Description
A hearty and flavorful Instant Pot Zuppa Toscana recipe that combines Italian sausage, crispy bacon, potatoes, and kale in a creamy broth. This soup is comforting and perfect for a cozy night in.
Ingredients
Units
Scale
Bacon:
- 3 strips Thick Cut Smoky Bacon, chopped
Sausage Mixture:
- 2 lbs Ground Hot Italian Sausage (use 1/2 hot and 1/2 mild if you don’t like spicy)
- 1 Large Onion, chopped
- 1 teaspoon Oregano, dried
- 4 large cloves Garlic, pressed or minced
Additional Ingredients:
- 4–6 Medium Potatoes, halved and sliced 1/2 inch thick
- 6 cups Chicken Broth, low sodium
- 1 Bunch of Kale** chopped, with rib removed
- 1 – 1 1/2 cups Heavy Cream (or whole milk, half and half, etc.)
- Optional Substitute for the Kale: 12-ounce Pkg Frozen Chopped Spinach (thawed) or fresh Baby Spinach*
Instructions
- Cook Bacon: Turn the Instant Pot to Sauté mode, and add the chopped bacon. Cook until most of the fat is rendered. Remove and set aside.
- Brown Sausage: Add the sausage to the pot and brown it. Spoon out excess fat.
- Add Aromatics: Add onions, oregano, and garlic. Sauté until onions are translucent.
- Deglaze and Add Potatoes: Pour in broth, scraping the bottom. Add potatoes and cooked bacon. Do not fill over the Max Fill line.
- Pressure Cook: Close the lid, set to High Pressure for 5 minutes. Allow a 10-minute NPR.
- Add Greens and Cream: Stir in kale or spinach, then add heavy cream. Serve hot.
Notes
- Cook time is the time the soup cooks once it is at pressure (and time sautéing).
- You can use spinach in place of the kale. Use fresh baby spinach or thawed frozen chopped spinach.
- No extra salt needed due to salt content in the sausage.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
