You are going to love this Olive Garden copycat recipe for Zuppa Toscana soup made in your Crock-Pot Express (or other brand of electric pressure cooker). Ladle out a big bowl and serve with crusty Italian bread and a side salad for a great dinner or lunch any day of the week!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time50 minutesmins
Course: Soups, Stews and Chili
Cuisine: Italian
Keyword: 10 Ingredients Or Less, Crock-Pot Express, Italian Sausage, Kale, Pork, Potatoes, Soup
When the insert is hot, add the ground sausage. Cook and crumble until the sausage is browned and cooked through.
Add the diced red onion and cook for 2 to 3 minutes until the onion is softened.
Add the minced garlic and cook for 1 additional minute.
Add salt, pepper and cayenne pepper and stir.
Add the vegetable broth and quartered potatoes to the insert and stir, making sure all of the potatoes are covered by the broth. If they are not, add enough water to cover the potatoes.
Press the STOP button to turn off the sauté function.
Place the lid on the Crock-Pot Express and twist to lock it into place, making sure the valve is set to sealing.
Set the pressure cooker on MANUAL, HIGH PRESSURE for 5 minutes. Press start.
The Crock-Pot Express will then take a few minutes to come to pressure and will the 5 minute timer will start once it has come to the correct pressure.
When the time is up, let the pressure naturally release for 10 minutes.
Carefully turn the valve to venting to release any remaining pressure.
Remove lid from pressure cooker and set aside.
Add in the chopped kale and heavy whipping cream. Stir until the kale is wilted.
Ladle hot soup into bowls and top with shredded Parmesan cheese if desired and enjoy!