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Minestrone soup with sausage

Ingredients

  • 1-2 lbs loose Italian sausage
  • 1 red onion, diced
  • 5 cloves garlic, crushed
  • olive oil if necessary
  • 1 Tbsp oregano
  • 6 oz tomato paste
  • 1 zucchini sliced thinly, with skin on
  • 3 carrots diced
  • 3 stalks celery, trimmed and diced
  • 30 oz canned diced tomatoes with juice
  • 2 medium potatoes, peeled and diced
  • 7 cups beef broth
  • 15.5 oz kidney beans, drained
  • 15.5 oz chickpeas, drained
  • water
  • 1 cup uncooked ditalini, small shells, or other small pasta
  • pepper to taste

Instructions

  1. In the Instant Pot, press "SAUTÉ" and fry up the sausage, breaking it up, until just cooked. Add the onions, garlic, and oregano, and continue cooking, adding olive oil if necessary. Press "SAUTÉ" a second time if necessary to cook until sausage is browned and onions are soft.

  2. Press "cancel" if IP is still cooking. Stir in 6 oz tomato paste. Add zucchini, carrots, celery, and potatoes. Add 30 oz canned tomatoes with juice.

  3. Add beef broth. Add the kidney beans, chickpeas, and pasta, and stir.

  4. Close top, close valve, and press "PRESSURE COOK" and set it for 6 minutes.

  5. Vent or let pressure release naturally. Add pepper to taste before serving.