Pressure cooker olive garden zuppa toscana

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Pressure cooker olive garden zuppa toscana calories by ingredient


Introduction

low carb version low carb version
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

Directions

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.