Zuppa Toscana

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zuppa toscana

Zuppa Toscana

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Prep Time 15 minutes
Cook Time 20 minutes
Pressure Release Time 10 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb Italian sausage (spicy or mild)
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 1/2 lb large russet potatos (about 3) cut into 1/2 in cubes
  • 6 cups chicken broth
  • 1 bunch kale stems removed and chopped
  • 1 cup heavy cream
  • salt (to taste)
  • pepper (to taste)

Equipment

  • 1 Instant Pot

Method
 

  1. Add olive oil to the Instant Pot and set it to saute.
  2. Add the Italian sausage. Break it into smaller pieces while sauteeing until it is no longer ping (about 5 minutes).
  3. Add the onions and garlic and saute for 2 minutes.
  4. Press cancel on the Instant Pot.
  5. Put the lid on the Instant Pot and press manual.
    6. It will take about 15 minutes for the pressure to build before the countdown timer will begin.
  6. When the time is up, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
  7. Remove the lid.
  8. Add the kale and stir until it wilts (about 2 minutes)
  9. Add the heavy cream.
  10. Add salt and pepper to taste.

Notes

Derived from Instant Pot Olive Garden Zuppa Toscana.

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