Instant Pot Zuppa Toscana

• servings: 6 servings
• total time: 55 minutes

Ingredients

1 pound (505g) Italian sausage with basil (, cut to 0.5 inch thick) (for Olive Garden copycat- 1 pound Italian sausage (casings removed))

6 slices (220g) bacon (, chopped)

½ - 1 bunch (150 - 300g) kale with stems removed

1 (250g) large onion (, chopped)

2 (820g) russet potatoes (, cut into cubes)

3 (16g) garlic cloves (, minced)

4 cups (1L) unsalted chicken stock

A pinch dried thymes

1 cup (250ml) heavy cream (I used 2 cups half and half and put 4 cups worth of bullion into 3.5 cups water for the broth)

Salt and ground black pepper to taste

Optional: 1 tablespoon fish sauce

For spicy: ½ teaspoon red pepper flakes

Directions

Brown Chopped Bacon: Place chopped bacon in Instant Pot, then heat up Instant Pot using Sauté Normal function. Slowly render out the bacon fat. Stir occasionally and allow the bacon bits to crisp (~11 - 12 mins). Remove bacon bits from Instant Pot and place on paper towel to absorb the excess fat.

Brown Sausages & Onions: Brown 1 lb Italian sausages in Instant Pot for 3 minutes. Flip and brown the other side for another 3 minutes. Then add chopped onions and saute for 3 minutes. Add in minced garlic & a pinch of dried thyme. Add in ½ tsp red pepper flakes if you want it a bit spicier. Saute for another minute.

Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with wooden spoon.

Pressure Cook Zuppa Toscana: Add 1 tbsp (15ml) fish sauce, 3 ½ cups (875ml) unsalted chicken stock, and 820g russet potato cubes in Instant Pot. Give it a quick mix and close lid. Pressure cook at High Pressure for 3 minutes + 10 minutes Natural Release.

Add Kale & Cream: Heat up the Instant Pot by using the "Saute" button. Add in ½ - 1 bunch (150g - 300g) kale. Let the soup boil for 2 - 3 minutes. Add in 1 cup (250ml) heavy cream or half & half, then turn off the heat once the soup starts to simmer.

Add in Bacon & Adjust Seasoning: Right before serving, add in crisped bacon bits and give it a quick mix. Taste and adjust seasoning by adding more salt (we added 2 - 3 pinches of kosher salt at the end). Serve & Enjoy this creamilious Zuppa Toscana!~ :)

Notes

I added 6 red potatoes- but I think russet might work better the red for soft- don’t be afraid to go heavy on the potatoes

Go light on the red pepper and add more at the end

300 grams of kale is not too much

Precooked bacon worked well, not crispy but worked well

I used salted bullion and didn’t need to add any extra salt at all

Half and half worked awesome

Fish sauce is not needed at all

Nutrition

• Calories: 544 kcal
• Total Fat: 40 g
• Saturated Fat: 17 g
• Cholesterol: 101 mg
• Sodium: 661 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 18 g