Reserve Series

7 Cheese Zuppa Toscana

Prep Time: 5 Min  |  Cook Time: 45 Min  |  Servings: 4
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7 Cheese Zuppa Toscana
Prep Time
5 Min
Cook Time
45 Min

  • 5 ea. Spicy Italian sausage
  • 1 ½ cups Diced yellow onion
  • 2 cloves Garlic, minced
  • 1 tsp. Dried Italian seasoning
  • 1 ½ lbs. Small potatoes, halved
  • 6 cups Chicken broth
  • 4 cups Chopped kale
  • 2 cups Sargento® Shredded 6 Cheese Italian
  • 1 cup Sargento® Reserve Series™ Shaved 14-Month Aged Parmesan
  • 1 cup Half & Half
  • Salt & Pepper, to taste
  1. Set an electric pressure cooker to saute setting. Add sausage and break up into small pieces with a flat spatula while it cooks. Continue until sausage is cooked through and crumbled.
  2. Add onion, garlic and Italian seasoning. Saute’ 4-5 minutes or until softened.
  3. Add potatoes and chicken broth. Place cover on cooker and turn to seal. Set slow cooker to “manual”, then adjust setting to high. Set timer for 5 minutes.
  4. When timer goes off, quick release pressure by turning the pressure knob to “release”. Place a towel over the releasing steam to avoid splattering.
  5. Open lid when pressure has been released. Stir in kale. Cook for 1-2 minutes or until wilted.
  6. Stir in Sargento® 6 Cheese Italian and half & half. Cook for 2-3 minutes or until heated through and cheese is melted. Season to taste with salt and pepper. Ladle soup into bowls or crocks and sprinkle Sargento® Shaved 14-Month Aged Parmesan on top. Serve.