Healthier Instant Pot Zuppa Toscana

I LOVE a warm bowl of soup…especially when it’s freezing ass cold outside! My phone informs me that it feels like -3° at the moment. I might need to take a BATH in this soup!

This Zuppa Toscana REALLY hit the spot. Only trouble is…I made it and didn’t have time to eat it right away. I thought I had planned it out to a T! I knew exactly how much time it would take to make in my Instant Pot – which isn’t long by the way! I freaking LOVE this thing! I just hadn’t allowed time to defrost the meat! DANGIT!

So the second it finished cooking, I had to run out the door to take my daughter to dance. I quickly blended up a chocolate peanut butter Shakeology for the road, but knew that the steamy warm goodness would be there waiting for me when we returned. I didn’t even take off my coat. I filled up a bowl and slurped it down! SOOOooo good! And with an Instant Pot…SOooooo fast! (Just make sure you have thawed your meat first!) 😉


    • 2 Tbs olive oil
    • 1 medium onion, diced
    • 1 lb ground mild Italian turkey sausage (or use this recipe if you only have the ground turkey)
    • 3-4 cloves garlic, minced
    • 3 large baking potatoes, unpeeled, halved long-wise and sliced into 1/4-inch slices.
    • 3 carrots sliced
    • 6 cups chicken broth
    • 2-3 cups fresh baby kale
    • 3/4 cup milk (unsweetened nut milks, 2% or half and half if you like to live dangerously!) 🙂
    • salt & pepper to taste


    1. Using the “saute” function of the Instant Pot, heat the olive oil. Add onions and cook until they begin to become translucent.
    2. Add meat, crumbling up into smaller pieces and cooking until browned.
    3. Add garlic and cook about a minute – until it starts to smell all nice and garlicky!
    4. Drain off excess grease if desired and return to pot.
    5. Add potato, carrot slices and chicken broth.
    6. Lock the lid into place and set to “sealed.”
    7. Cook at high pressure for 5 minutes on the Manual setting.
    8. When cooking finishes, allow a natural pressure release for 10 minutes, followed by a quick release.
    9. When pressure valve has dropped, remove the lid and add kale to the pot. The heat from the soup will wilt the kale as you stir.
    10. Pour in the milk or half and half and desired amount of salt and pepper and stir to combine.
Makes about 6 servings.
Recipe inspired from This Old Gal
Fix containers: 2 cup serving, 1 yellow, 1 red, 1 green

What’s on Sale This Month?

Current Groups

Stuffed Pepper Soup

3-peppersI’m still getting a zillion peppers from our CSA farm and trying to come up with different ways to use them ALL!

Step 1 – Share some with my neighbor!

Step 2 – Search the internet for recipes to start with and then change to match the contents of my fridge and pantry! Which brings us to last week’s creation:

Stuffed Pepper Soup – with lean ground turkey and quinoa (or brown rice)

  • 3 cups cooked quinoa or brown rice
  • 1 T. olive oil
  • 1 – 1.25 pounds of lean ground turkey
  • 3 bell peppers (any color will do!) – chopped
  • 1 med. onion – diced
  • 3 cloves garlic – minced
  • 1 can diced tomatoes (14.5 oz.)
  • 1 can tomato sauce
  • 2-3 cups reduced sodium chicken broth
  • 1 tsp. paprika
  • 1 T. chili powder
  • 1/4 t. cayenne pepper
  • 1/2 t. marjoram
  • salt and fresh ground pepper to taste

In a large pot, over medium heat, add olive oil, onion and garlic. Cook until the onion is translucent (about 2-3 minutes). Add turkey and cook through. Drain fat, if any. Add peppers and cook about 5 minutes. Add tomatoes, tomato sauce, 2 cups of chicken broth, paprika, chili powder, cayenne, marjoram, salt and pepper. Simmer for 30 minutes, adjusting consistency with reserved 1 C. of broth as needed.  Serve with 1/2 cup of quinoa or brown rice.

Makes about 8 servings

Nutritional Information:
  • WITH quinoa/rice – 241 calories, 17 g. protein, 32 g. carbs
  • without quinoa – 131 calories, 13 g. protein, 12 g. carbs

21 Day Fix containers: 1 red 1 yellow 1 green