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Home / Recipes / Soups / Instant Pot Olive Garden Zuppa Toscana Italian Soup

Instant Pot Olive Garden Zuppa Toscana Italian Soup

March 15, 2016 By Jill Selkowitz / 153 Comments Updated July 3, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Instant Pot Olive Garden Zuppa Toscana Italian Soup is better then the restaurant and on your table in less than 30 minutes. Use Radishes instead of Potatoes to make it Low Carb and Keto!

Instant Pot Olive Garden Zuppa Toscana Italian Soup

Instant Pot Olive Garden Zuppa Toscana Italian Soup

 Using your Instant Pot, Ninja Foodi or Pressure Cooker, Instant Pot Olive Garden Zuppa Toscana Italian Soup can be on your table in less than 30 minutes!

In 1990, I taught aerobics at Slimmons, Richard Simmons studio in Beverly Hills and after Sunday’s class, some of us would go to lunch and a movie or shopping. At least once a month we would land at The Olive Garden. Soup, salad and breadsticks. I always ordered minestrone and others got the Zuppa Toscana.

This recipe is like the Olive Garden Garden Zuppa Toscana on steroids!

 

Cast of Ingredients for Pressure Cooker Olive Garden Zuppa Toscana Italian Soup

Cast of Ingredients for Pressure Cooker Olive Garden Zuppa Toscana Italian Soup

I’ve never enjoyed the food at Olive Garden, other than what I have mentioned above. Frankly, I am not sure how that chain stays in business. (OMG, did I say that?) That being said, my Instant Pot Italian Chicken Olive Garden recipe is fantastic. Clearly, because of the dressing and everyone loves an Olive Garden salad.

Jump to Section

  • Ingredients for Instant Pot Zuppa Toscana
  • How to Cook Bacon for Instant Pot Zuppa Toscana
  • What Type of Potatoes for Instant Pot Zuppa Toscana?
  • Make Low Carb Zuppa Toscana
  • How to Chiffonade
  • Lower Calorie Instant Pot Zuppa Toscana
  • Equipment Equipment and Essentials
  • Instant Pot Olive Garden Zuppa Toscana (Italian Soup)

Ingredients for Instant Pot Zuppa Toscana

  • Bacon
  • Onion
  • Hot Sausage
  • Garlic
  • Red or Russet Potatoes
  • Heavy Cream
  • Chicken Broth
  • Kale

The original Olive Garden Zuppa Toscana Italian Soup uses mild sausage and red pepper flakes, but you can get the same effect using hot sausage only.

 

Sausage Cooks with Onions

Sausage Cooks with Onions

There are two ways to cook the bacon.

How to Cook Bacon for Instant Pot Zuppa Toscana

  • Use a Mealthy Crisplid and cook the bacon in the basket.
  • The bacon can be sautéed right in the pressure cooker cooking pot.

I’ve explained both processes in detail on the recipe card below.

The original Olive Garden Zuppa Toscana Italian Soup uses mild sausage and red pepper flakes, but you can get the same effect using hot sausage only.

 

Add UNpeeled Potatoes

Add UNpeeled Potatoes

Pretend the potatoes are not peeled. Just close your eyes for a second and try to get this photo out of your mind. My husband was trying to be helpful and peeled the potatoes when I wasn’t looking.

What Type of Potatoes for Instant Pot Zuppa Toscana?

  • The Olive Garden Zuppa Toscana Italian Soup uses unpeeled red potatoes.
  • Russet potatoes are nice to use as well.

Whichever potato you choose, don’t peel off the skins. The peels give good flavor, so don’t peel them.

 I think I like the Zuppa a bit better with Russet Potatoes, rather than red potatoes, but use whatever you like or have in the house.

Make Low Carb Zuppa Toscana

  • Instead of potatoes use radishes instead.
  • The radishes will take on the taste of the soup and have a nice texture.

 

Cut the Kale into a Chiffonade

Cut the Kale into a Chiffonade

After removing the veins from the kale, I like to use a cutting technique called, Chiffonade.

How to Chiffonade

  • Chiffonade is a fancy French word that means made of rags.
  • You roll up the leaves tightly and then and slice them lengthwise into strips.

If you don’t like kale and many people don’t, just use spinach instead. You will still get that nice and spicy yummy taste from the soup.

 

Add Fresh Kale after cooking

Add Fresh Kale after cooking

There is only a five minute cook time, but this Instant Pot Olive Garden Zuppa Toscana tastes like you have been cooking all day.

If you keep the ingredients in your freezer, you can whip up a batch on a moments notice.

If you love soup and need a very simple recipe for a delicious soup, check out my Pressure Cooker Nordstrom Tomato Basil Soup recipe.

My Pressure Cooker Seafood Corn Chowder {Shrimp Gumbo} is a meal in itself, with spices you probably already have in your pantry.

 

Add Cream and Simmer until Hot

Add Cream and Simmer until Hot

Some people want to save calories and use substitutes for the heavy cream.

Lower Calorie Instant Pot Zuppa Toscana

  • Turkey bacon can be used.
  • Swap out the pork sausage for turkey sausage.
  • Half & Half can be used in place of heavy cream.

It won’t be as satisfying, so I suggest using the full fat and having a smaller portion.

Note that if you do use Half & Half instead of heavy cream, you will want to add the Half & Half to the soup before adding the kale. Otherwise, the heavy cream will cook with the soup.

Pro Tip: Heavy cream does well under pressure and can be added to the raw ingredients. Half & Half and milk would be added after the food has finished cooking and after pressure has been released.

 

Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana

Don’t forget to serve with Breadsticks or a Crusty Loaf of Bread or with some Nordstrom Parmesan Garlic Crostini.

