Instant Pot Zuppa Toscana Soup

Name: Instant Pot Zuppa Toscana Soup
Prep time: 20 min
Cook time: 2 min
Total time: 30 min
Ingredients: 1 lb italian sausage (I like mild, but you can use hot!); 1/2 lb bacon (cut into 1 inch peices); 1 cup diced onion; 4 -8 cloves garlic, minced (can substitute 2 tsp dried minced); 32 oz chicken broth; 2 cups water; 1 tsp salt; 1/2 tsp pepper; 6 russet potatoes (scrubbed, quartered and then sliced into 1/4 inch slices); 1 bundle kale (chopped); 1 cup half & half (or heavy whipping cream); salt and pepper to taste

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Prep Time: 20 minutes

Cook Time: 2 minutes

Total: 30 minutes

Servings: 8

Cost: $3.17 /serving

Author : Karli Bitner

zuppa toscana soup

Instructions

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Step 1

In bottom of Instant Pot, brown the sausage. Remove from pot when done with a slotted spoon, leaving grease in the pot.

Step 2

Brown the bacon, remove bacon from Instant Pot and discard excess oil, keeping about 2 tbsp in the pot.

Step 3

Add in the diced onion and miced garlic to the pot and sauté for 2 minutes.

Step 4

Add the chicken broth, water, salt, pepper and potatoes.

Step 5

Cook on manual high for 2 minute. Quick release the pressure.

Step 6

Hit the saute button, add in your copped kale and sausage.

Step 7

Once everything is boiling, stir in the half and half, bacon and season with salt and pepper to your liking.

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