Instant Pot Zuppa Toscana

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SERVINGS

12

PREP TIME

5 min

TOTAL TIME

25 min

GLUTEN FREE

NO

Sausage, potatoes and fresh kale in a perfectly seasoned rich and creamy broth make this Tuscan Italian-inspired soup a hit from the first bite.

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
1 tablespoon extra virgin olive oil
2 (12 ounce) packages All Natural Pork Sausage Roll
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
6 cups chicken stock
6-8 medium russet potatoes, cut into 1/2" cubes
1 cup heavy cream
5 ounces baby kale
DIRECTIONS
Turn 6-quart Instant Pot to “Sauté.” Once you feel heat when holding hand above it, add olive oil and crumble in sausage. Cook, stirring occasionally. Break up sausage as desired until sausage is cooked through, about 3-5 minutes. Drain excess sausage drippings from pan (if necessary). 

Add Italian seasoning, onion powder, garlic powder, red pepper flakes and salt. Stir to combine. Add potatoes. Pour in chicken stock. Stir to combine. Scrape bits from bottom of pot. Close lid on Instant Pot. Select "Manual" setting on Instant Pot. Turn pressure to high. Set timer for 8 minutes. Make sure vent is closed.

When cook time is complete, quick-release pressure according to manufacturer's directions. Use slotted spoon to remove 2 cups of potatoes from pot. Place potatoes in bowl. Mash potatoes and pour back into pot; this will help thicken soup. Add cream and kale to soup. Stir to combine. Continue cooking soup until kale is wilted and tender, about 3 minutes.

Serve and enjoy!

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Ingredients

1 tablespoon extra virgin olive oil
2 (12 ounce) packages All Natural Pork Sausage Roll
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
6 cups chicken stock
6-8 medium russet potatoes, cut into 1/2" cubes
1 cup heavy cream
5 ounces baby kale

Directions

Turn 6-quart Instant Pot to “Sauté.” Once you feel heat when holding hand above it, add olive oil and crumble in sausage. Cook, stirring occasionally. Break up sausage as desired until sausage is cooked through, about 3-5 minutes. Drain excess sausage drippings from pan (if necessary). 

Add Italian seasoning, onion powder, garlic powder, red pepper flakes and salt. Stir to combine. Add potatoes. Pour in chicken stock. Stir to combine. Scrape bits from bottom of pot. Close lid on Instant Pot. Select "Manual" setting on Instant Pot. Turn pressure to high. Set timer for 8 minutes. Make sure vent is closed.

When cook time is complete, quick-release pressure according to manufacturer's directions. Use slotted spoon to remove 2 cups of potatoes from pot. Place potatoes in bowl. Mash potatoes and pour back into pot; this will help thicken soup. Add cream and kale to soup. Stir to combine. Continue cooking soup until kale is wilted and tender, about 3 minutes.

Serve and enjoy!