Zuppa Toscana Recipe

Prep Time20

Cook Time30

Total Time50

Course: Recipes

Cuisine: Italian

Servings: - 1 1/2 cup servings

Author: Michelle Marine

8 slices bacon diced
1 lb ground sausage you can choose spicy, mild, or make your own based on my recipe
1 medium onion diced fine
3 cloves garlic minced
2 tablespoons arrowroot powder or flour
4 cups 32 ounces chicken stock, homemade is best
4 large potatoes peeled and sliced into thin slices, or diced into 1/2 " pieces
1 cup half and half or use heavy cream for a really rich soup
1/2 bunch kale a couple of handfuls de-stemmed and torn into bite sized pieces
Salt and pepper to taste
Pinch of red pepper flakes

Turn the Instant Pot on to Saute. Once it heats up, fry bacon until crisp, then remove to a plate. Drain all but a tablespoon of bacon grease.
Add onion to pot and cook for a few minutes, adding the garlic for another minute of cooking.
Next, add the sausage and brown it, crumbling as it cooks. If using my sausage recipe, now is the time to add the spice mix. Stir well one more time.
Sprinkle flour over onion and garlic in pot, then stir to combine.
Pour in chicken stock, then add in potatoes, and bacon. Put the lid on the instant pot. Seal, and cook on high pressure for 5 minutes.
After the cooking is complete, allow the pot to do a natural pressure release for 15 minutes.
Then carefully open the instant pot lid away from you.
Add in the kale and let it wilt for a couple minutes. Finally add in the half and half.
Taste and season with salt, pepper and red pepper flakes if desired.