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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 of Home Test Kitchen

Taste of Home'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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