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.
Ingredients
Scale
- 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
- 1/4 freshly grated Parmesan, for serving (optional, not included in points)
Instructions
- 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.
- 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.
- 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)
- 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.
- 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.
- Serve immediately.
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)
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