This Sausage Kale Soup (also known as, “Zuppa Toscana”) is a comforting dairy-free soup classic. A healthy take on the Olive Garden recipe with a variety of ways to lighten things up. Make in the Instant Pot, slow cooker or on your stovetop!
Slow Cooker Method – Follow the same directions as the stovetop, up until Step 2. Then place potatoes, broth, salt and pepper, seasonings and sausage into the slow cooker. Cook on high about three hours, until the potatoes are soft. Once the potatoes have cooked through then you’ll stir in the coconut milk and kale and let the kale wilt for about 10 minutes. Serve and garnish with the chopped bacon.
Instant Pot Method – Use “Saute” mode and cook bacon until crispy. Remove then add sausage, breaking up and cooking until browned. Drain excess fat. Then add in onion and garlic, stirring frequently for a few minutes. Add in broth, potatoes, seasonings, salt and pepper. Select the “manual” setting and “high” on your pressure cooker, then timer for 5 minutes. Naturally release pressure for 5 minutes, then quick release the rest of the pressure and stir in coconut milk plus kale. Allow kale to wilt, about 5 minutes then serve with the chopped bacon.
Keywords: copycat olive garden soup, zuppa toscana, healthy sausage soup
Find it online: https://www.fitmittenkitchen.com/zuppa-toscana-recipe/