Tuscan Kale and Potato Soup (Zupa Toscana)
Italian sausage, tender kale and hearty potatoes slow simmered in a cream-based broth with garlic and onions.
Ingredients
- 1 ½ Ounces Bacon chopped
- 1 Pound Sweet Italian sausage
- 1 ½ Cups Alsum yellow onion diced
- 1 Teaspoon Oregano dried
- 2 Tablespoons Garlic fresh, chopped
- 1 ½ Pounds Alsum russet potatoes skin on, diced 1" pieces
- 6 Cups Chicken stock or chicken broth
- 1 Cup Heavy cream
- 3 Cups Kale chopped
- 1 ½ Tablespoons Kosher salt
- 2 Teaspoons Black pepper freshly ground
Instructions
- Turn multicooker to sauté mode and add chopped bacon. Cook, stirring occasionally until the bacon renders out most of its fat. Remove bacon pieces and set aside.
- Add sausage and cook until the fat is rendered and the sausage is brown. Remove sausage and drain all but 2 teaspoons of the rendered fat.
- Add onions to multicooker and begin to cook them in the reserved fat. After 1-2 minutes add the oregano and stir. When the onions start to look translucent add the garlic and stir.
- Pour in broth, stirring and making sure you scrape bottom of pot to get any brown bits (deglaze).
- Add potatoes and the sausage back in.
- Check to make sure the contents do not go over the Max Fill line marked on the inner liner.
- Press the button to cancel sauté mode. Close the lid, set the steam release knob to sealing.
- Set to manual (or pressure cook) and choose 5 minutes (high pressure). The pot will take several minutes to come to pressure.
- After cooking cycle ends, allow a 10-minute NPR (natural pressure release).
- Do a controlled quick release for the rest of the steam and when the pin in the lid drops, open the lid.
- Add the kale and stir well. Cover and let heat through for 5 minutes to soften the kale. Stir in the heavy cream. Adjust the seasoning with salt and pepper. Garnish with bacon and enjoy.
Nutrition
Serving: 8servingsCalories: 340kcalCarbohydrates: 23gProtein: 20gFat: 19gCholesterol: 60mgSodium: 1840mgPotassium: 584mgFiber: 2gSugar: 3gVitamin C: 15mg