Our recipe for Instant Pot Tuscan Bean and Sausage Soup is reminiscent of Italian wedding soup but is even easier since you're adding chicken sausage instead of making meatballs. Cannellini beans and kale give it extra goodness while Swanson Chicken Broth, garlic, onion, and Italian seasoning give this soup fabulous flavor.
Ingredients
- olive oil: 2 Tbsp
- Italian-style chicken sausage, casings removed: 0.5 pound
- ½ cups diced onion: 1 piece
- garlic: 2 clove (minced)
- white kidney beans (cannellini): 1 can (15 ounce can, drained)
- italian seasoning: 1 tsp
- carton Swanson® Chicken Broth (4 cups): 1 piece (32 ounce)
- kale leaves: 3 cups (finely chopped)
- Parmesan cheese: 2 Tbsp (grated)
Metric Conversion
Stages of cooking
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On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.
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Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes).
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When done, press Cancel and use the quick-release method to release the pressure.
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Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.
