Description
It’s similar to but better than Olive Garden’s zuppa toscana soup. You can make it so quickly in your Instant Pot!
Ingredients
Scale
- 1 pound Italian sausage
- 8 ounces chopped mushrooms
- 4 cups chicken broth
- 4 medium red potatoes, cubed
- 1 (14.5 oz) can petite diced tomatoes
- 3 cups chopped kale, loosely packed
- 1 cup bacon crumbles
- 2 cups half and half
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the mushrooms. Brown the meat for about 5 minutes.
- Pour in the chicken broth and scrape bottom of pot so that nothing is sticking.
- Add in the potatoes, tomatoes and kale.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 7 minutes. When time is up let pot sit 5 minutes and then move valve to venting. Remove the lid.
- Stir in the bacon. Temper the half and half by stirring in 1 cup of the hot liquid into it. Pour the mixture into the pot.
- Stir well. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Brown the sausage and mushrooms for about 5 minutes. Add to the slow cooker.
- Add in the chicken broth, potatoes, tomatoes and kale.
- Cover and cook on low for 3-4 hours.
- Stir in the bacon. Temper the half and half by stirring in 1 cup of the hot liquid into it. Pour the mixture into the slow cooker.
- Stir well. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot