Zuppa Toscana (Instant Pot)

To make this soup low carb, use 2 tablespoons dehydrated onion flakes instead of raw onion, substitute turnips for potatoes, and red bell pepper for carrots.

Zuppa Toscana (Instant Pot)
Yield, six servings 

2 tablespoons extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound bulk Italian pork sausage
5 cups organic chicken broth
2 teaspoons dried basil
1 teaspoon dried fennel seeds, crushed
2 cups fresh kale, rinsed and chopped
2 pounds potatoes, cut into 1 inch cubes
1—2 large carrots, small dice
1/2 cup grass-fed heavy cream
Optional: 1/2 teaspoon crushed red pepper
Salt and pepper to taste

eeba6b44-fd74-4d74-9552-c0c316361f9e.gifIn a large skillet, sauté bacon, onion, and garlic in olive oil. Add to Instant Pot.

Using a teaspoon, portion out chunks of sausage into the skillet and brown the sausage until cooked, about 5 minutes. Add to Instant Pot.

Add chicken broth and herbs to the Instant Pot.

Secure the lid. Cook on high pressure for 12 minutes—making sure the steam release knob is in the “sealing” position. Use a quick release. Remove the lid, select “Cancel” then select the “Sauté” function. Add kale, potatoes, and carrots. Stir for five minutes until kale begins to wilt and the potatoes and carrots are fork tender. Add heavy cream. Season with crushed red pepper, if using, plus salt and pepper to taste.

Serve with chunks of crusty bread.