Instant Pot Tuscan Soup (Zuppa Toscana)

This Tuscan Soup is creamy comfort food! Simmer Italian sausage, sun-dried tomatoes, potatoes and kale in a creamy base and top with bacon bits and Parmesan cheese while you dream of the Mediterranean!

📝 Ingredients

• 8 slices nitrate-free bacon, (cut in half)
• 1/2 lb hot Italian sausage, (or turkey sausage, casings removed)
• 1 medium onion, (chopped)
• 3 cloves garlic, (minced)
• 1 tsp dried oregano (or 1 tablespoon fresh oregano, chopped)
• 2 medium potatoes, (peeled and diced)
• 1/2 cup oil-packed sun-dried tomatoes, (drained and chopped)
• 6 cups chicken broth, (low-sodium)
• black pepper, (to taste)
• 1/2 bunch kale, (spines removed, leaves finely chopped)
• 3/4 cup heavy cream, (or light cream )
• 1/4 cup Parmigiano Reggiano, (coarsely grated)
• 2 tbsp fresh parsley, (chopped, for garnish)

👨‍🍳 Instructions

1. 1Using the Sauté function on an Instant Pot, cook the bacon slices until crisp. Remove from the Instant Pot, drain on paper towel, chop into smaller pieces, and set aside.
2. 2Add the Italian or turkey sausage to the Instant Pot and let it brown, stirring to break up large chunks, about 4 - 5 minutes. Drain the excess fat.
3. 3Add the chopped onion, minced garlic and dried oregano to the sausage meat in the pot. Stir until onions are softened and translucent, about 3 minutes.
4. 4Add chicken broth, diced potatoes, sun-dried tomatoes, and a few grinds of black pepper.
5. 5Press Cancel, then select the Manual setting. Set the timer for 5 minutes of high pressure. When time is up, do a Quick Release to release the pressure.
6. 6Remove the lid and select the Sauté mode again. Add the chopped kale to the soup and stir for 1 to 2 minutes until the kale has wilted but is still bright green. Stir in the heavy cream and heat through. Taste and adjust seasoning, if necessary.
7. 7Ladle into bowls and top with reserved bacon pieces, Parmesan cheese and fresh parsley.