Another soup you may like is my Pressure Cooker Nordstrom Tomato Basil Soup.

Dorinda, one of the members of my This Old Gal Facebook Group, purchased my This Old Gal Pressure Cooker Cookbook and made the soup from the book. It is slightly different. Dorinda is a much better photographer than me. Plus, don’t you love the chicken hot pad?

More Instant Pot Soup Recipes to Make.

  • Pressure Cooker Chicken Marsala Mushroom Soup
  • Pressure Cooker Armenian Lentil Soup
  • Pressure Cooker Low Carb Manhattan Clam Chowder Soup
  • Pressure Cooker Chicken Jalapeno Popper Soup Low Carb
  • Pressure Cooker Broccoli Cheddar Soup ~Low Carb Keto

Equipment Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Cilio Olivewood Spatula
  • OXO Good Grips Cutting Board
  • Reditainer Extreme Freezer Containers
  • Freezer Labels

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If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is your handy printable recipe:

Instant Pot Olive Garden Zuppa Toscana (Italian Soup)

5 from 59 votes
Print Pin SaveSaved! Rate
Course: Soup
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 5 minutes
Pressure Release: 10 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 390kcal
Author: Jill Selkowitz

Ingredients

  • 4 slices Bacon rough chopped
  • 1 medium Yellow/Brown Onion chopped
  • 1 pound Hot Italian Sausage casing removed
  • 4 cloves Fresh Garlic minced
  • 6.25 cups Chicken Stock/Broth (or 6.25 cups water + 2 TBL Better than Bouillon Chicken Base)
  • 1 cup Heavy Cream
  • 3 Large Red or Russet Potatoes UNpeeled and sliced 1/4" thick
  • 2 cups Fresh Kale (Chiffonade)
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
Mealthy Crisplid
Stainless Steel Measuring Spoons
High Heat Resistant Spatula
Liquid Measuring Cup Set

Instructions

  • Chop bacon into 1/2 inch pieces.

Cook Bacon - Using the Crisping Lid

  • Place trivet and basket inside pressure cooker cooking pot.
  • Place bacon into the crisping basket. Place lid on Instant Pot and cook at 400 degrees until bacon is crisp.
  • Remove bacon to paper towel lined plate and set aside.

Cook Bacon - In the Instant Pot Cooking Pot

  • Select the Sauté or Browning function on your pressure cooker and allow to heat. Add bacon to the cooking pot and cook until crisp
  • Remove bacon to paper towel lined plate and set aside.

Preparing the Soup

  • Add onions to the cooking pot and sauté in the left behind bacon grease, for about 3 minutes.
  • Add sausage, breaking up into pieces and sauté until browned, about 2 minutes.
  • Add garlic to cooking pot and give it a good mix through.
  • Turn off Instant Pot or Pressure Cooker. 
  • Add chicken broth, heavy cream and unpeeled, potato slices.
  • Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high) for 5 minutes.
  • Wash and dry kale. Roll kale up tightly from one end to the other. Using a very sharp knife, cut the kale vertically from end to end about 1/4" in between each slice. When you unroll the kale, it will be in ribbons.
  • When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Add kale chiffonade to the cooking pot and stir until wilted.
  • Place in serving bowls and top with bacon.

Notes

Mild Sausage can be substituted for the Hot Sausage and add Hot Pepper Flakes to get the heat.
If using Half & Half instead of cream, add it in after you have released all the pressure. Heavy cream has a high enough fat content, so it can be cooked under pressure.

Lower Calorie Olive Garden Zuppa Toscana Soup

  • Turkey bacon can be used in place or pork bacon.
  • Swap out the pork sausage for turkey sausage.
  • Half & Half can be used in place of heavy cream.
The soup will not be as satisfying, so I suggest using the full fat and having a smaller portion.
Note that if you do use Half & Half instead of heavy cream, you will want to add the Half & Half to the soup after pressure cooking. While heavy cream is fine to cook under pressure, Half & Half and milk needs to be added to the pot after pressure has been released.

Low Carb and Keto Option

  • Use radishes instead of potatoes.
  • No one will know!

Crisping Lid - Which to Use

  • Mealthy Crisplid will fit on all 6 and 8 quart pressure cookers regardless of brand.
  • Instant Pot Air Fryer Lid will only fit on specific Instant Pot models, so please check my article Instant Pot Air Fryer Lid to see if this brand will fit your model.
  • Each lid can be purchased from Amazon, which I have linked below.
    • Mealthy CrispLid (buy from Amazon)
    • Instant Pot Crisping Lid (buy from Amazon)

Nutrition

Nutrition Facts
Instant Pot Olive Garden Zuppa Toscana (Italian Soup)
Amount Per Serving
Calories 390 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 15g94%
Cholesterol 91mg30%
Sodium 561mg24%
Potassium 454mg13%
Carbohydrates 6g2%
Fiber 0g0%
Sugar 0g0%
Protein 14g28%
Vitamin A 2110IU42%
Vitamin C 22.9mg28%
Calcium 68mg7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Instant Pot Zuppa Toscana Italian Soup!

A bowl of Olive Garden Zuppa Toscana Italian Soup

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March 15, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Buren, Gabriel says

    December 11, 2022 at 4:27 pm

    5 stars
    Tastes SO GOOD LIKE OMG YOU NEED TO TRY THIS! IM 15 AND MY MOTHER CHALLENGED ME TO MAKE DINNER AND I CHOSE THIS. SO GOOD AND EASY

    Reply
    • Jill Selkowitz says

      January 17, 2023 at 3:25 pm

      Thank you, Gabriel. I am glad you enjoyed the soup. Jill

      Reply
  2. Werra Watson says

    December 1, 2022 at 2:49 pm

    5 stars
    Hi, Not sure if you realize it but the step to ADD THE CREAM has disappeared from the instructions. Shows the last step before putting in bowl as adding the Kale and stir until wilted.

