Instant Pot Tuscan Soup: A Cozy Bowl of Comfort
As the leaves turn golden and the air becomes crisp, there’s nothing more comforting than a warm bowl of soup. It’s that time of year when the evenings are cool, and I find myself longing for cozy meals that warm my heart and soul. This Instant Pot Tuscan Soup is one of those dishes that wraps you in a blanket of flavor; it’s creamy, hearty, and delightfully filling. Just thinking about it brings back memories of family gatherings where laughter echoed in the air, each spoonful bringing a little more warmth to my heart.
This delightful recipe combines the savory goodness of Italian sausage and crispy turkey bacon with the tender soul of potatoes and kale. Perfect for an easy weeknight dinner, this soup comes together effortlessly in your Instant Pot, allowing you to enjoy your cozy evening without spending hours in the kitchen. Trust me—this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick & Easy: With the help of your Instant Pot, you can whip up this restaurant-quality soup in about 30 minutes!
- Creamy & Comforting: The addition of heavy cream brings a silky richness that makes every spoonful enticing.
- Family-Friendly: This Tuscan soup is a hit among both kids and adults! It’s a fantastic way to sneak in some greens.
- Versatile: You can easily customize it with different ingredients based on what you have at home, making it a flexible weeknight option.
- One-Pot Wonder: All the magic happens in one pot, making clean-up a breeze after a delicious dinner.
Ingredients You’ll Need for Instant Pot Tuscan Soup
- 1 lb Italian sausage
- 4 slices turkey bacon
- 4 medium potatoes, diced
- 1 bunch kale, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
How to Make Instant Pot Tuscan Soup
Start by setting your Instant Pot to ‘Sauté’ mode. Add the turkey bacon and cook until crispy and golden brown. Once done, remove the bacon and set it aside, but don’t discard the rendered fat!
In that delicious fat, add the Italian sausage, breaking it apart with a spatula, and cook until it’s browned. Drain any excess fat if necessary, leaving a bit to flavor the soup.
Toss in the diced onion and minced garlic, sautéing until fragrant—around 2-3 minutes. The aroma should be heavenly!
Stir in the diced potatoes and pour in the chicken broth, seasoning with salt and pepper to your taste.
Close the lid of the Instant Pot and set it to ‘Pressure Cook’ for 10 minutes. Don’t worry—it will be worth the wait!
Once the cooking time is up, carefully perform a quick release. Carefully remove the lid and stir in the chopped kale and heavy cream, allowing everything to warm through for a couple of minutes.
Just before serving, crumble the reserved turkey bacon on top. It creates a delightful crunch that perfectly complements the creamy soup!
Delicious Variations to Try
- Add More Veggies: Toss in some diced carrots or bell peppers for extra color and nutrition.
- Spicy Kick: If you enjoy a bit of heat, add red pepper flakes or a dash of hot sauce to elevate the flavor profile.
- Different Greens: Instead of kale, feel free to substitute with spinach or Swiss chard for a different taste and texture.
- Herb Infusion: A sprinkle of fresh herbs like parsley or basil added just before serving can brighten the dish and elevate its presentation.
Chef Emma’s Helpful Tips
- Make It Ahead: Prepare a large batch and store it in the refrigerator for easy lunches or unexpected guests throughout the week.
- Freezing for Later: This soup freezes beautifully! Just be sure to leave out the heavy cream until you reheat it; it tends to separate.
- Ingredient Swaps: If you’re looking for a lighter version, consider using turkey sausage or even veggie sausage as a delicious alternative.
- Chop with Ease: Use a food processor to quickly chop your veggies—save time and energy when prepping!
What’s Inside – Nutrition Breakdown
Serving Size: 1 cup
Calories: 380
Carbohydrates: 34g
Sugar: 3g
Fat: 24g
Protein: 16g
Sodium: 800mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This soup is perfect for meal prep and tastes even better the next day.
Can I use different ingredients?
Of course! Feel free to mix in your favorite veggies or proteins for a personal touch.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze for up to 3 months!
How long does it last?
When stored properly, this soup can stay fresh in the fridge for about 5 days.
A Cozy Closing Note
This Instant Pot Tuscan Soup is more than just a meal; it’s a heartfelt experience that brings warmth and comfort, especially on cold evenings. Whether you’re sharing it with loved ones or enjoying it solo while snuggled on the couch, it’s a dish that wraps you in a blanket of delicious flavors.
So go ahead, save this Instant Pot Tuscan Soup to your comfort food board, and let it be your go-to recipe for those chilly nights! Enjoy every creamy spoonful!
Instant Pot Tuscan Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A creamy and hearty Tuscan soup made easily in the Instant Pot, perfect for cold evenings.
Ingredients
- 1 lb Italian sausage
- 4 slices turkey bacon
- 4 medium potatoes, diced
- 1 bunch kale, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Start by setting your Instant Pot to ‘Sauté’ mode. Add the turkey bacon and cook until crispy and golden brown. Once done, remove the bacon and set it aside, but don’t discard the rendered fat!
- In that delicious fat, add the Italian sausage, breaking it apart with a spatula, and cook until it’s browned. Drain any excess fat if necessary, leaving a bit to flavor the soup.
- Toss in the diced onion and minced garlic, sautéing until fragrant—around 2-3 minutes.
- Stir in the diced potatoes and pour in the chicken broth, seasoning with salt and pepper to your taste.
- Close the lid of the Instant Pot and set it to ‘Pressure Cook’ for 10 minutes.
- Once the cooking time is up, carefully perform a quick release. Carefully remove the lid and stir in the chopped kale and heavy cream, allowing everything to warm through for a couple of minutes.
- Just before serving, crumble the reserved turkey bacon on top.
Notes
Make it ahead for easy lunches. This soup freezes beautifully, but leave out the heavy cream until reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 70mg
