Zuppa Toscana
Zuppa Toscana translates to soup in the style of Tuscany, though the addition of cream makes this an Americanized version. I used to make it over the stove, but seriously, who can wait that long? I dont regret the time I used to put into it; its how I perfected this recipe. This soup is loaded with spicy Italian sausage, fresh kale, and russet potatoes in a creamy broth, and with the Instant Pot, its super easy to make. Everyone loves it, so youll want to stock up.
Zuppa Toscana translates to soup in the style of Tuscany, though the addition of cream makes this an Americanized version. I used to make it over the stove, but seriously, who can wait that long? I dont regret the time I used to put into it; its how I perfected this recipe. This soup is loaded with spicy Italian sausage, fresh kale, and russet potatoes in a creamy broth, and with the Instant Pot, its super easy to make. Everyone loves it, so youll want to stock up.
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup chopped onion
- 4 cups water
- ground black pepper
- 2 cups chopped kale
- 1 pound italian sausage (casings removed)
- 2 cloves (minced)
- 1/4 - 1/2 teaspoon red pepper flakes
- 1 low-sodium chicken broth (14-ounce can)
- 2 large russet potatoes (halved and cut into 1/4-inch-thi
- fine sea salt
- 6 slices (cooked and cut into bite-size pieces)
- 6 slices (cooked and cut into bite-size pieces)
- Carbohydrate 4.60855656671584 g
- Cholesterol 40.7575000519329 mg
- Fat 11.8933893894213 g
- Fiber 0.697390644648325 g
- Protein 1.05706093864905 g
- Saturated Fat 6.98596813379495 g
- Serving Size 1 1 serving (427g)
- Sodium 1185.17075002378 mg
- Sugar 3.91116592206752 g
- Trans Fat 0.601770625742538 g
- Calories 126 calories
Step-by-step
- Select Sauté and adjust the heat to Medium. Add the oil to the inner cooking pot. When hot, add the onion and sausage and sauté for 5 minutes, breaking up the sausage. Add the garlic and red pepper flakes and stir.
- Add the chicken broth and stir to release any onion pieces that may have stuck to the bottom. Stir in the potatoes and water. Scatter the kale on top of the liquid in the pot. Season with salt and pepper.
- Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
- Unlock and remove lid and stir in the cream. Heat Through, then stir in the bacon.
High-pressure cooking breaks down starch molecules in russet potatoes within fifteen minutes, creating a naturally thickened base without requiring roux or cornstarch slurries. Selecting russets specifically provides the high starch content necessary to achieve this viscosity under pressure, whereas waxy red or yellow potatoes will hold their shape and yield a thinner broth. Browning the Italian sausage directly in the pot beforehand renders fat that acts as the primary cooking medium for the aromatics, building foundational fond that dissolves completely when the chicken broth is added.
Dairy-free adaptations require simple substitutions that maintain the structural integrity of the soup without breaking the emulsion. Substitute full-fat canned coconut milk for the heavy cream at a one-to-one ratio during the final heating stage, ensuring the final dish remains rich while accommodating lactose intolerances. Cashew cream serves as another reliable alternative, blending smoothly into the hot broth without curdling when subjected to residual heat from the cooking pot.
Budget-conscious kitchen management relies heavily on utilizing every part of the produce and meat purchased for a meal. Retaining sausage casing remnants or utilizing leftover bacon ends adds concentrated umami to the pot without requiring fresh purchases of expensive charcuterie. Kale stems, often discarded, can be thinly sliced and added alongside the onions during the initial sauté to eliminate food waste while building extra depth in the savory base.
Stored properly in an airtight container within the refrigerator, this soup maintains quality for up to four days, though the potatoes will continue absorbing liquid over time. Reheating individual portions on the stove requires adding a splash of water or additional broth to restore the original consistency, as the starches firm up considerably when chilled.
