Delicious Instant Pot Italian Sausage Soup

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There’s something so comforting about a warm bowl of soup on a busy weeknight. I don’t always have hours to let a pot simmer on the stove, which is why my Instant Pot has become such a reliable friend in the kitchen. When my kids are asking “what’s for dinner?” and I’m short on time, this Italian sausage soup is my go-to answer.

I started making this soup last winter when I was looking for quick dinner solutions, and it’s stayed in our regular rotation ever since. The best part? While the Instant Pot does its magic, I can help with homework or tackle the pile of laundry that never seems to disappear. Just throw everything in, set it, and in about 30 minutes, you’ve got a hearty soup that tastes like it’s been cooking all day.

Want something that’ll please picky eaters? This soup’s got you covered. Need leftovers for lunch tomorrow? You’re in luck – it actually tastes even better the next day.

What Kind of Italian Sausage Should I Use?

For this soup, you can use either mild or hot Italian sausage depending on how much heat you like in your dishes. The mild version gives you those classic Italian seasonings like fennel and garlic without the spicy kick, while hot Italian sausage adds an extra layer of warmth from red pepper flakes. If you’re cooking for a family, mild Italian sausage is usually the safer bet. You can find Italian sausage either in casings or sold ground – for this recipe, you’ll want the ground version, but if you can only find links, simply remove the meat from the casings before cooking. Look for sausage that’s pink in color and has visible specks of herbs and spices mixed throughout.

Options for Substitutions

This soup recipe is pretty forgiving and allows for several easy swaps:

• Italian sausage: You can use mild or hot Italian sausage based on your heat preference. Turkey or chicken Italian sausage works too if you want a lighter option. Remove the casings if using link sausage instead of ground.
• Farfalle pasta: Any short pasta shape works great here – try penne, rotini, or even small shells. Just keep the cooking time similar and watch the pasta doesn’t get too soft.
• Evaporated milk: Half and half or heavy cream work perfectly in place of evaporated milk. For a lighter version, you could use whole milk, though the soup won’t be quite as creamy.
• Spinach or kale: These greens are interchangeable – if using kale, add it a few minutes earlier than spinach since it takes longer to soften. Swiss chard or collard greens work too.
• Parmesan cheese: While Parmesan adds the best flavor, you could use Romano or Asiago cheese. Pre-grated cheese works, but freshly grated melts better and gives better flavor.
• Chicken stock: Vegetable stock works fine here, or you can use bouillon cubes dissolved in water (follow package directions for amounts).

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot soups is adding ingredients in the wrong order – for this recipe, always brown the sausage first using the sauté function before adding other ingredients, as this develops a rich flavor base and prevents the meat from becoming rubbery. A common mistake is adding the pasta, dairy, and greens too early in the cooking process – these should only go in after the pressure cooking phase to prevent mushy pasta, curdled milk, and overcooked vegetables. To keep your soup from becoming too thick or starchy, avoid using more pasta than called for, as it will continue to absorb liquid even after cooking is complete. For the best results, stir in the evaporated milk and Parmesan cheese gradually after releasing pressure, and add the spinach or kale last so it maintains its bright color and pleasant texture.

What to Serve With Italian Sausage Soup?

This hearty Italian sausage soup is practically a meal in itself, but a few simple sides can make it even better! A warm, crusty loaf of ciabatta or focaccia bread is perfect for soaking up the flavorful broth – I like to brush mine with a little olive oil and toast it lightly. For a fresh contrast to the rich soup, try serving a simple side salad with mixed greens and a light lemon vinaigrette. If you’re feeding a bigger crowd, you could also put out a plate of antipasto with olives, marinated artichokes, and some sliced Italian meats to round out your meal.

Storage Instructions

Keep Fresh: This cozy Italian sausage soup will stay good in the fridge for 3-4 days when kept in an airtight container. Just keep in mind that the pasta might absorb more liquid as it sits, making the soup thicker – but that’s not necessarily a bad thing! If you’re planning to make it ahead, you might want to cook the pasta separately and add it to each serving.

Freeze: You can freeze this soup for up to 3 months, but I recommend doing so before adding the cream and pasta. When you’re ready to enjoy it, thaw overnight in the fridge, then add freshly cooked pasta and stir in the cream while reheating. This way, you’ll avoid any grainy texture that can happen when dairy-based soups are frozen.

Reheat: Warm up your soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, just add a splash of chicken broth or cream to thin it out. You can also microwave individual portions in 30-second intervals, stirring between each, until it’s heated through.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 50-60 g
• Carbohydrates: 130-150 g

Ingredients

• 1 pound italian sausage, ground
• 1 cup chopped onion
• 1 tablespoon finely chopped garlic
• 7 cups chicken stock
• 3 medium carrots, peeled and sliced into quarter-inch rounds
• 10-12 ounces uncooked farfalle pasta
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon italian herbs
• 1 (12 oz) can evaporated milk (or use half and half or heavy cream as alternatives)
• 1/2 cup parmesan cheese, grated
• 4 ounces spinach or kale, chopped

Step 1: Saute the Sausage and Onion

Set your Instant Pot to the sauté setting.

Wait until the display indicates “HOT,” then add in the Italian sausage.

Break up the sausage into smaller pieces.

Add the diced onion to the pot and brown the sausage for about 5 minutes.

Spoon off any excess grease to prevent the dish from being too oily.

Add in the garlic and sauté for a quick 20 seconds, just until fragrant.

Pour in the broth, and using a wooden spoon, scrape the bottom of the pot to lift any browned bits.

Step 2: Add Vegetables and Pasta

Turn off the sauté setting on your Instant Pot.

Add in the carrots, pasta, salt, pepper, and Italian seasoning.

Gently mix the ingredients to ensure even distribution in the pot.

Step 3: Pressure Cook

Securely cover the pot with the lid, making sure it’s locked in place.

Set the manual or pressure cook button to 1 minute.

Once the cooking time is complete, perform a controlled release of pressure.

Carefully remove the lid once all the pressure has vented.

Step 4: Finish the Dish

Stir in the evaporated milk, parmesan cheese, and spinach until the spinach has wilted and the cheese is well incorporated.

Adjust salt and pepper to taste.

Ladle the mixture into bowls, serve hot, and enjoy your flavorful, creamy one-pot meal.