Pressure cooker olive garden zuppa toscana
- Number of Servings: 6
Ingredients
16 oz Johnsonville All Natural Ground Mild Italian Sausage 4 serving Bacon - Applegate Farms Natural Sunday Bacon 1.5 cup, chopped Broccoli, fresh 1 cup, diced Celery, raw 1 cup, chopped Onions, raw 4 clove Garlic 6 cup (8 fl oz) Chicken Broth 2 cup kale - Glory chopped kale, fresh 1 cup Half and Half Cream
Saute bacon; remove when crisp; add onions to pot; saute; add sausage; brown; add garlic, saute one minute. Turn off pressure cooker; add chicken broth, water, celery,, broccoli. Lock on lid and close pressure valve; cook at high pressure for 5 minutes. When beep sounds, allow 10 min natural pressure release, then do quick release. Add kale to cooking pt, stir until wilted. Add half & half and combine. Place in serving bowls; top with bacon.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAURANKIDS.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAURANKIDS.
Nutritional Info Amount Per Serving
- Calories: 358.2
- Total Fat: 26.0 g
- Cholesterol: 81.1 mg
- Sodium: 1,839.8 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.9 g
- Protein: 19.8 g
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