Pressure Cooker Tuscan Cannellini and Sausage Soup
A hearty, rustic Italian soup with creamy cannellini beans, savory Italian sausage, kale, and tomatoes, cooked quickly under pressure for deep weeknight flavor.
Ingredients
- 1 lb Italian pork sausage links (or bulk), casings removed
- 2 cans canned cannellini beans, drained and rinsed
- 2 cups canned crushed tomatoes
- 4 cups low-sodium chicken broth
- 4 cups Tuscan kale (lacinato), stems removed, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 piece Parmesan rind (optional)
Instructions
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1
Set pressure cooker to Saute mode. Heat 2 tbsp olive oil and brown 1 lb casings removed Italian pork sausage links (or bulk), breaking it into chunks, until no pink remains, about 5 minutes. Use a slotted spoon to remove and set aside.
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2
Add 1 medium diced yellow onion to the pot and cook until softened, about 3 minutes. Add 4 cloves minced garlic cloves, 1 tsp Italian seasoning, and 1/2 tsp red pepper flakes; stir for 30 seconds.
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3
Pour in 4 cups low-sodium chicken broth and scrape up any browned bits from the bottom. Add 2 cups canned crushed tomatoes, 2 cans drained and rinsed canned cannellini beans, Parmesan rind (optional) if using, and the browned sausage. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
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4
Seal the lid and pressure cook on High for 10 minutes. Quick-release the pressure.
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5
Remove and discard the Parmesan rind. Stir in 4 cups stems removed, chopped Tuscan kale (lacinato) and use Saute mode to simmer for 3 to 5 minutes until the kale is tender. Taste and adjust seasoning before serving.