Instant Pot Zuppa Toscano
Instant pot Zuppa Toscana is a creamy one-pot soup with crunchy kale, tender potatoes, and spicy sausage. This family favorite is easy to make, better than Olive Garden, and ready in less than 30 minutes!
Equipment
- Pressure cooker
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds hot Italian sausage Note 1
- 1 tablespoon Italian seasoning Note 2
- 1 teaspoon table salt
- 1 teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 medium onion diced
- 3 garlic cloves minced
- 3 russet potatoes peeled and diced
- 4 cups chicken stock
- 4 cups chopped kale Note 3
- 1 ½ cups heavy cream Note 4
Instructions
- Set the Instant Pot to the saute setting, heat the olive oil and add the sausage. Cook until no longer pink. Add in the seasonings, onion, and garlic. Continue to cook on the sauté setting until the onion has softened and is translucent.
- Add in the cubed potatoes and pour in the chicken stock. Set the Instant Pot to manuel high pressure for 6 minutes. Let it naturally release for 10 minutes, then quick release the pressure.
- Set the Instant Pot to the saute setting, add in the kale, then stir and let boil for 5-8 minutes or until the kale is tender. Pour in the heavy cream and stir, allow it to come back to a boil and then turn off the instant pot.
- Serve hot with crusty bread, enjoy!
Notes
Note 1: If you don't like heat, swap with mild Italian sausage.
Note 2: If you don't have Italian seasoning, you can make your own. Combine 3/4 teaspoon each of dried basil, oregano, and parsley, then add 1/4 teaspoon of rosemary, thyme, and garlic powder.
Note 3: If you don't have kale, spinach makes a good swap!
Note 4: Milk or half and half can be used, but the soup won't be as thick.
Storing Tips:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Thaw frozen soup in the refrigerator overnight, then reheat in the microwave or on the stovetop over medium heat.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Thaw frozen soup in the refrigerator overnight, then reheat in the microwave or on the stovetop over medium heat.
Nutrition
Calories: 589kcalCarbohydrates: 24gProtein: 19gFat: 47gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 119mgSodium: 1120mgPotassium: 870mgFiber: 3gSugar: 5gVitamin A: 4038IUVitamin C: 39mgCalcium: 161mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.