    Noticed it was this is my favorite recipe and I was going to share it with a family member.

    Reply
    • Jill Selkowitz says

      January 17, 2023 at 3:28 pm

      Hi Werra. The add the cream step is there. Please look at step 5. Jill

      Reply
  3. Judy says

    May 30, 2020 at 9:46 am

    Made this today and it was fantastic! Thank you for sharing your recipe!

    Reply
    • Jill Selkowitz says

      May 30, 2020 at 10:57 pm

      Thank you, Judy. Jill

      Reply
  4. Jaclyn says

    February 4, 2020 at 5:32 pm

    5 stars
    Hi Jill,

    I love this recipe! I make it almost once a week. Although I should know the recipe by heart by now, I was just looking at it and noticed that it says 6.5 TBL of Better than Bouillon instead of 6.5 teaspoons.

    Thanks for all the hard work you do to give us delicious recipes!

    Reply
    • Jill Selkowitz says

      February 4, 2020 at 6:26 pm

      Thank you so much, Jaclyn! Jill

      Reply
  5. Jeanie says

    January 7, 2020 at 1:24 pm

    5 stars
    I made this for dinner yesterday, had some for lunch and will be having it for dinner again. Absolutely delicious! The only change I made was using mild Italian sausage (personal preference). I also got bulk sausage–saves getting it out of the casing. I have Jill’s cookbook but I’m glad to see it’s on the website too so others can try it.

    Reply
    • Jill Selkowitz says

      January 9, 2020 at 5:10 pm

      Thank you, Jeanie. so glad you enjoyed this recipe. Jill

      Reply
  6. Andrea says

    December 31, 2019 at 3:15 pm

    5 stars
    One of our favorite soups!!! It’s so easy and DELICIOUS!!!!! Making it tonight for our New Year’s Eve meal. LOVE LOVE LOVE!!!!!!!!!!

    Reply
    • Jill Selkowitz says

      December 31, 2019 at 5:29 pm

      Thanks, Andrea. Jill

      Reply
  7. Pam says

    November 21, 2019 at 11:38 am

    5 stars
    Just made this soup and it was AMAZING! Definitely ate more than one serving!

    Reply
    • Jill Selkowitz says

      November 21, 2019 at 3:45 pm

      Thank you, Pam. I am glad you enjoyed the soup! Jill

      Reply
  8. Liz says

    October 22, 2019 at 12:15 pm

    5 stars
    Made this tonight with spinach and radishes and oh it is so so good. My kiddos are raving. Thank you for a delicious and easy dinner.

    Reply
    • Jill Selkowitz says

      October 22, 2019 at 1:25 pm

      Thank you, Liz. Jill

      Reply
  9. Debra D Earl says

    August 15, 2019 at 12:42 pm

    5 stars
    Perfect pasta dish and easy to follow recipe. One of our favorites

    Reply
    • Jill Selkowitz says

      August 15, 2019 at 7:26 pm

      Thank you, Debra. Jill

      Reply
  10. Maribeth says

    August 2, 2019 at 12:16 pm

    5 stars
    I love this recipe, so easy on a weeknight. Hubby doesnt like kale so I always use fresh spinach. At times I will add in either some cannelloni beans or some ditalini pasta if I dont have enough potatoes on hand and its really a great add.

    Reply
    • Robert says

      September 30, 2019 at 5:23 am

      I have not tried the spinach, but I will! We have substituted butternut squash or sweet potato for the white potato to stay lower carb. Both are very good! Thanks ?

      Reply
      • Mike says

        October 9, 2019 at 3:25 pm

        Neat idea about the butternut squash…. will throw in a little leftover that I didn’t know what to do with.

        Reply
        • Jill Selkowitz says

          October 9, 2019 at 4:15 pm

          Sounds delish! Jill

          Reply
  11. Pamela says

    June 13, 2019 at 9:04 am

    I am trying to follow a mostly “bright lines” eating plan, and the radish option for this soup is fantastic. I might make this tonight. Thanks for such yummy recipes!

    Reply
    • Jill Selkowitz says

      June 13, 2019 at 1:45 pm

      Thanks, Pamela. Jill

      Reply
  12. Sherene says

    June 8, 2019 at 4:18 pm

    5 stars
    This always tastes delicious!

    Reply
    • Jill Selkowitz says

      June 8, 2019 at 4:22 pm

      Thank you, Sherene! Jill

      Reply
  13. Mirandy says

    April 10, 2019 at 10:11 am

    LOve this soup!! If you were to use radishes instead, how much would you say to use?

    Reply
    • Jill says

      April 11, 2019 at 1:05 pm

      As many as you like. Jill

      Reply
  14. BJ says

    March 4, 2019 at 3:45 am

    5 stars
    Thank you for showing me how to use this most favorite recipe of mine in the Instaant Pot! So fast and so little clean up from doing on stove top! I am finally not so intimidated to use my IP by seeing all the possibilities you show! BTW I love using Turnips and/or Radishes rather than potatoes.

    Reply
    • Jill says

      March 4, 2019 at 3:28 pm

      Thank you, BJ, I am glad you enjoyed the soup. Jill

      Reply
  15. Michele Mary Secord says

    February 4, 2019 at 10:30 am

    5 stars
    This was so good. used fresh spinach

    Reply
    • Jill says

      February 4, 2019 at 1:03 pm

      Thank you, Michele. Jill

      Reply
  16. Candace says

    January 20, 2019 at 10:31 am

    I have never had this soup with bacon. It is not part of the recipe.

