Slow Cooker or Instant Pot Italian Sausage Vegetable Soup
Simple, quick-to-make, hearty, and flavorful this Italian sausage vegetable soup can be made in a traditional slow cooker, an Instant Pot used as a slow cooker, or fully pressure cooked with directions in the notes section.
Servings: 8 servings
Calories: 396kcal
Ingredients
- 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 optional
- parsley for serving optional
Instructions
- 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.
Notes
To cook fully in an electric pressure cooker:
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.*
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.*
Nutrition
Serving: 2cups | Calories: 396kcal | Carbohydrates: 37g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 1183mg | Potassium: 666mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2883IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 3mg
