Instant Pot Zuppa Toscana

    Welcome back!  I thought I couldn't let this year end without at least one recipe.  I've actually been using this blog a lot, but just as a source for recipes for myself.  My poor hubby has been sick for a little over two weeks now, so I thought that a soup would be just the thing to warm him up.  I've been seeing this Zuppa Toscana recipe make the rounds on the Insant Pot Facebook group, and have always wanted to try it.  I made it for him today and I am sure glad I did!

Instant Pot Zuppa Toscana 
from https://www.simplyhappyfoodie.com/instant-pot-zuppa-toscana-sausage-potato-soup/

Ingredients:

3 Strips of Thick Cut Smoky Bacon, chopped
2 lbs Ground Hot Italian Sausage (use 1/2 hot and 1/2 mild if you don't like much spice)
1 Large Onion, chopped
1 tsp Oregano, dried
5 Cloves of Garlic, pressed or minced
4-6 Medium Potatoes, halved and sliced 1/4 inch thick
6 cups Chicken Broth, low sodium
1 Bunch of Kale chopped, with rib removed
1 1/2 cups Heavy Cream

Procedure:

1) Turn the Instant Pot to Sauté mode, and add the chopped bacon. Cook, stirring occasionally, until the bacon renders out most of its fat. Remove and set aside.

2) Add the sausage and brown it, stirring a few times. If you can get a good browning on it the flavor will be even better!

3) Remove everything, leaving behind 2 tsp of the fat (enough to cook the onions).

4) Add the onions and oregano.  When the onions start to look translucent, add the garlic and stir.

5) Pour in the broth, stirring, and make sure you scrape the bottom of the pot to get up any brown bits (deglaze).

6) Add the potatoes and sausage, and add the bacon back in.  Check to make sure the contents don't go over the Max Fill line marked on the inner liner.  Cancel Sauté mode.

7) 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.

8) 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.

9) Add in the kale, (or thawed spinach, if using) and stir well. Cover and let heat through for 5 minutes or so to soften the kale. If using spinach, just stir it in and proceed to the next step.

10) Stir in the heavy cream and serve.

  This was a lovely recipe.  It is apparently inspired by Zuppa Toscana (sausage potato soup) that they serve at Olive Garden.  Having never had the soup at Olive Garden, I can't tell you how it compares.  I can, however, tell you that the soup is very delicious.  It is hearty, has a nice contrast in texture between the potatoes, kale, and sausage, and a lovely taste.  I used all hot italian sausage and found it spicy but not too spicy.  The original notes from the recipe say that you don't need to add in more salt as the sausage is already salty enough.  I did indeed find that to be the case.  It goes lovely with a nice side of bread and some lovely company.  The sick hubby loved it too!