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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Sausage and Spinach Soup in the Instant Pot Recipe

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This recipe for Italian Sausage and Spinach Soup in the Instant Pot is from The Fife Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground Italian sausage
1/2 onion, diced
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
Directions:
Directions:
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 4 minute. When the time is up perform a controlled release, by quickly switching back and forth between vent and seal until water doesn't threaten to spurt out. Remove the lid.
Stir in the evaporated milk, parmesan cheese and spinach. Salt and pepper to taste. Ladle into bowls and serve.

 

 

 

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