Sausage Lentil Soup

Spinach and Sausage Lentil Soup

Pressure-Cooker Italian Sausage & Kale Soup

Pressure-Cooker Lentil Pumpkin Soup

Pressure-Cooker Potato Soup

Pressure-Cooker Mexican Beef Soup

Pressure-Cooker Cajun-Style Beans and Sausage

Pressure-Cooker Beef and Beans

Pressure-Cooker Lentil Stew

Pressure-Cooker Turkey Vegetable Soup

Pressure-Cooker Black Bean Soup

Pressure-Cooker Greek-Style Lentil Soup

Pressure-Cooker Andouille Lentil Chili

Pressure Cooker Loaded Chicken Veggie Soup

Pressure-Cooker Olive and Beef Soup

Pressure-Cooker French Onion Soup

Pressure-Cooker Smoked Sausage and White Beans

Pressure-Cooker Southwestern Pork and Squash Soup

Home Soups Bean Soups White Bean Soups

Pressure-Cooker Lentil and Sausage Soup

Name: Pressure-Cooker Lentil and Sausage Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2-1/4 quarts.
Ingredients: 1 tablespoon olive oil; 3/4 pound bulk Italian sausage; 1 small onion, chopped; 1 celery rib, chopped; 1 medium carrot, chopped; 1 carton (32 ounces) beef broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 cup dried lentils, rinsed; 1 cup chopped fresh spinach; 1 cup dry red wine or additional beef broth; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; Grated Parmesan cheese, optional

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 15 min. + releasing

Makes

2-1/4 quarts

Updated: Sep. 12, 2023

I added a cup of dry red wine to this recipe because red wine in lentil soup is the bread to my butter. Without the wine, the flavors are not as rich and delicious. —Ashley Lecker, Green Bay, Wisconsin

Pressure-Cooker Lentil and Sausage Soup Recipe photo by Taste of Home

Next Recipe

Ingredients

1 tablespoon olive oil
3/4 pound bulk Italian sausage
1 small onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
1 carton (32 ounces) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dried lentils, rinsed
1 cup chopped fresh spinach
1 cup dry red wine or additional beef broth
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan cheese, optional

Directions

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage, onion, celery and carrot. Cook until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking meat into crumbles; drain. Press cancel. Return all to pressure cooker.
Add broth, tomatoes, lentils, spinach, wine, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, serve with cheese.

Can you freeze Pressure-Cooker Lentil and Sausage Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts

1 cup: 229 calories, 12g fat (3g saturated fat), 26mg cholesterol, 977mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 12g protein.

Pressure-Cooker Lentil and Sausage Soup

Ingredients

Directions

Can you freeze Pressure-Cooker Lentil and Sausage Soup?

Nutrition Facts

Recommended Video

More from Taste of Home