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Pressure-Cooker Italian Sausage & Kale Soup

2 reviews
Total Time
Prep: 40 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Sarah Stombaugh, Chicago, Illinois

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Apr. 24, 2022

The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. —Sarah Stombaugh, Chicago, Illinois

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Test Kitchen tips
  • Cannellini beans are a fine substitute for great northern beans, so use what you have on hand.
  • Turkey Italian sausage is a great alternative in this recipe, too.
    • Test Kitchen Approved

    Pressure-Cooker Italian Sausage & Kale Soup

    2 reviews
    Prep Time 40 min
    Cook Time 15 min
    Yield 8 servings (3-1/2 quarts)

    Ingredients

    • 1 pound bulk hot Italian sausage
    • 6 cups chopped fresh kale
    • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
    • 1 can (28 ounces) crushed tomatoes
    • 4 large carrots, finely chopped (about 3 cups)
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 1 teaspoon dried oregano
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 5 cups chicken stock
    • Grated Parmesan cheese
    Text Ingredients

    Directions

    1. Select saute setting on an 8-qt. electric pressure cooker and adjust for medium heat. Add sausage. Cook and stir, crumbling meat, until no longer pink. Press cancel. Remove sausage; drain. Return sausage to pressure cooker.
    2. Add the next 10 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
    3. Top each serving with cheese.

    Nutrition Facts

    1-3/4 cups: 297 calories, 13g fat (4g saturated fat), 31mg cholesterol, 1105mg sodium, 31g carbohydrate (7g sugars, 9g fiber), 16g protein.

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