Description
This hearty Instant Pot Zuppa Toscana recipe is a comforting Italian-inspired soup featuring flavorful Italian sausage, tender potatoes, kale, and a creamy broth made with half and half or heavy cream. Quick to prepare and easy to make in your pressure cooker, this soup combines savory spices, garlic, and onions for a rich and satisfying meal perfect for any cozy night.
Ingredients
Scale
Meat and Oils
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed; mild or spicy)
Vegetables and Herbs
- 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 pepper (or to taste)
- 4 medium potatoes, cut into cubes (russet recommended)
- 4 cups kale, chopped (about 1 small bunch)
Liquids
- 6 cups chicken broth (low sodium or no sodium added)
- 1 cup half and half or heavy cream
Instructions
- Prepare the Instant Pot: Set your Instant Pot to the sauté setting, following your manufacturer’s guide for operation.
- Brown the sausage: Heat olive oil in the Instant Pot and add the Italian sausage. Cook for approximately 3 minutes, breaking it up with a wooden spoon, until no longer pink.
- Sauté aromatics: Stir in the chopped onion and minced garlic, cooking for another 3 minutes until the onion softens and turns translucent.
- Add seasonings and potatoes: Mix in red pepper flakes, Italian seasoning, salt, and pepper. Add the cubed potatoes and pour in the chicken broth. Stir to combine.
- Pressure cook: Close the Instant Pot lid according to the manufacturer’s instructions, ensuring the steam release knob is set to “Sealing.” Select the Manual/Pressure Cook setting and set the timer for 5 minutes.
- Release pressure: When the cooking cycle is complete, allow a natural pressure release for about 10 minutes. If short on time, use quick release as per instructions, then carefully remove the lid.
- Add kale and finish: Adjust salt and pepper to taste. Add the chopped kale, set the Instant Pot back to sauté, and cook uncovered for 2 minutes until the kale softens slightly. Stir in the half and half or heavy cream.
- Serve: Turn off the Instant Pot by pressing cancel. Serve warm, garnished optionally with Parmesan cheese or bacon bits.
Notes
- Sausage: Choose mild or spicy Italian sausage according to your heat preference.
- Potato Choices: Russet potatoes yield a creamier soup; yellow or red potatoes can be used as alternatives.
- Dairy: Half and half creates a lighter soup, while heavy cream makes it richer.
- Kale Substitution: Fresh spinach works well as a substitute for kale if preferred.
- Nutritional Info: Nutrition values are based on approximately 2 cups per serving.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 55 mg
