Zuppa Toscana

Step 1

In a (very) large stock pot, saute onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.

Step 2

Add cooked sausage, bacon, and stock, then bring to a light boil.

Step 3

Add potato and cook at a low simmer for about 30 minutes, until potato pieces are cooked through.

Step 4

Pour in half and half, then bring back up to heat, being careful not to boil (boiling can make the milk separate - your soup will still taste good, it just won't be as pretty).

Step 5

Add kale to each soup bowl, then pour the hot soup over top.

Step 6

On saute mode, cook onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.

Step 7

Add cooked sausage, bacon, and stock, cover and set to sealing. Cook on manual (high pressure) for 5 minutes. Natural pressure release about 10 minutes.

Step 8

Remove lid and stir in half and half, then bring back up to heat, turn on saute mode until soup is heated through to your liking. Do not boil.

Step 9

Add kale to each soup bowl, then pour the hot soup over top.