Creamy Tuscan Soup
A deeply savory, creamy soup made with Italian sausage, bacon, garlic, oil-packed sun-dried tomatoes, kale, and a finish of heavy cream - all built in one Instant Pot in about 30 minutes. The kind of soup you could sip straight from the bowl. Serve with freshly grated Parmesan and includes a dutch oven option for those without a pressure cooker.
Equipment
- Instant Pot (or dutch oven)
- skillet (for frying bacon)
- ladle
Ingredients
- 1 lb mild Italian sausage (or hot or sweet)
- 6 slices bacon (cooked ahead and chopped)
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1 tsp dried Italian seasoning
- 1 cup oil-packed sun-dried tomatoes (drained and chopped)
- 6 cups chicken broth
- 1 bunch kale (leaves stripped and chopped)
- ¾ cup heavy whipping cream
- Freshly grated or shredded Parmesan (for serving)
- salt and freshly ground black pepper (to taste)
Instructions
- Set a 6-quart Instant Pot to sauté mode. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Drain excess fat with a large spoon or ladle.
- Add the garlic, onion, and Italian seasoning. Cook, stirring constantly, until the onions are translucent and the garlic is fragrant, about 3 to 4 minutes.
- Stir in the chicken broth, cooked bacon, and sun-dried tomatoes.
- Select the manual setting. Set to high pressure and set the timer for 5 minutes.
- When cooking is done, do a quick release of the pressure.
- Switch back to sauté mode. Add the chopped kale and stir until fully wilted, about 2 to 3 minutes. Make sure the kale is completely wilted — undercooked kale will be chewy.
- Stir in the heavy cream until heated through, about 2 minutes.
- Taste before adding salt — with the sausage, bacon, and broth, this soup often needs very little. Season with salt and pepper to taste. Serve immediately topped with freshly grated Parmesan.
Notes
Prep ahead:
- Cook and chop the bacon 1-2 days in advance.
- Chop the onion and sun-dried tomatoes, and mince the garlic a few hours ahead, storing in the fridge in separate airtight containers, until ready to use.
How to store:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave in 30-second intervals, stirring between each, until heated through.
- Or reheat gently in a pot on the stovetop over medium-low heat, stirring occasionally.
Freezing:
- Freeze in freezer-safe containers or zip-top bags laid flat for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat in a pot on the stovetop over medium-low heat, stirring occasionally until heated through.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.