Zuppa Toscana

Author

NuWave

Servings

8

Category

Appetizers

Ingredients

• 6 slices bacon, small dice
• 1 lb turkey sausage, ground
• 1 T butter
• 1 c onion, small dice
• 3 cloves garlic, minced
• 3 qts chicken stock, divided
• 3 russet potatoes, peeled, 1-½-inch cubes
• 3 T cornstarch
• 1 can evaporated milk
• 1 c Parmesan cheese, grated
• 2 c baby spinach
• Sea salt
• Black pepper

Directions

1. Set pressure cooker to "sear", adjust time to 15 minutes, press "start/stop", and add bacon. Cook until crisp. Remove bacon and drain on paper towel; set aside.
2. Add turkey sausage to cooker and brown. Remove; set aside.
3. Add butter, onions, and garlic and sauté for 1 minute.
4. Add 2c chicken stock then place rack in bottom of cooker. Place potatoes on rack.
5. Close and lock lid. Set pressure cooker to "potatoes", adjust time to 4 minutes, and press "start/stop".
6. When done, quick release and make sure all pressure is released before opening lid.
7. Carefully open lid and remove potatoes and rack; set aside. Add remaining chicken stock to cooker.
8. In a small bowl, mix cornstarch and evaporated milk. Add to pressure cooker. Set to "sear", adjust time to 10 minutes, and bring up to a simmer.
9. When soup thickens to desired consistency, add Parmesan cheese, sausage, potatoes, bacon, and spinach. Adjust seasoning as needed.
10. Ladle into serving bowls and serve.