Tuscan Soup

This is a popular soup that’s delicious year-round. It’s comforting with its creamy bites of potato, but is also light enough to accompany a salad or sandwich for a complete meal. This recipe uses kale, but if that’s too bitter for your liking feel free to swap with an equal amount of spinach. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.

Duration

28 Minutes and 30 Seconds

Cooking Technique

Pressure Cook, Saute

Keywords

28 minutes and 30 seconds, 6 servings, bacon, black pepper, broth, chopped kale, cornstarch, delicious year-round, garlic, heavy whipping cream, instant pot, italian sausage, medium russet potatoes, medium yellow onion, popular soup, pressure cook, saute, tsp salt

Servings

6 Servings

Ingredients

1 pound italian sausage
4 slices bacon
1/2 medium yellow onion
2 cloves garlic
1 cup chopped kale
2 medium Russet potatoes
32 oz chicken broth
1 tsp salt
1/4 tsp ground black pepper
1/4 cup heavy whipping cream
2 tbsp cornstarch

Instructions

Press the Sauté button on an Instant Pot® and allow to heat until the display reads Hot. Crumble sausage and add it to the pot, then add bacon. Sauté until no pink remains and sausage and bacon are cooked through, about 8 Minutes. Drain grease and return the pot to base. Add onion and sauté 2 Minutes, then add garlic and sauté 30 Seconds.
Press the Cancel button. Add kale, potatoes, broth, salt, and pepper to the pot. Use a wooden spoon to scrape any browned pieces from the bottom. Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 8 Minutes. When the timer beeps, quick-release the pressure until float valve drops. Unlock lid.
In a small bowl, whisk together cream and cornstarch. Press the Cancel button, then the Sauté button. Stir in cream mixture and cook while on Keep Warm mode 5 Minutes to thicken soup. When soup is done, potatoes should be fork-tender. Serve warm.