Olive Garden Zuppa Toscana Soup (Whole30 Compliant)

Who doesn’t love Olive Garden’s endless soup and salad?! In high school I went to Olive Garden so much and never packed on the weight…. As an adult, those calories kinda stick with ya. Have you seen the macros for their soups?!?! It’s ridiculous. This recipe is my take on Zuppa Toscana that you can have if you’re on Whole30 or if you want a healthier version. Of course the flavor isn’t exact, but it does fix my cravings!

Equipment needed:
Instant pot - 6 qtz Pressure Cooker
Food Processor - OXO manual processor to quickly mince onions

Ingredients

• 1lb of ground meat (I like to use turkey vs pork for the sausage)
  Sausage seasoning:
  1 tsp dried basil
  1 tsp dried oregano
  1 tsp dried parsley
  1/2 tsp garlic powder
  1/2 tsp onion powder
  1/2 tsp thyme
  1/2 tsp Himalayan salt
  1 pinch of black pepper

• 5-6 pieces of Whole30 compliant bacon

• 1 small yellow onion (I used 1/2 of a medium sized onion leftover)

• 1.5 lbs of baby Dutch yellow potatoes (chopped)

• 2 tsp of minced garlic

• 1 tbsp olive oil

• 1 cup of coconut milk (can only)

• 40 oz or 5 cups of chicken bone broth

• 1 Bunch of kale (destemmed & chopped)

• 1 pinch of black pepper

Instructions:

1) Set your instant pot to sauté mode, add chopped bacon and cook until done & remove from pot and set aside. Make sure you leave the oil in the pot

2) Add diced onions & garlic to bacon fat and sauté until translucent

3) Add mushrooms & sauté for 1-2 minutes

4) Add ground meat & sausage seasoning and cook until brown

5) Turn off instant pot and add potatoes, bone broth, & coconut milk and mix

6) Set instant pot to manual pressure cook on high to 13 minutes

7) Once done, let it naturally release and then add several bunches of chopped kale to soup and let it wilt in the hot soup

8) Serve with crumbled bacon

Steps if you do not have an instant pot

1) In a large pot, boil potatoes in bone broth for 45 minutes

2) In a separate pan, cook the bacon and set aside

3) In the same pan, brown the meat, onions & garlic in the bacon fat.

4) Add mushrooms to pan and cook until softened. Drain any excess oil

5) Once potatoes are done, add the meat mixture and coconut milk and let it simmer for 10 minutes

6) Turn off heat and add chopped kale to pot

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