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Marry Me Tuscan Vegetable Soup in Your Pressure Cooker

This creamy and hearty Tuscan vegetable soup is a comforting meal that comes together quickly in your pressure cooker. Packed with sweet potatoes, sun dried tomatoes, chickpeas, and a creamy cashew finish, this soup delivers rich flavors and satisfying textures, perfect for a cozy weeknight.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 361 kcal

Equipment

  • 1 Pressure cooker
  • 1 Pot

Ingredients
  

Main ingredients

  • 5 cloves garlic minced
  • 1 yellow onion diced
  • 1 leek chopped
  • 1 large sweet potato peeled and diced
  • 5 sun dried tomatoes chopped
  • 1 tablespoon tomato paste
  • 2 tablespoon paprika
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 5 cups vegetable broth
  • 1 can chickpeas drained and rinsed
  • 16 oz potato gnocchi or 1½ cups large pasta shells
  • 1.5 cups cashew cream or coconut milk
  • 0.5 lemon lemon juice optional
  • 1 handful kale chopped

Instructions
 

Instructions

  • Heat your pressure cooker’s pot over medium heat. Splash in some oil till it’s shimmering, ready for garlic, onion, and leek. Sauté till soft and fragrant, about 5 minutes.
  • Toss in the diced sweet potato and stir it around. Cook another 5 minutes so it starts to get tender but keeps some texture.
  • Add those chopped sun dried tomatoes and a tablespoon of tomato paste. Sprinkle in paprika, parsley, thyme, and salt. Let it all cook together for 2 minutes so flavors bloom.
  • Pour in the vegetable broth to cover the veggies by an inch or so. Give everything a good stir and seal the lid.
  • Turn your pressure cooker on to high for pressure build. Once it reaches pressure, set timer for 6 minutes - that’s enough for a tender pull on the sweet potatoes and perfect broth melding.
  • When time’s up, let it do a natural release for about 10 minutes. It helps keep the textures right. Then quick release any leftover steam to open the pot safely.
  • Add the gnocchi or pasta shells, and cook until al dente, then finish off with cashew cream or coconut milk, lemon juice, and kale.

Notes

Use pre-minced garlic and frozen chopped leeks to cut down prep time. Grab pre-diced sweet potatoes from the produce section so you skip peeling and chopping. Keep canned chickpeas and sun dried tomatoes stocked to toss in quick. Refrigerate leftovers in airtight containers for up to 4 days or freeze in portion-sized containers for quick meals. Keep gnocchi separate if freezing to avoid mushiness.