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Italian Minestrone with Turkey Sausage
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Instant Pot
  • Measuring Cups
  • Wooden Spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 12 ounces ground turkey sausage
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 medium zucchini, diced
  • 1/2 cup small pasta such as ditalini
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

Instructions
 

  • Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the ground turkey sausage and cook until browned, breaking it up with a spoon.
  • Add the onion, carrots, and celery. Cook for 3 minutes until the vegetables start to soften.
  • Stir in the garlic, oregano, and basil. Cook for 1 minute until fragrant.
  • Pour in the diced tomatoes and chicken broth. Scrape the bottom of the pot to release any browned bits.
  • Add the cannellini beans, zucchini, and pasta. Stir to combine.
  • Secure the lid and set the valve to sealing. Cook on high pressure for 5 minutes.
  • Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
  • Open the lid and stir in the spinach until wilted. Season with salt and black pepper to taste.
  • Ladle into bowls and top with grated Parmesan cheese before serving.

Notes

For a thicker texture, let the soup sit for a few minutes after stirring in the spinach so the pasta can absorb more broth. If you prefer a milder flavor, use mild turkey sausage instead of spicy. Leftovers store well in the refrigerator for up to three days and reheat easily on the stove with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Italian
Equipment: Instant Pot, Measuring Cups, Wooden Spoon