Cringey Kitchen

Gluten free, dairy free things in the shape of food

InstantPot Zuppa Toscana

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The leaves have begun to change colors and it’s starting to get colder. As the sun shows less and less, it reminds me, it must be soup season!

Nothing beats a hot and hearty bowl of soup on a cold fall day. The nice thing about this soup is it only takes one pot…your InstantPot! One of our favorite kitchen gadgets.

To start off the soup, coconut cream is a great alternative instead of heavy cream. It makes the soup broth light but still creamy. This is a hearty and filling soup, but it doesn’t feel heavy. We packed a lot of ingredients into this soup, because we wanted it to be a complete meal. If you are using this as an appetizer you can add less sausage, onion, kale, and/or potatoes.

Bacon is an important factor in this dish because it’s the very first thing you start with. However, not all bacon is created equal. The bacon we used was uncured and less fatty than other bacon I have used in the past, so I didn’t have to discard any excess bacon fat from my pot.

If the bacon is overly fatty and there is more than 1-2 tbsp of bacon fat, I recommend spooning some out because the sausage will also have its own natural fat. No need for so much excess fat.

Keep your bacon on your soup, not the floor,
Your favorite alternative chefs, K & T

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Instant Pot Zuppa Toscana

Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 6 slices bacon diced
  • 1 lb Italian sausage
  • 4 cloves garlic minced
  • 1 medium onion diced
  • 1 tsp italian seasoning
  • ½ tsp red pepper flakes
  • 4 red potatoes diced
  • 6 cups chicken broth
  • Salt and pepper to taste
  • ½ a bunch of kale roughly chopped
  • 1 cup coconut cream

Instructions

  1. Set InstantPot to saute mode. When hot, add the bacon. Once bacon is crispy and cooked, scoop bacon out onto a plate lined with a paper towel to soak up excess grease.
  2. Cook the sausage in the bacon fat left in the InstantPot until cooked through.
  3. Add the garlic, onion, italian seasoning, and red pepper flakes to the pot and continue cooking for 3 more minutes.
  4. Lastly, add the potatoes, chicken broth, salt, and pepper to the pot.
  5. Set the Instant Pot to manual and set the timer for 5 minutes.
  6. After 5 minutes, carefully quick release to release the remaining pressure.
  7. Stir in kale and coconut milk. Cook for a couple more minutes. Season with more salt and pepper as needed (our bacon was uncured, so we added more salt, but you might not need the extra salt).
  8. Top with bacon and more red pepper flakes to serve.