Pressure-Cooker Italian Sausage & Kale Soup

Total Time

Prep: 40 min. Cook: 15 min.


8 servings (3-1/2 quarts)

Updated: 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
Pressure-Cooker Italian Sausage & Kale Soup Recipe photo by Taste of Home


  • 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


  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.

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.
  • 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.