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Stir in potatoes and chicken broth.
Zuppa toscana ip recipe. Heavy cream is the key to the rich full bodied broth but if you wanted to lighten the soup up a bit you can replace half of the heavy cream with half and half. Heat the olive oil in the instant pot then add the sausage and brown for 3 minutes until it s no longer pink breaking up with a wooden spoon. Add the garlic and red pepper flakes and mix.
Add the oil to the inner cooking pot. Stir in kale and let cook until leaves are tender and bright green 3 minutes then. Pour the chicken broth into the dutch oven with the bacon and onion mixture.
When the pot is hot add the onion and sausage and sauté for 5 minutes breaking up the sausage. Add garlic onion and oregano. Our zuppa tuscana recipe is a hearty blend of bacon sausage potatoes kale cream and parmesan cheese that just screams comfort food now made in the instant pot this delicious soup can be waiting and ready on the table in under 30 minutes.
You don t have to venture out to your favorite italian restaurant to get this classic decadently satisfying sausage and potato soup. Adjust pressure to high and set time for 5 minutes. Mix the spinach into the soup just before serving.
Reduce the heat to medium and stir in the heavy cream and the cooked sausage. Press the saute button. Pressure cook at high pressure for 3.
Stir in the onion and garlic and cook for another 3 minutes until the onion softens and becomes translucent. Season with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender 23 to 25 minutes.
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