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Weight Watchers Tuscan Soup Recipe for Instant Pot Weight Watchers Tuscan Soup Recipe for Instant Pot


Weight Watchers Tuscan Soup Recipe for Instant Pot

Written by: Emily Smith

This Tuscan soup is my go-to comfort food. It's packed with veggies and beans, all simmered in a savory broth. Just 5 minutes in the instant pot and it's ready!

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Can't beat a hearty Tuscan soup on a chilly day, right? This Weight Watchers recipe I'm sharing is loaded with veg, bursting with flavor, and best of all, it's guilt-free. Imagine a bowl of warm soup, full of kale, zucchini, carrots, and cannellini beans with a hint of basil and oregano. The best part? It's Instant Pot friendly! Let's dive in. You're going to love making and eating this.

Ingredients for Tuscan Soup

  • Olive oil: Adds richness and flavor to the soup, enhancing the overall taste and providing a good base for sautéing.
  • Onion: Adds depth and sweetness to the soup, creating a flavorful base for the other ingredients to build upon.
  • Garlic: Infuses the soup with a delicious aroma and adds a robust flavor that complements the other vegetables well.
  • Carrots: Bring a natural sweetness and vibrant color to the soup, while also providing a good source of vitamins and fiber.
  • Celery: Adds a subtle earthy flavor and a satisfying crunch to the soup, enhancing its overall texture and taste.
  • Zucchini: Offers a mild flavor and a soft texture to the soup, balancing out the other vegetables and adding variety.
  • Red bell pepper: Brings a touch of sweetness and a pop of color to the soup, enhancing its visual appeal and flavor profile.
  • Diced tomatoes: Provide a rich and tangy base for the soup, adding depth of flavor and a hint of acidity.
  • Low-sodium chicken broth: Forms the flavorful liquid base of the soup, infusing it with savory notes and enhancing the overall taste.
  • Dried basil: Adds a fresh and aromatic flavor to the soup, complementing the other herbs and enhancing the overall taste.
  • Dried oregano: Provides a warm and earthy flavor to the soup, adding depth and complexity to the overall taste profile.
  • Kale: Adds a nutritious boost to the soup, offering a hearty texture and a dose of vitamins and minerals.
  • Cannellini beans: Bring a creamy texture and a good source of plant-based protein to the soup, making it more satisfying and filling.

Tools Required

  • Instant Pot: Speeds up cooking process by using high pressure to cook ingredients quickly and efficiently.
  • Chopping board: Provides a stable surface for chopping vegetables and ensures safety while using a knife.
  • Knife: Essential for cutting and chopping ingredients to the desired size for the soup recipe.
  • Can opener: Needed to open canned ingredients like diced tomatoes and cannellini beans for the soup.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chopped kale
  • 1 can (15 oz) cannellini beans, drained and rinsed


  1. Set Instant Pot to sauté mode and heat olive oil. Add onion and garlic, cook until softened.
  2. Add carrots, celery, zucchini, and bell pepper. Cook for a few minutes.
  3. Stir in diced tomatoes, chicken broth, basil, oregano, salt, and pepper.
  4. Close the lid, set to high pressure for 5 minutes.
  5. Quick release pressure, stir in kale and cannellini beans. Let it sit for a few minutes to wilt the kale.
  6. Serve hot and enjoy!

Nutritional value:

Per Serving in Calories: 180 kcal | Carbohydrates: 30 g | Protein: 8 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 600 mg | Dietary Fiber: 7 g | Sugar: 6 g | Calcium: 150 mg | Potassium: 700 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 40 mg

Make Ahead and Freezing Tips

Make Ahead Instructions

  • Prepare the soup as directed but do not add kale or cannellini beans.
  • Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
  • When ready to serve, reheat the soup on the stove, add kale and cannellini beans, and simmer until heated through.

Freezing Instructions

  • Prepare the soup without adding kale or cannellini beans.
  • Allow the soup to cool completely before transferring it to a freezer-safe container.
  • Freeze for up to 3 months.
  • To serve, thaw the soup overnight in the refrigerator, then reheat on the stove, add kale and cannellini beans, and simmer until heated through.

One surprising fact about this Weight Watchers Tuscan Soup recipe is that you can add a splash of balsamic vinegar before serving to enhance the flavors and give it a tangy kick. It adds a unique depth of flavor that will elevate the dish to a whole new level.

Frequently Asked Questions

Can I freeze this Tuscan soup?
Yes, you can freeze this Tuscan soup. Just let it cool completely before transferring it to airtight containers or freezer bags. It should last in the freezer for up to 3 months.
How can I make this soup vegetarian?
To make this soup vegetarian, simply swap the chicken broth for vegetable broth. You'll still get a flavorful and hearty soup without any meat.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes instead of canned. Just make sure to dice them up and use about the same amount as the canned tomatoes called for in the recipe.
Is there a substitute for kale?
If you're not a fan of kale, you can substitute it with spinach or Swiss chard. These greens will also add a nice touch to the soup.
How can I add more protein to this soup?
To add more protein to this soup, consider adding cooked chicken, turkey, or even tofu. You can also increase the amount of beans in the recipe for an extra protein boost.

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