Instant Pot Turkey Sausage, White Bean & Kale Soup
A nourishing and rustic soup with spicy turkey sausage, creamy white beans and nutritious kale. It's a cozy, hearty and healthy meal!
Servings: 6 to 8
Ingredients
In the Instant Pot
- 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
- ¾ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon dried parsley
After cooking
- 2-3 cups kale, chopped & tightly packed (about 3-4 oz.)
- 1 tablespoon 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
Instructions
- 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.
Notes
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.