Description
This Instant Pot Zuppa Toscana is a hearty and flavorful Italian soup featuring spicy Italian sausage, tender potatoes, kale, and a creamy broth. Quick to prepare and loaded with rich flavors, this comforting soup is perfect for a satisfying weeknight meal or cozy family dinner.
Ingredients
Meat and Seasonings
- 1 tablespoon olive oil
- 1 ½ pounds hot Italian sausage
- 1 tablespoon Italian seasoning
- 1 teaspoon table salt
- 1 teaspoon black pepper
- ¼ teaspoon crushed red pepper
Vegetables
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 russet potatoes, peeled and diced
- 4 cups chopped kale
Liquids
- 4 cups chicken stock
- 1 ½ cups heavy cream
Instructions
- Cook the Sausage and Aromatics: Set the Instant Pot to the sauté setting and heat the olive oil. Add the hot Italian sausage and cook until it is no longer pink. Then add Italian seasoning, salt, black pepper, crushed red pepper, diced onion, and minced garlic. Continue to sauté until the onion has softened and turned translucent.
- Pressure Cook the Potatoes: Add the diced russet potatoes to the pot and pour in the chicken stock. Seal the Instant Pot and set it to manual high pressure for 6 minutes. After cooking, allow the pressure to naturally release for 10 minutes, then perform a quick release to release any remaining pressure.
- Add Kale and Finish Cooking: Switch the Instant Pot back to sauté mode, add in the chopped kale, and stir. Let the soup boil for 5 to 8 minutes or until the kale is tender. Pour in the heavy cream, stir to combine, and let it come back to a boil. Once boiling, turn off the Instant Pot.
- Serve: Ladle the hot soup into bowls and serve with crusty bread on the side for a perfect comforting meal.
Notes
- Use hot Italian sausage for a spicy flavor, or substitute with mild Italian sausage if preferred.
- Italian seasoning typically includes a blend of oregano, basil, thyme, and rosemary, but you can adjust to your taste.
- Make sure to chop kale finely to ensure it becomes tender during cooking.
- Heavy cream adds richness, but you can substitute with half-and-half or a dairy-free alternative if desired.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
