Zuppa Toscana
By :The Instant Pot College Cookbook by Julee Morrison
Print Recipe
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.
Votes: 2
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Italian Sausage, Potatoes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 pound italian sausage casings removed
  • 2 garlic cloves minced
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1 low-sodium chicken broth 14-ounce can
  • 2 large russet potatoes halved and cut into 1/4-inch-thick slices
  • 4 cups Water
  • 2 cups chopped kale
  • fine sea salt
  • ground black pepper
  • 1 cup heavy cream
  • 6 bacon slices cooked and cut into bite-size pieces
  • 6 bacon slices cooked and cut into bite-size pieces
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Italian Sausage, Potatoes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 pound italian sausage casings removed
  • 2 garlic cloves minced
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1 low-sodium chicken broth 14-ounce can
  • 2 large russet potatoes halved and cut into 1/4-inch-thick slices
  • 4 cups Water
  • 2 cups chopped kale
  • fine sea salt
  • ground black pepper
  • 1 cup heavy cream
  • 6 bacon slices cooked and cut into bite-size pieces
  • 6 bacon slices cooked and cut into bite-size pieces
Votes: 2
Rating: 5
Rate this recipe!
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.
4 replies
  1. Letimel63
    Letimel63 says:

    Is part of the recipe missing? It ends with the pressure cooking of the potatoe and kale….do you just finish with the cream and garnish with bacon?

  2. Instant Pot
    Instant Pot says:

    Thank you!

    The recipe has been updated. You will be adding the cream and bacon after pressure cooking is complete.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *