Published: by Absolutely Recipes, in the recipes category.

Tuscan Kale and Potato Soup (Zupa Toscana) Recipe.

Ingredients:

1-1/2 ounces (3 strips) Bacon, chopped
1 lb Sweet Italian Sausage
1-1/2 cups Yellow Onions, diced
1 TSP Oregano, dried
2 TBSPs Fresh Garlic Cloves, chopped
1-1/2 pounds Russet Potatoes, skin on, diced 1” pieces
6 cups Chicken Stock (Chicken Broth can be subbed)
1 cup Heavy Cream
3 cups Kale, chopped
1-1/2 TBSPs Kosher Salt
2 TSPs Freshly Ground Black Pepper

Recipe Instructions:

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

Add the sausage and cook until the fat is rendered, and the sausage is brown.

Remove the sausage and drain all but 2 tsp of the rendered fat.

Add the onions to the multicooker and begin to cook them in the reserved fat.
After 1-2 minutes, add the oregano and stir.

When the onions start to look translucent, add the garlic and stir.

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

Add the potatoes, and add the sausage back in.

Check to make sure the contents do not go over the Max Fill line marked on the inner liner.

Press the button to cancel Sauté mode.
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.

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.

Add in the kale and stir well.
Cover and let heat through for 5 minutes or so to soften the kale.
Stir in the heavy cream.
Adjust the seasoning with salt and pepper.
Garnish with bacon and enjoy.


Notes
Sweet or Spicy Italian Sausage can be used for this recipe.

Meat can be omitted from this recipe.

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