Simple, quick-to-make and flavorful, this Italian sausage vegetable soup can be made in a traditional slow cooker, in an Instant Pot used as a slow cooker, or in an Instant Pot fully to be ready in about an hour.
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Our family loves this Italian sausage vegetable soup made easily in a slow cooker (or quicker in a pressure cooker) – it’s a warm, hearty one-pot meal that is ready when we are. It needs only a slice of easy artisan bread to make it complete (of course, you can forgo the bread, but my family never would!).
My favorite slow cooker recipes use normal ingredients, are quick-to-make, and are flavorful – and this recipe fits the bill perfectly. I also love how easily it can be adapted based on whatever’s in season: early spring spinach and summer chard works just as well as autumn and winter cabbage, as do either garden fresh or frozen green beans. If you’ve got leftover rice or pasta, throw it in, too – or not – it’s good both ways.
Since getting an Instant Pot, I’m pretty much using it for all my slow cooker recipes now, whether I want them cooked slow or fast. I love how I can brown meat and sauté ingredients before setting the slow cooker timer – it just makes slow cooking that much easier.
And on those days I forget to put this in early, I can use the quicker pressure cooker function, too.
Italian Sausage Vegetable Soup
Precook the Italian sausage using the Instant Pot sauté button, or cook in a skillet before adding it to a traditional slow cooker bowl (note: if using fully cooked links, omit this step and just slice and add them with the other ingredients). If using raw sausage links like I show, remove them to a cutting board and cut them into bite-sized pieces.
Sauté the onions and garlic and then add all the remaining ingredients and cook on high for4 hours (or low for 8 hours). I just love using slow cookers to have dinner ready at the end of the day! If you want this ready in about an hour, follow the pressure cooker instructions in the printable recipe.
Instant Pot Tip: buy this glass lid to make it easy to use your pot as a slow cooker and be able to see inside – I love it.
Ladle into bowls and sprinkle with shaved or grated Parmesan cheese and fresh parsley.
This also goes well with Quick Breadsticks if you need bread in a hurry.
Slow Cooker or Instant Pot Italian Sausage Vegetable Soup
- 1 pound Italian sausage any kind: ground, links, or precooked
- 4 cups beef broth
- 1/2 cup dry red wine or more broth
- 1 28- ounce can diced tomatoes
- 1 med. onion chopped
- 2 cloves garlic minced
- 1 15- ounce can garbanzo beans or whatever type you have
- 2 cups chopped green cabbage chard, kale, or spinach
- 2 cups cut green beans fresh or frozen
- 2 carrots peeled and diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 cup small pasta or rice cooked (optional)
- salt and pepper to taste
- grated parmesan for serving
- parsley for serving optional
- If using uncooked sausage, cook it in a skillet until brown, drain and transfer to the bowl of a large slow cooker. (If using an Instant Pot, use the sauté button to brown the sausage as well as cook the onion for more flavor before switching to the slow cooker button.)
- Combine the broth and the wine (if using) and pour over the meat.
- Add the remaining ingredients except the last four. Cover and cook on high for 3-1/2 to 4 hours or low for about 8 hours. (See notes to use pressure cook option.)
- Add the cooked pasta or rice (turn cooker to high if you used the low setting) and cook for another 20 minutes until the pasta is heated through.
- Season to taste and serve with Parmesan and parsley, if desired.
Follow above directions, but instead of slow cooking, lock the lid, set to manual and cook high pressure 20 minutes (note on timing: it takes about 20 min. to come up to pressure). Let the steam release naturally (another 10-20 minutes). *Nutrition was calculated with rice added to soup.*
Other Slow Cooker Recipes You May Like
This recipe has been updated – it was originally published in 2010.
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