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Ever had one of those days when you're just craving something hearty, comforting, yet incredibly easy to whip up? That's how I chanced upon this Instant Pot Zuppa Toscana recipe. A bowlful of this soup is like wrapping yourself in a warm, delicious blanket. Sausage, bacon, potatoes all swimming in a savory chicken broth, topped off with a hint of cream and fresh kale. Trust me, you're going to want to try it.
Ingredients You Will Need
- Italian sausage: Adds savory flavor and richness to the soup, a traditional ingredient in Zuppa Toscana recipes.
- Bacon: Provides a smoky and salty flavor, adding depth to the dish and complementing the other ingredients well.
- Onion: Adds sweetness and depth of flavor, enhancing the overall taste of the soup.
- Garlic: Infuses the soup with a delicious aroma and a rich, savory taste, a staple in Italian cuisine.
- Chicken broth: Forms the flavorful base of the soup, providing a savory and comforting essence to the dish.
- Potatoes: Add heartiness and texture to the soup, making it more filling and satisfying.
- Red pepper flakes: Bring a subtle heat to the soup, balancing the richness of the other ingredients.
- Heavy cream: Adds creaminess and richness to the soup, creating a luscious and velvety texture.
- Kale: Provides a pop of color and a nutritious element to the soup, adding freshness and a slight bitterness.
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Tools and Equipment Required
- Instant Pot: Essential for pressure cooking the soup quickly and efficiently.
- Sauté Mode: Used to brown the sausage and cook the initial ingredients before pressure cooking.
- Chef's Knife: Necessary for chopping the onion, garlic, and kale for the soup.
Instant Pot Zuppa Toscana Recipe: Simple Steps
This Instant Pot Zuppa Toscana is a delicious and hearty soup made with Italian sausage, bacon, potatoes, and kale. It's a quick and easy recipe perfect for a comforting meal.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
Ingredients:
Main Ingredients
- 1 pound Italian sausage
- 4 slices bacon chopped
- 1 onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 3 large potatoes diced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream
- 2 cups kale chopped
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Instructions:
- Set Instant Pot to sauté mode and cook sausage until browned. Remove and set aside.
- Add bacon, onion, and garlic to Instant Pot. Cook until onion is soft.
- Add chicken broth, potatoes, red pepper flakes, salt, and pepper. Close lid and cook on high pressure for 4 minutes.
- Quick release pressure, then stir in cooked sausage, heavy cream, and kale. Let sit for a few minutes to wilt kale.
- Serve hot and enjoy!
Notes:
This soup is perfect for a cozy night in. You can adjust the red pepper flakes to make it more or less spicy.
Nutrition value:
Calories: 480kcalCarbohydrates: 23gProtein: 15gFat: 36gSaturated Fat: 16gCholesterol: 90mgSodium: 1200mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg
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Tried this recipe?Let us know how it was!
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Make-Ahead and Freezing Tips for Zuppa Toscana
Make Ahead Instructions
- Cook the recipe as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Cool the soup completely before freezing.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of white wine to this zuppa toscana recipe can enhance the flavors and give it a delicious depth.
Frequently Asked Questions
FAQ:
Can I use a different type of sausage for this recipe?
Yes, you can substitute the Italian sausage with any other type of sausage you prefer.
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can use plant-based sausage or omit the sausage altogether and add more vegetables or beans for protein.
Can I use regular milk instead of heavy cream?
Yes, you can use regular milk as a lighter alternative to heavy cream, but the soup may not be as rich and creamy.
How long does this soup last in the fridge?
This soup can be stored in the fridge for up to 3-4 days in an airtight container.
Can I freeze this soup?
Yes, you can freeze this soup for up to 2-3 months. Just make sure to cool it completely before transferring it to a freezer-safe container.
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