Instant Pot Zuppa Toscana Soup
Ingredients
The soup base
-
1
teaspoon
olive oil
-
½
pound
ground sausage
-
2
pounds
russet potatoes
-
½
cup
chopped onions
-
2-3
cloves
minced garlic
-
3
cups
low-sodium chicken broth
-
1
teaspoon
dried oregano
-
to taste
salt
-
to taste
pepper
The cream and toppings
-
¼
cup
heavy whipping cream
-
2
slices
bacon or turkey bacon
-
⅓
cup
unsweetened almond milk
-
2-3
cups
fresh kale
-
optional
parmesan for topping
Instructions
- 1. Sauté olive oil in the Instant Pot and add onions and sausage, breaking the sausage into small pieces until cooked through.
- 2. Add minced garlic and cook for 1 minute.
- 3. Stir in chicken broth, oregano, and potatoes, ensuring potatoes are fully covered with liquid.
- 4. Seal the lid and set the Instant Pot to Manual High-Pressure Cooking for 5 minutes.
- 5. Allow steam to naturally release for 10 minutes before removing the lid.
- 6. Add cooked bacon, whipping cream, almond milk, and kale, then sauté for 2-3 minutes until kale wilts.
- 7. Serve with shredded parmesan if desired.
Nutrition Facts (estimated)
Servings
5
Calories
317
Total fat
14g
Total carbohydrates
28g
Total protein
15g
Sodium
20mg
Cholesterol
20mg
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