Instant Pot Zuppa Toscana
The delicious Zuppa Toscana is a traditional Italian soup from Tuscany that's made with sausage, potatoes, and kale! This instant pot version can be ready in under 30 minutes.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound Italian sausage, casings removed
- 4 strips bacon, chopped (optional)
- 1 small onion, chopped
- 2 russet potatoes, peeled and chopped
- 2 cloves garlic, minced
- 3 cups low sodium chicken stock
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 4 cups kale, stems removed and chopped
- 1 cup heavy cream
Instructions
- 1
Heat the Instant Pot using the Saute-High function. Add the Italian sausage and bacon. Cook until browned-- about 5-8 minutes. Remove the sausage and bacon with a slottedspoon-- leave the grease in the pot though.
- 2
Next, add the onion and cook until it becomes soft-- about 4-5 minutes.
- 3
Now add the meat back to the pot along with the potatoes, garlic, chicken stock, Italian seasoning, salt, and pepper. Stir to combine. Make sure to scrape any browned bits off the bottom of the Instant Pot (I recommend a wooden spoon for this).
- 4
Attach the lid and ensure the valve is in the “sealing” position. Set the timer for 5 minutes.
- 5
When the Instant Pot has finished, release the pressure manually by switching the valve to the “venting” position. Be careful-- it will steam!
- 6
Add the kale and stir. Place the lid back on and allow the kale to wilt-- about 2 minutes.
- 7
Lastly, stir in the heavy cream.
- 8
Adjust the salt and pepper, if needed.
- 9
Serve warm, topped with grated parmesan and red pepper flakes, if desired.
- 10
Store any leftover soup in an airtight container in the refrigerator for up to three days.