How to make Healthy Pressure Cooker Olive Garden Zuppa Toscana Soup
1 lb of spicy ground sausage ( ground beef or pork or Turkey)
4 cups chicken broth
2 cups water
1-2 cans of full fat coconut milk
2 cups of Kale
6 slices of raw bacon or Turkey bacon chopped small
2 large potatoes, chopped or (Turnips)
1 small onion, diced
2 cloves garlic, diced
salt and pepper to taste
Turn your pressure cooker to the brown setting. Place sausage inside the liner and chop, stirring frequently until nearly browned throughout. I love that I don’t need to dirty a separate pan to brown meat before cooking it in the pressure cooker!
Add bacon and onion to your partially browned sausage, continue cooking until they are done. Drain excess fat if desired.
Stir in chicken broth, kale, potatoes, water, salt, and pepper. Replace lid, be sure that the valve is closed.
Cook on high pressure for 15 minutes then slowly release the valve.
Whisk or dump in 2 cans of canned coconut to combine well with the other ingredients.
Top individual bowls of soup with a bit of crumbled bacon for garnish, serve and enjoy your homemade Zuppa Toscana.