Instant Pot Tuscan Sausage White Bean Soup–dried white beans (or canned) are quickly pressure cooked and make an amazing soup with Italian sausage, carrots, tomatoes, kale and parmesan cheese. The flavor is unbelievably good! This soup is naturally gluten free.
Get the SLOW COOKER Tuscan Sausage White Bean Soup recipe here
Instant Pot Tuscan Sausage White Bean Soup
This soup is so tasty! The Italian sausage is the secret ingredient because it flavors the soup so beautifully. I usually buy a mild Italian sausage but you can also buy spicy sausage, if you prefer.
The kale gives the soup a bright green pop of color and it holds up better than spinach would. Kale is strong in salads and smoothies but in soups it is very mild and I highly recommend it!
For this recipe I used dried beans. However, you can also use canned beans. It’s up to you!
Dried beans can’t be cooked with acidic products like tomatoes or else they won’t get soft. That is why the tomatoes are stirred in after the dried beans are cooked. If you’re using canned beans you can stir the tomatoes in initially.
Dried beans vary in cooking times depending on how fresh they are. If your beans are older they may take longer to cook. I bought a fresh bag from the store and they still took 40 minutes to cook.
I like to soak my dried beans overnight before I use them. Soaking dried beans helps them become more easily digestible. In addition soaking them in a salty solution seems to make the skins softer.The problem is usually I don’t remember to soak beans. That’s why I’m a fan of using the quick soak method. I made this video to demonstrate how to quick soak the beans in the Instant Pot.
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What Pressure Cooker Did You Use?
To make Instant Pot Tuscan Sausage White Bean Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Tuscan Sausage White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10-12 servings 1x
Description
Dried white beans are quickly pressure cooked and make an amazing soup with Italian sausage, carrots, tomatoes, kale and parmesan cheese. The flavor is unbelievably good! This soup is naturally gluten free.
Ingredients
- 1 pound ground Italian sausage
- 1 medium yellow onion, diced
- 8 cups chicken broth (see note)
- 2 large carrots, peeled and cut into 1/2 inch slices
- 1 pound dried Great Northern beans, sorted and rinsed (or 3 cans of Great Northern beans, rinsed and drained)
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1 bay leaf
- 1 (14.5 oz) can petite diced tomatoes
- 4 large kale leaves, washed and chopped (stems removed)
- Parmesan cheese, for topping
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the Italian sausage and break it up (I use this tool*). Add in the onion. Stir every minute or so until sausage is browned. Pour in the broth and deglaze the pot.
- Add in the carrots, beans, garlic powder, Italian seasoning and bay leaf.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 40 minutes (for beans that have not been soaked) or 20 minutes (for soaked beans) or 5 minutes (for canned beans).
- When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Discard the bay leaf. Stir in the tomatoes and kale.
- Ladle into bowls and top each bowl with a heaping tablespoon of parmesan cheese.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. An 8 quart pot would also work great with this recipe. You’ll have to halve the recipe if using a mini Instant Pot.
This recipe is GLUTEN-FREE! Just check the chicken broth to be sure it does not contain gluten.
If you use the canned beans you won’t need as much broth. 5 or 6 cups of broth will suffice.
Dried beans can’t be cooked with acidic products like tomatoes or else they won’t get soft. That is why the tomatoes are stirred in after the dried beans are cooked. If you’re using canned beans you can stir the tomatoes in initially.
Dried beans vary in cooking times depending on how fresh they are. If your beans are older they may take longer to cook. I bought a fresh bag from the store and they still took 40 minutes to cook.
Soaking your beans for 8 hours in water will help with digestion and possibly give the beans a better texture.
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 380
- Sugar: 4.8 g
- Sodium: 1100 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 39 mg
Keywords: soup, dried beans
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I’ve made this recipe many times and it’s always a hit with my family. I want to double this recipe for a dinner party. Should I increase the cook time? I’m using canned beans.
★★★★★
No do not increase cooking time. https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
A HIT. I added a TBL of tomato paste , only 2 cans cannelloni beans, 6 cups broth, and salt and pepper to taste. Had 2 bowlfuls. yum
★★★★★
So glad you liked it! Thanks for the 5 stars 🙂
We absolutely LOVE this soup at our house, summer or winter! Been making it ever since I got Karen’s recipe. I just want everybody to know that I always make it using kale, but alas, today I didn’t have any & I live a long way from a grocery. So, I just chopped up cabbage. WHOA! Just sayin…;-}. Oink, burp!
★★★★★
Good idea on the cabbage! I need to try that!
If I add diced potatoes, could that affect the cooking time? I typically used canned beans. What about for dried beans?
★★★★
You could use canned beans and diced potatoes but only cook for 3 minutes as the potatoes will get overdone.
It was good. Used ground turkey Italian sausage and navy beans. I pre soaked them in the IP by covering with water and adding some salt. Brought it to a boil and then pressure cooked for 7 minutes (live in a high altitude state). The 20-minute cook time was perfect for the pot of soup. Also, I used fresh garlic in place of garlic powder and added a parmesan rind.
★★★★★
I’m jealous! I wish I could make soup but it is too hot here right now.
Delicious! I’m adding this to my regular rotation. I sautéed the onion and carrot together for a few minutes, then added diced celery and minced garlic, as another reviewer suggested, and sautéed for 2 min. I threw in a small parmesan rind (I keep them in my freezer for just this purpose)—but otherwise I followed the recipe directions. I used canned beans and they retained their texture nicely.
Question: I’m relatively new to pressure cooking. I would like to add small pasta (ditalini or something similar) next time I make this. Since I use canned beans, is 5 minutes of pressure cooking enough time (or too much time) to cook small pasta?
Thanks for a great recipe.
★★★★★
The small pasta will overcook with a 5 minute cooking time. I would either cook it on the stove or add it in after the food has pressure cooked and cook with the saute setting. You’d probably only need a 1 minute cooking time for ditalini.
Thanks very much. Again, this is a very good recipe.
This was good and seemed pretty flexible; however, I did have to pressure cook it for an extra 10 minutes after the initial 40 min cook + 5 min natural release in order to fully cook the beans. I added a chopped stalk of celery with the carrots and I was generous with the kale. I used spicy sausage, which my husband and I enjoyed, but I would switch to sweet or mild if I was serving kids or a crowd. I would make this again.
★★★★
Glad you liked it Bree!
I love the recipe! 40 minutes wasn’t enough time to cook the dried beans. I ate it as is, the beans were a bit hard. My husband did additional time in the pressure cooker and that was better 🙂
★★★★
Oh dang! Sorry that they weren’t done. Were your beans older? sometimes that makes a difference.
Can I omit the diced tomatoes? Making it for a friend who can’t stand tomatoes.
yes
Turned out to be as good as I hoped would be. I added diced mushrooms and used fresh garlic. Thank you for the recipe!
★★★★★
Yum! Glad you liked it.
Since this recipe makes so many servings, would you suggest cutting the recipe in half or could I freeze half? If I cut the recipe in half, what adjustments would I have to make? And have you tried freezing this soup?
You could easily halve this recipe. Just cut all ingredients in half and follow the same instructions as far as time goes. You could freeze. I haven’t tried that yet but I think this would work okay.
Just fixed this for my family of three and it was a hit! Didn’t change a thing. This will be a staple for us.
★★★★★
Glad to hear Zach!
Have had this recipe marked for a while. Finally made it tonight…and it SO lived up to my hopes! We’re a zippy crew, so used spicy Italian sausage. Aside from that, didn’t do any other tweaks .
I’m usually the queen of recipe tinkering, so thanks for this delicious go-to, Karen. 😁
good call on the spicy sausage!
This recipe was delicious! I made a few minor changes. I added chopped celery at the same time as the carrots. I also used freshly minced garlic (add toward the end of the onions’ cooking time). I could have cooked the beans (cannellini) for less time. I also like a creamy quality to my soup, so I blended a ladle full of the beans + some of the diced tomatoes and added that to the soup.
★★★★★
Hi. Can a vegetarian sausage be substituted in?
yes!
This soup is delicious and only gets better the next day! Our New favorite!!!
★★★★★
Made this soup tonight, absolutely delicious, I did spice it up a bit and used diced tomatoes with green chilies and didn’t have kale and replaced with spinach. Another 5+ star recipe! Thanks!!!
★★★★★
Sounds great!!
Absolutely delicious! I’m making this for the second time tonight, and followed your recipe to the letter the first time–so simple and SO flavorful! Seriously, I love to cook and this is one of the best soups I’ve ever made. Thank you!
★★★★★
Kale is very tough. How does it get edible/tender when added at the end of cooking
Maybe I’m buying a different type of kale because mine isn’t tough at all. I cut off all the stems and just use the leaves.
Use the black tuscan kale
★★★★
This soup is a cinch to make in the Instant Pot and absolutely delicious! Everyone raves about it. I use canned beans, reducing the chicken broth to about 5 cups. It keeps great in the fridge, although I don’t usually have much in the way of leftovers!
★★★★★
So glad you like this one! I need to make it again soon.
ohh Great post!! That is a beautiful tart and a fantastic sounding recipe. Thanksgiving supper.
I made this Tuscan soup for dinner tonight and everyone raved about it. This is a definitely a keeper recipe.
★★★★★
Hi Irma, I’m so glad you liked it! We loved it too 🙂
I made the soup, but used the slow cooker recipe. My comments-since I used canned white beans, I was concerned when all ingredients were in the crockpot, it seemed like way too much liquid. After three hours, I decided to add 1/2 cup barley knowing it would make about 1 3/4 cooked barley and absorb some of the liquid. After another hour, I decided to add 1/2lb turkey loaf that I had in the freezer. I ended up cooking it for at least 6 hours. The taste after all my additions was good, but I wonder if the amount of liquid should be reduced if canned beans are used. I shouldn’t have to doctor the recipe as much as I did!
I meant to write a note about this in the recipe and totally forgot so I’m sorry! Yes next time I’d cut the broth down to 5-6 cups of broth.
how can I make this ahead for a pot luck?
You can just use the keep warm function. What is the time frame like?