Zuppa Toscana
By :Chop Secrets
Print Recipe
Votes: 7
Rating: 4.86
Rate this recipe!
Course Soup
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Chicken, Chicken Broth, Sausage
Prep Time 5 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 4 slices bacon chopped
  • 1 pound hot Italian sausage casings removed, or mild
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 6 cups chicken broth heated (heating is optional, but speeds the cooking process)
  • 3 large russet potatoes unpeeled, sliced 1/4 inch thick and quartered
  • 2 cups kale cut into thin strips
  • 1 cup heavy cream
Course Soup
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Chicken, Chicken Broth, Sausage
Prep Time 5 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 4 slices bacon chopped
  • 1 pound hot Italian sausage casings removed, or mild
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 6 cups chicken broth heated (heating is optional, but speeds the cooking process)
  • 3 large russet potatoes unpeeled, sliced 1/4 inch thick and quartered
  • 2 cups kale cut into thin strips
  • 1 cup heavy cream
Votes: 7
Rating: 4.86
Rate this recipe!
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
  2. Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
  3. Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
  5. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
  9. Serve warm topped with crumbled bacon.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

6 replies
  1. tazjw3
    tazjw3 says:

    Love this kind of soup from Olive Garden so we gave it a try. Turned out even better! We added mushrooms and it added to the goodness.

  2. Leyendecker_k
    Leyendecker_k says:

    Turned out great! Maybe add a little pepper and i used low sodium chicken broth but it was very tasty!

  3. Stricklandia1
    Stricklandia1 says:

    Followed the recipe and has turned out beautifully twice. We doubled meat, potatoes and kale the second time to feed a larger crowd and it still turned out well. In fact, we boiled more potatoes the next day to go with the rest of the leftover soup. This transformed the dish into a delightful potato soup/chowder consistency… yum. A great cold weather recipe served with breadsticks.

  4. Beaudel17
    Beaudel17 says:

    Yummy! Substituted prosciutto for the bacon. I needed to add a touch of avocado oil to the pan before adding onions abd garlic.

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