Post by wilderness on Oct 10, 2018 9:55:05 GMT -5
Zuppa Toscana My Way for the Instant Pot-Birdy
Servings: Varies from 6-8 depending on how much the soup needs to be thinned
I have modified the directions for cooking this soup in the Instant Pot. I decided not thicken with flour since the potatoes helped to thicken it instead. I had planned to add a flour slurry at the end and cook on Saute but it wasn’t necessary. I made half the recipe for myself and will get 3 generous servings.
2 Tbs. olive oil (or less--as needed)
1 lb. hot or sweet Italian turkey or pork sausage, removed from casing
1 large onion, chopped
1 bunch green onions, sliced (or extra chopped onion)
1 garlic clove, pressed or minced fine
4 cups low fat, low salt chicken broth (or extra if the soup needs to be thinned)
2 1/4 lbs. russet potatoes, peeled and cubed about 3/4”
2 cups sliced kale (or more--I like it so I add it until it looks good, which was double)
1/8 tsp salt or less (taste and add at very end—some sausage can be salty)
1/4 tsp ground black pepper
Extra crushed fennel seeds (optional, to taste)
Crushed red pepper flakes (optional, to taste. Not really necessary if you use hot sausage)
2 Tbs. all-purpose flour (optional)
1 cup milk (or more if the soup needs thinning. I use 1% milk. Or you could use part half-and-half if you want a richer soup)
Set your Instant Pot to the High Saute setting. When it has preheated, add half the oil to the pot along with the sausage. Cook, breaking up the meat into little bits, for 10-15 minutes or until browned. Remove sausage with a slotted spoon and remove most of the fat, leaving about 2 tsp. Return the sausage to the pot. (My sausage was lean so I left the drippings in the pan.)
Add the rest of the oil if there are not enough drippings from the sausage. Add onion, garlic, and optional red pepper flakes and fennel seeds (if using) to the pot. Stir and cook for a minute or so. Add the potatoes, kale, and broth. Give it a stir.
Change the setting to Soup (or Pressure on High) and set it for 20 minutes. Attach the lid and set the valve to seal. When the cook cycle ends, turn off the pot and naturally release for 5 minutes. Then release remainder of the pressure manually, using tongs in case of a little sputtering. You can also move the valve partially open in spurts with the tongs until the pressure dies down. Stir the soup to see how thick it is. Some of the potatoes broke down and it was very thick. So I ended up adding twice as much milk and no flour.
If your soup needs more thickening, turn on the pot to Saute on High. Whisk about 1/4 cup of milk with the flour and whisk into soup. Add the rest of the milk, stir, and simmer for a minute or so until thickened and flour is cooked, stirring once in a while. Do not overcook.
Taste the soup and adjust the salt. Add more broth or milk if too thick when rewarming.
Servings: Varies from 6-8 depending on how much the soup needs to be thinned
I have modified the directions for cooking this soup in the Instant Pot. I decided not thicken with flour since the potatoes helped to thicken it instead. I had planned to add a flour slurry at the end and cook on Saute but it wasn’t necessary. I made half the recipe for myself and will get 3 generous servings.
2 Tbs. olive oil (or less--as needed)
1 lb. hot or sweet Italian turkey or pork sausage, removed from casing
1 large onion, chopped
1 bunch green onions, sliced (or extra chopped onion)
1 garlic clove, pressed or minced fine
4 cups low fat, low salt chicken broth (or extra if the soup needs to be thinned)
2 1/4 lbs. russet potatoes, peeled and cubed about 3/4”
2 cups sliced kale (or more--I like it so I add it until it looks good, which was double)
1/8 tsp salt or less (taste and add at very end—some sausage can be salty)
1/4 tsp ground black pepper
Extra crushed fennel seeds (optional, to taste)
Crushed red pepper flakes (optional, to taste. Not really necessary if you use hot sausage)
2 Tbs. all-purpose flour (optional)
1 cup milk (or more if the soup needs thinning. I use 1% milk. Or you could use part half-and-half if you want a richer soup)
Set your Instant Pot to the High Saute setting. When it has preheated, add half the oil to the pot along with the sausage. Cook, breaking up the meat into little bits, for 10-15 minutes or until browned. Remove sausage with a slotted spoon and remove most of the fat, leaving about 2 tsp. Return the sausage to the pot. (My sausage was lean so I left the drippings in the pan.)
Add the rest of the oil if there are not enough drippings from the sausage. Add onion, garlic, and optional red pepper flakes and fennel seeds (if using) to the pot. Stir and cook for a minute or so. Add the potatoes, kale, and broth. Give it a stir.
Change the setting to Soup (or Pressure on High) and set it for 20 minutes. Attach the lid and set the valve to seal. When the cook cycle ends, turn off the pot and naturally release for 5 minutes. Then release remainder of the pressure manually, using tongs in case of a little sputtering. You can also move the valve partially open in spurts with the tongs until the pressure dies down. Stir the soup to see how thick it is. Some of the potatoes broke down and it was very thick. So I ended up adding twice as much milk and no flour.
If your soup needs more thickening, turn on the pot to Saute on High. Whisk about 1/4 cup of milk with the flour and whisk into soup. Add the rest of the milk, stir, and simmer for a minute or so until thickened and flour is cooked, stirring once in a while. Do not overcook.
Taste the soup and adjust the salt. Add more broth or milk if too thick when rewarming.
