Creamy, warm, filling…. just what you want in a soup this Winter season! This Easy Instant Pot Zuppa Toscana recipe is the perfect recipe for you!
It’s my most favorite time of the year! With the weather getting chilly, I have the perfect excuse to make lots of soup! Soup is one of my favorite meals! It’s easy, delicious, and it can last for a couple of days! It stretches a long way, so soup is always a perfect meal for times when the budget needs stretching a bit (like Christmas season)!
You have probably seen Zuppa Toscana on the menu at Olive Garden! It’s a hearty soup with tons of creamy, warm tones that makes you feel satisfied, even with just soup! My husband is not much a soup man. He likes things that fill him up after a long day of work! He loves this soup and so will you!
I use my instant pot for this recipe! I have said it before, and I will say it many more times, BUY AN INSTANT POT!!! It is one of the most necessary kitchen tools for the modern kitchen! You can use a regular soup pot on the stove but I cooked this meal in about a total of 25 minutes so…. you understand.Instant Pot Duo 60 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6-QT, Stainless Steel/Black
Let’s get started so you can get eating!
Easy Instant Pot Zuppa Toscana
What you will need:
- 1 lbs ground Italian sausage
- 4 medium sized red potatoes (cut into chunks)
- 1/2 onion (diced)
- 1/4 cup bacon (diced)
- 1 tbsp minced garlic
- 6 cups chicken broth
- 3/4 cup heavy cream
- 2 cups kale
- 1 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 1/2 tsp Italian seasoning
- 1/2 teaspoon crushed red pepper
Set your instant pot to sauté mode. Toss in 1 tbsp olive oil and diced onion. Stir around until soft. Then add in your ground sausage and break up into small pieces with spoon/spatula. Once browned, add in minced garlic, bacon, and dry seasonings. Stir well and then add in potatoes. Mix everything together and deglaze the bottom of your instant pot with a small amount of chicken broth (this gets all of the flavor off of the bottom! DO NOT SKIP).
Add in the rest of your chicken broth and close instant pot lid. Make sure to set to “SEAL” and either do “manual mode” at 5 minutes OR soup mode at 5 minutes. Either works!
Once you release the pressure, remove the lid and set to sauté mode again. Add in kale and cover with lid. Let the kale cook down for about 2-3 minutes. Remove the lid and add in heavy cream (you can substitute half and half or evaporated milk if needed). Continue to cook until everything is well mixed and combined. Taste and add more salt/pepper if needed!
I like to serve this soup with some French bread! If serving for supper, you can add a side salad and have a perfect meal!
This soup is so delicious and so easy to make in your instant pot! You don’t feel like poo after eating it and you finish feeling satisfied! I hope you enjoy it as much as I do! Happy homemaking and happy soup season!