Instant Pot Zuppa Toscana soup recipe Mother

Instant Pot Zuppa Toscana

Did you get an instant pot for Christmas this year? Here is a recipe to try! Instant Pot Zuppa Toscana: A super soothing and delicious dish, perfect for this cool season. If you’re trying out your new toy, I love my instant pot! It makes every recipe easier. So if you don’t have a recipe, now is the time to take the plunge! Buy the instant pot

Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana

You can also give it a healthier touch if you’d like. Simply skip the cream, make it with half the Italian sausage, or use turkey sausage and add some extra spinach and kale.

This soup doesn’t freeze well – it’s creamy and has potatoes (2 freezers), but frankly, it takes so little time for nothing to be cooked in advance.

Are you looking for other soup recipes? Try mushroom cream soup or spicy pumpkin soup,

Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana


Cooking time:

Total time:


  • 2 tablespoons of olive oil
  • 1 clove of garlic, chopped
  • 1 yellow onion, diced
  • ½ tsp oregano
  • 1 pound of Italian sausage, casings removed and roughly crumbled
  • 4 potatoes, scrubbed and sliced
  • 7 cups of broth
  • ½ cup of cream
  • ½ cup of milk
  • 2 cups of kale, chopped
  • Season salt and pepper


  1. Place the instant pot on a roast. Add olive oil and onions and cook for 4 minutes, stirring constantly.
  2. Mix in the clove of garlic and oregano and let it cook for another minute.
  3. Add Italian sausage and cook for 5 minutes or until browned. With the help of a spatula, crumble it while it is boiling.
  4. Add the potatoes and broth, close the lid and valve and pressurize for 5 minutes. Let off the steam manually and open the lid.
  5. Add kale and let it wither. Work in whipped cream and milk and mix. Add salt and pepper before serving.



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