Instant Pot Zuppa Toscana
Instant Pot Zuppa Toscana is a hearty soup full of Italian sausage, kale and more. The savory broth is flavorful and easy to make.
- 1 pound Ground Italian Sausage
- 1 Tbsp Olive Oil
- 1 Tbsp Minced Garlic
- ½ onion chopped
- 4 Russet Potatoes peeled and diced
- 1 tsp Salt
- 1 tsp Pepper
- 4 cups Chicken Broth
- 1 Bunch Kale stems removed and cut into bite size pieces
- 1 cup Heavy Whipping Cream
- ½ cup Shredded Parmesan Cheese for topping
Add the ground sausage, onion and olive oil to the Instant Pot and put the Instant pot on the sauté setting.
Cook until the sausage is browned and break up the sausage as it cooks. Then drain off any excess grease from the Instant Pot insert.
Then add in the minced garlic, diced potatoes, salt, pepper and chicken broth.
Stir until all the ingredients are combined.
Seal the Instant Pot and cook on high pressure for 5 minutes. After the cook time, do a quick release by moving the valve on the lid from the sealing position to the venting position.
Then switch the instant pot back to the sauté setting. Stir in the heavy cream and kale. Cook until the kale is slightly wilted (about 1-2 minutes).
Serve warm topped with the parmesan cheese and enjoy!
Calories: 583kcal | Carbohydrates: 31g | Protein: 19g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 117mg | Sodium: 1674mg | Potassium: 1016mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1604IU | Vitamin C: 33mg | Calcium: 186mg | Iron: 3mg