Description
This Instant Pot Zuppa Toscana is a flavorful and hearty Italian-inspired soup featuring savory Italian sausage, tender potatoes, fresh kale, and a touch of creamy richness. Perfect for a comforting meal any time of the year, it combines easy pressure cooking with wholesome ingredients for a quick and satisfying dish.
Ingredients
Scale
Sausage and Vegetables
- 1 Tablespoon extra virgin olive oil
- 1 lb mild or spicy Italian ground sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups peeled and chopped potatoes
Broth and Seasoning
- 32 oz vegetable stock
- 1/2 teaspoon oregano
- Salt and pepper, to taste
Finishing Ingredients
- 1/2 cup heavy cream (or coconut cream for Paleo)
- 2 cups chopped kale
- Cooked bacon bits (optional)
Instructions
- Saute the Sausage: Press the ‘Saute’ button on the Instant Pot and add the olive oil. Once hot, add the ground sausage and brown it until no longer pink, about 3 minutes.
- Add Onion and Garlic: Stir in the chopped onion and minced garlic, and saute for another 3 minutes to soften and release their flavors.
- Add Potatoes, Stock, and Seasoning: Mix in the peeled and chopped potatoes, vegetable stock, oregano, and season with salt and pepper to taste. Stir everything to combine well.
- Pressure Cook: Lock the lid on the Instant Pot and turn the valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button, setting the timer for 10 minutes on high pressure. When cooking is complete, press ‘Turn Off’ to stop the pot and carefully quick release the pressure by turning the valve to ‘venting’ using a wooden spatula to avoid steam burns.
- Finish the Soup: After the steam has fully released and the pin drops, open the lid carefully. Stir in the heavy cream, chopped kale, and cooked bacon bits if using. Mix thoroughly and serve the soup warm.
- Alternative Stovetop Method: In a large pot over medium heat, cook the sausage until browned and no longer pink, about 5-7 minutes, breaking it up as it cooks. Add onion and cook until soft, 2-3 minutes, then add garlic and cook for 1 more minute. Season with salt, pepper, and oregano. Add vegetable stock and potatoes and simmer over medium heat until potatoes are tender, about 23-25 minutes. Stir in kale and cook until tender and bright green, 1-2 minutes, then add heavy cream and simmer for 2 additional minutes. Adjust seasoning and serve.
Notes
- Use either mild or spicy Italian sausage depending on your heat preference.
- Peeling potatoes ensures a smoother texture but you can leave them unpeeled for extra nutrients.
- For a dairy-free or Paleo version, substitute heavy cream with coconut cream.
- Cooked bacon bits add authentic smoky flavor but are optional for vegetarians or a lighter version.
- Be cautious when quick releasing pressure from the Instant Pot to avoid steam burns.
- The recipe offers both Instant Pot and stovetop instructions for flexibility.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (Instant Pot) / 35 minutes (Stovetop)
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Keywords: Zuppa Toscana, Instant Pot soup, Italian sausage soup, potato kale soup, creamy Italian soup, easy pressure cooker soup
