RV Recipe: Super Tasty Instant Pot Italian Wedding Soup

 RV Recipe: Super Tasty Instant Pot Italian Wedding Soup

This Instant Pot Italian Wedding Soup RV Recipe is TASTY, so we can’t wait until fall to share this “knock your socks off” delicious one-pot meal with Fellow RV travelers!  

This is not your traditional Italian wedding soup but the flavor profile is one that will not disappoint.

Whether you are cooking for a crowd or making a batch of this soup to package and freeze to have some make-ahead meals readily available, your investment in time and ingredients are sure to reward you ten fold with this special RV Recipe.

I realize summer is grilling season however I tend to enjoy a great tasting soup most any time of year whether it is a brisk night huddled around a campfire or sitting in my camp chair while soft summer evening breezes gently drift by. 

Enjoy!

  • Chef MJ

Instant Pot (IP) 6 quart

Serves 10 – 12

RV Recipe Ingredients

19 oz                mild Italian sausage

19 oz                 hot Italian sausage

8 oz                   uncooked, bacon

64 oz                 organic chicken broth

1/2                     red onion, diced (or substitute 1 tsp onion powder)

2 cloves             garlic, minced (or substitute 1 tsp garlic powder)

1/2 – 2/3 tsp    red pepper flakes

1/2 – 2/3 tsp    Montreal steak seasoning (or substitute black pepper and a few dashes of sea salt)

1/2 – 2/3 tsp    dried basil flakes or spice

1/2 – 2/3 tsp    dried oregano or spice

4                         6″ (med/large) russet potatoes, rinsed, peeled, diced

5 oz bag            baby spinach, prewashed

1 cup                 heavy cream or half and half

1 cup                 shaved or freshly grated parmesan cheese

RV Recipe Directions

  1.  Remove sausage from casings.  Cut or divide each link into 6 pieces, set aside.
  2.  Cut each strip of bacon into 4 equal slices then place in Instant Pot on SAUTE’ mode.  Stir as needed for a minute or 2 then add diced fresh onion, stir again for a minute then add freshly minced garlic. Stir for a minute. 
  3.  Add sausage pieces and seasonings, stir until lightly browned.
  4.   Add chicken broth, stir.  Turn IP off.
  5.   Peel rinsed potatoes, cut them in half lengthwise then slice into 1/4 inch (half moon) slices.
  6.  Add potatoes to the IP but DO NOT stir.
  7.  Close IP lid and steam vent.  Set heat to MANUAL 5 minutes.  Allow the IP to natural release for 10 minutes, then open the steam valve for a quick release of the remainder of steam.
  8.  Open the IP, remove 1 – 2 cups of potatoes from the pot and lightly puree using the back of a fork.  Return the potatoes to the IP and stir.
  9.  Add the baby spinach and stir.
  10.  Add the heavy cream or half and half, stir.  The mixture may thicken ever so slightly due to the starch of the potato but this soup is actually more broth-like.
  11.  Pour individual servings into bowls and top with freshly grated parmesan.
If you are looking for other RV recipes, food pairings or over 105 recipes that are designed for those who travel in an RV r camper, check out my cookbook Small Kitchen Big Flavors! – available at a great Introductory Price on eBay and my blog site at: https:/smallkitchenbigflavorsblog.wordpress.com

 

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Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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