Turn your pressure cooker to the sauté mode for 10 minutes and add the oil, sausage, and bacon to the instant pot.
Sauté for 10 minutes until the onions, sausage, and bacon starts to brown and caramelize.
Add the minced garlic and sauté for another 2 minutes.
Add the broth, cream, potatoes, kale, salt, and pepper to the instant pot.
Place the lid on the Instant Pot and set the pressure cooker to high for 15 minutes.
After the 15 minutes, flip the switch to allow the steam to release from the pressure cooker.
Add the cream to the soup. Give it a good stir and ladle into bowls.
Shred Romano cheese on top of each bowl and sprinkle with freshly ground pepper.
Slow Cooker Zuppa Toscana:
Sauté the onion, sausage, and bacon in avocado oil in a large skillet. Once golden brown, add the garlic and sauté for another two minutes.
Transfer the onions and meat to your slow cooker along with the broth, potatoes, kale, salt, and pepper. Cover and set on low for 5 – 6 hours or high for 3 – 4 hours. Stir in the cream and enjoy!
Stovetop Zuppa Toscana:
Use a large soup pot or dutch oven. Add the avocado oil, sausage, onion, and bacon to the pot and sauté until it starts to get golden brown. Add the garlic and continue to sauté for another two minutes.
Add the broth, potatoes, kale, salt, and pepper to the pot. Gently boil for about 15 – 20 minutes until the potatoes are fork tender. Stir in the cream and enjoy!