I love making spicy Tuscan soup on a cold winter day. The broth has a nice spicy flavor, without being too heavy. You can use other types of meat and control the level of spice as well!
This variation of Tuscan soup is so delicious and quick to whip up, too! Using a digital pressure cooker makes it possible. I have had a few different variations in the past. My favorites are the Instant Pot and Ninja Foodi.
Tuscan Soup Tips
- Tomatoes: I like using canned fire roasted tomatoes. If you wish, plain canned tomatoes, freshly diced tomatoes, or homemade roasted tomatoes work really well, too.
- Meat: Italian sausage works really well in this recipe, if you have it on hand. Regular ground sausage or chicken works if you want to control how spicy you want the soup.
- Spinach: If you prefer kale, you can use it instead. Both are a really nutritious and are great options!
- Something Extra: If you are craving something a little extra – something bready and crunchy – grilled cheese pairs really well with this soup or garlic toast
Soup Storage
The tuscan soup will easily keep in the fridge for 3-4 days. You can also freeze it for up to 6 months.
For easy meal prep, try portioning them out in freezer safe containers. If you are running short on time in the morning, it makes an easy lunch to bring to work.
Easy Spicy Tuscan Soup
I love making spicy Tuscan soup on a cold winter day. The broth has a nice spicy flavor, without being too heavy. You can use other types of meat and control the level of spice as well!
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Measuring Spoon
- 1 Measuring Cup
- 1 Wooden Spoon
- 1 Digital Pressure Cooker
Ingredients
- 1 lb Italian Sausage casings removed
- 1 cup Onion diced
- 1 tbsp Minced Garlic
- 1 tsp Oregano
- 1 tsp Crushed Chili Peppers or to taste
- 6 cups Vegetable Broth can use veggie or chicken
- 1 can Fire Roasted Tomatoes 14.5 oz
- 4 oz Spinach
- ¾ cup Heavy Whipping Cream
- ¼ cup Grated Parmesan
- Salt and Pepper to taste
Instructions
- Set your pressure cooker to sauté and on medium heat. Add oil to inner pot.
- When oil is heated, add sausage, and cook about 5 minutes or until slightly browned. Drain grease.
- Add onion, garlic, crushed red peppers and oregano and cook for 2-3 minutes or until onions are soft.
- Stir in broth, fire roasted tomatoes, salt and pepper.
- Press the manual mode and set to high pressure for 5 minutes.
- Once complete, do a quick release. Once depressurized, set mode back to sauté.
- Add spinach and cook for 2 minutes or until wilted.
- Stir in heavy whipping cream and heat through.
- Serve with Parmesan cheese and enjoy!
Notes
Roughly 2 cups per serving.
Nutrition
Calories: 338kcalCarbohydrates: 17gProtein: 18gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 93mgSodium: 2213mgPotassium: 400mgFiber: 3gSugar: 10gVitamin A: 3762IUVitamin C: 38mgCalcium: 148mgIron: 10mg
Tried this recipe?Let us know how it was!
