I LOVE a warm bowl of soup…especially when it’s freezing ass cold outside! My phone informs me that it feels like -3° at the moment. I might need to take a BATH in this soup!
This Zuppa Toscana REALLY hit the spot. Only trouble is…I made it and didn’t have time to eat it right away. I thought I had planned it out to a T! I knew exactly how much time it would take to make in my Instant Pot – which isn’t long by the way! I freaking LOVE this thing! I just hadn’t allowed time to defrost the meat! DANGIT!
So the second it finished cooking, I had to run out the door to take my daughter to dance. I quickly blended up a chocolate peanut butter Shakeology for the road, but knew that the steamy warm goodness would be there waiting for me when we returned. I didn’t even take off my coat. I filled up a bowl and slurped it down! SOOOooo good! And with an Instant Pot…SOooooo fast! (Just make sure you have thawed your meat first!) 😉
- 2 Tbs olive oil
- 1 medium onion, diced
- 1 lb ground mild Italian turkey sausage (or use this recipe if you only have the ground turkey)
- 3-4 cloves garlic, minced
- 3 large baking potatoes, unpeeled, halved long-wise and sliced into 1/4-inch slices.
- 3 carrots sliced
- 6 cups chicken broth
- 2-3 cups fresh baby kale
- 3/4 cup milk (unsweetened nut milks, 2% or half and half if you like to live dangerously!) 🙂
- salt & pepper to taste
- Using the “saute” function of the Instant Pot, heat the olive oil. Add onions and cook until they begin to become translucent.
- Add meat, crumbling up into smaller pieces and cooking until browned.
- Add garlic and cook about a minute – until it starts to smell all nice and garlicky!
- Drain off excess grease if desired and return to pot.
- Add potato, carrot slices and chicken broth.
- Lock the lid into place and set to “sealed.”
- Cook at high pressure for 5 minutes on the Manual setting.
- When cooking finishes, allow a natural pressure release for 10 minutes, followed by a quick release.
- When pressure valve has dropped, remove the lid and add kale to the pot. The heat from the soup will wilt the kale as you stir.
- Pour in the milk or half and half and desired amount of salt and pepper and stir to combine.