Instant Pot Zuppa Toscana
Cuisine: Soup
Prep time:
Cook time:
Total time:
Serves: 5-6 servings
- 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
- 2 tsp. dried oregano
- 1 tsp. dried basil
- ¼ tsp. ground dried thyme
- ¼ tsp. black pepper
- 1 bunch kale, stems removed, cut into small pieces
- Place cashews in a small bowl or liquid measuring cup and pour one cup of boiling water over it. Set aside.
- 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.
- Add chicken broth, potatoes, oregano, basil, thyme, and pepper. Stir to combine.
- Place lid on the instant pot and set to high pressure for 5 minutes. Manually or naturally release pressure when it's done cooking.
- While the soup is cooking, pour the cashews and water into a high speed blender and blend until very smooth.
- 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.
- Serve with crusty bread, enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/instant-pot-zuppa-toscana/
3.5.3251