Learn how to make Instant Pot Italian Sausage Soup, a flavorful and nutritious dish that the whole family will love. This easy one-pot recipe is gluten-free, packed with veggies, and has no potatoes or cream. It’s the perfect comfort food any time of the year!
Benefits of Making Italian Sausage Soup in the Instant Pot
- Healthy: This soup is loaded with veggies and provides essential vitamins, fiber, and high-quality protein.
- Easy: With this one-pot recipe, you won’t have to worry about cleaning up a ton of pots and pans. It’s simple and hassle-free.
- Special diets: Depending on the ingredients you use, this Instant Pot soup can be made gluten-free, keto, Paleo, Whole30, or even vegan.
- Delicious: This pressure cooker soup is bursting with flavor. It’s a nutritious and tasty meal that won’t disappoint.
Ingredients
To make Instant Pot Italian Sausage Soup, you’ll need:
- Fresh ground hot Italian sausage or ground mild Italian sausage (raw)
- Olive oil (or your favorite cooking oil)
- Chopped onion
- Minced garlic cloves
- Chopped carrots
- Chopped celery
- Low-sodium chicken broth
- Canned diced tomatoes
- Large dry lima beans
- Dried oregano
- Dried basil
- Bay leaf
- Swiss chard, red chard, or rainbow chard
- Salt and pepper
- Grated Parmesan cheese
Note: Make sure to use high-quality Italian sausage, as it adds a significant amount of flavor to the soup.
How to Make Instant Pot Italian Sausage Soup
- Soak the lima beans in warm water for 12-24 hours. Remove any loose skins and drain well.
- Remove the casings from the Italian sausage and chop the veggies.
- Heat the oil in the Instant Pot and add the sausage, carrots, onions, celery, and garlic. Cook for about 10 minutes, breaking up the sausage as it cooks.
- Add the chard stems, drained lima beans, oregano, basil, bay leaf, chicken broth, salt, and pepper to the pot.
- Put the lid on the Instant Pot and pressure cook for 25 minutes on high pressure.
- Allow the pressure to naturally release for 10 minutes, then carefully turn the vent to release the remaining pressure.
- Stir in the canned tomatoes and chard leaves, and let the soup sit for 5 minutes on the “warm” setting.
- Remove the bay leaf, ladle the soup into bowls, and sprinkle with grated Parmesan cheese.
Expert Tips from a Dietitian
This sausage soup recipe is a level 1 recipe, which may help support fat loss. It’s a low-calorie, high-volume meal packed with protein and non-starchy veggies. For a higher calorie meal, you can add a side of starch like bread or crackers.
Leftovers
You can store the soup in a covered container in the fridge for 3-4 days. To reheat, use the stovetop or microwave. If the soup dries out, add a little extra broth. Alternatively, you can freeze the soup without the chard and add fresh chard when reheating.
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All recipes on this website may or may not be appropriate for your specific needs. Consult with a registered dietitian or physician to determine the best dietary pattern for you. The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
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