Instant Pot?® Tuscan Bean and Sausage Soup
Our recipe for Instant Pot® Tuscan Bean and Sausage Soup is reminiscent of Italian wedding soup, but is even easier since you're adding chicken sausage instead of making meatballs. Cannellini beans and kale give it extra goodness while chicken broth, garlic, onion and Italian seasoning give this soup fabulous flavor. Try this recipe today and learn how to make Italian soup in an Instant Pot®!
Ingredients
2 tablespoons olive oil
0.5 pound Italian-style chicken sausage, casing removed
1 extra large onion, diced (about 1 1/2 cups)
2 cloves garlic, minced
1 can (about 15 ounces) white cannellini beans, rinsed and drained
1 teaspoon Italian seasoning
4 cups Swanson® Natural Goodness® Chicken Broth
3 cups packed finely chopped kale leaves (trim leaves from stems before chopping)
2 tablespoons grated Parmesan cheese
0.5 pound Italian-style chicken sausage, casing removed
1 extra large onion, diced (about 1 1/2 cups)
2 cloves garlic, minced
1 can (about 15 ounces) white cannellini beans, rinsed and drained
1 teaspoon Italian seasoning
4 cups Swanson® Natural Goodness® Chicken Broth
3 cups packed finely chopped kale leaves (trim leaves from stems before chopping)
2 tablespoons grated Parmesan cheese
Instructions
On a 6-quart Instant Pot®, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.
Add the onion, garlic, beans, Italian seasoning and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.
Add the onion, garlic, beans, Italian seasoning and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.
Instant Pot?® Tuscan Bean and Sausage Soup
Our recipe for Instant Pot® Tuscan Bean and Sausage Soup is reminiscent of Italian wedding soup, but is even easier since you're adding chicken sausage instead of making meatballs. Can...
Directions
Print
On a 6-quart Instant Pot®, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel. Add the onion, garlic, beans, Italian seasoning and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.
Ingredients
2 tablespoons olive oil0.5 pound Italian-style chicken sausage, casing removed1 extra large onion, diced (about 1 1/2 cups)2 cloves garlic, minced1 can (about 15 ounces) white cannellini beans, rinsed and drained1 teaspoon Italian seasoning4 cups Swanson® Natural Goodness® Chicken Broth3 cups packed finely chopped kale leaves (trim leaves from stems before chopping)2 tablespoons grated Parmesan cheese
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