Zuppa Toscana (Tuscan Soup)
A hearty Tuscan-style soup of Italian sausage, bacon, potatoes and kale in a creamy broth.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 6 slices | bacon, cut into 1/2-inch pieces | |
| 1.5 pounds | 680 g | ground Italian sausage |
| 1.5 | onions, chopped | |
| 3 | cloves garlic, minced | |
| 3 | russet potatoes, cut into 1-inch chunks | |
| 6 cups | 1.4 l | chicken broth |
| 1.5 teaspoons | 7.5 ml | salt |
| 0.25 teaspoon | 1.3 ml | ground black pepper |
| 0.75 bunch | kale, ribs removed and leaves chopped | |
| 1.5 cups | 360 ml | half-and-half |
| — | red pepper flakes (optional) |
Instructions
Ready in 30 min. Prep 10 min, cook 20 min. Servings: 2/4/6/8 (6-quart / 8-quart).
- Working in batches, cook bacon in the inner steel pot of the pressure cooker set to Sauté on Normal until crisp, 4 to 5 minutes. Transfer bacon to a paper towel-lined plate. Drain excess bacon fat, leaving about 1 tablespoon in the pot.
- Sauté sausage in the inner steel pot of the pressure cooker until browned, about 5 minutes. Add onion and garlic to the sausage and continue sautéing until onion is lightly browned, about 3 minutes. Press Cancel.
- Add potatoes, chicken broth, bacon (reserve some for topping), salt and black pepper to the sausage mixture.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High pressure. Turn the steam vent handle to Venting to quick-release pressure. Press Cancel.
- Select Sauté mode on Low on the pressure cooker.
- Add kale and half-and-half to the soup. Bring the soup to a simmer and cook until kale is wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with the remaining bacon and red pepper flakes.
Mealthy Tip: Substitute chicken sausage for the Italian sausage for a different flavor. Make a batch of this soup on Sunday and have it as a work lunch throughout the week.