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Tuscan Sausage and Potato Soup

A rich and satisfying Tuscan-style sausage and potato soup perfect for the whole family. The delightful combination of Italian sausage, bacon, potatoes, kale, and cream cooked in the electric pressure cooker will have everyone asking for seconds.
3
38 min
TOTAL TIME
618
CALORIES
$1.87
PER SERVING
Tuscan Sausage and Potato Soup
Ingredients
10 INGREDIENTS
6 SERVINGS
Red Potatoes
4 medium red potatoes
peeled and diced
Italian Seasoning
1 tsp italian seasoning
Bacon
5 strips bacon
Chicken Broth
4 cups chicken broth
Onion
1 medium onion
chopped
Italian Sausages
14 g italian sausages
Garlic
5 cloves garlic
minced
Heavy Cream
1 cup heavy cream
Kale
1 bunch kale
stems removed and chopped
Salt And Pepper
salt and pepper
to taste
Directions
7 STEPS
15 min
PREP TIME
23 min
COOK TIME
38 min
TOTAL TIME
1
Cut the bacon into small pieces and add to the Instant Pot. Press the sauté button and cook bacon for 5 minutes.
2
Remove sausage meat from its casings and break it into bite-size pieces, adding them to the Instant Pot. Cook until the sausages and bacon are crispy and browned, stirring occasionally.
3
Add the chopped onion and minced garlic to the pot, and cook for another minute.
4
Pour in the chicken broth, making sure to scrape up any brown bits from the bottom of the Instant Pot. Add the diced potatoes and Italian seasoning, and give the soup a stir.
5
Close the Instant Pot lid and set the valve to sealing. Press the manual button and set the timer for 8 minutes on high pressure. The Instant Pot will take about 10 minutes to come up to pressure, then cook for an additional 8 minutes.
6
Carefully perform a quick pressure release, remove the lid, and add the heavy cream and chopped kale.
7
Close the lid again and let the soup sit for 5 minutes, allowing the kale to wilt. Season with salt and pepper, to taste, before serving.
Health Info
Macros
29g
CARBS
43g
FAT
27g
PROTEIN
Contains these allergens
MILK
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Frequently Asked Questions
What is Sausage Soup?
What ingredients do I need to make Sausage Soup?
Can I use different types of sausages?
Do I need to pre-cook the sausages?
How do I prevent the vegetables from getting too soft?
Can I make Sausage Soup in a slow cooker?
How do I store leftovers?
How can I make my Sausage Soup thicker?