📝 About This Recipe
Inspired by the legendary Italian-American classic, this Zuppa Toscana brings the comfort of a slow-simmered soup to your table in a fraction of the time. This hearty bowl features spicy Italian sausage, tender russet potatoes, and vibrant kale swimming in a rich, creamy broth kissed with garlic and bacon. It is the ultimate soul-warming meal that balances savory, salty, and earthy flavors for a restaurant-quality experience at home.
🥗 Ingredients
The Savory Base
- 1 lb Italian Sausage (Spicy or mild, casings removed)
- 4 strips Bacon (thick-cut, diced)
- 1 Yellow Onion (medium, finely diced)
- 4 cloves Garlic (minced)
- 1/2 teaspoon Red Pepper Flakes (adjust to heat preference)
The Heart of the Soup
- 3 large Russet Potatoes (scrubbed, halved, and sliced into 1/4 inch half-moons)
- 6 cups Chicken Broth (low sodium preferred)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Creamy Finish
- 2 cups Curly Kale (stems removed, chopped into bite-sized pieces)
- 1 cup Heavy Cream (at room temperature)
- 1/2 cup Parmesan Cheese (freshly grated for serving)
👨🍳 Instructions
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1
Set your Instant Pot to the 'Sauté' function on high. Once the display reads 'Hot', add the diced bacon.
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2
Cook the bacon for 5-7 minutes until crispy and the fat has rendered. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the fat in the pot.
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3
Add the Italian sausage to the bacon fat. Use a wooden spoon to break the meat into small crumbles, browning it until no pink remains (about 5-6 minutes).
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4
Add the diced onion to the sausage. Sauté for 3 minutes until the onion becomes translucent and soft.
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5
Stir in the minced garlic and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Pour in about 1/2 cup of the chicken broth. Use your spoon to scrape up all the brown bits (fond) from the bottom of the pot; this is essential to prevent a 'Burn' notice and adds incredible flavor.
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7
Add the sliced potatoes, the remaining chicken broth, salt, and pepper. Ensure the potatoes are mostly submerged.
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8
Secure the lid and set the valve to the 'Sealing' position. Cancel the Sauté function and select 'Manual' or 'Pressure Cook' on High Pressure for 5 minutes.
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9
When the cooking time is up, perform a 'Quick Release' by carefully turning the valve to the venting position. Wait for the pin to drop before opening the lid.
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10
Select the Sauté function again on low. Stir in the heavy cream and the chopped kale.
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11
Let the soup simmer for 2-3 minutes until the kale has wilted to a vibrant green and the broth is heated through.
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12
Taste the broth and adjust seasoning with additional salt or pepper if necessary. Stir half of the reserved crispy bacon back into the pot.
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13
Ladle the hot soup into deep bowls. Garnish generously with the remaining crispy bacon and freshly grated Parmesan cheese.
💡 Chef's Tips
For the best texture, use Russet potatoes; their high starch content slightly thickens the broth as they cook. Always deglaze the pot thoroughly after browning the meat to avoid the 'Burn' error on your pressure cooker. If you prefer a thicker soup, mash a few of the cooked potato slices against the side of the pot before adding the cream. To keep the kale vibrant, add it at the very end; the residual heat is enough to soften it without making it mushy. Substitute heavy cream with full-fat coconut milk for a slightly different, dairy-free richness (though it will alter the flavor profile).
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or garlic breadsticks for dipping into the creamy broth. A crisp, chilled Pinot Grigio or a light Chianti balances the richness of the sausage and cream perfectly. Pair with a simple side Caesar salad to add a fresh, acidic crunch to the meal. Top with a drizzle of extra virgin olive oil and an extra pinch of red pepper flakes for those who love a spicy kick.