Tribune | Jun 8, 2022 | 0
Easy Zuppa Toscana For The Whole Family
It’s soup season everyone! This means that we had to give you a fun new soup recipe to try. We wanted to give you something hearty, filling, and decently healthy, so Zuppa Toscana it is! This Italian meal will warm your soul and bellies, and the best part is that it takes less than 30 minutes to make with your Instant Pot! Let’s get cooking!
- 4 Strips of Thick Bacon, chopped
- 2 lbs Ground Hot Italian Sausage
- 1 Large Onion, chopped
- 1 tsp Oregano, dried
- 1 tsp of basil, dried
- Chili flakes (to taste)
- 5 cloves of Garlic, pressed or minced
- 4 Medium Russet Potatoes, halved and sliced 1/4 inch thick
- 2 48 oz. of Chicken Broth
- 1 Bunch of Kale chopped, with rib removed
- 3 cups of coconut milk
(I halved my ingredients today, but this list shows the amount to feed 8-10 people). You will also need an Instant Pot to make this recipe.
Turn the Instant Pot to Sauté mode, and add the chopped bacon. Cook, stirring occasionally until the bacon renders out most of its fat and becomes slightly crispy. Remove and set aside in a bowl
Add the sausage into the bacon fat and brown it, stirring a few times. Remove the cooked sausage.
Add the onions and spices and cook until the onion is translucent, then add the garlic.
Pour in your broth and add the meat back in.
Add the potatoes, and add the bacon back in. Cancel the saute mode and place the lid on top.
Set your Instant Pot on manual for 5 minutes. Then allow the air release to go for 10 minutes.
Add the kale to the mixture and allow to sit for 5 minutes or until it is wilted.
Add coconut milk, stir, and serve. Enjoy!