Instant Pot Zuppa Toscana
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5.0
30 reviews
Excellent
Instant Pot Zuppa Toscana
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Make a delicious and comforting zuppa toscana in your instant pot or on the stove top.
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Ingredients
- 6 strips of bacon - diced
- 1 lb Italian sausage - mild or hot with casings removed
- 1/2 tbsp olive oil
- 3 cloves garlic - minced
- 1 yellow onion - finely diced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 quart of chicken broth
- 2 cups water
- 4 large russet potatoes - peeled and cubed
- 1/2 cup heavy cream
- 4 large handfuls of chopped kale
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Instructions
Instant Pot Instructions
- Turn instant pot on to saute mode and cook diced bacon until golden brown. Remove from the instant pot and add sausage. Cook until just browned and remove from instant pot.
- Add olive oil to instant pot along with garlic and onion. Saute until soft and fragrant - this will only take a minute. Season with salt and pepper and turn saute mode off.
- Pour chicken broth, water, cooked bacon, cooked sausage, and cubed potatoes into instant pot. Close the lid and set vent to sealing.
- Cook on high pressure for 10 minutes. After the instant pot beeps that its done cooking, manually release press and open the top.
- Set instant pot to keep warm and stir in heavy cream and kale. Stir until kale is wilted.
- Serve with parmesan cheese and fresh cracked pepper
Stove Top Instructions
- Heat large pot over medium-low heat and add the chopped bacon. Cook until browned about 5-7 minutes. Remove the bacon from the pan, but leave the bacon grease behind.
- Onions and garlic to the pot and saute until soft and fragrant - about 5 minutes. Push them to the side of the pot and pour in the sausage with casings removed. Brown and break sausage into crumbles. Mix with onions and garlic and season with salt and pepper.
- Pour chicken broth, water, cooked bacon, and potatoes into the pot. Bring to a boil, cover and reduce to a simmer. Simmer 30 minutes.
- Turn off heat, but leave pot on stove. Stir in the chopped kale and heavy cream. Stir until kale is wilted. Serve with fresh cracked black pepper and parmesan cheese.
Notes
- Freezer instructions: Allow soup to cool completely. Transfer to a freezer safe container like a Souper Cube or deli container. Defrost and reheat or reheat from frozen on the stovetop in a sauce pan over low heat - stirring regularly until warmed through.
- *** To make this recipe in a crockpot or slow cooker, brown bacon and sausage on the stove top. Then, add all ingredients except kale and heavy cream to a crock pot. Cook on low for 5 and a half hours. Stir in kale and heavy cream and cook for another half hour before serving
- I like to use a mix of mild and hot Italian sausage for this recipe, but you can use all mild or all hot.
Nutrition Information
Show Details
Serving
1g
Calories
565kcal
(28%)
Carbohydrates
30g
(10%)
Protein
19g
(38%)
Fat
41g
(63%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
0.03g
Cholesterol
98mg
(33%)
Sodium
1692mg
(71%)
Potassium
935mg
(27%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1038IU
(21%)
Vitamin C
18mg
(20%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 565kcal | 28% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 41g | 63% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 98mg | 33% |
| Sodium | 1692mg | 71% |
| Potassium | 935mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1038IU | 21% |
| Vitamin C | 18mg | 20% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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