Pressure Cooker Tuscan Cannellini and Sausage Soup

Name: Pressure Cooker Tuscan Cannellini and Sausage Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Italian pork sausage links (or bulk), casings removed; 2 cans cannellini beans (15 oz), 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 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)

A hearty, rustic Italian soup with creamy cannellini beans, savory Italian sausage, kale, and tomatoes, cooked quickly under pressure for deep weeknight flavor.

45 minEasyServes 4380 cal/serving

ItalianSoupPressure CookerStandardHigh FiberAlcohol-FreeCorn-Free

Ingredients

1 lb Italian pork sausage links (or bulk), casings removed
2 cans cannellini beans (15 oz), 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 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

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.
2

Add 1 medium diced yellow onion to the pot and cook until softened, about 3 minutes. Add 4 minced garlic cloves, 1 tsp Italian seasoning, and 1/2 tsp red pepper flakes; stir for 30 seconds.
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 cannellini beans (15 oz), Parmesan rind (optional) if using, and the browned sausage. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
4

Seal the lid and pressure cook on High for 10 minutes. Quick-release the pressure.
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.

Questions

Can I make this recipe dairy-free?

Yes. The dairy in this entry is 1 piece Parmesan rind (optional). Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does this recipe keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double this recipe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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