A nourishing and rustic Instant Pot soup with spicy turkey sausage, creamy white beans and nutritious kale. It's a cozy, hearty and healthy meal!
It's soup season!
Believe it or not, it's even cooling off a tiny bit here in sunny Florida, and I am ALL FOR IT!
I was doing some meal planning and making my grocery list earlier this week, and I realized that I had added two soups and a chili to the menu...so needless to say - I think I'm ready for some cooler weather and warmer dishes.
And one of those recipes is this beautiful Instant Pot turkey sausage and kale soup right here!
The inspiration for this soup came from a similar soup recipe that I tried years ago, and according to the comments I wrote myself on Pinterest, I apparently thought it was an "awesome soup - would definitely make again!" And yet here it is, three years later, and I haven't made it again.
Do you ever do that? So many recipes...so little time!
Anyway, I'm happy I stumbled upon the recipe again, but I decided to modify it for my Instant Pot!
I rarely cook with dried beans because they require presoaking and I pretty much never think that far ahead, but cooking the white beans in the Instant Pot means no presoaking, and they cook in a fraction of the time they'd take on the stovetop!
I admit - I was pretty late to the Instant Pot party (if you are too, you can pick one up online - we use this one!), but now that I'm here...I'm totally on board. Having a sauté function built in to the same pot you cook the rest of the soup in means you don't need to brown the turkey sausage in a separate pan and create more dishes. And pressure cooking gives you slow-cooker style results without the all day wait time!
This soup is absolutely perfect with a sprinkle of parmesan cheese, a little bit of fresh parsley and a drizzle of olive oil.
For another amazing Instant Pot recipe, check out this Instant Pot pork and Spanish rice!
Yummy noises await you!
A nourishing and rustic soup with spicy turkey sausage, creamy white beans and nutritious kale. It's a cozy, hearty and healthy meal!
- 1.25 lbs hot Italian turkey sausage, casings removed
- 1 cup carrots, diced (about 2 carrots)
- 1 cup celery, diced (about 2 ribs)
- 1 medium onion, diced
- 5 cloves garlic, minced or pressed
- 1.5 cups dry great northern beans, rinsed and picked through
- 8 cups reduced sodium chicken broth
- 3/4 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp dried parsley
- 2-3 cups kale, chopped & tightly packed (about 3-4 oz.)
- 1 Tbsp sherry vinegar or red wine vinegar
- shaved parmesan cheese (optional, for garnish)
- extra virgin olive oil (optional, for garnish)
- fresh parsley, chopped (optional, for garnish)
- fresh crusty bread, for serving
Set the Instant Pot to the sauté setting. Add the turkey sausage and cook and crumble until no longer pink, about 7-9 minutes. Use a paper towel to soak up any excess oil and discard. Press cancel.
Add all of the "in the Instant Pot" ingredients into the Instant Pot, stir well, put the lid on (with the vent set to "seal") and set it to the soup setting for 38 minutes. When the time is up, do a quick release.
Place about 2 cups of soup in the blender, avoiding large chunks of sausage if possible (it's ok if some of the sausage gets in there) and blend until smooth. Return to the Instant Pot, add the kale and stir well to combine. Allow soup to stand for about 5 minutes to slightly soften the kale. If you want the kale to be a little softer/more tender, turn the Instant Pot back to the sauté setting to cook the kale for about 10 minutes or until it reaches your desired texture.
Stir in the sherry or red wine vinegar. Ladle into bowls and top with parmesan cheese, a drizzle of olive oil & a sprinkle of parsley, and serve with crusty bread for dipping, if desired.
Skip the parmesan cheese garnish to keep it dairy-free, skip serving it with bread to keep it gluten-free.
With all the other ingredients, I don't find that the hot version of the sausage makes the soup too spicy, but you can substitute sweet Italian turkey sausage if you prefer.
I personally think the sherry vinegar is SO worth it, it's bright and acidic and also has a slight sweetness & wonderful complexity. You can substitute red wine vinegar, but we did a side by side taste test and definitely noticed a difference and preferred the taste of the sherry vinegar.
Inspired by Five Heart Home Easy White Bean, Kale, & Sausage Soup and Pinch of Yum The Best Detox Crockpot Lentil Soup.
That looks so delicious, Rachel!!!!! I don't have an instant pot but, I know I can make it work in my crockpot!
Definitely! I haven't done it myself yet, but I would try browning the turkey sausage & adding the first chunk of ingredients to the crockpot, and cooking it on high for 5-6 hours or low for 7-8 hours. Then follow the same post-cooking instructions. Let me know how it turns out! 🙂
Yet no where in the recipe, do I find "white beans' listed.
It lists the great northern bean 1.5 cups...