Tuscan Bean and Sausage Soup
By :Campbell's®
instant pot, instant pot recipes, instant pot soup recipes, instant pot bean and sausage soup
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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®!
instant pot, instant pot recipes, instant pot soup recipes, instant pot bean and sausage soup
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Prep Time 15 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 2 tbsp olive oil
  • 1/2 lbs Italian-style chicken sausage casing removed
  • 1 extra large onion diced (about 1 1/2 cups)
  • 2 cloves garlic minced
  • 1 can white cannellini beans rinsed and drained, about 15 ounces
  • 1 tsp Italian seasoning
  • 4 cups Swanson® Natural Goodness® Chicken Broth
  • 3 cups packed finely chopped kale leaves trim leaves from stems before chopping
  • 2 tbsp grated parmesan cheese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 2 tbsp olive oil
  • 1/2 lbs Italian-style chicken sausage casing removed
  • 1 extra large onion diced (about 1 1/2 cups)
  • 2 cloves garlic minced
  • 1 can white cannellini beans rinsed and drained, about 15 ounces
  • 1 tsp Italian seasoning
  • 4 cups Swanson® Natural Goodness® Chicken Broth
  • 3 cups packed finely chopped kale leaves trim leaves from stems before chopping
  • 2 tbsp grated parmesan cheese
instant pot, instant pot recipes, instant pot soup recipes, instant pot bean and sausage soup
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.
Recipe Notes

Nutrition Values Per Serving : Calories 181, Total fat 6.9 g, Saturated fat 1.5 g, Cholesterol 28 mg, Sodium 817 mg, Total carbohydrate 15.5 g, Dietary fiber 3.0 g, Protein 13.0 g, Vitamin A 124 %DV, Vitamin C 19 %DV, Calcium 8 %DV, Iron 9 %DV

*Pressure Cook and Manual buttons are interchangeable

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