Zuppa Toscana
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.
Servings Prep Time
4servings 5minutes
Cook Time
20minutes
Servings Prep Time
4servings 5minutes
Cook Time
20minutes
Ingredients
  • 1tablespoon olive oil
  • 1cup chopped onion
  • 1pound italian sausagecasings removed
  • 2 garlic clovesminced
  • 1/4 – 1/2teaspoon red pepper flakes
  • 1 low-sodium chicken broth14-ounce can
  • 2 large russet potatoeshalved and cut into 1/4-inch-thick slices
  • 4cups Water
  • 2cups chopped kale
  • fine sea salt
  • ground black pepper
  • 1cup heavy cream
  • 6 bacon slicescooked and cut into bite-size pieces
  • 6 bacon slicescooked and cut into bite-size pieces
Instructions
SAUTÉ THE VEGETABLES.
  1. 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 REMAINING INGREDIENTS.
  1. 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.
PRESSURE COOK.
  1. 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.
Finish The Soup
  1. Unlock and remove lid and stir in the cream. Heat Through, then stir in the bacon.