This Instant Pot Zuppa Toscana is made in the pressure cooker! This frugal one-pot meal is super quick, easy and full of flavor!
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When I was spending summer breaks at home during college, my family and I would often go out shopping or to run errands together on the weekends. My dad enjoyed stopping for lunch at Olive Garden for their unlimited soup, salad, and bread sticks. These lunch stops were a favorite of mine, too!
That was my first introduction to Zuppa Toscana, and minestrone, and pasta e fagioli. Mmmmmm.
These days, I very rarely actually go to Olive Garden, though, because I’ve learned how to make some pretty stellar soups over the years. Homemade soups are so much better than what you can buy in a can, and they are much less expensive than what you can buy in a restaurant!
This Instant Pot Zuppa Toscana from This Old Gal is one of the most recent soups I’ve made for my family, and we LOVE it. It’s been added to our meal plan rotation and I make it about once every two weeks.
I just love how easy (and fast!) it is to make this in the Instant Pot pressure cooker. I’ve made a couple of slight changes to the original recipe–I don’t use the bacon because I don’t feel it’s necessary (the soup has plenty of flavor without it!) and eliminating it also decreases the cost of the meal. Using ground sausage that’s already out of the casings is my preferred method, mostly because sausage casings kind of gross me out. 🙂 I use mild sausage and find it to be plenty flavorful, but I’m kind of a wimp when it comes to spice. So if you prefer a spicier version, use spicy sausage.
This Instant Pot Zuppa Toscana is also a one-pot meal, which automatically makes it a winner in my book! You can cook the onions, garlic, and sausage in the insert pot using the Saute function prior to pressure cooking the soup.
It is remarkably simple and only requires a handful of ingredients, but the flavor is out of this world. Because it only requires a handful of common and fairly inexpensive ingredients, this is also a frugal meal option. I’m always on the hunt for quick, easy, cheap, and tasty meals, so I’m glad I found this one!
I love making meals in the Instant Pot because it simplifies my life. Meal prep is so much faster and easier. What busy mom can’t use more of that in their life, right?
A lot of Zuppa Toscana recipes I’ve seen floating around use spinach as the greens, which is probably fine. But I love using kale instead because it’s a more hardy green that doesn’t get so mushy. It does wilt and get soft, but it holds up MUCH better than spinach typically does. The kale is chiffonade, or cut into thin ribbon-like strips. My recommendation is to stack several kale leaves on top of each other and roll them up. Using kitchen shears or a sharp knife, cut the roll several times, which will result in thin strips.
I love this soup with a sprinkle of parmesan on top and some crusty bread and a salad on the side. It’s a hearty comfort food perfect for this time of year. Add it to your weekly meal plan and give it a try–it’s a winner!
You can find more easy pressure cooker recipes here. Read about how to convert slow cooker recipes for the pressure cooker (with a FREE printable guide, including a cheat sheet!) here. Learn more about meal planning and get a FREE weekly meal plan worksheet here.
I also recommend checking out the Electric Pressure Cooking 101 class to help you gain even more confidence with your pressure cooker. The self-paced course will help you learn how your pressure cooker works and how to cook certain groups of food. It also includes a two-week meal plan with shopping lists! You can check it out here.
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