Easy Zuppa Toscana Recipe
fromthekitchengirl.comthekitchengirl.com/instant-pot-zuppa-toscana/comment-page-1
This Zuppa Toscana copycat is pure comfort in a bowl made with sausage, potatoes, kale, and bacon in a creamy broth. It’s simple to make at home and always a hit with the whole family.
Ingredients
Instructions
See recipe notes below for the pressure cooker method.
Heat a 4-quart soup pot over medium heat. Add OLIVE OIL and heat until shimmering.
Add ONION and GARLIC; sauté until tender, stirring as needed.
Add SAUSAGE; cook until browned, breaking it up as it cooks.
Stir in POTATOES, KALE, CHICKEN BROTH, and WATER.
Bring to a boil; reduce heat and simmer until the POTATOES are fork-tender, about 15 minutes. Mash a few POTATOES into the broth for a creamier texture. The soup will also thicken more as it cools.
Stir in CREAM and BACON. Add more KALE (or SPINACH), if desired. Season with SALT and PEPPER to taste. Serve warm.
To store, cool completely and refrigerate in an airtight container up to 5 days, or freeze up to 90 days.
Nutrition
- Serving Size
- 1 cup
- Calories
- 375 kcal
- Carbohydrate Content
- 24 g
- Protein Content
- 15 g
- Fat Content
- 25 g
- Saturated Fat Content
- 10 g
- Cholesterol Content
- 63 mg
- Sodium Content
- 1012 mg
- Fiber Content
- 3 g
- Sugar Content
- 1 g
