This crumbled Italian sausage soup is easy to make, thanks to the Instant Pot, and so satisfying!
45 Minutes or Less,  Instant Pot,  Soup

Instant Pot Crumbled Italian Sausage Soup

This crumbled Italian sausage soup is easy to make, thanks to the Instant Pot, and so satisfying — especially when you have a crazy week with a busy schedule!

It was one of “those” days last week.

The kind that feels a bit like a whirlwind, unseasonably chilly (not to mention drizzly) and also requires a quick turnaround for dinner.

It was also very close to grocery shopping day, which means the options in fridge and pantry were limited.

This is when I go into Chopped mode.

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This crumbled Italian sausage soup is easy to make, thanks to the Instant Pot, and so satisfying!

Ground Italian sausage in the freezer.

A third of a box of short pasta in the pantry. Chicken stock in the freezer.

Half a box of beef stock in the fridge.

Cans of diced tomatoes. A can of navy beans.

Onions.

Part of a bag of frozen chopped spinach.

SOUP, IT IS!

This crumbled Italian sausage soup is easy to make, thanks to the Instant Pot, and so satisfying!

Made even simpler with the Instant Pot since it’s ready in thirty minutes.

This crumbled Italian sausage soup is easy to make, thanks to the Instant Pot, and so satisfying!

Instant Pot Crumbled Italian Sausage Soup

Yield: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This crumbled Italian sausage soup is easy to make, thanks to the Instant Pot, and so satisfying!

Ingredients

  • 1 pound ground mild Italian Sausage
  • 1 medium onion, diced
  • 1 15-ounce can navy beans, drained and rinsed
  • 1 14.5-ounce can petite diced tomatoes
  • 1 cup frozen chopped spinach
  • 4 cups chicken or beef stock
  • 1 cup water
  • 1 cup short dried pasta
  • 1/2 cup shredded Parmesan
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 tablespoons olive oil

Instructions

  1. Place the Instant Pot in sauté mode. Once hot, add the olive oil and the sausage and cook until it's browned, 5-10 minutes. Drain the sausage and set it aside.
  2. Add the onions to the Instant Pot (and a little more olive oil, if needed) and cook until they're translucent, about 2-3 minutes. Pour in the stock, taking care to scrape all the bits from the bottom. Add the cooked sausage, beans, tomatoes, spinach, water, pasta, salt and pepper, give a stir, and then lock the top in place. Change the setting to "Manual" for 5 minutes.
  3. Once time's done, let the pressure release for 5 minutes, and then manually release the rest of the pressure. Remove the top, add the Parmesan, and give a stir.
  4. Serve immediately with extra Parmesan for garnish.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 708Total Fat: 42gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 132mgSodium: 1837mgCarbohydrates: 34gFiber: 10gSugar: 5gProtein: 48g

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!

15 Comments

  • Kimberly

    This has become one of mine and my husbands favorite weeknight dinners! It’s so easy! We use chicken sausage and it’s fantastic. I always make sure to have all the ingredients stocked up so I can make it anytime. Thank you for sharing!

  • Cortney

    OMG, this was so delicious! Though I did use 1 cup of chicken broth in place of the water. Will definitely be making this again!

  • Lauren

    Cooking this for the first time but I made some modifications, hoping it turns out well. Added northern beans instead of navy since they weren’t available. Added carrots, minced garlic and Italian seasoning, not to mention lowering the pepper by 1/2 tsp. I also used sweet Italian chicken sausage… wish me luck!

  • Jeff LeCrone

    Just made this, and it was amazing. Paired especially well with Yunegling Golden Pilsner. I will definitely make this again!

    One question, though: I live alone, so I do a lot of meal planning. I’m concerned that the pasta won’t hold up to refrigeration/freezing. What would you recommend as an alternative? I was thinking of just doing two cans of beans …

    • Liza Hawkins

      Hi Jeff! So glad you liked it! I agree about the pasta holding up — it’s already in danger of being overcooked when you make it with my recipe as-is. Two cans of beans is a good solution. You could also try something pasta-like but a little heartier, like quinoa or lentils!

  • Ina

    This was delicious! The stock I used seemed like it had plenty of salt already, so I reduced to 1 tsp of salt. Also used fresh spinach instead of frozen, and just added after finishing everything to wilt before eating. My pasta (elbow macaroni) was pretty cooked, so next time I might cook the pasta separately. The flavors however were amazing! Will definitely be making again 🙂 served the soup with garlic bread.

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