Instant Pot Tuscan Sausage Kale Soup is filling and healthy, with a delicious, rich broth and lots of veggies. This comforting pressure cooker Tuscan soup tastes like it cooked all day on Nonna’s stove.
Instant Pot Tuscan Sausage Kale Soup
Though Spring is here, and Summer isn’t too far away, I just had to squeeze in another Instant Pot soup recipe. I had some kale and sausage in the fridge that needed to get used up. I immediately thought of this soup!
I have a fabulous Instant Pot Zuppa Toscana (Sausage & Kale soup with potatoes), but I wanted this one to be a little lighter, while still being a hearty and comforting soup.
Can I use Ground Pork instead of Sausage?
You can, but it will have a lot less flavor. Sausage is seasoned and regular ground pork is not. You can increase the fennel seeds to 1 Tbsp, add more garlic, a little more salt, and some oregano. That should help.
If pork is not your thing, try some turkey sausage, but increase your spices a bit as turkey is a little bland compared to pork. You might have to add a little olive oil to brown the turkey sausage in.
Instant Pot Tuscan Sausage Kale Soup is a yummy pressure cooker soup recipe, and it makes a lot! You will fill your 6 quart pot to a little below the max fill line. Don’t go over that line. Don’t worry, a natural release will keep it all contained!
When you go to release the pressure after cooking, first make sure that 20 minutes has gone by. Then start releasing in bursts until you are certain none of the soup will be spewing (love that word!) out with the steam!
You should always do a natural release of at least 10 minutes with soups. Longer if the pot is full.
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Instant Pot Tuscan Sausage Kale Soup is filling and healthy, with a delicious, rich broth and lots of veggies. This comforting pressure cooker soup tastes like it cooked all day on Nonna's stove.
- 1 lb Hot Ground Sausage (I like Jimmy Dean)
- 1 lb Regular Ground Sausage (I like Jimmy Dean)
- 1 lg Onion, chopped
- 1 lg Bay Leaf
- 1/4 tsp Red Pepper Flakes (optional)
- 2 tsp Fennel Seeds (crush them a little)
- 1 Tbsp Italian Seasoning
- 6 cloves Garlic, pressed or finely minced (1 1/2 Tbsp)
- 2 ribs Celery, diced (use some of the leaves if you have them, too)
- 2 Carrots, chopped (1 1/2 cups)
- 2 (14 oz) cans Diced Tomatoes, with juice
- 2 (15 oz) cans Garbanzo Beans (Chickpeas), drained and rinsed
- 4 cups Chicken Broth, low sodium
- 1 tsp Kosher Salt
- 1/2 tsp Pepper
- 2-3 cups Kale, chopped
Turn on the Sauté setting. Add the sausage and break it up. Let it cook, stirring occasionally, for a few minutes.
Add the onion and bay leaf. Cook, stirring occasionally, for a few minutes, until onion starts to turn translucent.
At this point check to see if there is any excess grease from the sausage. If so, spoon it out with a serving spoon, or use a turkey baster, or stick a paper towel down in there to absorb it, then discard.
Add the red pepper flakes, fennel, Italian seasoning, and garlic. Cook, stirring frequently, until garlic is fragrant (about 1 minute).
Add celery, carrots, diced tomatoes, and garbanzo beans. Stir.
Add chicken broth, salt, and pepper. Stir. Cancel the Sauté setting.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 20 minutes (20 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure. Since this is a very full pot, do the release in bursts until you are sure none of the soup will spew out with the steam.
When the pin in the lid drops back down, open the lid.
Very carefully stir the soup. Then taste and adjust salt if needed.
Add the kale into the hot soup and submerge it. Let sit for a few minutes. The heat from the soup will wilt the kale.
Serve the soup with some crusty bread and parmesan cheese as a garnish.
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