    Reply
  17. Ron Troxell says

    January 4, 2019 at 1:31 pm

    5 stars
    I made this soup last night but instead of spinach or kale I used two bunches of Swiss Chard and it was one of the most delicious tasting dishes ever made! And, to top it off, my husband who is a chef (who graduated Le Cordon Bleu in Italy) totally loved it!!!!

    I am looking forward to reviewing more of your recipes and creating them.

    Thank You very much!

    Reply
    • Jill says

      January 4, 2019 at 3:10 pm

      Thank you so much Ron. I am so glad you and your husband enjoyed my recipe. I can’t wait to see more reviews. Jill

      Reply
  18. Cathy L. says

    January 3, 2019 at 3:15 pm

    5 stars
    I love this soup. I have made it using chorizo, or smoked beef sausage and it still comes out delicious.

    Reply
  19. Heather Moller says

    November 25, 2018 at 11:50 am

    5 stars
    Hello, if I use radishes instead of potatoes, is the carbs per serving still 6g?

    Reply
    • Jill says

      November 28, 2018 at 4:05 am

      The carb count would be almost nothing. Jill

      Reply
  20. linda says

    November 17, 2018 at 2:21 pm

    5 stars
    My favorite soup

    Reply
  21. Hollie says

    November 12, 2018 at 11:57 am

    5 stars
    Thank YOU! This is the best recipe I have found, and have added it to my recipe box!

    Reply
    • Jill says

      November 12, 2018 at 6:32 pm

      Thank you so much, Hollie. Jill

      Reply
  22. Megan says

    October 28, 2018 at 5:34 pm

    5 stars
    Great recipe! I halved it and was very pleased! I used Hot sausage and heavy whipping cream. I used frozen chopped kale as I don’t like to be wasteful and won’t use a whole bunch. I did not have bacon on hand so I left it out. I actually used a mix of golden and red potatoes to use some up – still tasted great. Thanks again!

    Reply
  23. Su says

    October 17, 2018 at 1:43 pm

    5 stars
    made this as written with no changes This is the second time I have made this soup. It is delicious! I bring a bowl to work everyday for lunch and my coworkers always comment how wonderful it smells. They are trying to convince me to bring a whole lot to work to share. Thanks for sharing this receipe!

    Reply
    • Jill says

      October 17, 2018 at 5:46 pm

      Thank you so much, Su. I am glad you are enjoying my recipe. Jill

      Reply
  24. JenniferG says

    July 26, 2018 at 1:00 pm

    Does this freeze ok? Thinking of making a double batch and delivering to a friend going through chemo for she and her family.

    Reply
  25. Tina Lampke says

    April 30, 2018 at 3:17 pm

    5 stars
    My daughter is dairy-allergic. A half-cup of unsweetened almond milk worked wonderfully. I added a teaspoon or two of dairy-free ‘butter’ to replace the richness of the cream. My dairy eaters didn’t notice the change.

    Reply
  26. M says

    April 4, 2018 at 7:55 pm

    I’m planning to make this tonight for tomorrow’s dinner – will have a very small window of time between school and soccer practice. Could I make the soup tonight and tomorrow just reheat and add the kale and cream?

    Reply
    • Jill says

      April 4, 2018 at 9:59 pm

      Yes, I don’t see why not. Jill

      Reply
  27. Corrie says

    February 22, 2018 at 8:04 am

    5 stars
    Yum! I used Spanish chorizo to replace the bacon and sausage, and added some carrots and celery. The soup came out runnier than I wanted (my red potatoes were huge, but probably smaller than the potatoes that were called for), so I added some instant mashed potatoes as a thickener. So good!

    Reply
  28. Werra Watson says

    February 19, 2018 at 3:09 pm

    5 stars
    Made this today as its my husbands favorite soup in the world.
    Used the hot Italian sausage, and hubby said it was too spicy, but he loved the soup
    and just wants me to tweak it a little for the next time.

    I will plan on using the Mild Italian sausage next time.

    Question: How much of the Hot Pepper Flakes (which I could not find at my store today) or Crushed Red Pepper (which is what Olive Garden uses)
    would one add to give it some spice but not hot.

    Reply
  29. Lori says

    February 14, 2018 at 6:35 pm

    5 stars
    My daughter makes this a lot! So I tried it today. I had a few mushrooms and sweet bell peppers hanging around my fridge so I added some with the onion. Yummy!

    Reply
  30. Paula says

    January 28, 2018 at 6:31 pm

    I just got a power pressure xl and recipe says cook on high? I don’t have a high setting and I’m so confused? Does high mean canning setting? When I push that I get 10 minutes on screen but can’t go less so I’m now trying to time it myself? I’m so confused and this feels like more work then expected?

    Please explain and help me… Thank you so very much

    Reply
  31. Sara says

    January 27, 2018 at 5:19 am

    Does this soup freeze well so we can eat at a later date?

    Reply
  32. Amber Eshenaur says

    January 24, 2018 at 5:50 pm

    Do you peel radishes?

    Reply
    • Jill says

      January 26, 2018 at 1:15 am

      No, Amber. Jill

      Reply
  33. Bettie says

    January 23, 2018 at 6:05 pm

    5 stars
    Awesome recipe. Tried it for the first time tonight. My husband doesn’t like heat or too much spice so I used mild Italian sausage and added 3 chicken Italian spicy sausage, plus a 1/2 of Italian season. I also followed someone’s advice about thickening it a bit. Since I have an 8 qt Instant Pot, I did make a double batch. I also mixed kale with spinach and he is none the wiser. I’ll definitely be adding this to the menu. Thank you again.

