Potato Recipes

Soup Side Dish Main Dish

Tuscan Kale and Potato Soup (Zupa Toscana)

  • Ready Time: 35min
    1 Review
  • Prep Time: 10min
    Cook Time: 25min
  • Potato Type: Russet
    Cuisine: Italian
  • Serves: 8 (10 fluid ounce servings)
    Prep Method: Multi-Cooker
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Recipe by: Potatoes USA

Italian sausage, tender kale, and hearty potatoes slow simmered in a cream-based broth with garlic and onions.


  • 1-1/2 ounces (3 strips) Bacon, chopped
  • 1 lb. Sweet Italian Sausage
  • 1-1/2 cups Yellow Onions, diced
  • 1 teaspoon Oregano, dried
  • 2 tablespoons Fresh Garlic Cloves, chopped
  • 1-1/2 pounds Russet Potatoes, skin on, diced 1” pieces
  • 6 cups Chicken Stock (Chicken Broth can be subbed)
  • 1 cup Heavy Cream
  • 3 cups Kale, chopped
  • 1-1/2 tablespoons Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper

Prep Time: 10min | Cook Time: 25min

  1. Turn the Multicooker to Sauté mode and add the chopped bacon. Cook, stirring occasionally until the bacon renders out most of its fat. Remove bacon pieces and set aside.
  2. Add the sausage and cook until the fat is rendered, and the sausage is brown.
  3. Remove the sausage and drain all but 2 tsp of the rendered fat.
  4. Add the onions to the multicooker and begin to cook them in the reserved fat. After 1-2 minutes, add the oregano and stir.
  5. When the onions start to look translucent, add the garlic and stir.
  6. Pour in the broth, stirring, and make sure you scrape the bottom of the pot to get up any brown bits (deglaze).
  7. Add the potatoes, and add the sausage back in.
  8. Check to make sure the contents do not go over the Max Fill line marked on the inner liner.
  9. Press the button to cancel Sauté mode. Close the lid, set the steam release knob to Sealing.
  10. Set to Manual (or Pressure Cook) and choose 5 minutes* (High Pressure). The pot will take several minutes to come to pressure.
  11. After cooking cycle ends, allow a 10-minute NPR (Natural Pressure Release).
  12. Do a controlled Quick Release for the rest of the steam, and when the pin in the lid drops, open the lid.
  13. Add in the kale and stir well. Cover and let heat through for 5 minutes or so to soften the kale. Stir in the heavy cream. Adjust the seasoning with salt and pepper. Garnish with bacon and enjoy.


  • Sweet or Spicy Italian Sausage can be used for this recipe.
  • Meat can be omitted from this recipe.


Vitamin C15mg

1 Review

D. Detlefsen 6 months ago

I've been making this for years in a Dutch oven on the stove (what is a multicooker and why make things...Read Full Review

D. Detlefsen 6 months ago

I've been making this for years in a Dutch oven on the stove (what is a multicooker and why make things so complicated?) with a few modifications: no bacon or salt (I don't need all that sodium) and using lower salt chicken broth (ditto.) It doesn't say so, but crumble the sausage out of the casing (or use bulk.) Also, to match that texture better, I 'bake' the russets in the microwave and crumble them into the soup (use the skins for an appetizer or side dish), rather than cube them. Also use a can of evap. milk to cut the fat. Swiss chard also works if you aren't a big fan of kale. Delicious.

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