One Pot Zuppa Toscana | Made in the Instant Pot
Are you looking for a hearty and delicious meal that’s easy to prepare in your RV kitchen? Look no further than this one-pot Zuppa Toscana recipe! This creamy Italian soup is packed with flavor and nutrients, making it the perfect comfort food for those chilly RV evenings. This is my favorite soup to eat while cozied up next to an outdoor campfire or curled up on the sofa with a good book.
What is Zuppa Toscana?
Zuppa Toscana is a traditional Italian soup originating from the Tuscany region. It’s a rustic dish featuring Italian sausage, potatoes, kale, and a rich creamy broth infused with garlic and herbs. The soup’s creamy texture comes from the addition of heavy cream, creating a comforting and satisfying meal.
Why Make Zuppa Toscana in a Pressure Cooker?
Multi-functional pressure cookers have become a staple in many RV kitchens. I personally have the Ninja Foodi 11-1 and love it, but there are many other brands like the Instant Pot that will definitely work as well. This versatile appliance allows you to cook delicious and nutritious meals quickly and easily. Making Zuppa Toscana in an Instant Pot streamlines the process, reducing cooking time and simplifying cleanup.
Let’s Gather Up The Ingredients
This recipe serves 4-6 people and requires minimal preparation.
- Bacon– diced. I prefer to use thick-cut bacon for this recipe, but any bacon you have on hand will provide the same smokey flavor.
- Italian sausage links– casings removed
- Fresh garlic– minced
- Onion– white or yellow onion, diced
- Chicken broth– I usually make my own by using water and Knorr Granulated Chicken Flavor Bouillon
- Russet potatoes– diced
- Fresh kale– stems removed and leaves chopped
- Heavy whipping cream
- Salt and black pepper– to taste
- Red pepper flakes– for a touch of spice (optional)
- Parmesan cheese– for garnish
Now Let’s Get Cooking
Slice the bacon.
Peel and dice potatoes. Soak them in cool water until you are ready to use. This will keep them from turning brown and pull out some of the starch.
Dice onion and garlic.
Set Ninja Foodi to saute/sear mode. Saute bacon until browned. Use a slotted spoon to transfer to a paper towel lined plate and set aside. Reserve the bacon grease for sauteeing the vegetables.
Saute the crumbled sausage for 5-6 minutes or until browned.
Now add the onions. Saute the onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
Drain the potatoes and then add them to the Ninja Foodi along with the chicken broth; season with salt and pepper, to taste.
You can make the chicken broth by adding 8 teaspoons of Knorr Granulated Chicken Flavor Bouillon, mixed with 8 cups of water.
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Garnish with reserved crumbled bacon and parmesan cheese. Serve immediately.
Tips and Variations:
- For a spicier soup, add a pinch of red pepper flakes.
- If you don’t have kale, you can substitute spinach.
- You can use half and half instead of heavy cream if you want to lighten it up a bit.
- You can use spicy sausage or mild sausage in this recipe.
- Turkey sausage could be used instead of pork.
- Make it vegetarian by omitting the sausage altogether, adding a can of cannellini beans and replacing the chicken broth with vegetable broth.
Tips for success: Always use a wooden spoon when cooking in your Ninja Foodi so that you don’t scratch the inner liner.
FAQ (Frequently Asked Questions)
Q: Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.
Q: Can I freeze this soup?
Yes, you can freeze leftover soup in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What type of Italian sausage should I use?
Mild Italian sausage is the traditional choice for Zuppa Toscana, but you can also use sweet or spicy Italian sausage.
Q: Can I use another type of potato?
Yes, you can use any type of potato in this soup. Russet potatoes are the traditional choice, but you can also use Yukon Gold or red potatoes.
How to serve
This one-pot Italian sausage and potato soup is really a meal all on its own, but you could always serve it with a simple side salad and of course, a loaf of crusty bread is a MUST for serving with this delicious soup.
This one-pot Zuppa Toscana recipe is sure to become a favorite in your RV kitchen. It’s a delicious, hearty, and easy-to-make meal that’s perfect for a cozy evening. With its creamy texture, rich flavors, and nutritious ingredients, this soup is sure to warm you up and fill your belly.
So, gather your ingredients, fire up your pressure cooker, and get ready to enjoy a taste of Italy in your RV kitchen!
More recipes I think you will enjoy
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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One Pot Zuppa Toscana | Made in the Instant Pot
- 1 Pressure Cooker I use the Ninja Foodi
- 1 pound Italian Sausage, casings removed
- 4 tablespoons butter
- ½ medium onion, diced
- 2 cloves garlic, minced
- 8 teaspoons Knorr Granulated Chicken Flavor Bouillon, mixed with 8 cups of water or 8 cups chicken broth
- 2 russett potatoes, cut into 1 inch peices
- 3 teaspoons salt, or to taste
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes, optional
- 2 cups heavy cream
- 4 cups chopped kale
- 3 slices thick cut bacon
- freshly grated parmesan, for topping
- Set Ninja Foodi to saute/sear mode. Saute bacon until browned. Use a slotted spoon to transfer to a plate and set aside. Reserve the bacon grease for sauteeing the vegetables.
- Saute the crumbled sausage for 5-6 minutes or until browned.
- Now add the onions. Saute the onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
- Stir in potatoes and chicken broth; season with salt and pepper, to taste.
- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
- Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
- Garnish with reserved crumbled bacon and parmesan cheese. Serve immediately.