Instant Pot Zuppa Toscana Soup
Make this delicious and hearty instant pot zuppa toscana soup at home! This recipe makes a large batch that tastes wonderful the next day. It's filled with hot Italian sausage, kale, hearty potatoes, garlic, and onion.
Servings: 8
Calories: 473kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound hot italian sausage casings removed
- 4 cups chicken broth
- 4 cups water
- 6 russet potatoes peeled and chopped
- 4 cups kale stems removed
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup heavy whipping cream
- 1 tablespoon flour
Instructions
- Set instant pot to saute. Heat olive oil and add Italian sausage.
- Cook sausage until brown, breaking it up into pieces as it cooks.
- Pour in chicken broth and water. Scrape any bits off the bottom of the pot with a wooden spoon.
- Add in potatoes, onion, kale, garlic, salt and pepper.
- Gently stir.
- Close lid and set to sealing.
- Set Instant Pot to soup. (10 minutes on high pressure)
- Quick Pressure Release. Remove lid.
- While soup is still hot, whisk in heavy cream and flour until combined.
- Serve.
Video
Notes
Slow Cooker Instructions
- Heat olive oil in a medium pan of medium-high heat.
- Cook Italian Sausage until brown and broken into small pieces. Remove from heat.
- Combine browned Italian sausage, potatoes, kale, onion, garlic, salt, and pepper in slow cooker.
- Pour chicken broth and 3 cups water over the top (the remaining cup can be discarded).
- Close lid and cook on low for 6 hours.
- Whisk in the cream and flour until the flour is fully combined.
- Serve.
Nutrition
Serving: 1g | Calories: 473kcal | Carbohydrates: 38g | Protein: 17g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Cholesterol: 68mg | Sodium: 1062mg | Fiber: 5g | Sugar: 5g