▢1 Tbsp Olive Oil, or butter
▢1 Onion, diced
▢4 Garlic Cloves, minced
▢1 lb. Italian Sausage, Spicy or Mild
▢5 Yukon Gold Potatoes (about 1.5 lb), diced into 1/2″ pieces
▢4 cups Kale (1/4 lb any variety), or spinach
▢4 cups Chicken Broth
▢2 cups Water, or more chicken broth
▢⅓ cup Heavy Cream
▢⅓ cup Crumbled Bacon, about 6 slices cooked
*Note: If using raw bacon, you can coarsely chop it and saute it in the pot until crispy, then transfer it out and set aside.
Zuppa Toscana Instant Pot Instructions
Select “Sauté” on the Instant Pot. When the display reads “Hot”, add OIL, ONIONS and GARLIC. Sauté a few minutes until tender, stirring as needed. *see footnote about bacon options
Add SAUSAGE to the pot and sauté until cooked through, stirring as needed.Note: If using sausage with casing, remove and discard the casing before cooking the sausage.
Press “Cancel” and drain any excess fat, if needed.
Add POTATOES, KALE, CHICKEN BROTH, and WATER. Stir to combine.*Alternatively, you can add the kale or spinach just before serving. I like to add 1/2 kale before pressure cook cycle and again after.
Secure lid, turn pressure valve to “Sealing” position. Select “Manual” or “Pressure Cook” 5 minutes on HIGH pressure.
When cook cycle is done, allow pot to sit undisturbed for a 10-minute (NPR) natural pressure release.
Carefully turn pressure valve to “Venting” position to release any remaining steam.
Remove lid and stir in HEAVY CREAM and BACON CRUMBLES.*see recipe footnotes on how to thicken the soup.
Zuppa Toscana Stove Instructions
Heat OLIVE OIL in a 4-quart soup pot on medium-high.
Add ONIONS and GARLIC. Sauté until tender, stirring as needed (3-4 min).
Add SAUSAGE and sauté until cooked through, stirring as needed.
Add POTATOES, KALE, CHICKEN BROTH, and WATER.*Alternatively, you can add the kale or spinach just before serving.
Bring to boil, then reduce heat and simmer until potatoes are cooked through (about 15 minutes).
Stir in CREAM and COOKED BACON.*see recipe notes below on how to thicken the soup.
Serving and storage instructions
Serve warm. To store, allow to cool completely. Refrigerate in an airtight container up to five days or in freezer safe containers up to 90 days.
Tried this recipe? I’d love your review!Visit the comments below and tell me how it went.
Recipe Notes from TKG
Bacon optionsI love to use pre-cooked bacon in Toscana zuppa to save time. We love the Kirkland crumbled bacon from Costco (not sponsored).If you prefer to cook your own bacon, you can saute it in the pressure cooker as the first step in the recipe. Then transfer it to a plate, let it cool, crumble into pieces, and add to the soup later.How to thicken Zuppa Toscana without adding more fat and caloriesAny potato soup will naturally thicken as it cools. But if you want it thicker immediately, just transfer some of the cooked potatoes out of the pot, mash them, and add back to the soup. Works like a charm every time!
Serving: 1cup | Calories: 375kcal | Carbohydrates: 24g | Protein: 15g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 1012mg | Potassium: 883mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3497IU | Vitamin C: 72mg | Calcium: 94mg | Iron: 2mg
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.Course Dinner Recipes, SoupCuisine American, ItalianDiet Gluten Free