Sausage soup with Italian sausage and plenty of vegetables like kale along with filling beans and orzo comes together quickly in an Instant Pot. No Instant Pot? No problem. Make this hearty soup but can also be made on the stove top if your prefer.
Italian soup with orzo
After making this Lemon Chicken Orzo Soup, my family got hooked on those little pasta bites and I couldn’t wait to share another way to add them to another dish.
This soup is just as hearty as the lemon chicken soup, but the flavor profile is rich with Italian seasonings.
I’m certain you love this one just as mush as we do!
What will I need to make this sausage soup recipe?
Most of the items are stock pantry ingredients, expect for some of the fresh vegetables.
I even add some cabbage. Use the remaining head to make this cabbage beef skillet dish for another delicious meal.
You will need the following ingredients:
- Mild Italian sausage
- Low-sodium chicken stock
- Vegetables – Cabbage, carrots, onions, celery, kale: Switch out for spinach instead.
- Olive oil
- Canned cannellini beans or black-eyed peas: Try garbanzo beans or navy beans.
- Tomato sauce
- Spices – Italian seasoning, rosemary, dry powder mustard, black pepper, bay leaf
- Salt: If using low-sodium broth, add up to 1/2 teaspoon salt, then more if needed after it cooks. If using regular broth, you might not need any salt.
- Parmesan cheese, optional
- Fresh basil or parsley, optional
Kitchen tools needed:
- 6 quart Instant pot
- Stock pot if cooking on the stove top.
- Measuring tools
How to make sausage kale soup in an Instant Pot
Make this soup in an Instant Pot is just 35 minutes! You will need a 6 quart pressure cooker to make this dish, although in the recipe card I will share how to make this on the stove.
Chop and Dice
First you are going to prepare all the vegetables by copping and dicing them.
Now you will turn the Instant Pot to the “sauté” mode. Add the oil, onions, carrots, and celery. Sauté the vegetables for about 4-6 minutes.
Next, add in the sausage and minced garlic and sauté, breaking up the sausage until the meat is browned. Drain any fat and cancel the “sauté” function.
Add remaining ingredients
Add the chicken stock, kale, cabbage, beans, uncooked pasta (if using), tomato sauce, Italian seasoning, rosemary, dry mustard, salt, pepper, and bay leaf.
Close and lock the lid and seal valve. Press “Manual” setting and set the time to 1 minute.
When the “L000” message comes up, counting time upwards, wait ten minutes, and carefully turn the valve to release the pressure.
Carefully take the lid off and remove the bay leaf. Serve up and ENJOY!
How do I store my Italian Sausage Soup?
This soup will last in the refrigerator for 3 or 4 days. When you reheat, check the seasoning, and thin with broth if necessary.
To freeze soup, let it cool completely, then pour it into a 1-gallon heavy-duty freezer bag with as little air in the bag as possible.
Freeze flat, for 2 to 3 months.
What variations could I make to this soup?
Stock – You can substitute beef or vegetable stock for the chicken stock.
Vegetables – You can add many kinds of veggies to this soup, such as broccoli, zucchini, bell peppers, or green beans.
Spice – You can also add heat in the form of crushed red pepper flakes or hot sausage.
Sausage – You can change the sausage to half and half ground beef and sausage, or a different protein altogether, such as chicken, chicken sausage, turkey, ground beef, etc.
Low Carb – To lower the carbs in this sausage soup you can omit the orzo without compromising the flavors of this soup or replace it with riced cauliflower.
Additionally, you can also omit the beans or swap them for a lower carb variety. Soy black beans or green beans are good swaps to lower the carbs. Each are 2 grams of net carbs per 1/2-cup.
I keep them because of the nutritional benefits (fiber, protein), and modify my macronutrients elsewhere in my meals.
Beans – you can use black-eyed peas, garbanzo beans or navy beans.
Italian Sausage Recipes
If you enjoy this recipe with Italian sausage then you also might enjoy these recipes:
- Sausage roll recipe – a great addition to a brunch menu to serve as an appetizer.
- Low carb biscuits with sausage gravy – pure comfort food keto style. Filling and delicious breakfast idea.
- Sausage queso dip – this is practically a meal in itself, but I share always share for game day or any time we want a quick and delicious dip.
- Cheese stuffed sausage recipe – Gooey cheese sausages in a chipotle and tomato sauce. Simple and satisfying.
- 2 Tablespoons olive oil
- 2 carrots, peeled and chopped
- 1 medium onion, diced
- 1 stalk celery, chopped
- 1 pound mild Italian sausage, casings removed
- 2 cloves garlic, minced
- 6 cups low-sodium chicken stock (about two 32-ounce cartons)
- 2 cups kale, chopped, center stems removed
- 1 cup cabbage, shredded
- 1 (14.5 ounces) can cannellini beans or navy beans, rinsed and drained
- ½ cup small pasta such as orzo or ditalini
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried rosemary
- ½ teaspoon dry mustard
- ½ -1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- Chopped parsley, optional
Instant Pot Instructions
- Chop and mince your vegetables.
- Turn on the “sauté” function of your Instant Pot. When the pot message says “hot,”add the cooking oil, onions, carrots and celery to the pot.
- Sauté vegetables until the onions are translucent and the vegetables are soft, about 4-6 minutes.
- Add in the sausage and minced garlic and sauté, breaking up the sausage and stirring occasionally, until the meat is browned, and no pink remains. Drain any fat and cancel the “sauté” function.
- Add the chicken stock, kale, cabbage, beans, uncooked pasta (if using), tomato sauce, Italian seasoning, rosemary, dry mustard, salt, pepper, and bay leaf.
- Close and lock the lid. Turn the valve to seal. Press the “Meat Stew” or “Manual” setting and use the “+” and “-” buttons to adjust the time to 1 minute.
- When the “L000” message comes up, counting time upwards, wait ten minutes, and carefully turn the valve to release the pressure.
- Carefully take the lid off and remove the bay leaf.
- Stir the soup and adjust the seasonings to taste.
- Serve with optional chopped parsley on top.
Stove Top Instructions
- Chop and mince your vegetables.
- Heat oil over medium heat in a 6 quart Dutch oven or stock pot. Add vegetables until soft, 4-6 minutes.
- Add the sausage and minced garlic, breaking up the sausage until cooked and no longer pink. Drain fat if there is more than a couple of tablespoons.
- Add the the chicken stock, kale, cabbage, uncooked pasta (if using), tomato sauce, Italian seasoning, rosemary, dry mustard, salt, pepper, and bay leaf.
- Heat to boiling; reduce heat. Simmer uncovered for 10 minutes or until orzo is tender.
- Add beans and warm for an addition 3 minutes.
- Remove bay leaf.
- Adjust the seasonings to taste.
Amount Per Serving: Calories: 402Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 32mgSodium: 1197mgCarbohydrates: 27gFiber: 7gSugar: 5gProtein: 21g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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