot Italian turkey sausage, casings removed
• Onion, chopped yellow or white
• Garlic, Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar. 
• kosher salt & freshly ground black pepper
• Low-sodium chicken broth - The best type of chicken stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
• Yukon gold potatoes, diced
• Kale, leaves stripped and chopped
• Milk - Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
• Grated Parmesan, for serving (optional, not included in points) 
• See the recipe card below for a full list of ingredients and measurements.

How to make Zuppa Toscana Soup 

1. Set a 6-qt Instant Pot® to the saute setting. Add olive oil and sausage. Cook until sausage is lightly browned and crumbled, about 6 to 8 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Add garlic and onion to the cooked sausage, and continue cooking. Stir frequently until onions have become translucent, about 2-3 minutes. (You might have to hit the saute setting more than once.)
3. Add the potatoes and chicken broth to the pot then season with salt and pepper, to taste. (The sausage has a lot of salt already so you might not need to add in any extra) 
4. Select the manual setting, and set the timer for 5 minutes. Set the vent to sealing.  When finished cooking, quick-release pressure according to the manufacturer’s directions.
5. Stir in kale until wilted, about 1-2 minutes. Add in milk until heated through, about 1 minute; season with salt and pepper, to taste.
6. Serve immediately.

Instant Pot Zuppa Toscana Recipe FAQS

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If you tried this Instant Pot Zuppa Toscana Soup any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries

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Zuppa Toscana Weight Watchers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Jenna
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: 8 1x
• Category: Easy
• Method: Instant Pot
• Cuisine: Italian

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Description

Zuppa Toscana is a copy cat version of Olive Garden's famous soup and it is loaded with sausage, (hot Italian sausage is a must), potatoes, and kale which also makes it gluten-free and grain-free. 

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Ingredients

Scale 1x2x3x

• 2 tsp of olive oil 
• 16 oz mild or hot Italian turkey sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• kosher salt & freshly ground black pepper
• 5 c. low-sodium chicken broth
• 3 medium yukon gold potatoes, diced
• 7 ounces of kale, leaves stripped and chopped
• 1 cup 1% milk
• ¼ freshly grated Parmesan, for serving (optional, not included in points) 

Cook Mode Prevent your screen from going dark

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Instructions

1. Set a 6-qt Instant Pot® to the saute setting. Add olive oil and sausage. Cook until sausage is lightly browned and crumbled, about 6-8 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Add garlic and onion. Cook, stirring frequently until onions have become translucent, about 2-3 minutes. (You might have to hit the saute setting more than once. 
3. Add the potatoes and chicken broth to the pot then season with salt and pepper, to taste. (The sausage has a lot of salt already so you might not need to add in any extra) 
4. Select manual setting; and set the timer for 5 minutes. Set the vent to sealing.  When finished cooking, quick-release pressure according to the manufacturer’s directions.
5. Stir in kale until wilted, about 1-2 minutes. Add in milk until heated through, about 1 minute; season with salt and pepper, to taste.
6. Serve immediately.

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Notes

myWW points: blue: 5, green: 5; purple: 3

My WW Personal Points: 4 Click here to see in recipe builder (will have to log in) 

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Nutrition

• Serving Size: 1 cup
• Calories: 205
• Sugar: 3.1g
• Fat: 9.5g
• Saturated Fat: 2.5g
• Carbohydrates: 15.4g
• Fiber: 2.1g
• Protein: 15.2g