Instant Pot Zuppa Toscana Soup

A classic copycat sausage and potato soup ready in under 30 in the pressure cooker!

Happy September! I’ve been waiting all year for the “Ber” months and they are finally here! I’ve been jokingly manifesting fall for the better part of a month now. I am so over 90 degree days and appreciating these lovely 70s and low 80s days we’ve been getting here in Tennessee recently. I’m even more appreciative that it is finally time to eat soup again! My family loves a good kale soup - we eat a couple different variations. And what’s one more in our rotation? Especially one that can be made so quickly in the Instant Pot!

What You Need:

• 1 Tbsp. olive oil

• 1 lb. Italian sausage (mild, sweet, or hot - your choice)

• 1 large onion, chopped

• 4 cloves minced garlic

• 1/4 tsp. red pepper flakes

• 1 Tbsp. Italian seasoning

• 1/2 tsp. salt

• 1/2 tsp. black pepper

• 4 medium russet potatoes, cubed

• 6 cups chicken broth

• 4 cups kale, chopped

• 1 cup half and half or heavy cream

• Parmesan and bacon bits for topping, if desired

Directions:

1. Add olive oil to your Instant Pot and heat over the saute setting.

2. Add sausage and brown for 3 minutes, breaking up with a wooden spoon.

3. Add onion and garlic and saute for an additional 3 minutes or until onion softens.

4. Stir in red pepper flakes, Italian seasoning, salt, and pepper.

5. Then add cubed potatoes and chicken broth. Give another good stir.

6. Close the lid, set knob to sealing, and cook for 5 minutes at HIGH pressure.

7. Once done, release pressure. Then add kale.

8. Switch to saute setting and cook for 2 minutes.

9. Stir in half and half and turn off Instant Pot.

10. Serve soup topped with Parmesan and bacon bits, if desired.

Recipe from Jo Cooks