Instant Pot Sausage & Spinach Soup (Best Zuppa Toscana)

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk provides a lower-calorie alternative while still adding creaminess.

Italian sausage

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey offers a leaner option, while ground beef is often more affordable.

potatoes

🥗Healthier: cauliflower

💰Cheaper: sweet potatoes

Cauliflower reduces carbs, while sweet potatoes add sweetness.

Dice 3 shallots.

Quarter 1.5 pounds of baby white potatoes and 1.5 pounds of baby red potatoes, leaving the skin on if desired.

Remove the casing from 2 pounds of hot Italian sausage and 2 pounds of sweet Italian sausage, placing the meat in a bowl.

Add 2 tablespoons of olive oil and 0.25 stick of salted butter to the Instant Pot and set to the sauté function on high.

Once the butter is melted and the oil is sizzling, add the diced shallots and sauté for about 3 minutes until they begin to brown.

Add the sausage meat to the pot, breaking it up with a wooden spoon and cooking for about 3-5 minutes until it's crumbled but not fully cooked.

Stir in 1 tablespoon of crushed garlic with the sausage.

Add 1 cup of sherry wine to the pot and let it simmer for about 3 minutes.

Pour in 5 cups of chicken broth and season with 1 teaspoon of black pepper, 1 teaspoon of seasoned salt, 1 teaspoon of oregano, 1 teaspoon of Italian seasoning, and 1 teaspoon of garlic powder, stirring to combine.

Add the quartered potatoes to the pot and top with 5 ounces of baby spinach without stirring it in.

Secure the lid on the Instant Pot, ensuring the nozzle is set to sealing position, and set to pressure cook on high for 10 minutes.

After cooking, perform a quick release of the pressure and wait for the pin to drop before removing the lid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens