Healthier Zuppa Toscana Soup



Am I the only one who grew up on Olive Garden soup, salad and breadsticks?! Just something about that combo with a peach iced tea on the side...mmm mm mmm


These days I don't eat too much Olive Garden but that doesn't mean I don't crave it! Decided to whip up a healthier version of Zuppa Toscana that literally takes 20 minutes to make and taste JUST. LIKE. THE. REAL. THING. but, healthier ;)


I love making my favorite dishes healthified so I can feel good enjoying them in my home knowing the ingredients are nourishing my body. This soup is made with organic bone broth, organic grass fed sausage, organic potatoes and heavy whipping cream.


I used an instant pot for mine but you could use a crock pot of make this over the stove! You'll just have to cook for longer if you choose those options. see how easy this Zuppa Toscana soup is with an instant pot!


Check out the instant pot I have HERE! I use it for EVERYTHING, literally. Instant pots are a game changer when it comes to meal prepping. I use it to shred chicken so quickly. Instant pots make soup so quick and easy and really any dinner can be made in less than 20 minutes in the instant pot. Perfect for those days when you just don't feel like cooking!



INGREDIENTS:


1 package Italian sausage (I used @pedersonfarms)

4 cups beef bone broth (or chicken)

2 cups water

1/2 onion, chopped

2 cups chopped potatoes 5 garlic cloves, minced

4 oz organic heavy whipping cream

1 large handful spinach

1 tbsp Italian seasoning

1 tsp - 1/2 tbsp red pepper flakes (depending on how spicy you like it)

salt and pepper to taste



DIRECTIONS:


First, put the instant pot in sauté mode and start by adding the sausage into your instant pot with some avocado oil on the bottom to prevent from sticking.

Let sausage cook almost through while stirring occasionally.

Once sausage is mostly cooked, add your broth and water to the instant pot.

Then add your potatoes, onion, garlic and seasonings.

Put the lid on and pressure cook for 8 minutes. It will take about 10 minutes to warm up.

Immediately depressurize the instant pot and add the whipping cream and spinach.

Stir until spinach is wilted and then serve!


Tips:


If soup is not thick enough to your liking you can always make a "Slurry" to make it thicker! I used 1 cup of soup mixed with 1.5 tbsp of tapioca flour to make my slurry. Mix it and then add it back into the soup to thicken.


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