INSTANT POT® ZUPPA TOSCANA RECIPE | ALLRECIPES
Garnish this Instant Pot® zuppa toscana with Parmesan cheese or bacon bits.
Provided by Maureen Martindale VanHook
Categories World Cuisine European Italian Soups and Stews
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.
Nutrition Facts : Calories 398.8 calories, CarbohydrateContent 35.1 g, CholesterolContent 48.7 mg, FatContent 21.9 g, FiberContent 4.4 g, ProteinContent 16 g, SaturatedFatContent 8.3 g, SodiumContent 1634 mg, SugarContent 3.6 g
SUPER-DELICIOUS ZUPPA TOSCANA RECIPE | ALLRECIPES
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories World Cuisine European Italian Soups and Stews
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, CarbohydrateContent 45.8 g, CholesterolContent 98.9 mg, FatContent 32.6 g, FiberContent 5.6 g, ProteinContent 19.8 g, SaturatedFatContent 15 g, SodiumContent 2386.4 mg, SugarContent 5 g
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