Tuscan Soup


  • 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
  • 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.
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