Description
This Instant Pot Zuppa Toscana is a comforting and hearty Italian-inspired soup featuring crispy bacon, savory Italian sausage, tender red potatoes, and vibrant kale simmered in a creamy broth. Ready in just 25 minutes, this flavorful dish is perfect for a cozy weeknight meal or entertaining guests.
Ingredients
Scale
Meats
- 5 strips bacon (thick cut), cut into small pieces
- 1 pound Italian sausage, crumbled
Vegetables & Aromatics
- 5 cloves garlic, minced
- 1 medium onion, chopped
- 4 medium-to-large red potatoes, roughly diced with skins on
- 1 small bunch kale, torn into bite-size pieces, stems removed
Liquids & Seasonings
- 2 cups chicken broth (beef broth can also be used)
- 4 cups water
- 1/4 teaspoon Italian seasoning
- 1 cup heavy whipping cream
- Salt and pepper to taste
Instructions
- Cook the Bacon: Using kitchen shears or a knife, cut the bacon into small pieces and add them to your Instant Pot. Press the sauté button and fry the bacon, allowing about 5 minutes for it to crisp up before adding the sausage.
- Add and Brown the Sausage: Add the crumbled Italian sausage to the Instant Pot and break it up as it cooks. Continue cooking until both the sausage and bacon are crispy and browned.
- Prepare Vegetables: While the meats are cooking, chop the onion and dice the potatoes. Stir the meat occasionally to prevent burning.
- Sauté Garlic and Onion: Once the sausage and bacon are browned, stir in the minced garlic and chopped onion. Cook for about one minute until fragrant.
- Add Broth and Water: Pour in the chicken broth and water. Scrape the bottom of the Instant Pot to release any browned bits, enhancing flavor.
- Add Potatoes and Seasoning: Add the diced potatoes and sprinkle 1/4 teaspoon Italian seasoning into the pot. Stir the mixture well.
- Seal and Cook: Close the Instant Pot lid and ensure the valve is set to “sealing.”
- Pressure Cook: Set the Instant Pot to cook on high pressure for 8 minutes. It will take roughly 10 minutes for the pot to reach pressure.
- Release Pressure: When the cooking time ends, perform a quick pressure release and carefully remove the lid.
- Finish with Cream and Kale: Stir in the heavy whipping cream and torn kale pieces. Close the lid again (Instant Pot off or on “keep warm”) and let sit for about 5 minutes until the kale wilts.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve immediately for the best flavor and texture.
Notes
- For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Using red potatoes with skins left on adds texture and nutrients, but you can peel them if preferred.
- Adjust the amount of kale to your liking; other sturdy greens like spinach or Swiss chard could be used as alternatives.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- To reduce fat, use turkey sausage instead of Italian sausage and reduce the amount of cream or substitute with half-and-half.
