Zuppa Toscana is a broad-based term, literally meaning “Tuscan soup” but in Italy it is called “Minestra di Pane” meaning “Bread Soup”. Classic zuppa Toscana normally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatino (an Italian bacon)
This is my second son’s favorite. You can find many recipes for it online, but this one is the one that we use.
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Zuppa Toscana
Servings 6
Calories 790kcal
Ingredients
- 1 lb. ground spicy Italian sausage mild can be substituted
- 8 slices bacon diced, divided
- 1 medium yellow onion peeled and diced
- 2 cloves garlic minced
- 2 tbsp. flour
- 32 oz. chicken stock
- 4 large russet potatoes pelled and diced into 1/2 inch pieces
- 1 cup heavy cream
- ½ bunch kale de-stemmed and torn into bite sized pieces
- salt and pepper to taste
- pinch red pepper flakes optional
Instructions
- Set a 6-qt instant pot to the sauté setting. Add a drizzle of olive oil and Italian sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess grease.
- Add bacon and cook until crispy, remove with slotted spoon to a plate.
- Add onion and garlic. Cook stirring frequently, until onions have become soft, about 2-3 minutes.
- Stir in cooked sausage, chicken broth and potatoes.
- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, do a natural pressure release for 10 minutes, then a controlled quick release.
- When the pin drops, open the lid.
- Whisk together flour and heavy cream, then add to pot, along with kale. Stir often and let heat through.
- Taste and season as desired. Top with bacon and serve.
Enjoy with some Italian bread and olive oil.
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