Instant Pot Tuscan Soup

30 minutes tops! For prep and cooking! Super easy and absolutely delicious!! I traded the Italian Sausage with lean ground turkey and a homemade italian seasoning mix. Everything about this was wonderful! We borrowed this recipe from Brit+Co.

Ingredients:

  • 1 cup diced celery
  • 1 1/2 cups diced onion (about 1 medium onion)
  • 2 cups chopped leek, white and light green parts only
  • 2 cups diced carrot
  • 1 1/2 cups diced zucchini (about 1 medium zucchini)
  • 8 ounces cremini mushrooms, sliced
  • 4 garlic cloves, minced
  • 3 15 ounce cans cannellini beans, drained and rinsed well
  • 1 28 ounce can diced San Marzano tomatoes
  • 4 cups of vegetable or chicken stock
  • 1 tablespoon dried Italian seasoning herb mix
  • 1 pound Italian sausage links, left whole (optional)
  • 1 bunch Lacinato kale, shredded
  • 1/2 bunch fresh Italian parsley, chopped
  • thinly sliced rounds of lemon, chopped
  • salt and pepper, to taste

Directions:

  • Combine the celery, onion, leek, carrot, zucchini, mushrooms, garlic, beans, tomatoes, stock, dried Italian herbs, and whole Italian sausage links, if using.
  • Close and seal the Instant Pot, and set for ten minutes on high of the “Manual” setting.
  • Let pressure release naturally. Remove sausage links, if using, and slice into bite-size pieces. Replace pieces into the soup.
  • Stir the shredded kale, parsley, and chopped lemon into the soup. Season to taste and serve hot.

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