My daughter sent me this recipe.  It is healthy, delicious, and a snap to make in the instant pot.  Note that this soup improves if made the day before.

  • 1/2 to 1 pound mild or hot Italian sausage links
  • 2-4 Tbsp. ghee or olive oil
  • 1 medium onion, diced
  • 2 large carrots, peeled and thickly sliced
  • 2 large celery ribs, diced or thickly sliced
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 can Bush’s white beans, rinsed and drained (optional)
  • 1 Tbsp. dried Italian seasoning, or more to taste
  • 1 Tbsp. salt, plus more to taste
  • ¼ tsp. black pepper
  • 4-1/2  to 6 cups chicken broth, depending on how ‘brothy’ you like it
  • 1-1/4 pound russet or gold potatoes, cut into bite sized pieces
  • 2 medium zucchini, large chop
  • 2-3 cups spinach, rough chop, or 1  kale, chopped

On saute mode, heat 2 T. oil and brown sausages on 2 sides. Remove to plate.
Add a little more oil and saute onions, carrots and celery for 3 minutes, then add garlic and saute for 30 seconds.
Stir in mushrooms, Italian seasoning, and salt.
Add 4-1/2 cups of chicken broth and beans.
Add potatoes and zucchini without stirring.
Place sausages on top of soup, do not stir.

Turn instant pot off, then secure lid, and set on manual high for 15 minutes.

Turn instant pot off and let pressure release naturally for 5 minutes. Then quick release and remove lid.  Do not let it sit.

Remove sausages to a cutting board to cool somewhat, then slice in half moons and stir into soup, along with the spinach. (If using kale,  simmer a few minutes until wilted.) Now you can adjust seasonings, and add more broth if you like.

TRADITIONAL METHOD

Place a large pot over medium-high heat and add ghee or olive oil. When oil starts to shimmer, add onions, carrots, celery and mushrooms and cook, stirring occasionally, until onions and mushrooms are soft (about 8 minutes).

Add garlic, Italian seasoning and black pepper and continue to cook an additional 30 seconds or until fragrant.

Add broth, beans, and potatoes and bring to a boil. Cover, reduce heat and simmer until potatoes and carrots are tender, about 25-30 minutes.

While the soup simmers, cook sausage links in a skillet. Cool slightly then slice into rounds.

When potatoes and carrots are tender, add cooked sausage and spinach or kale. Stir and simmer additional 3 minutes or until sausage is warmed through and greens are wilted

Remove from heat and serve with chopped parsley and/or parmesan cheese, if desired.

Adapted from:  The Real Food Dietitians

Print Friendly, PDF & Email