Copycat Zuppa Toscana Recipe Instant Pot
Are you looking for an Instant Pot version of the classic Zuppa Toscana soup? Look no further! This Copycat Zuppa Toscana recipe is easy to make, and full of flavor. All you need is some bacon, potatoes, kale, and sausage to get started. Plus, it can be made right in your Instant Pot with minimal effort. You will be amazed at the delicious flavors that come together to make this classic soup.
Description
This Copycat Zuppa Toscana recipe is an easy, delicious way to make the classic Italian soup. It has a creamy, rich broth that is loaded with yummy ingredients like potatoes, kale, bacon, and sausage. It can be made in the Instant Pot in no time, and the result is a hearty and flavorful soup that the entire family will love.
Prep Time
It takes about 15 minutes to prepare the ingredients for this Copycat Zuppa Toscana recipe. This includes cutting up the potatoes, bacon, and sausage, as well as chopping the kale. Once you have everything prepped, the soup can be made in the Instant Pot in just 15 minutes.
Cook Time
Once the ingredients are prepared, the soup can be made in the Instant Pot in just 15 minutes. This includes the cooking time for the potatoes and the sausage. The Instant Pot does the work for you, so all you need to do is sit back and let it do its thing.
Ingredients
- 2 tablespoons olive oil
- 6 slices bacon, diced
- 1 lb Italian sausage, casings removed
- 2 cloves garlic, minced
- 1 onion, diced
- 2 potatoes, peeled and diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 cup heavy cream
- 1 bunch kale, chopped
- Salt and pepper to taste
Instructions
1. Set the Instant Pot to the sauté setting and add the olive oil. Once the oil is hot, add the bacon and sausage and cook until the bacon is crisp and the sausage is cooked through.
2. Add the garlic and onion and cook until they are softened.
3. Add the potatoes, oregano, thyme, and chicken broth to the pot and stir to combine.
4. Lock the lid on the Instant Pot and set the pressure release valve to the sealed position.
5. Cook on the manual setting for 5 minutes and then allow the pressure to release naturally for 10 minutes.
6. After the pressure has released, carefully open the lid and stir in the heavy cream and kale.
7. Allow the soup to simmer for 5 minutes until the kale is cooked through.
8. Taste and adjust the seasoning if necessary.
9. Serve the soup hot and enjoy!
Equipment
To make this Copycat Zuppa Toscana recipe, you will need an Instant Pot. You will also need a cutting board, knife, and measuring cups and spoons for measuring the ingredients.
Notes
This soup can easily be made vegetarian by leaving out the bacon and sausage. You can also add other vegetables such as carrots, celery, and bell peppers if you like. For a more robust flavor, try adding a few tablespoons of white wine when you add the chicken broth.
Nutrition: Per Serving
Calories: 441; Total Fat: 27g; Saturated Fat: 11g; Cholesterol: 73mg; Sodium: 819mg; Carbohydrates: 24g; Fiber: 3g; Sugar: 3g; Protein: 24g.
Recipe Tips
This Copycat Zuppa Toscana recipe is very versatile, so feel free to experiment with different ingredients and flavors. You can also make this soup ahead of time and reheat it when you are ready to serve. For a creamier soup, try adding a few tablespoons of cream cheese when you add the heavy cream. Lastly, if you want a thicker soup, you can stir in a few tablespoons of cornstarch or flour before serving.
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