Description
This Instant Pot Zuppa Toscana soup is a flavorful and hearty Italian-inspired dish featuring spicy or mild Italian sausage, tender potatoes, kale, and a creamy broth. Perfect for a comforting meal made quickly using the pressure cooking method in your Instant Pot, this soup balances a spicy kick with creamy richness and nutritious greens.
Ingredients
Scale
Sausage and Vegetables
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed; mild or spicy)
- 1 large onion, chopped
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 4 medium potatoes, cut into cubes (russet recommended)
- 4 cups kale, chopped (about 1 small bunch)
Broth and Dairy
- 6 cups chicken broth (low sodium or no sodium added)
- 1 cup half and half or heavy cream
Instructions
- Prepare the Instant Pot: Set your Instant Pot to the sauté setting as per the manufacturer’s instructions to begin cooking sausage and vegetables immediately.
- Cook the sausage: Heat olive oil in the Instant Pot and add the Italian sausage. Break it up with a wooden spoon and cook for about 3 minutes until the sausage is no longer pink.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot. Cook another 3 minutes until the onion softens and becomes translucent, enhancing flavor.
- Add seasonings and potatoes: Stir in red pepper flakes, Italian seasoning, salt, and pepper. Add cubed potatoes, then pour in chicken broth. Mix everything well to combine flavors.
- Pressure cook the soup: Close the Instant Pot lid securely, ensuring the steam release knob is set to “Sealing.” Choose Manual or Pressure Cook mode and set the timer to 5 minutes to cook the potatoes and develop flavors.
- Release pressure: When cooking is complete, allow a natural pressure release for 10 minutes. If in a hurry, carefully perform a quick release to safely open the pot.
- Finish with kale and cream: Adjust salt and pepper to taste. Add chopped kale and switch Instant Pot back to sauté mode. Cook uncovered for 2 minutes until kale wilts slightly. Stir in half and half or heavy cream to create a rich, creamy soup.
- Serve: Turn off the Instant Pot by pressing cancel. Ladle the soup into bowls and garnish optionally with Parmesan cheese or bacon bits for extra flavor.
Notes
- Sausage: Choose between mild or spicy Italian sausage to suit your heat preference and flavor intensity.
- Potato Choices: Russet potatoes are recommended for a creamier texture, though yellow or red potatoes can be used as alternatives.
- Dairy Options: Use half and half for a lighter creaminess or heavy cream for a richer soup.
- Kale Substitution: Fresh spinach is a great alternative to kale if preferred or for a milder taste.
- Nutritional Info: Nutrition facts are based on a 2-cup serving size, providing a balanced meal portion.
Keywords: Zuppa Toscana, Instant Pot soup, Italian sausage soup, kale soup, creamy potato soup, pressure cooker soup