Description
This Instant Pot Zuppa Toscana is a hearty and comforting Italian soup featuring spicy Italian sausage, tender potatoes, kale, and a creamy broth made rich with half and half. Ready in just 30 minutes, it’s perfect for a flavorful weeknight meal.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed (mild or spicy)
Vegetables and Seasonings
- 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 potatoes, cubed (russet potatoes recommended)
- 4 cups chopped kale (1 small bunch)
Liquids
- 6 cups low-sodium or no-sodium chicken broth
- 1 cup half and half or heavy cream
Optional Garnishes
- Grated Parmesan cheese
- Bacon bits
Instructions
- Sauté Sausage and Vegetables: Set the Instant Pot to “Sauté” mode and heat olive oil. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Stir in the chopped onion and minced garlic, cooking until softened. Add red pepper flakes, Italian seasoning, salt, and black pepper, mixing well to combine all flavors.
- Pressure Cook the Soup: Add the cubed potatoes and chicken broth to the pot. Secure the lid and set the valve to “Sealing.” Cook on Manual (High Pressure) for 5 minutes. Once cooking is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to remove any remaining pressure.
- Add Kale and Cream: Turn the Instant Pot back to “Sauté” mode. Stir in the chopped kale and cook until wilted, about 3-4 minutes. Then, stir in the half and half or heavy cream to give the soup a rich, creamy texture.
- Serve: Press “Cancel” to turn off the Instant Pot. Ladle the warm soup into bowls and serve garnished with grated Parmesan cheese or bacon bits, if desired.
Notes
- For a spicier version, use spicy Italian sausage.
- Russet potatoes work best due to their creamy texture when cooked, but Yukon Gold potatoes are a good alternative.
- Kale can be substituted with spinach or Swiss chard if preferred.
- For a dairy-free option, substitute half and half with coconut cream or a plant-based cream alternative.
- Allowing natural pressure release for 10 minutes helps the potatoes cook evenly and prevents splattering when releasing pressure.
