Instant Pot Zuppa Toscana

Y’all, get ready to meet your new favourite soup: Instant Pot Zuppa Toscana. This Italian classic is a hearty blend of sausage, potatoes, and creamy broth infused with flavorful herbs and spices. It’s the perfect hug-in-a-bowl for chilly evenings and relaxed Sunday dinners with family. If your taste buds could write a love letter, they’d send one addressed to this dish, pronto!

What’s to love about Instant Pot Zuppa Toscana, you ask? Simply everything! It’s comforting, it’s hearty, it’s creamy, and it’s packed with a whirlwind of flavors. Besides, it is super quick to whip up, making it perfect for those crazy weeknights when you crave something delish but have little time to spare.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6
• Yield: 6 servings

So, ready to make some soup magic in the kitchen? Let’s get to it, folks!

Ingredients & Equipment You’ll Need

• 1 pound Italian sausage
• 1 medium onion, diced
• 4 cloves garlic, minced
• 8 cups of chicken broth
• 6 russet potatoes, sliced
• 1 cup heavy cream
• 2 cups of chopped kale
• Salt and pepper to taste

Equipment: Instant Pot

Every ingredient in this recipe plays an important role. The Italian sausage gives it a spicy kick while the potatoes add texture and balance out the flavors. The cream adds a luxurious richness. As for substitutes, you can use spinach if you can’t find kale, and turkey sausage for a leaner option.

How To Make Instant Pot Zuppa Toscana

1. Start by turning your Instant Pot on the saut�� setting. Once hot, add the Italian sausage and cook until brown. Mix in the onion and garlic, and cook until softened.
2. Add the chicken broth and potatoes to the pot. Place the lid on the Instant Pot, set it to pressure cook on high for about 10 minutes.
3. Once the timer goes off, do a quick-release and then remove the lid. Stir in the kale and cream. Let it heat through for a couple of minutes before serving.

Tips For The Best Results

• Keep an eye on the soup while it’s cooking to make sure it doesn’t burn.
• Cut your potatoes into evenly sized pieces so they cook at the same rate.

Storage Tips

• Keep leftovers in an airtight container in the fridge for up to 3 days.
• You can freeze this soup, but it’s best to do so before adding the cream and kale.

Frequently Asked Questions

Q: Can I use sweet Italian sausage instead of spicy?
A: Absolutely! You can use any type of sausage you prefer.

Q: Is there a dairy-free option for this soup?
A: Sure, you can skip the cream or use coconut milk as a dairy-free alternative.

Q: Can I make this soup without an Instant Pot?
A: Absolutely, you can simmer the soup on the stovetop, it will just take a bit longer.

Q: Can I freeze this soup?
A: Yes, you can freeze the soup but do it before adding the cream and kale.

Q: Is this soup spicy?
A: It has a little kick from the Italian sausage, but it’s more flavorful than spicy.

Nutritional Facts of Instant Pot Zuppa Toscana

• Calories: 350
• Fats: 18g
• Protein: 12g
• Carbohydrates: 35g

Well there we have it, folks! Instant Pot Zuppa Toscana in all its glory. I hope you fell heads over heels in love with it just as I did. I’d recommend serving it up with a nice big piece of crusty bread to soak up all the creamy, brothy goodness. Enjoy, y’all!