Instant Pot® Zuppa Toscana recipe

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Ingredients

1 tablespoon olive oil
1 pound bulk Italian sausage
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
4 medium potatoes, cubed
4 cups chicken broth
4 cups chopped kale
1 cup half-and-half

Nutrition Info

398.8 calories
carbohydrate: 35.1 g
cholesterol: 48.7 mg
fat: 21.9 g
fiber: 4.4 g
protein: 16 g
saturatedFat: 8.3 g
servingSize: -
sodium: 1634 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

  2. Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic, cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

  4. Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

Recipe Yield

6 servings

Recipe Note

Garnish this Instant Pot® zuppa toscana with Parmesan cheese or bacon bits.

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