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.
Ingredients
- bulk Italian sausage: 1 pound
- medium yellow onion: 1 piece (chopped)
- garlic: 1 Tbsp (minced)
- chicken stock: 4 cups
- water: 1 cup
- pinch salt: 1 piece (to taste)
- pinch ground black pepper: 1 piece (to taste)
- Potato gnocchi: 1 pack (16 ounce pack)
- bunch kale - stems removed and discarded, leaves torn into bite-size pieces: 1 piece
- heavy whipping cream: 0.75 cup
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Serve in bowls and top with grated Parmesan cheese.
