Zuppa Toscana Soup

How many of you enjoy going to the Olive Garden for the All-You-Can Eat soup, salad and breadsticks?  I do and my favorite is the Zuppa Toscana Soup.  Well I finally found a recipe on Pressure Cooking Today that I wanted to give a try with a few tweaks here and there...the wife loved it and friends wanted me to share the recipe so here you go!  The PowerCooker Pressure Cooker was my choice but any pressure cooker will do or you can use regular pot/pan method it may just take longer.



zuppa toscana soup

Zuppa Toscana Soup Ingredients

- 6 slices of bacon, diced
- 1 pound ground chicken sausage (we substituted with homemade ground wild turkey sausage. Sausage seasoning was a mix of Hi-Country Country Sausage seasoning and RAKS Seasoning)
- 1 tablespoon butter
- 1 cup onion, diced
- 3 gloves garlic, minced or pressed
- 3 cans (14.5 oz) chicken broth, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 3 large russet potatoes, cubed
- 3 tablespoons corn starch
- 1 can (12 oz) evaporated milk
- 1 cup parmesan cheese, shredded and divided
- 2 cups fresh spinach, roughly chopped
- RAKS Seasoning to taste


1.  Select Saute and add the bacon to the pressure cooker.  Cook until crisp and remove to a plate lined with paper towel.

2.  Add sausage to the pressure cooker (we did NOT drain the excess bacon grease) and cook until browned.  Remove to a second plate lined with paper towel.

3.  Add butter to the pressure cooker.  When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes.  Add garlic and cook 1 minute more.  Add 1 can chicken broth, salt, pepper, red pepper flakes and RAKS Seasoning to taste.

4.  Put the steamer basket in the pressure cooker.  Add the diced potatoes.  Lock lid in place, select High Pressure and 4 minutes cook time and start.  When timer beeps, turn off pressure cooker and do a quick pressure release.  Carefully remove potatoes and steamer basket.

5.  Add remaining 2 cans of chicken broth to pressure cooker.

6.  In a mixing bowl, dissolve corn starch in a little evaporated milk.  Add to the pressure cooker along with the remainder of the evaporated milk. Select Simmer and bring to a boil, stirring often.  When soup thickens, stir in 3/4 cup Parmesan cheese, spinach, browned sausage, potatoes and half of the crispy bacon.

7.  Serve topped with remaining Parmesan and bacon!

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