Creamy broth, chunks of Italian sausage, spinach, carrots and pasta combine to make a hearty soup perfect for a cold winter night.
- 1 pound ground Italian sausage
- 1 cup diced onion
- 1 Tbsp minced garlic
- 7 cups chicken broth
- 3 medium carrots, peeled and cut into quarter inch rounds
- 10–12 ounces of uncooked bowtie pasta
- ¼ tsp salt
- ½ tsp pepper
- 1 tsp Italian seasoning
- 1 (12 oz) can evaporated milk (or half and half or heavy cream)
- ½ cup grated Parmesan cheese
- 4 oz chopped spinach or kale
- Turn Instant Pot to saute setting. When the display says HOT add in the Italian sausage and break it up. Add in the diced onion. Brown the sausage for about 5 minutes. Spoon off any excess grease. Add in the garlic and saute for 20 seconds. Then add in the broth and scrape the bottom of the pot to remove any browned bits.
- Turn off the saute setting. Add in the carrots, pasta, salt, pepper and Italian seasoning.
- Cover the pot and secure the lid. Set the manual/pressure cook button to 1 minute. When the time is up perform a controlled release (see note below). Remove the lid.
- Stir in the evaporated milk, parmesan cheese and spinach. Salt and pepper to taste. Ladle into bowls and serve.
Controlled Release: Release the steam in controlled bursts. Switch the valve back and forth between Sealing and Venting, a few seconds at a time. Releasing the steam like this prevents the liquid from spewing out and making a mess.
Only 1 minute? The pot will take quite a bit of time to build pressure due to the large amount of liquid. The whole time the pot is building pressure the soup is cooking. So yes, you only need 1 minute of pressure cooking time.
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian