I’m sorry it’s taken me a year to get this post up for you guys! I keep having requests to add it and I keep trying to wait to get a better picture BUT truth be told, its just way too delicious and I never want to spare a minute to take beautiful photos when I could be spending my time shoveling this goodness into my mouth!
It’s my instant pot version of Olive Garden’s Zuppa Toscana. I absolutely love my Instant Pot, if you don’t have one, I suggest telling Santa that you’ve been really good this year and add it to your list. It’s hands down one of the best gifts I have ever been given. But if you don’t have the Instant Pot, you can definitely do this in a dutch oven or a large stock pot and it will be just fine, you will just want to allow time for it to simmer longer to let all of the flavors come together.
Its a one pot situation which is my favorite way to cook. Washing one cutting board and one pot after my belly is full of warm soup just makes the soup taste even better if you ask me! I want to make a note that using the best quality ingredients (like fresh herbs vs dried, local sausage vs store bought and great produce) really make all of the difference in the way the soup comes out, just like anything, really.
I won’t keep you from the recipe any longer, y’all have waited long enough! So here you go-
- 1-2lbs Sausage (local if possible)
- 8 cups (or 2 cartons) Organic Chicken or Veggie Stock
- 1 Sweet Onion, minced
- 3 Cloves Garlic, minced
- 1 Bag of small potatoes (the smaller and creamier the better), Quartered
- 5oz package organic kale
- Half + Half or heavy cream (desired amount for creaminess)
- Salt, Pepper, Garlic Powder and dried Thyme
- Set Instant Pot to saute mode and add a drizzle of Extra virgin olive oil or avocado oil. Once the oil is hot and shimmering, add sausage. I say 1-2lbs because my husband really loves the consistency with 2lbs. It is a really good ratio, but we've also made it many times with 1lb because that's what we've had!
- While crumbling and browning the sausage, season with salt, pepper, garlic powder and dried thyme. I like to add the seasonings here because it is the base for the soup and all of the flavor is amazing. At this point I add the onions and garlic and continue stirring until the onions are a little translucent. Once the sausage is browned, set pot to pressure cook . You can drain the grease (if there is any) if you prefer- I leave it because HELLO Flavor!
- Slowly add some of the stock and use a wooden spoon or rubber spatula to get up the brown yummy bits off of the bottom of the pot. Continue adding in the cartons of stock. Add in potatoes, place the lid on top, be sure the top is set to seal and set the cook time to 10 minutes.
- Once the pressure cooking has finished, do a quick release, add the kale, stir and place the lid on for a few minutes. OR of you are planning on freezing or having leftovers, skip the kale at this time and stir in desired amount of cream. then serve into bowls and add the kale to each bowl to wilt down. top with crushed red pepper if you like a bit of kick and enjoy!
*Note* The recipe is written for an instant pot, just adjust accordingly for your dutch oven or stock pot if not using an Instant Pot- you can still follow the directions the same, you just won’t need to worry about pressure and will need to add to the cook time. Be sure to add creamer and greens last!
*NOTE* Another note for you! If planning on freezing any leftovers, add the kale to wilt into each bowl vs the whole pot so you won’t be left with mushy, slimy greens upon thawing/reheating. This soup freezes beautifully! I have frozen it in both mason jars (fill 3/4 of the way to allow room for expansion) and by laying flat in ziplock freezer bags. Also, baby Kale is more mild in flavor and texture than regular kale. If you’re not a kale person, I definitely suggest at least trying it with baby kale, otherwise baby spinach will be just fine!