Tuscan Kale Soup Recipe with White Beans and Sausage in the Instant Pot
Instant Pot Tuscan white bean soup with kale is loaded with nutritious veggies, savory herbs, and hearty Italian sausage. Pair this Zuppa Tuscan kale soup with white beans with crusty bread, a citrusy salad, or buttery pasta to get your Italian food fix. Filled with hearty ingredients and robust flavors, Tuscan soup with kale is a must-try dish for anyone looking to explore authentic Italian cuisine. Grab your instant pot because “Soups on!”
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Ingredients for Tuscan Kale Sausage Soup with White Beans
This recipe includes an extensive array of ingredients that contribute to its incredible flavor and nutritional value. The medley of fresh vegetables – including vibrant carrots, aromatic garlic, savory onion, aromatic parsley, and nutrient-rich kale – harmoniously combine with the delectable bacon and sausage.
The result? A mouthwatering and wholesome Tuscan white bean kale sausage soup that is a true delight for the senses.
Veggies in the Tuscan Kale Soup
- Russet potatoes
- Carrots
- Broccoli
- Onion
- Garlic
- Kale
- Parsley
Beans
Here are some suggestions on beans to include in the Tuscan white bean soup. You’ll want to stick with a white bean, but there are many options:
- Cannellini beans
- Great northern beans
- White beans
Meats
While you can leave out the meat, we enjoy cooking many soups with a base of bacon. The Italian sausage adds robust flavor as well.
- Italian sausage
- Bacon
Herbs, spices, broth and oil
These are the main herbs and smaller ingredients that go into the recipe. As with all spices, a little bit goes a long way.
- Olive oil
- Chicken broth
- Red chili flakes
- Rosemary
- Thyme
- Salt
- Pepper
- Parmesan cheese
Equipment Needed to Cook Tuscan Soup with Kale
Using an Instant Pot to cook soup is a quick and convenient way to make a delicious meal. All you need to do is add all of your soup ingredients into the pot, set the timer and pressure settings, and let the Instant Pot do the rest. The result is a hearty, flavorful soup that is cooked in no time at all. You can also use the saut̩ setting for added flavor, or even customize your soup with extra spices and toppings. With an Instant Pot, you can whip up a comforting bowl of fresh soup in no time at all Рperfect for busy weeknights or lazy weekends!
Here is how we use our Instant Pot to cook this Tuscan White Bean Soup.
Instructions on How to Make Tuscan Kale with White Bean Soup
Mise en place: Prepare your ingredients ahead of time for an easier cooking experience. Make sure to wash and cut your vegetables, measure out any spices, stock, or sauces you’ll need, and preheat the Instant Pot. This will help make cooking a smoother process and ensure you don’t miss any steps.
Cook the Meat
Set your Instant Pot Pressure cooker to Sauté. When hot, add olive oil and bacon. Remove bacon with a slotted spoon once the fat is rendered and the bacon is crispy.
Form small ½ inch balls with Italian sausage and brown them in the instant pot still on Sauté. Remove and set aside once the outsides of meatballs are browned. They do not need to be cooked through, they will pressure cook in the soup.
Cook the Veggies in the Instant Pot
Add diced onions and sauté for approximately 4 minutes, until they turn translucent, releasing their aroma into the kitchen. Now, it’s time to introduce the other fresh vegetable ingredients: potatoes, broccoli stems (not the broccoli crowns), carrots, and savory garlic. Sauté this medley of flavors for another 4 minutes, allowing the flavor of the vegetables to meld together.
Add Herbs and Set the Pressure Cooker Instant Pot
Add the following ingredients to your Instant Pot on top of the veggies:
- chicken broth
- water
- cooked sausage balls
- thyme and rosemary sprigs
- red chili flakes (optional, but recommended)
Set the pressure cooker to high and cook for a duration of 5 minutes. Once the cooking time has elapsed, perform a quick release to release the built-up pressure swiftly and safely.
Add the More Delicate Ingredients to the Tuscan Kale Soup
- Add beans, kale, and broccoli crowns to the soup and let simmer for 5 minutes or until broccoli is firm but tender.
- Garnish with fresh chopped parsley and parmesan cheese to serve.
Tuscan Kale Soup with White Beans and Sausage
Ingredients
- 1 tbsp olive oil
- 2 slices bacon chopped
- 1 lb Italian sausage ground
- 1 onion medium
- 3 carrots chopped
- 4 cloves garlic diced
- 1 head broccoli
- 2 medium russet potatos cubed
- 4 cups chicken broth
- 1 cup water
- ½ tsp red chili flakes
- 1 sprig rosemary
- 2 sprigs thyme
- 2 cups kale chopped
- 1 tbsp parsley chopped
- â…“ cup parmesan cheese grated
Instructions
- Set your Instant Pot Pressure cooker to Sauté. When hot, add olive oil and bacon. Remove bacon with a slotted spoon once the fat is rendered and the bacon is crispy.
- Form small ½ inch balls with Italian sausage and brown them in the instant pot still on Sauté. Remove and set aside once the outsides of meatballs are browned. (They do not need to be cooked through, they will pressure cook in the soup).
- Add onion to your pot and sauté for 4 minutes, until translucent.
- Add Potatoes, broccoli stems, carrots, and garlic. Sauté for 4 minutes.
- Add to your pot the chicken broth, water, cooked sausage balls, thyme and rosemary sprigs, and optional red chili flakes. Pressure cook on high for 5 minutes. Administer a quick release.
- Add beans, kale, and broccoli crowns to the soup, and let simmer for 5 minutes or until broccoli is firm but tender. Garnish with Fresh chopped parsley and parmesan cheese and serve.
Equipment
Nutrition
