Instant Pot Parmesan Sausage Kale Soup–A creamy and comforting soup that is full of flavor thanks to loads of Parmesan cheese and Italian sausage. Good thing this recipe makes a lot because everyone will be asking for seconds!
Get the SLOW COOKER version of the recipe here
Instant Pot Parmesan Sausage Kale Soup
My daughter’s favorite soup is this parmesan, sausage and kale soup. She has been asking for it for ages. I’ve typically made this soup in the slow cooker but I thought I’d give it a shot in the Instant Pot. I was so excited to tell her when she got home from school yesterday that I had made her favorite meal. She is typically very low energy and unenthusiastic when she gets home from school, she’s a 7th grader after all. But she was instantly excited and energized when she heard the good news. Yay for food! Yay for family! Yay for the Instant Pot!
This instant pot parmesan sausage kale soup reminds me of zuppa toscana from Olive Garden but I actually like it better. The reason? It has carrots and celery and more flavor overall. I think you’re really going to like it. We fed ourselves and 2 neighbor kids with this pot and still had leftovers. It makes quite a bit…so yay for lunch leftovers today!
More Instant Pot Soup Recipes You’ll Love
Instant Pot Cheeseburger Soup
Instant Pot Creamy Tortellini, Spinach and Chicken Soup
Instant Pot Tomato Basil Parmesan Soup
Pressure Cooker Clam Chowder from Around My Family Table
Instant Pot Split Pea Soup from Kalyn’s Kitchen
Here’s a short video of my favorite part. My favorite part is adding the kale into the soup at the end. I love the fresh bright color it adds and the kale doesn’t taste strong or bitter! I know you’ll love it.
What Pressure Cooker Did You Use?
To make Instant Pot Parmesan Sausage Kale Soup I used my 6 quart Instant Pot Duo 60 7 in 1. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.Print
Instant Pot Parmesan Sausage Kale Soup
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus time to come to pressure and time to release pressure)
- Total Time: 18 minutes
- Yield: 8-10 servings 1x
A creamy and comforting soup that is full of flavor thanks to loads of Parmesan cheese and Italian sausage. Good thing this recipe makes a lot because everyone will be asking for seconds!
- 1 lb ground Italian sausage (I used mild)
- 1 small onion, finely diced
- 5 cups water
- 1 Tbsp Better than Bouillon Chicken Base
- 2 celery ribs, sliced into quarter inch pieces
- 2 carrots, grated or diced
- 2–3 cups cubed red or yellow potatoes (I cut them into fairly small cubes)
- 1 tsp garlic powder
- 1/8 tsp ground thyme
- 1 Tbsp dried parsley flakes
- 1 cup heavy cream, warmed
- 1 cup grated Parmesan cheese
- 5 kale leaves
- Turn your Instant Pot (IP) on to the saute function. Adjust the temperature to “more” (the hottest saute setting). Brown the ground sausage in the IP for 3-4 minutes. Add in the onion and cook both the sausage and onion for 3-4 more minutes. Drain off excess grease.
- Stir in water, bouillon, celery, carrots, potatoes, garlic powder, thyme and parsley.
- Cover the IP and secure the lid. Make sure valve is set to “sealing.” Set the timer to 3 minutes. When the timer beeps let the IP rest and naturally release pressure for 10 minutes. Release any pressure that’s left by moving the valve to “venting.”
- Stir in the warmed cream and Parmesan cheese.
- Lay a piece of kale on a cutting board and then cut off the leaf portion and discard the rib and stem. Cut the leafy portion into bite size pieces. Repeat this step with the other kale leaves. Add kale to the IP and stir.
- Ladle the soup into bowls and top with extra Parmesan, if desired.
I used my 6 quart Instant Pot Duo 60 7 in 1.
You can also make this soup in your slow cooker. Get the slow cooker instructions here.
- Category: Soup
- Method: Instant Pot
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One of our favorite family soups! We’ve made it multiple times and we all love it!
Turned out really good. I used homemade chicken stock, and substituted evaporated milk for the heavy cream. Added some sliced mushrooms with the onions and cooked the kale with the rest of the ingredients instead of adding it in at the end. Will be a definite do over.
Your version sounds terrific!
Kathleen lindsey says
I would like to double the recipe and use bigger chucks of potatoes. Any different instructions? Thank you, love your recipes!
Should be the same!
Rebecca Henderson says
would spinach or collards work instead of kale… I have young collards in my garden right now
Yep I think that would be great!
Delicious!! We’ve made this countless times and it’s a family favorite!
