Description
This Instant Pot Zuppa Toscana is a hearty and comforting Italian-inspired soup that features savory Italian sausage, tender potatoes, kale, and a creamy broth. Ready in just 30 minutes, this recipe uses the Instant Pot to perfectly blend flavors while saving time, making it ideal for cozy weeknight dinners or family gatherings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed (mild or spicy)
- 1 large onion, chopped
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon Italian seasoning
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 4 medium potatoes, cubed (russet potatoes recommended)
- 6 cups low-sodium or no-sodium chicken broth
- 4 cups chopped kale (about 1 small bunch)
- 1 cup half and half or heavy cream
Optional Garnishes
- Grated Parmesan cheese
- Bacon bits
Instructions
- Sauté Sausage and Vegetables: Set the Instant Pot to “Sauté” mode and heat olive oil. Add the Italian sausage, breaking it up with a spoon, and cook until it is browned and cooked through. Stir in the chopped onion and minced garlic, cooking until softened and fragrant. Add red pepper flakes, Italian seasoning, salt, and black pepper, stirring to combine.
- Pressure Cook: Add the cubed potatoes and chicken broth to the Instant Pot. Secure the lid and set the valve to the “Sealing” position. Select Manual (High Pressure) and set the timer for 5 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Add Kale and Cream: Switch the Instant Pot back to “Sauté” mode. Stir in the chopped kale and cook until it wilts, about 2-3 minutes. Then, stir in the half and half or heavy cream until the soup is creamy and well combined.
- Serve: Press “Cancel” to turn off the Instant Pot. Ladle the soup into bowls and garnish with grated Parmesan cheese and/or bacon bits if desired. Serve warm for a comforting and flavorful meal.
Notes
- Russet potatoes are recommended because they hold their shape well during pressure cooking.
- Adjust red pepper flakes to your preferred heat level.
- You can substitute kale with spinach, but kale provides more texture.
- Use low-sodium broth to control the saltiness of the soup.
- For a dairy-free version, substitute the cream with coconut milk or a plant-based cream alternative.
- Make sure to remove sausage casings before cooking for better texture.
