Description
This Instant Pot Zuppa Toscana is a comforting and hearty Italian soup featuring spicy Italian sausage, tender russet potatoes, nutritious kale, and creamy broth enriched with heavy cream and Parmesan cheese. Ready in just 40 minutes, it’s a perfect weeknight meal that combines robust flavors with ease of preparation using an Instant Pot.
Ingredients
Meat & Dairy
- 1 1/2 lbs ground hot Italian sausage
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, shredded
Produce
- 1 large sweet onion, diced
- 6 garlic cloves, minced
- 5-6 medium russet potatoes, diced into 1/4 inch thick pieces
- 1 bunch kale, stems removed and chopped
Pantry Items
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 6 cups low sodium chicken broth
- Salt and pepper to taste
Instructions
- Heat the Oil: Turn the Instant Pot to Sauté mode and wait until it indicates the pot is hot. Add the olive oil to the pot.
- Brown the Sausage: Add the ground hot Italian sausage to the pot and cook for about 5-6 minutes, stirring occasionally until the sausage is golden brown and cooked through.
- Add Aromatics: Stir in the diced onion, minced garlic, and dried oregano. Cook for 2-3 minutes until the onions soften and the mixture is fragrant.
- Deglaze the Pot: Pour in 2 cups of chicken broth to deglaze the pot. Scrape the bottom carefully to loosen any browned bits from the sausage.
- Add Potatoes and Broth: Add the diced russet potatoes to the pot, then pour in the remaining 4 cups of chicken broth. Stir everything to combine and ensure the ingredients are evenly distributed. Make sure the liquid and contents do not exceed the Max Fill line inside the Instant Pot.
- Pressure Cook: Cancel the Sauté mode and securely close the Instant Pot lid. Set the steam release valve to the sealing position. Choose Manual or Pressure Cook mode on high pressure and set the timer for 5 minutes. It may take several minutes to reach full pressure because of the volume of liquid.
- Natural Pressure Release: When cooking is finished, let the Instant Pot naturally release pressure for 10 minutes, then carefully manually release any remaining pressure by turning the valve to venting.
- Add Kale: Open the lid and stir in the chopped kale. Cover the pot and let it sit for 2-3 minutes to soften the kale. For a more tender texture, use the Sauté function for an additional 2 minutes while keeping the pot covered.
- Incorporate Cream and Season: Stir in the heavy cream thoroughly, then season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish generously with shredded Parmesan cheese. Serve hot and enjoy this rich, comforting soup.
Notes
- If you prefer a milder flavor, use mild Italian sausage or reduce the amount of sausage slightly.
- For a dairy-free alternative, substitute heavy cream with coconut milk or omit it entirely.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated on the stovetop or microwave.
- You can add crushed red pepper flakes for extra heat if desired.
- Ensure the Instant Pot contents do not surpass the Max Fill line to avoid pressure cooking issues.
