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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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!
Made even simpler with the Instant Pot since it’s ready in thirty minutes.
Instant Pot Crumbled Italian Sausage Soup
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
- 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.
- 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.
- 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.
- Serve immediately with extra Parmesan for garnish.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 708Total Fat: 42gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 132mgSodium: 1837mgCarbohydrates: 34gFiber: 10gSugar: 5gProtein: 48g
Liza Hawkins
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!) I'm always on the hunt for the perfect mojito, inspiration for a third tattoo and time to finish my novel.
8 Comments
Dara
This is AMAZING!! I could make it once a week! I’ve passed the link on to share the love!! Thank you!!
Liza Hawkins
Awesome! Thank you for stopping by to report back!
Brandee
At what point are you adding back the cooked sausage?
Liza Hawkins
Hi Brandee! Great catch — not sure how I missed that in the steps. The recipe card has been corrected! Happy cooking!
Leah
How would this taste with cabbage rather than spinach?
Liza Hawkins
Oh, interesting! Probably still good, but not the same.
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!
Liza Hawkins
Kimberly – Thanks for letting me know! I love having go-to recipes like that, too.