Go Back
–+ servings
Print Recipe
5 from 4 votes

Instant Pot Zuppa Tuscana

A flavorful soup that is quick to prep, made in no time using the Instant Pot, and a favorite with everyone!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Soup
Keyword: instant pot soup, instant pot zuppa toscana soup, italian sausage soup, sausage potato soup, zuppa toscana soup
Servings: 6
Calories: 440kcal
Author: The Cookin' Chicks

Equipment

Ingredients

  • 2 tablespoon olive oil
  • 1 onion, diced
  • 1 lb Italian Sausage, ground
  • 6 garlic cloves, minced
  • 3 Russet potatoes, sliced thin
  • 6 1/2 cups chicken broth
  • 2 cups kale, chopped
  • 3/4 cup milk
  • cooked, crumbled bacon, optional

Instructions

  • Press saute on the Instant Pot and heat the olive oil.
  • Add onions and cook for about 3-4 minutes.
  • Add the Italian Sausage and cook until no longer pink, breaking into smaller pieces as its cooking.
  • Add garlic and allow to cook about 1 minute.
  • Add in the potatoes and chicken broth.
  • Place lid securely onto Instant Pot and set valve at top to "sealed".
  • Cook at manual, high pressure, for 5 minutes.
  • When cooking is completed, allow a natural release for 10 minutes, and then a quick release.
  • Once pressure has been released and "pin" drops, remove the lid and add the kale.
  • Stir until kale is slightly wilted, about 3 minutes.
  • Pour in the milk and stir to combine.
  • Serve in bowls with crumbled bacon on top, if using.

Notes

Recipe adapted from: Margin Making Mom

Nutrition

Calories: 440kcal | Carbohydrates: 26g | Protein: 17g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 66mg | Sodium: 1527mg | Potassium: 844mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2287IU | Vitamin C: 31mg | Calcium: 142mg | Iron: 2mg
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!