Zuppa Toscana - Slow Cooker Recipes - Instant Pot Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage offers lower fat content while still providing flavor.

kale

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is more tender and widely available.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Cut potatoes into 1/3 inch slices and place in water to prevent browning.

Add 1 pound of Italian sausage to the Instant Pot and set to sauté mode.

Brown the sausage for about 3-4 minutes, breaking it up as it cooks.

Add 4 tablespoons of butter, 3 cloves of minced garlic, and 1/2 of a chopped onion to the pot.

Stir in 1 teaspoon of dried basil, 1 teaspoon of Italian seasoning, salt, and black pepper.

Let the onions cook until translucent, about 3 minutes.

Add the sliced potatoes and 4 cups of chicken broth to the pot.

Add 2 cups of water to the mixture and stir.

Cover the Instant Pot and set to slow cook for about 4 hours with the vent open.

Check the potatoes after 3 hours to see if they are tender.

Once potatoes are tender, switch to sauté mode again.

Add 1 cup of heavy cream and a couple handfuls of kale (about 3 handfuls).

Let the mixture cook for about 3 minutes until the kale is wilted and everything is heated through.

Serve the soup hot, garnished with Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens