If you love the Zuppa Toscana at your local chain Italian restaurant, you will adore this soup. Spicy crumbled sausage, potatoes, spinach in a creamy broth! It’s hearty and loaded with flavor!
Since recently receiving my Instie McSteamy, Instant Pot my guy has been busy, Daily!
We are getting familiar and more comfortable in our relationship! We have made soups, chicken, and beef stew (will post soon).
Didn’t make it to these Famous Cheesecakes that everyone is bragging about, but it’s on my list (the nice list, checked it twice)!
I have been making this soup for a few years since this is what we normally order at the Olive Garden.
You can make this soup in your regular pot or in Instant Pot since he is so much quicker!
How to make Zuppa Toscana in Instant Pot video
I have used recommendations from “This Old Gal” and other Gals, young and young at heart ones! Great resources!
I always start soups with sauteing onions and whatever else will be in the soup. It gives a soup so much more flavor.
For this particular soup, you can use Heavy cream, Half/Half, or as I usually do – Sour Cream! Again, for me, it adds more flavor. It also reminds me of some Russian soups that I have enjoyed in the past.
The only “problem” with milk/sour cream soups can cause the milk to curdle, which is not particularly appetizing (although it is safe to eat). Starches like flour or cornstarch help stabilize the milk emulsion and prevent it from separating.
A common technique is to thicken your sauce or soup with roux before adding the milk/sour cream. I normally add 1 to 2 tablespoons of flour and mix it in.
I think the most important ingredient in this soup is – the Sausage! It gives it the most taste. So pick the one that you like.
I have finally found the Perfect sausage for this soup – Johnsonville’s Andouille Chicken Sausage, a healthy trade out for pork sausage. Fewer calories as well, check it out at your local stores.
Serve and Enjoy!