Instant Pot Zuppa Toscana is a rich and hearty soup made with crispy bacon, savory Italian sausage, tender potatoes, fresh kale, and a creamy broth. This quick and flavorful recipe is perfect for busy weeknights, offering a comforting meal with minimal prep and cook time. Ideal for family dinners, potlucks, or meal prepping, this easy soup is a crowd-pleaser that brings restaurant-quality flavor to your table.
Ingredients
- 5 strips thick-cut bacon, cut into small pieces
- 1 pound Italian sausage, crumbled
- 5 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups chicken broth (beef broth can also be used)
- 4 cups water
- 4 medium-to-large red potatoes, roughly diced (skins on)
- 1/4 teaspoon Italian seasoning
- 1 cup heavy cream or whipping cream
- 1 small bunch of kale, torn into bite-sized pieces (stems removed)
- Salt and pepper, to taste
Instructions
- Cook the Bacon and Sausage:
- Using kitchen shears or a knife, cut the bacon into small pieces and place it in the Instant Pot. Press the “Sauté” button and cook for about 5 minutes, allowing the bacon to crisp up.
- Add the sausage, breaking it into crumbles as it cooks. Stir occasionally and cook until both the bacon and sausage are browned and crispy.
- Sauté Garlic and Onion:
- Stir in the minced garlic and chopped onion. Cook for about 1 minute until fragrant.
- Add Broth, Water, and Potatoes:
- Pour in the chicken broth and water. Use a spoon to scrape up any browned bits stuck to the bottom of the pot.
- Add the diced potatoes and sprinkle in the Italian seasoning. Stir everything together.
- Pressure Cook the Soup:
- Close the lid of the Instant Pot and set the valve to “Sealing.”
- Cook on high pressure for 8 minutes. It will take about 10 minutes for the Instant Pot to come to pressure before the cooking timer begins.
- Quick Release and Finish:
- Once the timer is done, perform a quick pressure release. Carefully open the lid.
- Stir in the heavy cream and kale. Close the lid again and let the soup sit for about 5 minutes to wilt the kale. Keep the Instant Pot on “Keep Warm” or turn it off.
- Season and Serve:
- Taste the soup and season with salt and pepper as needed. Serve immediately.
Why You’ll Love This Recipe
- Effortless Comfort Food: A warm and hearty soup made easy with the Instant Pot.
- Rich and Creamy Flavor: A perfect combination of bacon, sausage, cream, and fresh kale.
- Quick Cooking: The Instant Pot dramatically reduces cooking time while enhancing the flavors.
Tips
- Use thick-cut bacon for better texture and a richer taste.
- Red potatoes work best as they hold their shape; however, Yukon Golds are a great alternative.
- Be sure to scrape the bottom of the pot thoroughly after adding the broth to avoid a “burn” warning.
Variations and Substitutions
- Protein: Swap Italian sausage with turkey sausage or use a spicy variety for added heat.
- Vegetables: Substitute kale with spinach for a milder green.
- Dairy-Free: Use coconut milk instead of heavy cream for a lighter, dairy-free version.
- Low-Carb Option: Replace potatoes with cauliflower florets for a keto-friendly soup.
FAQs
Can I make this without an Instant Pot?
Yes! Use a large pot on the stove, following the same steps. Simmer the soup on medium heat until the potatoes are tender (about 20-25 minutes).
How can I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave, stirring occasionally.
Can I freeze this soup?
The soup can be frozen; however, the texture of the cream and potatoes may change slightly upon reheating. For best results, freeze without the cream and add it fresh when reheating.
Serving and Suggestions
- Pair with crusty bread or garlic bread for dipping.
- Top each bowl with freshly grated Parmesan and a sprinkle of red pepper flakes for extra flavor.
- Serve alongside a light salad to balance the richness of the soup.
Instant Pot Zuppa Toscana Recipe
6
servings10
minutes15
minutesIngredients
5 strips thick-cut bacon, cut into small pieces
1 pound Italian sausage, crumbled
5 cloves garlic, minced
1 medium onion, chopped
2 cups chicken broth (beef broth can also be used)
4 cups water
4 medium-to-large red potatoes, roughly diced (skins on)
1/4 teaspoon Italian seasoning
1 cup heavy cream or whipping cream
1 small bunch of kale, torn into bite-sized pieces (stems removed)
Salt and pepper, to taste
Directions
- Cook the Bacon and Sausage:
- Using kitchen shears or a knife, cut the bacon into small pieces and place it in the Instant Pot. Press the “Sauté” button and cook for about 5 minutes, allowing the bacon to crisp up.
- Add the sausage, breaking it into crumbles as it cooks. Stir occasionally and cook until both the bacon and sausage are browned and crispy.
- Sauté Garlic and Onion:
- Stir in the minced garlic and chopped onion. Cook for about 1 minute until fragrant.
- Add Broth, Water, and Potatoes:
- Pour in the chicken broth and water. Use a spoon to scrape up any browned bits stuck to the bottom of the pot.
- Add the diced potatoes and sprinkle in the Italian seasoning. Stir everything together.
- Pressure Cook the Soup:
- Close the lid of the Instant Pot and set the valve to “Sealing.”
- Cook on high pressure for 8 minutes. It will take about 10 minutes for the Instant Pot to come to pressure before the cooking timer begins.
- Quick Release and Finish:
- Once the timer is done, perform a quick pressure release. Carefully open the lid.
- Stir in the heavy cream and kale. Close the lid again and let the soup sit for about 5 minutes to wilt the kale. Keep the Instant Pot on “Keep Warm” or turn it off.
- Season and Serve:
- Taste the soup and season with salt and pepper as needed. Serve immediately.
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