Zuppa Toscana Soup
Ingredients
-
1
lb
mild sausage, removed from casing
-
4
strips
bacon, diced
-
1
medium
yellow onion, diced
-
2
cloves
garlic, minced
-
3
medium
carrots, sliced into coins
-
1
medium
red pepper, diced
-
1
head
cauliflower, cut into florets
-
5
cups
chicken stock
-
½
teaspoon
thyme
-
1
teaspoon
basil
-
½
teaspoon
red pepper flakes
-
3
cups
kale, chopped
-
1
can
coconut milk
Instructions
- 1. Turn the Instant Pot onto the sauté setting and brown the sausage for 3-4 minutes, breaking it into smaller chunks.
- 2. Remove the sausage and place it on a paper towel-lined plate.
- 3. Add bacon to the pot and sauté until browned, about 3-4 minutes.
- 4. Add onion and garlic to the pot and sauté until translucent.
- 5. Return the sausage to the pot along with carrots, red pepper, cauliflower, chicken stock, thyme, basil, and red pepper flakes. Stir to combine.
- 6. Cancel the sauté mode and cover the pot, setting it to pressure cook for 10 minutes.
- 7. After cooking, perform a quick pressure release and open the lid when safe.
- 8. Cancel the pressure cooking mode and turn on sauté mode again.
- 9. Add coconut milk and kale to the pot, stirring together and sautéing uncovered for 5 minutes.
- 10. Serve the soup.
Nutrition Facts (estimated)
Servings
6-8
Calories
261
Total fat
19g
Total carbohydrates
10g
Total protein
12g
Sodium
665mg
Cholesterol
33mg
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