Zuppa Toscana Soup
Zuppa Toscana is by far our family’s all time favorite soup! Plus, it’s always a fan favorite at soup nights, get togethers with friends, or taking someone a meal. This recipe is savory, creamy, and sooooo delicious! If you haven’t tried Zuppa Toscana soup, it is a MUST!
Servings Prep Time
8-10people 20mins
Cook Time
30mins
Servings Prep Time
8-10people 20mins
Cook Time
30mins
Ingredients
Sauted Ingredients
Other Ingredients
Instructions
  1. Using the “Sauté” button on your Instant Pot, sauté the diced yellow onion in the olive oil, mixing often to avoid burning. Once onion is translucent, add minced garlic. Sauté for 1 min or until fragrant. Add the Italian sausage, and sauté until browned and cooked through, breaking the sausage into small pieces as it cooks.
  2. Add the chicken broth and diced red potatoes into the Instant Pot, and stir to combine.
  3. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes. Cook.
  4. While it pressurizes and cooks, if kale is not prechopped, put kale in a cup and use scissors to chop up kale to your liking.
  5. Once timer goes off, carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
  6. Stir in the kale and heavy whipping cream, and let sit for a few minutes to soften the kale.
  7. Season as you wish to taste. Serve warm, garnish options: bacon bits and/or cheese.