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Instant Pot Zuppa Toscana Soup - Recipes That Crock - Ready to Eat Dinner

6 Servings Recipe By

Ingredients

  • 2 cups cook Ground Sausage
  • 1 3/4 cups cook and dice Bacon
  • 1/2 cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 4 cups Chicken Broth/Stock
  • 1 cup dice Yukon Gold Potato
  • 2 cups chop Kale
  • 1 cup Heavy Whipping Cream

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 733 Calories
  • 65g Total Fat
  • 25g Sat Fat
  • 1g Trans Fat
  • 153mg Cholesterol
  • 1688mg Sodium
  • 13g Total Carb
  • 2g Fiber
  • 4g Total Sugars (Includes 1g Added Sugars)
  • 26g Protein
  • 27 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Recipes That Crock for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine the sausage, bacon, onion, garlic, broth and potatoes in the Instant Pot.
  3. Lock the lid in place and seal the steam nozzle.
  4. Cook on high pressure for 30 minutes.
  5. Natural release the pressure.
  6. Stir in the kale and cream.
  7. Allow to cool.
  8. Divide among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.

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