Instant Pot Zuppa Toscana
User Reviews
4.8
Instant Pot Zuppa Toscana
Description
This Zuppa Toscana recipe uses an Instant Pot to brown Italian sausage and sauté onions and garlic before adding red pepper flakes, Italian seasoning, cubed russet potatoes, and chicken broth. It cooks under pressure for 5 minutes, followed by a natural release, allowing flavors to meld and potatoes to soften.
The finishing touch is stirring in half and half or heavy cream to add richness and a smooth texture. The kale is added early enough to soften but retains some color and chewiness, balancing the savory sausage and creamy broth.
This soup serves well as a warm, filling meal with savory notes from sausage and spices and hearty vegetables. It can be customized with mild or spicy sausage and potatoes or kale alternatives.
Choosing either half and half or cream adjusts richness, and substituting spinach for kale offers a milder green option. Nutritional values assume a standard two-cup serving.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed, (I used mild, but spicy can be used)
- 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 black pepper or to taste
- 4 medium potato cut in cubes, I used russet potatoes
- 6 cups chicken broth low sodium or no sodium added
- 4 cups kale chopped (1 small bunch)
- 1 cup half and half or heavy cream
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Heat the olive oil in the Instant Pot, then add the sausage and brown for 3 minutes until it's no longer pink, breaking up with a wooden spoon.
- Stir in the onion and garlic and cook for another 3 minutes until the onion softens and becomes translucent.
- Stir in the red pepper flakes, Italian seasoning, salt and pepper. Add the cubed potatoes and the chicken broth. Give it a stir.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 5 minutes. Set the steam release knob to "Sealing" position.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- At this point you can adjust the salt and pepper if necessary. Add the chopped kale and set the Instant Pot to the saute setting again. Cook for two more minutes uncovered, until the kale cooks a bit. Stir in the half and half or heavy cream.
- Turn off the Instant Pot, by pressing the cancel button. Serve the soup warm garnished with Parmesan cheese or bacon bits if preferred.
Notes
- Select mild or spicy Italian sausage based on preferred spice level.
- Russet potatoes are standard, but yellow or red potatoes can be substituted.
- Use half and half for lighter richness or heavy cream for a creamier soup.
- Replace kale with fresh spinach if preferred for a milder green.
- Nutritional info is based on approximately 2 cups per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 492kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 21g | 42% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 72mg | 24% |
| Sodium | 875mg | 36% |
| Potassium | 1139mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 4648IU | 93% |
| Vitamin C | 68mg | 76% |
| Calcium | 217mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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