I have another delicious and quick dinner recipe for you today–Instant Pot Zuppa Toscana Soup!
Have you jumped on the Instant Pot train yet? I am really loving mine (this is the one that I have here) but if you don’t have one yet, you can still make this soup using your Slow Cooker. It may take longer to make but you will come home to a delicious dinner! Either way, you are going to want to make this fantastic soup!
With the Instant Pot it is finished and ready to serve in no time! Here is Tennessee we are having some chilly Spring weather and warm soup for dinner is really hitting the spot! I made this one evening after a cold soccer practice and it was done and on the table in minutes. With this soup and some warm breadsticks on the side, your family will be running to the table! YUM!!
I used my mandolin to slice the potatoes thin, but you don’t need to. Slicing with a knife will work just fine! I also used the precooked bacon crumbles, that I get at Costco. Bacon is optional, the soup is great without it too. If you decide to add bacon, add a handful of of the precooked bacon crumbles or chop a strip or two of bacon and cook it along with the sausage. Also, in the above picture, I added the kale with the potatoes and cooked it all for 10 minutes in the Instant Pot. The next time I made it, I waited until after the soup was cooked and then added the kale. Either way works, but I think I liked it better when I added it at the end. It had more texture and bright color. This soup was just as good the next day too (don’t you just love leftovers? I do!) Everyone in my family gave this a thumbs up! Yum!!
Some recipes from the archives:
One Year Ago: Cinnamon Roll Biscuits (no rising time)
Two Years Ago: White Chocolate Lime Macadamia Nut Cookies
Instant Pot or Slow Cooker Zuppa Toscana Soup
Description
Warm and comforting soup that is bursting with flavor! Make in your Instant pot or slow cooker!
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 large sweet onion chopped
- 4 cloves garlic minced
- 1 lb Italian Sausage( turkey or chicken, if desired)
- 4 large russet potatoes sliced thin (I use a mandolin)
- 6 cups chicken broth
- 2 tsp dried basil
- 1 tsp oregano
- *Optional: 1/4 cup precooked bacon crumbles (or cook a slice or two of bacon while browning the sausage)
- 2 cups chopped fresh kale
- 1 cup heavy cream*
- 1/2 tbsp crushed red pepper (less if you don’t like spice)
- salt and pepper to taste
Instructions
For the Instant Pot:
- Select the Saute function on your Instant Pot. Once hot, cover bottom of pot with a little olive or avocado oil (or your favorite oil). Add chopped onion and saute for 2-3 minutes. Then add in garlic and sausage. Brown the sausage until cooked (about 5 minutes). Select cancel on your instant pot. If desired, remove some of the grease from the sausage using a spoon and/or pat with some paper towels.
- Pour chicken broth over the sausage, add in potatoes and herbs.
- Secure the lid. Cook on high pressure for 10 minutes. Use a quick release. Remove the lid and select saute function. Add in kale. Stir for a few minutes until kale begins to wilt. Add in heavy cream.
- Season with crushed red pepper, and salt and pepper to taste.
For the Slow Cooker:
- Heat up a large skillet or pan and add your favorite cooking oil. Add onion, garlic, and sausage. Cook for approximately 5 minutes (meat doesn’t have to be cooked all the way, but brown it). Drain any grease and place the sausage mixture in your slow cooker.
- Top sausage with potatoes, herbs, and chicken broth. Set your slow cooker to cook on low for 4 hours. At the end of 4 hours, add in kale, cover lid and cook another 30 minutes.
- Add in cream, crushed red pepper, and salt and pepper to taste. Serve immediately.
It feeds my family of seven with a serving left over. My boys aren’t huge soup eaters though!
About how many servings does this make?