Name: Zuppa Toscana
Prep time: 5 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Modern
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)

Zuppa Toscana

By :The Instant Pot College Cookbook by Julee Morrison

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.

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

30-60 min

Diet	Gluten Free

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

Diet	Gluten Free

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

Instructions

SAUTÉ THE VEGETABLES.

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.

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.

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

Unlock and remove lid and stir in the cream. Heat Through, then stir in the bacon.

The Instant Pot College Cookbook by Julee Morrison

Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs. Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love. Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post. Find Julee online at MommysMemorandum.com. Book description: The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals. Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals. From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu. The Instant Pot® College Cookbook includes: • Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ. • 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more! • Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets. Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.