    Reply
  34. Teresa says

    January 23, 2018 at 4:29 pm

    5 stars
    I’ve found that using evaporated milk instead of cream helps save a ton of calories, too. I’ve done side-by-side comparisons of the 2 with my family and they couldn’t tell the difference!

    Reply
    • Teresa says

      January 23, 2018 at 4:30 pm

      I meant, I made. 2 different batches of soup and compared them!

      Reply
  35. Sue Marie says

    January 20, 2018 at 9:53 am

    I’ve never been to Olive Garden, but so many people are posting this recipe, I have to try it. lol I see you mention I can sub spinach for the kale. Since it gets added later and is just stirred in until wilted, would thawed frozen spinach work too? Fresh is so expensive this time of year.

    Reply
    • Sue Marie says

      January 27, 2018 at 10:05 am

      5 stars
      UPDATE: I found a big bunch of fresh spinach in the grocery store, so I made this. The only other difference I made was subbed bacon bits for bacon. I know it would have been better with bacon and will be sure to have that on hand next time. Can this be frozen? I’d love to put a couple of containers away for a future treat.

      Reply
  36. S.M says

    January 13, 2018 at 3:15 am

    5 stars
    Hii! Loved this recipe, thanks!! So this time i plan to make and take to a friends reunion….it’ll be a 2.5 drive. What can i do so everyone enjoys this soup to its full effect? Add kale once i get there and reheat? Any other suggestions? Thanks in advance!!

    Reply
    • Jill says

      January 13, 2018 at 3:37 pm

      I would cook the soup once you get there. It is such a short cook time. Just have everything prepped. Jill

      Reply
  37. Lilian says

    January 8, 2018 at 10:45 am

    5 stars
    Hi, I tried this yesterday in a 3 qt and it turned out pretty good! To be honest, I’ve never had this soup at the Olive Garden but I know people rave about it. The heavy cream blended nicely. I didn’t have much oil to drain. I guess the sausage didn’t have much. I left it on Warm for about an hour before adding the kale, then the cream.

    I had bacon bits I keep on hand for salad, so I didn’t actually cook the bacon in the pot, so I didn’t have that grease to saute the onions – I used a really good olive oil instead. I am wondering if this is the reason I had to add a little bit of Kosher salt. Thoughts?

    Also, I used Russet potatoes and wondering if it’s normal for the skin to fall off after cooking? I had skin floating in the soup so I fished them out before serving. Was that wrong?

    Reply
    • MoMo says

      January 9, 2018 at 3:21 pm

      Totally normal!

      Reply
      • Lilian says

        January 21, 2018 at 1:15 pm

        Thank you MoMo!

        Reply
  38. kat lahr says

    January 4, 2018 at 3:42 pm

    5 stars
    This was so yummy!! My 16 year old daughter even asked me to make it again!

    Reply
  39. Kelly says

    January 1, 2018 at 2:09 pm

    5 stars
    I wonder if I can use full fat unsweetened coconut milk to make this whole 30 compliant???

    Reply
    • Stephanie says

      January 2, 2018 at 3:31 pm

      I am about to do just this and can tell you how it turns out! Good luck on your January whole 30!

      Reply
    • Emily says

      January 2, 2018 at 8:03 pm

      5 stars
      Kelly — I’ve made this with full fat coconut milk and it was just as scrumptious!

      Reply
    • Sana says

      January 7, 2018 at 9:25 pm

      5 stars
      I did and it turned out great.

      Reply
  40. Lee Siskey says

    December 30, 2017 at 1:33 pm

    5 stars
    Made your soup yesterday and loved it. Thank you!!!

    Reply
  41. Claire Arno says

    December 30, 2017 at 12:06 pm

    5 stars
    Wow!!
    Thought I had made a huge error when I used chorizo instead…but it still turned out amazing with my 2 teenage boys clearing their bowls and asking for more!

    Reply
  42. Liz says

    December 27, 2017 at 7:38 pm

    5 stars
    Tried this recipe tonight using my Instant Pot for the first time. My mom LOVED it. Chose this recipe because it seemed easy enough to follow, simple ingredients and my mom happens to be a fan of Olive Garden’s Zuppa Toscana soup. 🙂 Wish I could attach a photo!

    Reply
    • Jill says

      December 28, 2017 at 1:45 am

      Wonderful, Liz. Jill

      Reply
  43. C.R. says

    December 24, 2017 at 4:59 am

    5 stars
    How do I cook it if it double the recipe?

    Reply
  44. Rachel says

    December 16, 2017 at 8:10 pm

    5 stars
    Thank you for sharing this recipe! My family loved it and it was very easy to follow your directions. I read a few reviews about the soup being yellow. I just skimmed off the oil leftover from the sausage and then added the cream. It turned out beautiful. Thanks again!

    Reply
    • Jill says

      December 17, 2017 at 2:18 am

      Glad you enjoyed. Jill

      Reply
  45. Tina says

    December 11, 2017 at 9:36 am

    Hi! We loooove this recipe. If I make half the amount, how does the timing change?

    Reply
    • Jill says

      December 15, 2017 at 1:06 am

      The cook time is the same. Jill

      Reply
  46. Sara H says

    December 9, 2017 at 4:35 am

    5 stars
    I’m an IP Newbie and made this soup for my first IP meal (after the water test and one hard boiled egg). I used a mystery meat sausage from the farmer’s market (it was spicy!) and light cream. It turned out very nicely! I’m sure any kind of sausage you like would be good in it.

    Reply
  47. Ishah says

    December 4, 2017 at 11:32 pm

    5 stars
    Absolutely delicious. So easy to make too. I followed the recipe exactly and it took me about an hour from start to finish and tasted amazing. Thank you!

    Reply
    • Jill says

      December 5, 2017 at 2:46 am

      So glad you enjoyed. Jill

      Reply
  48. Nicole says

    November 30, 2017 at 10:13 pm

    5 stars
    D Lish! Taste as close as you can get to the real deal (best copy cat recipe for the soup I have tried)

    Reply
  49. Jeryl says

    November 30, 2017 at 6:03 pm

    When people are saying to use radish, do they mean the red salad radishes?
    I had this style of soup at a local family restraunt. It was the best soup I have
    ever tasted! I just bought an instant pot and am eager to try this receipe.

    Reply
    • Jill says

      December 1, 2017 at 1:39 am

      Hi Jeryl. The regular red radishes. They lose their bitterness and become a lovely shade of pink. The taste is like a young turnip, kind of, very pleasant. Jill

      Reply
  50. Sue Gonzalez says

    November 30, 2017 at 9:35 am

    Trying the soup,the recipe looks so easy. My husband is a great cook. Our daughter turned us on to the pressure cooker,and now these recipes. Thank you so much!

    Reply
  51. Cindy says

    November 19, 2017 at 6:28 pm

    5 stars
    I had made this soup before from a similar recipe and was glad to see IP instructions. I used chicken, artichoke and mozzarella sausage because I find many types of saysage too spicy. I used spinach and half and half and it was great, even with the potatoes falling apart in the bottom of the pot. Next time I’ll chop them into bigger chunks!

    Mine took a long time to release pressure. I let it go on NPR for 12 mins, then quick released. It spewed like a volcano for a long time, maybe 15 mins, then settled down. I’m wondering if this is due to the large amt of thin liquid in the pot. I’m new to the IP and everything else I have made has been thicker, like ribs, chicken thighs and stews.

    Reply
  52. Katie says

    November 13, 2017 at 2:56 pm

    5 stars
    This soup is amazing. I make it regularly, as in once a month at least. It’s frequently requested in my house, and when my sister comes to visit I like to make it, because where she lives now has no Olive Garden restaurants and I don’t feel like spending the money to actually go out! 🙂 Thank you so much for the recipe!!

    Reply
    • Jill says

      November 14, 2017 at 2:18 am

      Glad you are enjoying the soup. Jill

      Reply
  53. LinzD says

    November 10, 2017 at 6:08 pm

    5 stars
    Made this tonight with a couple of tweaks. Added a little celery, bit of diced green pepper. Used the multicolored mini potatoes cut in half. It was amazing! Would absolutely recommend!!!

    Reply
  54. Tina says

    November 1, 2017 at 6:48 pm

    5 stars
    Delicious! I was looking for a quick soup to throw together for a party. The food theme was soups so everyone brought a different kind of soup. Although there were a lot of delicious soups there, I received tons of compliments on this soup and recipe requests. So simple to put together. I used a package of ground Italian sausage (instead of sausage in the casing) as well as pre-chopped kale for juicing (it was the perfect size) which helped save even more time. I also used Yukon gold potatoes because it’s what I happened to have in the pantry and the better than boullion brand chicken base instead of chicken stock (love this stuff!). I am making it again 2 days later because we couldn’t get enough. I highly recommend using the heavy cream as well, totally worth the extra calories.

    Reply
    • Jill says

      November 3, 2017 at 12:50 am

      Thank you, Tina. I am glad you enjoyed the recipe. Jill

      Reply
  55. Diane McVey says

    October 30, 2017 at 6:41 pm

    5 stars
    Fabulous!!!

    Reply
  56. Marie says

    October 15, 2017 at 5:31 pm

    5 stars
    Amazing soup! We all enjoyed it and my 1.5 year old ate a whole bowl!

    I warmed the cream after reading reviews that the cream didn’t mix well and that worked perfectly.

    Definitely adding this into our dinner meal rotation!
    ❤????

    Reply
    • Jill says

      October 15, 2017 at 7:37 pm

      Wonderful news, Marie. I am glad this went over well with the family. Jill

      Reply
      • Andrea Sherman says

        October 31, 2017 at 8:55 am

        Does this freeze well?

        Reply
        • Jill says

          November 18, 2017 at 7:54 pm

          Andrea, potatoes don’t always freeze well. Sometimes yes, sometimes no. Jill

          Reply
  57. Carolyn says

    October 3, 2017 at 5:07 pm

    I made this tonight and it tasted wonderful! My family asked if I could thicken it up a bit next time though. Have you ever done this and if so, how? Thanks!

    Reply
    • Heidi says

      January 3, 2018 at 10:30 pm

      I think adding some instant mashed potatoes would work well to thicken it a bit! Just my two cents! If you don’t like that, then maybe a slurry of cornstarch and water, added at the end? If it were me, I’d try the potatoes first.

      Reply
  58. Lou Fortier says

    August 28, 2017 at 7:57 am

    Having issues for quantities for my little baby. Yogurt is on the top of my list to make but I have no idea as to how much milk to use.

    Reply
  59. Lanae says

    July 5, 2017 at 10:04 pm

    Thinking about making this for a freezer meal for an upcoming trip. Can you freeze the soup after it’s cooked or would it be better to freeze the ingredients and then mix?

    Thank you! Love your blog!

    Reply
  60. Dp says

    May 10, 2017 at 7:32 pm

    5 stars
    Wow, one of the best pressure cooker dishes I have had yet. Substituted pork with ground turkey and used coconut creamer as others suggested and it was easily gobbled up by the family. Thanks for sharing this great recipe.

    Reply
    • Jill says

      May 19, 2017 at 6:41 pm

      Hi Dp~

      Thanks for using my recipe. I am glad your family enjoyed their meal. Jill

      Reply
  61. Mona says

    May 8, 2017 at 2:47 pm

    Can this be doubled and still placed in the Instant Pot?

