Instant Pot Zuppa Toscana

When the temps are below freezing out here on the road, soups and stews are my go to meal. Paired with some crusty bread or cornbread, this is a dinner that is guaranteed to warm you from the inside out. Besides, when it is this easy, why not?

My family loves soup. Tomato. Chicken noodle. Minestrone. If it is soup, it doesn't last long. This one is hubby's favorite. Using the Instant Pot instead of the stovetop means that I don't have to constantly check to see if it's ready. Set it and forget it.

Doing Keto? No problem! A simple substitution and it's Keto friendly. Read on the find out what it is.

Let's make soup!

• Set your Instant Pot to Sauté. Add oil. Brown your sausage, then add onions and cook until they are translucent.

• Add garlic and red pepper flakes.

• Add potatoes and chicken broth.

• Press Cancel, then select Pressure Cook, High. Turn release valve to SEALING. Set timer for 10 minutes.

• When timer sounds, quick release pressure, remove lid.

• Add kale and stir.

• Add heavy cream, stir, and serve!

Tips and Substitutions

1. Want more spice? Use Hot Italian sausage instead.
2. Potatoes too soft? Decrease cook time to 7 minutes.
3. Keto? Sub cauliflower florets for the potatoes.
4. Counting calories? Use half & half instead of heavy cream.

Like crackers with your soup? Try this next time: In a bowl, mix 3 tablespoons olive oil, 2 teaspoons red pepper flakes, 1/2 teaspoon garlic powder. Place 1 sleeve of saltines in a zip top bag and pour in oil mixture. Zip bag and gently rotate bag until crackers are evenly coated. Yum!

3s & 8s,

Crystal

If you have tried this recipe, let me know! Do you make any other changes to it? Share in the comments.