Instant Pot Zuppa Toscana
User Reviews
5
Instant Pot Zuppa Toscana
Description
This recipe begins by sautéing diced bacon in the Instant Pot to render fat and develop crispness, followed by browning Italian sausage. Garlic and onion are then cooked in the rendered fat to build flavor. Chicken broth, water, cooked meats, and cubed peeled potatoes are added before sealing the pot and cooking under high pressure for ten minutes. After pressure cooking, heavy cream and chopped kale are stirred in while the pot is set to keep warm, allowing the kale to wilt gently without losing color or texture.
The resulting Zuppa Toscana soup is rich and creamy with savory notes from the bacon and sausage, a hint of garlic and onion, and smoothness from the cream. Potatoes contribute a soft, tender element, while kale adds a slight chew and earthiness to balance the richness. Ground seasoning of salt and pepper completes the flavor profile. Finished with optional Parmesan and cracked pepper on serving, the soup offers a comforting and filling meal.
This soup suits colder days or when a hearty, well-rounded soup is desired. It can be prepared in a slow cooker by browning meats first and then cooking with other ingredients for several hours before adding kale and cream. Freezing and reheating are also possible, making it convenient for meal planning. Using a mix of mild and hot Italian sausage allows control over heat level.
Careful layering of cooking steps ensures flavors develop at each stage. The pressure cooking expedites tenderizing potatoes and melding tastes, while adding kale and cream post-cooking preserves their texture and freshness.
Ingredients
- 6 Bacon strips, diced
- 1 lb Italian sausage mild or hot, 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 chicken broth
- 2 cups water
- 4 russet potato large, peeled and cubed
- 1/2 cup heavy cream
- 4 kale large handfuls, chopped
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
- For freezer storage, cool soup completely before transferring to freezer-safe containers; reheat on stovetop over low heat, stirring frequently.
- In a crockpot, brown meats first, then add all ingredients except kale and cream; cook on low for 5½ hours, add kale and cream in the last 30 minutes.
- Use a mix of mild and hot Italian sausage to control spice level, or use all mild or all hot based on preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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