Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana
Instant Pot Zuppa Toscana
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Ingredients

1 lb Italian sausage ground, spicy, substitute for mild if preferred
8 slices Bacon diced
1 Yellow onions medium, peeled and diced
2 cloves Garlic minced
2 tbsp Cornstarch or flour
32 oz Chicken stock
4 Potatoes large russet , peeled and diced into ½-inch pieces
1 cup Heavy cream
½ bunch Kale de-stemmed and torn into bite sized pieces
Salt to taste
Black pepper to taste
pinch Red pepper flakes optional

Nutritional information

668
calories
43,4g
fat
38,6g
carbohydrates
28,3g
protein
125mg
cholesterol
1777mg
sodium
Ingredients

Instant Pot Zuppa Toscana

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I call this the Instant Pot Zuppa Toscana as I use an Instant Pot for this recipe – it is so easy! Tuscan soup is a favorite nourishing meal in my house. I love it – it’s hearty, tasty and full of flavor. 

To make this soup, start by browning sausage and crisping bacon in the Instant Pot. Then remove the cooked meat from the pot and cook onions and garlic. Return the cooked sausage to the pot along with chicken broth and potatoes and cook. Combine flour or cornstarch and heavy cream and add it to the pot, along with the kale. Stir often and let heat through. Season and serve in large bowls, topped with bacon. Enjoy!  

To make Instant Pot Zuppa Toscana, you will need the following ingredients:

Ingridiens for Instant Pot Zuppa Toscana

Steps to make Instant Pot Zuppa Toscana

1

Brown sausage

5

Heat a small drizzle of oil in a 6-quart Instant Pot on the sauté setting. Add 1 pound of sausage and brown while crumbling as it cooks. Once cooked, transfer the sausage to a plate.

2

Cook bacon

3

Fry 8 diced slices of bacon in the Instant Pot until crisp. Transfer the cooked bacon to a plate with the sausage.

3

Cook onion and garlic

2

Add 1 diced onion and 2 minced cloves of garlic to the pot and cook for 2-3 minutes.

4

Add sausage and broth to pot

2

Return the cooked sausage to the Instant Pot along with 32 ounces of chicken broth and 4 diced potatoes.

5

Cook soup

15

Switch the Instant Pot to the manual setting and adjust pressure to high and set the time for 5 minutes. When the soup is cooked, allow the pressure to release for 10 minutes, followed by a controlled quick release. Open the lid once the pin drops.

6

Add kale, bacon, and cream

3

Combine 2 tablespoons of flour or cornstarch and 1 cup of heavy cream. Add the mixture to the pot, along with ½ a bunch of kale and 1/2 a cooked bacon pieces. Stir often and let heat through.

7

Adjust seasoning

2

Taste and adjust seasoning if necessary.

8

Serve

Serve in large soup bowls garnished with the remaining bacon pieces.

This Instant Pot Zuppa Toscana is a delicious soup inspired by vacations in Tuscany! Try it soon and please come back and leave a review with your thoughts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Quick and delicious soup! Thanks for sharing recipe!

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