Instant Pot Zuppa Toscana: Creamy Italian Soup
A creamy Tuscan soup blending tender potatoes, fresh kale, and aromatic vegetables, elevated with a splash of cream. Ready in 30 minutes with the Instant Pot for rich, restaurant-quality flavor.
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Servings: 6 servings
Calories: 285kcal
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 lbs Russet potatoes, cubed
- 4 cups vegetable broth
- 1/4 tsp Italian seasoning
- Salt and pepper to taste
- 4 cups fresh kale, chopped
- 1 cup heavy cream or plant-based alternative
- 1 tbsp grated Parmesan (optional)
Instructions
- Heat olive oil in Instant Pot. Sauté onion, garlic, and carrots 2 minutes.
- Add potatoes, broth, Italian seasoning, salt, and pepper. Seal lid.
- Pressure cook on high for 8 minutes. Natural release for 10 minutes.
- Stir in kale and cream. Let sit 5 minutes to thicken. Finish with Parmesan.
Notes
Use curly kale for best texture.
Add 1 tbsp lemon juice for brightness.
Double broth for lighter consistency.
Freezes well up to 3 months.
Add 1 tbsp lemon juice for brightness.
Double broth for lighter consistency.
Freezes well up to 3 months.
Nutrition
Serving: 1g | Calories: 285kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 800mg | Fiber: 5g | Sugar: 4g