This rich and hearty Instant -Topf -tuscana soup Is comfort food from its best side. It is loaded with potatoes, sausage, onion, garlic, kale and a sham. It is really satisfactory and irresistible.
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Instant -Topf -tuscana soup
It has become one of our favorite soups on cold winter days. Scratch that. I even made it last summer. It is so simple and perfect for busy days all year round.
This Italian sausage and potato soup only have 5 main ingredients, the preparatory work is minimal and it only takes 10 minutes to cook in the instant pot after pressure. I am sure you will love it too.
Even my father -in -law said that it tastes much better than the Olive Garden Zupa Tuscana.
It is one of the simplest recipes in the instant pot (after this immediate pot eggs) and is full of taste!
Italian sausage soup
Zuppa Toscana means soup of the Tuscany or soup in the style of Tuscany. This easy reproduction is cooked perfectly in your own kitchen on the counter with the Instant pot. You don’t have to dare to try Italy to try this aromatic soup. This potato and sausage soup simply makes it easier to bring the taste of the Tuscany home.
How to make Instant Pot Zusppa Toscana recipe
Check the recipe card below to find boiling cooking instructions.
- Press the “Saut” button and add the olive oil. When the pot is hot, add the ground sausage and brown it until they are no longer pink, about 3 minutes.
- Add the onion and garlic and fry for another 3 minutes. Add potatoes, vegetable broth and oregano and season with salt and pepper. Stir everything.
- Canced the lid and turn the valve into “sealing”. Press the “Handbook” or “Print cook” button and set it up to “High” for 10 minutes. When the cooking time is over, switch off the instant pot by pressing the “Switch” button. Carefully release the pressure with a wooden spatula by turning the valve into the release. Make sure you don’t hurt your hands from steam.
- As soon as the steam has disappeared completely and the metal needle falls on the lid, open the lid carefully and add heavy cream, the chopped kale and the cooked bacon piece (optionally) into the pot. Stir everything and serve warm.
Tips from Neli’s kitchen
Tips for making the best Zusppa Toscana soup
- Fry the sausage and onion for a few minutes. You can fry them while preparing the rest of your ingredients. It literally does not need time, but adds so much taste.
- Use Idaho or Russet potatoes. They are stronger, creamy and fluffy, which makes them great for soups and makes the soup creamier. Take a look at this guide to potatoes and your best uses.
- If you add the heavy cream at the end, add the hot broth into a bowl and then slowly increase the cream. This should prevent the cold dairy products from reacting poorly to the hot stock.
- At the end, add chopped kale, shortly before serving. Kale cooks very quickly and it is not necessary for you to cook it with the rest of the harder vegetable for so long. Otherwise it leads to a withered kale that nobody wants to eat. If you add the kale at the end, you will receive your freshness, color and nutrients.
Healthy Zuppa Toscana (Paleo, a whole 30 and milk -free)
Tuscan soup is Of course a gluten -free and grain -free soup. It is loaded with delicious and nutritious vegetables and is healthy.
If you want to make it even healthier, you could use it Truthahnwurst instead of pig sausage.
Also for A Milk-free Tuscany sauceYou can replace the heavy cream with coconut cream/milk. Make sure your can of coconut milk is cooled and only use the solid white cream from the can.
For A Paleo and a full 30 Tuscany soupReplace the potatoes with chopped cauliflower.
For those among them that count calories, the Zusppa Toscana recipe has 428 calories per serving.
Can you freeze this Zusppa Toscana soup?
Yes, you can freeze this instant pot Zusppa Toscana soup. The potatoes may be a bit broken and creamy when they thaw the soup, but it would still taste good! Leave out the cream and kale while freezing. Add it to the soup after warming it up before serving.
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Instant -pot instructions
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Press the “Saut” button and add the olive oil. When the pot is hot, add the ground sausage and brown it until they are no longer pink, about 3 minutes.
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Add the onion and garlic and fry for another 3 minutes. Add potatoes, vegetable broth and oregano and season with salt and pepper. Stir everything.
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Canced the lid and turn the valve into “sealing”. Press the “Handbook” or “Print cook” button and set it up to “High” for 10 minutes. When the cooking time is over, switch off the instant pot by pressing the “Switch” button. Carefully release the pressure with a wooden spatula by turning the valve into the release. Make sure you don’t hurt your hands from steam.
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As soon as the steam has disappeared completely and the metal needle falls on the lid, open the lid carefully and add heavy cream, the chopped kale and the cooked bacon piece (optionally) into the pot. Stir everything and serve warm.
Stove instructions
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Let the sausage boil in a large saucepan over medium heat, break open with a wooden spoon until they brown and no longer pink, 5 to 7 minutes more pink.
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Add the onion to the saucepan and let them cook, let it cook for 2-3 minutes, then add garlic and cook it until you smell, 1 minute more. Season with salt, pepper and oregano. Add vegetable broth and potatoes and cook over medium heat until the potatoes are tender for 23 to 25 minutes.
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Stir in the kale and cook until the leaves are delicate and light green, 1-2 minutes, then stir in heavy cream and simmer for 2 minutes.
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Season with pepper and serve.
** For Paleo and a full 30 Tuscany soupReplace the potatoes with chopped cauliflower. And use the milk -free option below.
*** For Milk-free Tuscany sauceReplace heavy cream with cold coconut cream. Make sure your can of coconut milk is cooled and only use the solid white cream from the can.
Freezer instructions
This soup freezes well, simply leave out the cream and kale when freezing. Add them to the soup when you warm them up before serving.
Calories: 428Kcal | Carbohydrates: 24G | Protein: 16G | Fat: 30G | Saturated fat: 11G | Cholesterol: 81mg | Sodium: 1116mg | Potassium: 922mg | Fiber: 3G | Sugar: 2G | Vitamin A: 2900IU | Vitamin C: 45.1mg | Calcium: 102mg | Iron: 5.8mg
Liability exclusion of nutrition: Nutritional values are estimates and can vary with ingredients, brands and portion sizes. Use your preferred nutritional calculator to accuracy.
Liability exclusion: The information provided in this recipe only serves for information purposes and should not be regarded as medical or nutritional advice. I am not a doctor or nutritionist. Always contact a qualified health service provider to receive personalized instructions for your diet or health. For more information, see my complete disclosure.