    Reply
    • John Gettler says

      June 11, 2017 at 11:43 am

      No

      Reply
  62. Rose Selvar says

    April 17, 2017 at 12:01 pm

    5 stars
    Made this soup recipe on Saturday before Easter Sunday. Hubs and I both loved it. He “ooohed” and “aaaahed” the whole time he was eating it…..even on his third bowl full. He said, “This is even better than Olive Garden’s Tuscana soup”. I will definitely be making this again.
    Thanks for sharing this awesome recipe, Jill

    Reply
  63. Gina Kosmo says

    April 16, 2017 at 5:23 am

    Love this soup

    Reply
  64. Vicki says

    March 23, 2017 at 4:57 pm

    After all the preparation it took me two hours to complete. Then I see the suggestion to prepare and freeze ingredients. This was perfect and not my husband and I enjoyed it so much! Thank you for posting!

    Reply
  65. Neeka says

    March 6, 2017 at 5:08 pm

    the print button doesn’t work 🙁

    Reply
  66. Kendra Huckins says

    February 15, 2017 at 7:52 pm

    This is a fantastic recipe and a family favorite. To lower the carb content, inswap out the potatoes for radishes, and my family is none the wiser. It even passed the coworker test. I also like to use turkey sausage. Sweet turkey sausage makes it more family friendly for my 3 and 6 year old.

    Reply
    • Sami says

      March 6, 2017 at 7:06 am

      Thank you for the idea, I will try using some sweet turkey sausage. Yum. 🙂 I have 5 kiddos. Only a couple of them like spicy stuff. I was thinking about browning some spicy sausage on the side and just add that to those who want it. I am planning on making some for my parents today. This will be the 2nd time I’ve made it. I know my father will prefer spicy lol. Hmm we’ll see. 🙂

      Reply
    • Marie Nicholson says

      November 11, 2017 at 1:29 pm

      5 stars
      I made this again today and subbed the potatoes for radishes. I’m pretty sure we’ll be using radishes in most recipes from now on. They tasted great and you really can’t tell the difference once they’re cooked! Thanks for this tip!

      Reply
      • Jill says

        November 12, 2017 at 2:33 am

        Marie, did you peel the radishes? Jill

        Reply
    • Jill says

      November 11, 2017 at 6:19 pm

      5 stars
      Kendra, did you peel the radishes first? Sounds wonderful. Jill

      Reply
  67. joana adams says

    February 14, 2017 at 4:43 am

    I need your help if possible. I made this soup, used 1/2 & 1/2 for the cream and it turned out lovely. The second time, I decided to use evaporated milk because I had 12 cans on hand. The evap. Milk would not mix with the stock. No curdles, just would not blend. I thought the milk was possibly bad? It was in cans but was old. I tossed out the whole double recipe soup. So, yesterday I made the soup again using fresh cream that I had just purchased. I released the pressure and poured the cream in and again it would not blend with the soup. No curdles. Just wouldn’t blend together. When you stir, you can see part white and part yellow swirls. I checked it in the frig this morning and it is still separated. Do you know what I can do differently? This is the 2nd double batch of zuppa soup I have tossed. Thank you much.

    Reply
    • Lori says

      February 21, 2017 at 3:27 am

      The yellow in the soup is the fat from the sausage. It had nothing to do with the cream. You’re always going to see it because it’s impossible to get every bit of fat out before serving.

      Reply
      • Kevin says

        May 29, 2017 at 5:12 am

        5 stars
        I have made this soup on the stove and felt it didn’t blend well also. It is so much better in the pressure cooker. I added the cream earlier in the process and seems to blend much better

        Reply
    • Diane McVey says

      October 30, 2017 at 6:46 pm

      It was the fat from the sausage. You tossed perfectly good soup!

      Reply
  68. Hope says

    February 12, 2017 at 3:36 pm

    Could I sub in baby spinach for the kale?

    Reply
  69. MiniD says

    February 9, 2017 at 3:00 pm

    This looks amazing! Any idea the calorie count on this?

    Reply
  70. Allison says

    February 7, 2017 at 9:37 pm

    I made this soup today for lunch club at work and it was a HUGE HIT! I followed the recipe, but used spinach instead of kale. I’ll definitely make it again!

    Reply
  71. KellyS says

    February 6, 2017 at 1:40 pm

    so…you mention keeping ingredients in the freezer so it’s easy to throw this soup together quickly. Can you explain that a little bit more? Which ingredients work well from frozen? I thought potatoes didn’t freeze well and I wouldn’t think kale would? Maybe I’m wrong. I’d love to know how you do this because that would be ideal!

    Reply
    • Jill says

      February 6, 2017 at 7:11 pm

      Kelly, everything, but the potatoes.

      Jill

      Reply
  72. Ivy says

    January 12, 2017 at 7:00 pm

    Just stumbled on your site today because my daughter requested potatoes for dinner. I had cooked sausages and honey gold potatoes on hand. Browned them with Hemplers European bacon, removed them and added onions. At the end I added cream. We had it over white rice topped with bacon and sausage. Dinner in under an hour while chatting on the phone. It was delish! Can’t wait to try more recipes!

    Reply
  73. Sharon Farage says

    January 6, 2017 at 7:57 pm

    5 stars
    I found your page on Facebook IP Community. I’m new to pressure cooking and looking for easy recipes. With it being winter comfort food comes to mind. I always order the Zuppa Toscana at Olive Garden and was delighted to find it in your recipe section. I prepared it for dinner tonight and could not have been happier. Easy to make and my heart and tummy are now happy.

