Can we just talk about why the Zuppa Toscana at Olive Garden is the most “copycat” remade recipe, like, ever? Because it really is just so good. It’s warm and filling and is my go-to meal just about every time I ever eat at the OG. (Remind me to do a skinny copycat of that Chicken Scampi sometime.)
So in honor of a widespread favorite, let’s make a Skinny Instant Pot Zuppa Toscana Copycat.
Weight Watchers
WW Points: 7 Purple, 8 Blue, 8 Green
Whisk
Find this recipe on Whisk here.
Ingredients
Italian Sausage: This recipe uses the original pork sausage, but you can make the recipe even skinnier by swapping in Italian turkey sausage.
Minced Garlic: Garlic adds lots of flavor.
Onion: The diced onion is going to saute with the Italian sausage to add lots of good flavor.
Dried Oregano: The oregano is a popular Italian spice that is going to add some extra flavor as you saute with the Italian sausage and onion.
Potatoes: In the original at Olive Garden, good old Russet potatoes are used, so that is what we use here. If you want to make the recipe skinnier, you can sub the potatoes with anything from cauliflower, carrots, or sweet potatoes. You can also reduce the amount of potatoes used. I used 3 medium-sized Russet potatoes, but you can reduce that down to 1 or 2 and still get the flavor and consistency while controlling the ingredient portions.
Kale: The leafy green you find in the original Zuppa is Kale. This is a hearty green that holds up well in warm/hot soups, gives the soup a nice pop of color, and it likes to be massaged a bit before eating or adding to a recipe because it can be rather brittle otherwise.
Chicken Broth: The chicken broth is the base for this recipe and really gives it that rich flavor. You can sub a vegetable broth, but it will change the entire taste of the soup.
Crushed Red Pepper Flakes: This gives the recipe a hint of spice like the original recipe at Olive Garden has.
Salt and Pepper: to taste.
The “Cream”: We’re using fat-free half-and-half for this recipe, but another low-point option that only adds 1 additional point per serving is to use 1/2 cup of coconut milk with 1/2 cup of skim milk. You won’t be able to tell the difference from the Olive Garden version!
Skinny Instant Pot Zuppa Toscana Copycat
Equipment
- Instant Pot
Ingredients
- 1 lb Italian pork sausage
- 1½ tsp minced garlic
- 1 medium onion (diced)
- ½ tsp dried oregano
- 3 medium russett potatoes (sliced)
- 6 cups reduced sodium chicken broth
- 2 cups kale (stems removed and leaves chopped)
- ¼ tsp red pepper flakes
- 1 tsp salt
- ½ tsp pepper
- 1 cup fat-free half and half (alternately, you can use 1/2 cup coconut milk with 1/2 cup skim milk for only 1 additional point per serving)
Instructions
- Set a 6-quart Instant Pot to the high saute setting. Add 1 lb Italian sausage. Cook stirring frequently until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat.1 lb Italian pork sausage
- Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.1½ tsp minced garlic, ½ tsp dried oregano
- Stir in potatoes and chicken broth; season with salt and pepper, to taste. Add the red pepper flakes.1 medium onion
- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in kale until wilted, about 1-2 minutes. Stir in unsweetened coconut milk and skim milk until heated through, about 1 minute; season with salt and pepper, to taste.3 medium russett potatoes
