Instant Pot Zuppa Toscana
Ingredients
The soup base
-
3
strips
Thick Cut Smoky Bacon, chopped
-
2
lbs
Ground Hot Italian Sausage
-
1
Large
Onion, chopped
-
1
teaspoon
Oregano, dried
-
4
large cloves
Garlic, pressed or minced
-
4-6
Medium
Potatoes, halved and sliced ½ inch thick
-
6
cups
Chicken Broth, low sodium
-
1
bunch
Kale, chopped
-
1-1½
cups
Heavy Cream
Optional greens
-
12
oz
Pkg Frozen Chopped Spinach (thawed) or fresh Baby Spinach
Instructions
- 1. Set the Instant Pot to Sauté mode and cook the chopped bacon until it renders fat, then remove and set aside.
- 2. Brown the sausage in the remaining fat, then remove excess fat, leaving about 1 tablespoon.
- 3. Add chopped onions and oregano, cooking until onions are translucent.
- 4. Stir in garlic, then pour in the chicken broth, scraping the bottom to deglaze.
- 5. Add sliced potatoes and the cooked bacon back into the pot.
- 6. Cancel Sauté mode, close the lid, and set to Manual/Pressure Cook for 5 minutes.
- 7. Allow a 10-minute natural pressure release, then do a controlled quick release.
- 8. Stir in chopped kale (or thawed spinach), cover, and let heat through for 5 minutes.
- 9. Stir in heavy cream and serve.
Nutrition Facts (estimated)
Servings
10 servings
Calories
344
Total fat
24g
Total carbohydrates
20g
Total protein
20g
Sodium
800mg
Cholesterol
80mg
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