Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Knock Your Socks Off Soup


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Total Time: 27 minutes
  • Yield: 6-8 servings 1x

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:

  1. 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. 
  2. Pour in the chicken broth and scrape bottom of pot so that nothing is sticking. 
  3. Add in the potatoes, tomatoes and kale.
  4. 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.
  5. 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. 
  6. Stir well. Ladle into bowls and serve. 

Slow Cooker Instructions:

  1. Heat a pan over medium high heat. Brown the sausage and mushrooms for about 5 minutes. Add to the slow cooker.
  2. Add in the chicken broth, potatoes, tomatoes and kale.
  3. Cover and cook on low for 3-4 hours.
  4. 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. 
  5. Stir well. Ladle into bowls and serve. 
  • Category: Soup
  • Method: Instant Pot