Description
This lightened up version of the Olive Garden cult-fave “Zuppa Toscana” is made with cauliflower swapped in for half of the potatoes. Its an easy way to sneak some veggies into your diet plus its easy to make in the slow cooker or Instant Pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 pound mild bulk Italian sausage
- 3 slices raw bacon
- 3 cloves garlic, minced
- 1 onion, diced
- 1/2 teaspoon dried oregano
- 2 russet potatoes, chopped
- 2 cups cauliflower florets, chopped
- 6 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 1/2 bunch kale, stems removed and leaves chopped
- 1/4 cup half and half
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, bacon and sausage. Cook, stirring frequently, until bacon and sausage are lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in potatoes, cauliflower and chicken broth; season with salt and pepper, to taste.
- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Being extremely careful not to over-blend, use an immersion blender or handheld potato masher to just slightly break up potatoes and cauliflower to create a creamy consistency.
- Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately.
Notes
- If you prefer your soup chunkier and less creamy, you can skip the immersion blender/masher step.
- If you’d prefer to use ALL potatoes or ALL cauliflower, simply double the quantity of the one you want and eliminate the other.
Keywords: Instant Pot, Potato Soup, Cauliflower Soup, Zuppa Toscana, Soup