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Instant Pot Zuppa Toscana
This hearty and creamy Italian soup is packed with sausages, bacon, kale and potatoes.
Course
Soup
Cuisine
American, Italian
Keyword
bacon, Italian sausage, Zuppa Toscana
Prep Time
20
minutes
minutes
Cook Time
28
minutes
minutes
Total Time
48
minutes
minutes
Servings
8
Calories
361
kcal
Author
Corrie
Ingredients
1
lb
Italian sausage
6
slices
bacon
chopped
1
brunch
kale
stems removed
1
onion
chopped
2
russet potatoes
cubed
3
garlic cloves
minced
½
cup
chicken stock
unsalted
Pinch of dried thyme
1
cup
heavy cream
salt and pepper
to taste
½
teaspoon
red pepper flakes
Instructions
Select saute and add oil.
Add in bacon and saute for 6 minutes.
Take out the bacon and set aside.
Place the sausages in the Instant Pot and saute for 3 minutes on each side until brown.
Add in onions and saute for 3 more minutes.
Add garlic, thyme, red pepper flakes and saute for 1 more minute.
Add chicken stock and deglaze the bottom of the pot.
Add potatoes and give a quick mix.
Close the lid of the Instant Pot and cook on high pressure for 3 minutes.
When cooking time is complete, allow a natural pressure release for 10 minutes.
Once done, do a quick release.
Open the lid and select saute.
Add in the kale and heavy cream and saute for 3 minutes.
Add in bacon, salt and pepper and mix well.
Serve and enjoy :)
Nutrition
Calories:
361
kcal
|
Carbohydrates:
13
g
|
Protein:
10
g
|
Fat:
30
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
85
mg
|
Sodium:
454
mg
|
Potassium:
431
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
488
IU
|
Vitamin C:
6
mg
|
Calcium:
43
mg
|
Iron:
1
mg