Instant Pot Tuscan Bean and Sausage Soup

Keara Stoltenberg

Updated on May 10, 2024

Ingredients

2 tablespoons olive oil
½ pound Italian-style chicken sausage, casings removed
1 ½ cups diced onion
2 cloves garlic, minced
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
1 teaspoon Italian seasoning
1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
3 cups finely chopped kale leaves
2 tablespoons grated Parmesan cheese

Directions

On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.
Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes).
When done, press Cancel and use the quick-release method to release the pressure.
Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.

Cook's Note:

Trim kale leaves from stems before finely chopping.

Nutrition Facts (per serving)

128	Calories
8g	Fat
7g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 128
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	9%
Cholesterol 30mg	10%
Sodium 613mg	27%
Total Carbohydrate 7g	2%
Dietary Fiber 1g	4%
Protein 9g	17%
Potassium 69mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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