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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Italian Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What should this recipe look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the kale is tender.

Is there a substitute for Italian seasoning in this recipe?

The entry for this recipe calls for 1 tsp Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

Can I use dried beans instead of canned in this recipe?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for this recipe uses 2 cans cannellini beans (15 oz), drained and rinsed.

How hot is this recipe?

Moderately. The heat in this recipe comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in this recipe?

One serving (the recipe makes 4) is about 380 calories, with 22 g protein, 38 g carbohydrate and 12 g fat, plus 7 g fiber and 2400 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.