Instant Pot Zuppa Toscana
Soup is always welcomed on cold days, and for a new experience, I invite you to try a flavorful and comforting recipe that will definitely warm and satisfy you - Zuppa Toscana. So delicious, hearty, full-bodied, and aromatic soup, only good to serve hot this winter.
Servings: 6 servings
Calories: 500kcal
Equipment
- instant pot
Ingredients
- 1 pound Italian sausage
- 6 slices bacon
- 1 onion
- 3 cloves of garlic
- 5 potatoes
- 1 cup heavy cream
- 5 cups water
- 1/2 tsp red pepper flakes
- 2 cups baby spinach fresh
Instructions
- Set your Instant Pot to high “Saute” mode. Add the bacon. Once crispy, remove the bacon from the pot on a paper-towel-lined plate and set it aside.
- Spoon out excess fat, leaving just about 1 ½ tbsp in the pot. Remove the sausage casings and send the meat to the pot. Cook, constantly stirring until the meat is browned and the fat melts. Once cooked through, remove the meat from the pot.
- Add the onion and garlic and sauté, stirring until vegetables soften a little. It will take you about 3-4 minutes.
- Set “Manual” mode and adjust the time for 10 minutes. Now add boiling water and potatoes. Mix a little and close the lid, making sure the valve points to the “Seal” position. When Instant Pot beeps, release the pressure by opening the valve. Carefully open the lid. Add the heavy cream, bacon, and meat - taste, and season with salt and pepper to taste.
- Close the lid and adjust the time for 5 more minutes. Once done, carefully remove the lid. Turn off the Instant Pot and add the spinach. Stir to combine.
- Serve warm with a slice of crispy bread! Dinner is ready in less than an hour. Dive in and enjoy!
Nutrition
Calories: 500kcal | Carbohydrates: 4g | Protein: 15g | Fat: 47g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 735mg | Potassium: 350mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1579IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 1mg