Same here! 😊
Wondering….have you ever made this and then re-warmed it up in the instant pot the next day? Do you think that would work with this recipe? We are having a pot luck at work and would love to make this!!
You could rewarm it using the saute setting on low and stir so it doesn’t burn on the bottom. I think that would work well!
DONNA K MOORE says
This soup looks Sooo yummy, can’t wait ti try it. One question tho, would russet potatoes
work ok in this recipe?
Yes they would work just fine!
If I wanted to make this in a 3 quart IP, would I just half everything?
Yes that is what I would do.
Vickie LaCoste says
This soup is so delicious!! People are always asking me to make it!! Thank you!
Thanks Vickie! I’m glad you like and your friends like it!
This sounds amazing. Will Make it this week 🙂 I am enjoying my new IP and have been collecting recipes just for it!
By the way, Yesterday I made your IP Pioneer Pasta (with gr turkey instead of gr beef) – it ROCKED and couldn’t have been easier. I doubled and modified that same recipe slightly (because I didn’t think it would fit in the IP if I doubled it) and made it in a sheet pan for a neighbor in need this weekend — it got rave reviews.
How fun! Thanks for sharing.
This is the BEST soup I have ever made!! So simple and so savory and filling! I added more seasonings to suit our tastes and I think that really took it to the next level! I also half and half instead of heavy cream and couldn’t really tell a difference, still creamy and hearty, just like I was hoping. Thanks for the awesome recipe!!!
This is my daughter’s favorite. It’s so good! I’m glad you liked it too.
Tonya Cutaran-Mathis says
Looks wonderful. But I would like to add beans to it. And all I have are dried ones. I rarely buy canned. How can I incorporate them into the recipe?
I would cook the beans beforehand in the instant pot and then rinse them and drain them and add them into the instant pot with the other ingredients when you’re making the soup.
Karen. we are doing low carb – could you sub cauliflower for the potatoes and if so – cauliflower rice or florets and how much?
I’d do florets and 2-3 cups
Karen…For many reasons I have to sometimes cut out or substitute an ingredient in some of your awesome recipes ….I’m stuck in this one….here you mention chicken bullion …could I use a chicken stock-liquid …and if so how much? Thanks…..I say in all the recipes I print…your rate is 50% to 2% others! Keep up the great work! perhaps change the water to 4cups and the organic chicken stock of one cup?? vs the Bullion?
I would remove the water and bouillon and add in 5 cups of broth instead.
I have an 8qt IP, DO I HAVE TO MAKE ANY ADJUSTMENTS IN THE RECIPE?
Would love to make this, but I live alone and need to freeze things that make more than 4 servings. I don’t think it would freeze well.
Yeah, I don’t think the cream or the potatoes would freeze well either 🙁
I separate out portions before adding the cream or milk, then when I defrost it from the freezer right before serving.
Very good idea.
Hi Karen!!! Long time, no see but I’ve now shared this recipe with a bunch of friends because it is so yummy and easy. Whenever someone gets a new Instant Pot, I direct them to this recipe first. 🙂 And I make it about every other week for my family. Hope all is well with you.
Hi Emilee! Thanks for referring people to me! I’m so glad you liked this recipe. Hope you are your family are well 🙂
Was very surprised how tasty this was since making a similar “Olive Garden knockoff” recipe from another site. So good. I added a half pound of diced bacon to brown with the sausage, used russet and a little more than a tablespoon of Italian seasoning instead of the thyme and parsley. Not a bad recipe on your site and I share your site with EVERY instant pot newbie I encounter.
So thankful for you to share the love!
Karen Fields says
I’d like to try this but I’d like to make it thicker. Any ideas how I should do this?
you could make a roux with butter and flour on the stove and stir it in at the end.
Whenever I add parmesan cheese to recipes while the ip is still warm it
melts onto the bottom. Any suggestions?
I would just add a little bit of cheese at a time and stir or whisk it in thoroughly. I don’t know if there is anyway to totally prevent this from happening.
Can you cook the kale with the sausage? I love kale so I would be adding more to the soup but would like to have it cooked.
I’m sure you could! Let me know how you like it.
Thank you Karen for the recipe! I tried it & it’s really good! Due to carb restrictions I have to leave out the potatoes so I just use the whole bunch of kale. I’ve even used fat free coffee cream in a pinch. This kinda puts me in mind of Zuppa Toscana soup but it’s better!!! Thanks again!!
So glad Norma!!
I’m not a fan of cream in my soups, but it seems good enough without the dairy.
It’s really good without the cream!
I made cashew cream, worked perfectly. This is a delicious soup.
Looks good, you are on a roll with the Instant Pot recipes! Thanks for the shout-out for my split pea soup.