Instant Pot Zuppa Toscana

You don't need to run to Olive Garden when you're craving soup! This Instant Pot Zuppa Toscana takes only 7 minutes and tastes like it's been simmering all day!

Course Soup

Cuisine Italian

Keyword fresh kale, Instant Pot, italian sausage soup

Prep Time 10 minutes

Cook Time 7 minutes

Pressure Release 5 minutes

Total Time 22 minutes

Servings servings

Calories 350kcal

Author Heather Cheney

Ingredients

½ pound Italian Pork Sausage
½ pound Italian Seasoned Ground Turkey
4 whole medium potatoes peeled and sliced
1 whole large onion diced
2 cloves garlic minced
6 cups chicken broth
1 teaspoon kosher salt
2 cups kale tough ribs removed and chopped
1 cup cream

Instructions

Set the Instant Pot to "Saute" and brown and crumble sausages until cooked through. Drain off excess fat or use a paper towel to absorb it. Return to pot.
Add onion, potatoes, garlic, chicken broth and salt to the pot and stir to combine.
Place and secure the lid on the Instant Pot, cancel the "Saute" mode and set it on "Manual" mode. Enter 7 minutes cooking time at High Pressure and allow to cook.
Once cooking time is up, do a manual release of pressure or allow it come down naturally. Remove lid.
Stir in kale and cream. Allow soup to sit for 5 minutes to allow kale to soften and serve.

Nutrition