Description
This Instant Pot Zuppa Toscana recipe is a hearty and comforting soup packed with Italian sausage, potatoes, kale, and a creamy broth. It’s a perfect one-pot meal for a cozy night in.
Ingredients
Italian Sausage:
1 lb
Olive Oil:
1 tablespoon (if needed)
Yellow Onion:
1 small (diced)
Garlic Cloves:
3 (minced)
Russet Potatoes:
4 cups (sliced into 1/4-inch half moons)
Low-Sodium Chicken Broth:
4 cups
Italian Seasoning:
1 teaspoon
Crushed Red Pepper Flakes:
1/2 teaspoon (optional)
Salt and Pepper:
to taste
Kale:
2 cups (chopped, stems removed)
Heavy Cream:
1 cup
Grated Parmesan Cheese:
1/2 cup (optional)
Crumbled Cooked Bacon and Extra Parmesan:
for garnish
Instructions
- Brown the Sausage: Set the Instant Pot to Sauté mode. Brown the Italian sausage until fully cooked, breaking it up as it cooks. If there’s excess grease, drain or spoon off as needed.
- Cook Onions and Garlic: Add diced onion and cook for 2–3 minutes until softened, then stir in garlic and sauté for 30 seconds.
- Add Potatoes and Broth: Add sliced potatoes, chicken broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir to combine.
- Pressure Cook: Cancel Sauté mode, seal the lid, and set to Manual High Pressure for 5 minutes. Once cooking is done, carefully perform a quick release.
- Finish the Soup: Stir in chopped kale and heavy cream. Let sit on Keep Warm mode for 5 minutes until the kale softens. Stir in Parmesan if using.
- Serve: Serve hot, topped with crumbled bacon and extra cheese if desired.
Notes
- For a dairy-free version, use coconut milk in place of heavy cream.
- You can also substitute kale with baby spinach if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus pressure build/release)
- Category: Soup
- Method: Pressure Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg
