Instant Pot Zuppa Toscana
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
 
Ingredients
  • 1½ cups raw cashews
  • 1 cup boiling water
  • 1 lb. Italian sausage
  • 6 slices bacon, chopped
  • ½ large yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 cups chicken broth
  • 3-4 Yukon gold potatoes, chopped
  • ½ tbsp. dried oregano
  • 2 tsp. dried basil
  • ½ tsp. ground dried thyme
  • ½ tsp. black pepper
  • 2 tsp. cornstarch
  • 1 bunch kale, stems removed, cut into small pieces
Instructions
  1. Place cashews in a small bowl or liquid measuring cup and pour one cup of boiling water over it. Set aside.
  2. For the Instant Pot: Set your instant pot to sauté. Add sausage and bacon and cook until sausage is browned, breaking into pieces as it cooks. Add onion and garlic and cook for a few more minutes.
  3. For the stove top: Place a large pot on the stove over medium heat and cook the bacon and sausage until browned, breaking into pieces as it cooks. Add onion and garlic and cook for a few more minutes.
  4. Add chicken broth, potatoes, oregano, basil, thyme, and pepper. Stir to combine.
  5. For the Instant Pot: Set to high pressure for 5 minutes. Manually or naturally release pressure when it's done cooking.
  6. For the stove top: bring the soup to a simmer for about 20 minutes until the potatoes are tender.
  7. While the soup is cooking, pour the cashews, water, and cornstarch into a high speed blender and blend until very smooth.
  8. Set the instant pot to sauté and add kale. Stir to wilt the kale. Add the cashew cream and stir to combine. Taste and add more salt if needed. For the stove top, simply add the kale and cashew cream once the potatoes are tender!
  9. Serve with crusty bread, enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/dairy-free-zuppa-toscana/