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Name: Instant Pot Zuppa Toscana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tbsp of olive oil; 1/4 stick (2 tbsp) of salted butter; 3 large shallots diced; 2 lbs of Italian Sausage (sweet hot or mixed), casing removed; 1 tbsp of crushed garlic; 1 cup of sherry wine or a dry white wine (like a Sauvign; 5 cups of garlic or chicken broth; 1 tsp of Italian seasoning; 1 tsp of oregano; 1 tsp of garlic powder; 1 tsp of seasoned salt; 1 tsp of black pepper; 1.5 lbs of baby red (or white) potatoes sliced into quarters with the skin still on; 5-8 oz of baby spinach; 5.2 oz of Boursin (any flavor and can be found in the del; 1 cup of heavy cream or half & half; Crusty Italian or French bread to dip in the soup

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INGREDIENTS

2 tbsp of olive oil
1/4 stick (2 tbsp) of salted butter
3 large shallots diced
2 lbs of Italian Sausage (sweet ; hot or mixed), casing removed
1 tbsp of crushed garlic
1 cup of sherry wine or a dry white wine (like a Sauvign
5 cups of garlic or chicken broth
1 tsp of Italian seasoning
1 tsp of oregano
1 tsp of garlic powder
1 tsp of seasoned salt
1 tsp of black pepper
1.5 lbs of baby red (or white) potatoes ; sliced into quarters with the skin still on
5-8 oz of baby spinach
5.2 oz of Boursin (any flavor and can be found in the del
1 cup of heavy cream or half & half
Crusty Italian or French bread ; to dip in the soup

INSTRUCTIONS

Next, add the sausage and break it down with a wooden spatula/mixing spoon until crumbled (like a ground beef) and sauté (stir & set) for another 3-5 minutes. Add the garlic about 1 minute after the sausage is cooking and stir it in

Pour in the sherry and let simmer for 3 minutes and follow with the broth, Italian seasoning, oregano, garlic powder, seasoned salt and black pepper. Stir well

Lastly, add in the potatoes, top with spinach and DO NOT STIR (leave the spinach right on top as it will cook down into nothing). Secure the pressure cooking lid, hit “Keep Warm/Cancel” or “Stop” and hit “Pressure Cook” or “Manual” high pressure for 10 minutes (it will take a solid 10 minutes or so to come to pressure due to the amount of volume in the pot). Quick release when done

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Instant Pot Zuppa Toscana

2 tbsp of olive oil
1/4 stick (2 tbsp) of salted butter
3 large shallots diced
2 lbs of Italian Sausage (sweet hot or mixed), casing removed
1 tbsp of crushed garlic
1 cup of sherry wine or a dry white wine (like a Sauvign
5 cups of garlic or chicken broth
1 tsp of Italian seasoning
1 tsp of oregano
1 tsp of garlic powder
1 tsp of seasoned salt
1 tsp of black pepper
1.5 lbs of baby red (or white) potatoes sliced into quarters with the skin still on
5-8 oz of baby spinach
5.2 oz of Boursin (any flavor and can be found in the del
1 cup of heavy cream or half & half
 Crusty Italian or French bread to dip in the soup

Add the olive oil and butter to the Instant Pot or Ninja Foodi. Hit “Sauté” and adjust so it’s on the “More” or “High” setting (hit “Start” after if using the Ninja Foodi). Once the butter’s melted, add in the shallots and sauté for 3-5 minutes until lightly browned
Next, add the sausage and break it down with a wooden spatula/mixing spoon until crumbled (like a ground beef) and sauté (stir & set) for another 3-5 minutes. Add the garlic about 1 minute after the sausage is cooking and stir it in
Pour in the sherry and let simmer for 3 minutes and follow with the broth, Italian seasoning, oregano, garlic powder, seasoned salt and black pepper. Stir well
Lastly, add in the potatoes, top with spinach and DO NOT STIR (leave the spinach right on top as it will cook down into nothing). Secure the pressure cooking lid, hit “Keep Warm/Cancel” or “Stop” and hit “Pressure Cook” or “Manual” high pressure for 10 minutes (it will take a solid 10 minutes or so to come to pressure due to the amount of volume in the pot). Quick release when done

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Stir in the Boursin (or cream cheese) until melded and then add the heavy cream or half & half
Ladle into bowls and serve with some crusty Italian or French bread
Enjoy!

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Nutrition

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Serving Size: 1 (1738g)
Recipe Makes: 1

Calories: 30
Calories from Fat: 30 (100%)

Amt Per Serving		% DV

	Total Fat 3.4g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 30

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