Pilgrim Soup–an Italian sausage and ditalini soup made with tomatoes, carrots, corn, garlic and Italian seasoning. It cooks in just ONE minute in the Instant Pot. You can also make it in the slow cooker!
Pilgrim Soup
This soup was such a happy surprise! The browned Italian sausage gives the broth so much flavor and when it mixes with the tomatoes, carrots, corn, and little ditalini pasta it’s so satisfying. I love that it only needs a 1-minute pressure cook. It’s one of those soups you’ll keep going back for “just one more ladle”. Try tossing in some spinach, white beans or mushrooms to make it your own.
This recipe was adapted from Pilgrim Stew on Cooks.com. It started out more pilgrim-y with sweet potatoes, squash and zucchini but I didn’t have any of that on hand so I made it with what I had. My version is more Italian style pilgrim soup than actual pilgrim soup. But oh well! Haha!
Ingredients/Substitution Ideas
- Italian Sausage–I used mild
- Onion–fresh or frozen
- Chicken Broth–or water and Better than Bouillon chicken base
- Garlic Cloves–or 1 tsp garlic powder
- White Wine Vinegar–or red wine vinegar
- Italian Seasoning
- Smoked Paprika
- Bay Leaf
- Canned Diced Tomatoes–or crushed, stewed
- Carrots
- Frozen Sweet Corn–or canned
- Ditalini Pasta
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onion. Brown for 5-10 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. While you’re preparing the other ingredients bring the broth to a simmer so that the pot can come to pressure quickly.
Add in the garlic, vinegar, Italian seasoning, paprika, bay leaf, diced tomatoes, carrots, corn and pasta. Cancel off the sauté setting.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set soup button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir. Salt and pepper to taste. Ladle into bowls and serve.
Notes/Tips
- Serve with cornbread, dinner rolls or a slice of French bread.
- Add a handful of chopped spinach or kale at the end for extra greens.
- Use small shells, elbow macaroni, or orzo if you don’t have ditalini.
- Add a can of drained white beans or black eyed peas for extra protein and heartiness.
- Toss in a parmesan rind while cooking for deeper flavor (remove before serving).
- I used my 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with white wine vinegar are Pure Michigan Casserole and Don’t Kiss Me Chicken.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Pilgrim Soup
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 6 servings 1x
Description
An Italian sausage and ditalini soup made with tomatoes, carrots, corn, garlic and Italian seasoning. It cooks in just ONE minute in the Instant Pot. You can also make it in the slow cooker!
Ingredients
- 16 oz Italian sausage
- 1/2 cup diced onion
- 4 cups chicken broth
- 4 garlic cloves, minced
- 1 Tbsp white wine vinegar
- 1 tsp Italian seasoning
- 1/8 tsp smoked paprika
- 1 bay leaf
- 1 (14.5 oz) can diced tomatoes
- 3 carrots, peeled and cut into 1/2 inch pieces
- 1 cup frozen sweet corn
- 1/2 cup (2 oz) ditalini pasta
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onion. Brown for 5-10 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. While you’re preparing the other ingredients bring the broth to a simmer so that the pot can come to pressure quickly.
- Add in the garlic, vinegar, Italian seasoning, paprika, bay leaf, diced tomatoes, carrots, corn and pasta. Cancel off the sauté setting.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set soup button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir. Salt and pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onions. Brown for 5-10 minutes. Transfer to the slow cooker.
- Add in the broth, garlic, vinegar, Italian seasoning, paprika, bay leaf, diced tomatoes, carrots and corn.
- Cover and cook on low for 3 hours. Add in the pasta and cook for another 30 minutes, or until pasta is tender.
- Stir. Salt and pepper to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More soups to try…
Cheapskate Soup
An inexpensive and delicious Italian soup with ground beef, macaroni, carrots, and tomato sauce. An easy Instant Pot or Crockpot recipe.
Instant Pot Alphabet Soup
A grown-up, homemade version of your favorite childhood soup. This soup only has a handful of ingredients and is perfect on a chilly day.
Silly Chili
Seasoned beef in a tomato sauce with macaroni and vegetables made in your Instant Pot or Crockpot.
Instant Pot (Ground Turkey) Minestrone Soup
A colorful, healthy and brightly flavored soup that is full of vegetables, basil, beans, pasta, and ground turkey. This soup is made quickly in your Instant Pot (electric pressure cooker).
Slow Cooker Copycat Olive Garden Pasta e Fagioli Soup
Your favorite soup from Olive Garden made at home in your slow cooker. White and red beans, ground beef, tomatoes and pasta in a savory broth.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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