Instant Pot Gnocchi Zuppa Toscana

Similar to Olive Garden's Zuppa Toscana, but using potato gnocchi instead of diced potatoes, this delicious creamy soup is done quickly and conveniently in your Instant Pot. You can use mild or hot sausage depending on how much of a kick you prefer.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 541 Calories

Ingredients

• 1 cup water
• ¾ cup heavy whipping cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon minced garlic
• 4 cups chicken stock
• 1 pinch ground black pepper, or to taste
• 1 medium yellow onion, chopped
• 1 pound bulk Italian sausage
• 1 pinch salt, or to taste
• 1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces
• 1 (16 ounce) package potato gnocchi

Recipe Instructions

Step 1

Select the Sauté function on a multi-functional electric pressure cooker (such as Instant Pot®). Add sausage to the pot and sauté for 5 minutes. Stir in onion and garlic and sauté until sausage is browned and crumbled and the onions are translucent, about 3 minutes more. Push Cancel to end Sauté function.

Step 2

Pour the chicken stock, water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add the gnocchi to the pot but do not stir.

Step 3

Close the lid and set the cooking time to 0 minutes at High pressure. It will take about 16 minutes for the pot to reach pressure before the cooking time begins. After the timer beeps, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick release method, about 5 minutes more.

Step 4

Open the lid and select the Sauté function one more time. Stir in the kale and heavy whipping cream. Sauté, stirring occasionally until the kale has wilted, about 2 minutes. Push Cancel to end Sauté function.

Step 5

Serve in bowls and top with grated Parmesan cheese.