Zuppa Toscana (Instant Pot)


1 tablespoon olive oil
1 pound mild Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
3 russet potatoes, chopped
6 cups chicken broth
coarse sea salt and freshly ground black pepper, to taste
1/2 bunch kale, stems removed and leaves chopped
1 cup half and half


1. Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.
2. When sausage is cooked, drain excess fat.
3. Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
4. Stir in potatoes and chicken broth; season with salt and pepper, to taste.
5. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
6. Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.
7. Serve immediately.


This delicious and hearty soup is great on cold evenings. It is easy to make and so worth it!

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