Instant Pot Tuscan White Bean Soup

Spring break has come to an end, and I wanted to ease into the week slowly with a simple soup. Lots of leftovers are key for me getting back into the swing of things. They make for easy lunches that I don’t have to think about.

Chop, dump, set and forget. That’s the beauty of an instant pot! This is a big recipe so the preheat took about 30 minutes. But, the cook time was only 5 minutes! And it was perfectly cooked.

If you don’t have an instant pot, just cook this in a large pot or dutch oven for about an hour, or until the veggies are tender and sausage is fully cooked through.


Instant Pot Tuscan White Bean Soup

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1 cup celery, diced
  • 1 medium onion, diced
  • 2 large leeks, (white and light green) chopped
  • 2 cups carrots, diced
  • 1 medium zucchini, diced
  • 8 ounces mushrooms, sliced
  • 4 garlic cloves, minced
  • 3 (15-ounce) cans cannellini beans, drained and rinsed well
  • 1 (28-ounce) can plum tomatoes
  • 4 cups of vegetable or chicken stock
  • 1 tablespoon dried Italian seasoning
  • 1 pound Italian sausage links, chopped (optional)
  • 1/2 bunch fresh Italian parsley, chopped
  • Salt and pepper, to taste


  1. Combine the celery, onion, leeks, carrots, zucchini, mushrooms, garlic, beans, tomatoes, stock, dried Italian herbs, and whole Italian sausage links, if using. img_0800
  2. Close and seal the Instant Pot, and set for five minutes on high of the “Manual” setting (it will take about 30 minutes to preheat this large of a soup). Let pressure release naturally. img_0801
  3. Top with parsley, season to taste and serve hot. Enjoy! img_0803

Slightly adapted from:

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