Notice how I didn’t call it Zuppa Toscana? That’s because I have never had it at that certain chain restaurant famous for it, so I have no idea if mine is anything like theirs. For that matter, I don’t know if theirs is anything like the real thing! All I know is, this one is good and it is easy. And that is good enough for me.
{ Serves 4 }
| Active Time | Function | Release | Total Time |
| 10 minutes | Sauté; Pressure/Manual (High) | Natural/Quick | 35 minutes |
Dietary Considerations: Grain-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free
1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the sausage. Cook, stirring to break up the clumps, until it is the texture of ground beef, 3 to 4 minutes. Add the onions and garlic and stir well to combine. Add the potatoes and kale and stir well to combine. Stir in the water. Select CANCEL.
2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 6 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
3. Add the cream and stir well to combine. Divide among four bowls. Top with the Parmesan and serve.
Note: If you’re squeamish about fat in your soups, you may want to refrigerate the soup until the fat rises to the top, then skim it off before reheating and adding the cream.