Walnut Zuppa Toscano

Cook

Here is my take on Pressure Lucks’ Instant Pot Sausage & Spinach Soup. In this experiment, I use my Italian Sausage Rub and crushed nuts to make a Walnut Zuppa Toscano.

Gather the ingredients.

  • 4 cups of Walnuts
  • 1 Red Bell Pepper
  • Italian Sausage Rub
  • 2 tbsp. Avocado oil
  • 2 tbsp. Salted butter
  • 3 large Shallots
  • 1 tbsp. of Crushed Garlic
  • 1 cup of Sherry Wine
  • 5 cup of Chicken Broth
  • 1 tsp. of Italian Seasoning
  • 1 tsp. of Oregano
  • 1 tsp. of Garlic Powder
  • 1 tsp. of Seasoned Salt
  • 1 tsp. of Black Pepper
  • 1.5 lbs of Baby Potatoes
  • 5-8 oz of Baby Spinach
  • 5.2 oz of Garlic Herb Boursin
  • 1 cup of Heavy Cream
  • Ninja Instant Cooker
  • Ninja Food Processor

Let’s go to work.

  1. Make a batch of my Italian Sausage Rub.
  2. Dice the red bell pepper, then add it and the walnuts to a food processor. Add in some rub as you pulse it all together. Keep pulsing and adding rub until you reach the texture and taste you like.
  3. Dice the shallots and potatoes and set them aside.
  4. Set the Instant Cooker to Sauté and add in the butter and oil. Once the butter melts, add in the shallots and let cook for 3-5 minutes.
  5. Next, add in the walnut mixture and garlic, then stir for a minute or two until everything is well combined.
  6. Pour in the sherry and let it simmer for 3 minutes. Afterward, add in the chicken broth, Italian seasoning, oregano, garlic powder, seasoned salt, black pepper, and stir well.
  7. Add the potatoes to the soup and top it off with the spinach.
  8. Set the Instant Cooker to pressure cook on High for 10 minutes, then do a quick release when done.
  9. Stir in the Boursin until completely melted, then add the heavy cream to the soup.
  10. Once well combined, spoon some Walnut Zuppa Toscano in a bowl and enjoy!
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