Description
This Instant Pot Zuppa Toscana Soup is a rich and comforting Italian-inspired dish featuring savory Italian sausage, tender potatoes, kale, and a creamy broth. Perfect for a hearty meal in just 20 minutes, this soup combines bold flavors with easy preparation using an Instant Pot.
Ingredients
Scale
Sauté Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed; mild or spicy)
- 1 large onion, chopped
- 4 cloves garlic, minced
Seasonings
- ¼ teaspoon red pepper flakes
- 1 tablespoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Main Ingredients
- 4 medium potatoes, cut into cubes (russet recommended)
- 6 cups chicken broth (low sodium or no sodium added)
- 4 cups kale, chopped (about 1 small bunch)
- 1 cup half and half or heavy cream
Instructions
- Prepare the Instant Pot: Set your Instant Pot to the sauté setting according to the manufacturer’s guide to get it ready for cooking.
- Brown the sausage: Heat the olive oil in the Instant Pot and add the Italian sausage. Cook for approximately 3 minutes, breaking it apart with a wooden spoon until it is no longer pink.
- Sauté aromatics: Stir in the chopped onion and minced garlic and cook for another 3 minutes until the onion softens and becomes translucent.
- Add seasonings and potatoes: Mix in the red pepper flakes, Italian seasoning, salt, and pepper. Add the cubed potatoes and pour in the chicken broth, stirring to combine all ingredients evenly.
- Pressure cook: Secure the Instant Pot lid and ensure the steam release knob is set to “Sealing.” Select the Manual/Pressure Cook mode and set the timer for 5 minutes.
- Release pressure: Once cooking is complete, allow a natural pressure release for about 10 minutes. If in a hurry, perform a quick release carefully and remove the lid.
- Add kale and finish: Adjust salt and pepper to taste. Add the chopped kale, set the Instant Pot back to sauté mode, and cook uncovered for 2 minutes until the kale softens slightly. Stir in the half and half or heavy cream for creaminess.
- Serve: Turn off the Instant Pot by pressing cancel. Serve the soup warm. Optionally, garnish with Parmesan cheese or bacon bits to enhance flavor.
Notes
- Russet potatoes are preferred for their texture, but you can substitute with Yukon Gold if desired.
- Adjust the red pepper flakes to your spice preference.
- Using low sodium chicken broth allows better control of saltiness.
- For a richer soup, substitute half and half with heavy cream.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in a microwave.
