30-60 min4 servingsAmerican

Zuppa Toscana

By The Instant Pot College Cookbook by Julee Morrison

4 servings

30-60 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 20 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Gluten Free

Yield: 4 servings

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 pound italian sausage
2 garlic cloves
1/4 - 1/2 teaspoon red pepper flakes
1 low-sodium chicken broth
2 large russet potatoes
4 cups Water
2 cups chopped kale
fine sea salt
ground black pepper
1 cup heavy cream
6 bacon slices
6 bacon slices

Zuppa Toscana translates to “soup in the style of Tuscany,” though the addition of cream makes this an Americanized version. I used to make it over the stove, but seriously, who can wait that long? I don’t regret the time I used to put into it; it’s how I perfected this recipe. This soup is loaded with spicy Italian sausage, fresh kale, and russet potatoes in a creamy broth, and with the Instant Pot®, it’s super easy to make. Everyone loves it, so you’ll want to stock up.

INSTRUCTIONS

Select Sauté and adjust the heat to Medium. Add the oil to the inner cooking pot. When hot, add the onion and sausage and sauté for 5 minutes, breaking up the sausage. Add the garlic and red pepper flakes and stir.
Add the chicken broth and stir to release any onion pieces that may have stuck to the bottom. Stir in the potatoes and water. Scatter the kale on top of the liquid in the pot. Season with salt and pepper.
Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
Unlock and remove lid and stir in the cream. Heat Through, then stir in the bacon.