Instant Pot Zuppa Toscana Soup
This Instant Pot Zuppa Toscana is even better than the restaurant's original. Full of spicy Italian sausage, baby potatoes, oregano, hearty kale, and heavy cream.
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Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage
- 1 small yellow onion peeled and diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 6 cups chicken stock
- 1-1/2 pound baby yellow potatoes cut in half
- 1 cup half and half
- 2 cups chopped kale leaves
- Kosher salt to taste
Instructions
- Add your Instant Pot to the saute function and add the olive oil.
- When the oil is hot add the sausage and crumble in the pot and cook until lightly browned, about 5 minutes.
- Add the onion and cook for 5 minutes or until the onions start to look translucent.
- Stir in the garlic and oregano and cook for 30 seconds.
- Turn off the saute heat and pour in the chicken stock. Scrape off the bottom of the pot to get any flavor bits off the bottom.
- Stir in the potatoes.
- Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual for 5 minutes.
- After 5 minutes, quick release the Instant Pot.
- Remove the lid and stir in both the kale and the half and half.
- Let the soup sit for a few minutes to help wilt the kale and heat the half and half.
Nutrition
Serving: 1g | Calories: 864kcal | Carbohydrates: 75g | Protein: 40g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 32g | Cholesterol: 97mg | Sodium: 1511mg | Fiber: 7g | Sugar: 15g
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