White Bean Kale and Sausage Soup

5 from 3 votes

Comfort food in a bowl! This white bean kale and sausage soup is a breeze to prepare in your pressure cooker or on your stovetop!

Prep Time15

Cook Time1

Course: Soup

Cuisine: Italian

Keyword: instant pot soup, pressure cooker soup, sausage and kale soup, sausage and white bean soup

Servings: cups

Calories: 379kcal

1 pound sausage links, or ground sausage Mild or spicy works, which ever you prefer!
3 cloves garlic, minced
1 medium onion, diced
5-6 medium medium sized potatoes / Skin on or removed
1 cup baby carrots or carrots diced
1 cup dried white beans you can sub canned beans if you need to
1 teaspoon Italian seasoning
½ teaspoon pepper
2 cups Kale, loosely chopped
64 oz chicken broth
1-2 cups water
½ cup cream or milk

Start by removing the sausage from the casing. I like to spray my insert with pam so the sausage doesn’t stick.
In the instant pot, saute the sausage until done, crumbling into pieces as it cooks. When the sausage is almost cooked through, add in the onions and garlic.
While the sausage is cooking, peel and slice your potatoes. Mine are slice ¼ inch thick. They break down while cooking, so slices work fine, no need to cube. Slice your baby carrots if you prefer smaller sizes.
Once the sausage is done, add in the seasoning, and mix well. Top with potatoes, carrots, beans, and kale. Stir to combine.
Next, pour in the broth. I like to then add 1-2 cups of water. It depends on how much room you have. Be sure to NOT go past the fill line.
Seal your pot, and cook on manual high for 1 hour. If you are using no beans, or canned beans, you can reduce this to 25 mins.
Once your cooking time is up, you can either do an immediate release (careful it's soooooo hot!) or give it 10 mins before releasing the steam. Sometimes I just let it simmer all day.
Right before serving, stir in the milk or cream.