Zuppa Italian Soup
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Chad's Pro Tip
Heavy cream can go straight into the pot before pressure cooking since its fat content holds up fine, but if you're using half and half or milk instead, stir those in only after the pressure has fully released so they don't break in the heat.
Step-By-Step Guide
11 Steps- 1
Chop the bacon into half-inch pieces.
- 2
Set a heavy-bottomed pot or Dutch oven over medium heat. Add the bacon directly to the pot and cook, stirring occasionally, until browned and crisp to your liking. Transfer to a paper towel–lined plate to drain.
- 3
Either way, pull the crisped bacon out onto a paper towel lined plate and set it aside for topping later.
- 4
Toss the chopped onion into the leftover bacon grease in the pot and sauté for about 3 minutes .
- 5
Add the sausage, breaking it into smaller chunks, and cook until browned, roughly 2 minutes .
- 6
Stir in the minced garlic just until fragrant, then switch off the sauté function.
- 7
Pour in the chicken broth and heavy cream, then add the unpeeled potato slices.
- 8
Cover the pot with a tight-fitting lid, reduce the heat to medium-low to maintain a steady simmer, and cook for 15 to 20 minutes , or until tender.
- 9
While the soup cooks, wash and dry the kale, roll it tightly into a bundle, and slice it crosswise into thin ribbons to create the chiffonade.
- 10
Stir the kale ribbons into the hot soup until wilted.
- 11
Ladle into bowls and scatter the reserved crispy bacon over the top before serving.
Reviews
5 (1)- The Test Kitchen Crew
The chiffonade kale added right at the end keeps its bite and bright green color instead of turning mushy. Small step, big payoff.
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