    I have sent your link to my sister who is a PC veteran and she too was happy to find your page.

    Reply
  74. Kathy says

    January 4, 2017 at 9:19 pm

    5 stars
    Love this recipe! Thank you for the idea to substitute spinach it was delicious! Any chance you would know if this soup freezes well?
    Thank you! I love your site!

    Reply
  75. Cheryl miller says

    January 4, 2017 at 8:33 pm

    5 stars
    Can’t wait to get started using mine

    Reply
  76. Jessica Alred says

    January 3, 2017 at 7:42 am

    I have a large family of 7. How much does this serve? Should I double the batch and is it safe to?I am new to the Instant Pot so not sure how much is too much is too much when doubling recipes.

    Reply
  77. Rai says

    December 31, 2016 at 8:55 pm

    I made this recipe as a last minute meal and it was delicious. I used chicken sausage. I look forward to trying the coconut milk as an alternative.

    Reply
  78. Christina says

    December 31, 2016 at 5:57 pm

    I just followed this recipe and so far it has been in the “on” mode for over 40 min before actually starting the 5 min cook time…NOT turning out to be a quick recipe at all!

    Reply
  79. Jen says

    December 31, 2016 at 4:01 pm

    Wow. Thank you so much for this recipe. It was the bast thing I’ve ever made in my instant pot!

    Reply
    • Jill says

      December 31, 2016 at 5:41 pm

      Jen, thank you so much!

      Jill

      Reply
  80. Peter Lane says

    December 30, 2016 at 7:08 am

    How about subbing coconut cream for the dairy?

    Reply
    • Peter Lane says

      December 30, 2016 at 7:09 am

      Oops I see Abby said the same thing couple days ago. I’ll try it too.

      Reply
  81. Abby Hill says

    December 27, 2016 at 7:05 pm

    I used coconut milk as a dairy free alternative. Very delicious!

    Reply
    • Jill says

      December 28, 2016 at 3:02 am

      Hi Abby~

      Thank you so much. Glad you enjoyed the soup.

      Jill

      Reply
  82. Jen says

    December 8, 2016 at 9:02 pm

    5 stars
    So far, this is the best pressure cooker recipe I have tried.

    Reply
  83. Wendy Case says

    December 7, 2016 at 6:43 pm

    Hi Jill! This Zuppa Toscana was incredible!! But It made soooooo much and I’m the only one eating it. Does it freeze and reheat well?

    Reply
    • Paola says

      January 1, 2017 at 2:03 pm

      Did you ever get an answer to this? I’m wondering the same thing…

      Reply
  84. KATHLEEN KUEHN says

    December 1, 2016 at 6:13 pm

    I have made this soup dozens of times using bouillon cubes instead of canned broth Never even need the recipe anymore. I often use Jennie O Italian turkey sausage, half mild, half hot. I also like being able to use either heavy cream or half and half and it still tastes amazing. Have yet to try it in my Pressure Cooker as I have only had one for a few months. I rarely use kale unless I am making a quadruple batch for my son in law because the rest just goes to waste, I have never used kale in my cooking before and would not know what to do with it. Thanks for the recipe and cooking times

    Reply
    • Sharon Farage says

      January 6, 2017 at 8:00 pm

      Kale is great in morning smoothies. Scoop of protein powder, frozen berries, kale, ice, water and whatever else you want to add.

      Reply
  85. Jen says

    December 1, 2016 at 2:19 pm

    Which instapot setting did you use and for how long. #newbie

    Reply
  86. Nicole says

    December 1, 2016 at 12:04 pm

    If I double the recipe, does the cook time change?

    Reply
  87. Lori says

    November 9, 2016 at 10:56 am

    5 stars
    Made the soup today for lunch. Fast and delicious, my husband really liked it and he’s a picky eater. Thanks.

    Reply
  88. Lilbit says

    October 23, 2016 at 2:27 pm

    5 stars
    Yumm yumm making this now I added fresh herbs 3 springs thyme, 1 rosemary and 1 oregano. Along with a tri bean blend. Kidney, pinto and black 15oz.

    Reply
  89. Mary B says

    September 26, 2016 at 6:25 pm

    I’ve always made this soup on the stove, but was pressed for time tonight and just had to use my IP! Thank you for the recipe!

    Reply
    • Jill says

      September 27, 2016 at 12:33 am

      Hi Mary~

      Glad your soup worked out for you.

      Jill

      Reply
  90. DAWNN SALYERS says

    September 10, 2016 at 10:53 am

    5 stars
    I just found your recipe and I am so grateful it turned out amazing (even my kids and husband who anti-soap)

    Reply
    • Jill says

      September 10, 2016 at 9:47 pm

      Hi Dawnn~

      So glad it was a hit. 🙂

      Jill

      Reply
  91. Rebecca says

    September 9, 2016 at 10:56 am

    5 stars
    I’ve tried many versions of this popular soup and this is by far the best one yet! Thank you so much for sharing:)

    Reply
    • Jill says

      September 9, 2016 at 12:13 pm

      Hi Rebecca~

      Thank you so much for your nice comments. I am thrilled that you enjoyed the soup. 🙂

      Jill

      Reply
  92. Jutta Holden says

    July 31, 2016 at 7:45 am

    Oh my gosh, Jill, I can’t get enough of your recipes! They all look so great and Yummy!
    Find myself wanting to cook all the time now!
    And thanks so much for all the detailed instructions along with the recipes!

    Reply
    • Jill says

      July 31, 2016 at 11:28 pm

      Hi Jutta~

      Thank you for visiting and thank you for the lovely compliments I am glad you want to cook more now. It is fun to cook.

      Jill

      Reply

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