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This is an overhead image of a soup bowl on a white counter. The soup has a creamy broth with pieces of meat, kale, and potatoes in it. Recipe
GF Gluten-Free EF Egg-Free NF Nut-Free

Instant Pot Zuppa Toscana

This Instant Pot zuppa toscana soup recipe is creamy, decadent, and packed full of satisfying flavors. Stovetop and slow cooker instructions included too!

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
Prep: 15 minCook: 15 minTotal: 30 min
Servings: serves 10 1x

Ingredients

  • 2 tablespoons avocado oil
  • 16 oz. Italian sausage (I used mild sausage)
  • 6 slices bacon, cut in small 1/2 inch pieces
  • 1 sweet onion, diced (2 cups diced onion)
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 1/2 lb. gold potatoes, cut in small pieces
  • 2 cups chopped kale
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper + more for serving
  • 2 cups heavy cream
  • shredded Romano cheese for serving

Instructions

  1. Turn your pressure cooker to the sauté mode for 10 minutes and add the oil, sausage, and bacon to the instant pot. 
  2. Sauté for 10 minutes until the onions, sausage, and bacon starts to brown and caramelize. 
  3. Add the minced garlic and sauté for another 2 minutes. 
  4. Add the broth, cream, potatoes, kale, salt, and pepper to the instant pot. 
  5. Place the lid on the Instant Pot and set the pressure cooker to high for 15 minutes. 
  6. After the 15 minutes, flip the switch to allow the steam to release from the pressure cooker. 
  7. Add the cream to the soup. Give it a good stir and ladle into bowls. 
  8. Shred Romano cheese on top of each bowl and sprinkle with freshly ground pepper. 

Tips

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!

Nutrition Info:

  • Serving Size: 1 bowl
  • Calories: 360
  • Sugar: 0.8g
  • Sodium: 1049mg
  • Fat: 28.3g
  • Saturated Fat: 11.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8.9g
  • Fiber: 0.8g
  • Protein: 16.8g
  • Cholesterol: 84mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/instant-pot-zuppa-toscana/