Description
This Instant Pot Zuppa Toscana is a hearty and flavorful Italian-inspired soup that’s ready in just 30 minutes! Sausage, potatoes, and kale simmer in a creamy broth, making it a comforting and satisfying meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed (mild or spicy)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/2 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 (1 small bunch)
- 1 cup half and half or heavy cream
- Optional garnishes: grated Parmesan cheese, bacon bits
Instructions
- Sauté Sausage and Vegetables: Set Instant Pot to “Sauté” mode. Heat olive oil, then add sausage and cook until browned. Stir in onion and garlic; cook until softened. Add red pepper flakes, Italian seasoning, salt, and pepper.
- Pressure Cook: Add potatoes and chicken broth. Secure the lid, set the valve to “Sealing,” and cook on Manual (High Pressure) for 5 minutes. Let pressure release naturally for 10 minutes, then do a quick release.
- Add Kale and Cream: Turn Instant Pot to “Sauté” mode. Add kale and cook until wilted. Stir in half and half or heavy cream.
- Serve: Press “Cancel” to turn off the Instant Pot. Serve the soup warm, garnished with Parmesan cheese or bacon bits, if desired.
Notes
- Use your preferred type of Italian sausage.
- Russet potatoes are recommended, but other types can be used.
- Choose half and half or heavy cream based on your preference.
- Substitute kale with fresh spinach if desired.
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg