Description
A hearty and flavorful Instant Pot Zuppa Toscana recipe that combines Italian sausage, bacon, potatoes, kale, and a creamy broth for a satisfying meal.
Ingredients
Italian Sausage:
1 pound
Bacon:
4 slices, chopped
Onion:
1 medium, diced
Garlic Cloves:
3, minced
Russet Potatoes:
4 cups, diced
Chicken Broth:
4 cups
Heavy Cream:
1 cup
Kale:
3 cups, chopped
Salt:
1 teaspoon
Black Pepper:
1/2 teaspoon
Crushed Red Pepper Flakes:
1/2 teaspoon (optional)
Grated Parmesan Cheese:
for serving
Instructions
- Sauté Bacon: Cook chopped bacon in Instant Pot until crispy; set aside.
- Brown Sausage: Cook Italian sausage until browned; add onion and garlic.
- Pressure Cook: Add potatoes, broth, salt, pepper, and red pepper flakes. Pressure cook for 5 minutes.
- Add Kale and Cream: Stir in kale, let wilt, then add cream.
- Serve: Ladle into bowls, top with bacon and Parmesan. Enjoy!
Notes
- Choose mild or spicy sausage based on preference.
- Yukon gold potatoes can substitute for russets.
- Adjust cream amount for desired richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
