This Instant Pot Sausage and Spinach Soup is a flavorful meal that can be ready in under 30 minutes. Made with pork sausage, fresh vegetables, white beans, and fragrant herbs, this soup is a hearty and healthy way to warm up on a cold day.
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Check out my Greek Lemon Chicken Soup and my Low Calorie Red Pepper and Tomato Soup for more delicious soup recipes.
Instant Pot sausage and spinach soup is a delicious and easy to make soup that's perfect for those busy weeknights. The addition of white beans and russet potatoes make it a filling and satisfying meal that will keep you full for hours.
Using an Instant Pot makes this soup come together quickly and effortlessly, with a total cook time of under 30 minutes. And the best part? The fresh spinach added at the end provides a burst of color and nutrition to this hearty soup.
More dinner ideas with sausage: Low Calorie Sausage Potato Casserole
Why You'll Love This Recipe
- Quick and easy. With a total cook time of under 30 minutes, this recipe is perfect for those busy weeknights when you need a quick and satisfying meal.
- Packed with flavor. The combination of pork sausage, fresh vegetables, and fragrant herbs and spices creates a delicious and savory broth.
- Filling and satisfying. The addition of white beans and russet potatoes makes this soup a hearty and filling meal that will keep you full for hours.
- Nutritious. This soup is packed with nutritious ingredients like fresh spinach, white beans, and vegetables, making it healthy.
Ingredients You'll Need
- Olive Oil: Used to cook the pork sausage and vegetables.
- Pork Sausage: You can use any flavor of sausage you prefer, such as spicy or mild.
- Onion: Adds a sweet and savory flavor to the soup and provides a nice texture.
- Yellow Bell Pepper: Adds a bright and sweet flavor to the soup and provides a nice crunch.
- Mushrooms: Adds an earthy and savory flavor to the soup and provides a nice texture.
- White Beans: Adds a creamy and nutty flavor to the soup and provides a good source of protein and fiber.
- Reduced Sodium Chicken Broth: Provides a rich and flavorful base for the soup.
- Water: Helps to thin out the soup and make it more brothy.
- Russet Potatoes: Adds a hearty and filling component to the soup and provides a good source of carbohydrates.
- Worcestershire Sauce: Adds a tangy and savory flavor to the soup and helps to deepen the overall flavor.
- Garlic Powder: Adds a subtle and aromatic flavor to the soup.
- Italian Seasoning: Adds a blend of herbs and spices to the soup, including oregano, basil, thyme, and rosemary, which give the soup a classic Italian flavor.
- Crushed Red Pepper Flakes: Optional ingredient that adds a bit of heat to the soup.
- Spinach: Adds a fresh and nutritious component to the soup, and provides a good source of vitamins and minerals.
Step-By-Step Instructions
Step 1: Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the pork sausage and cook until browned, breaking up the meat as it cooks.
Step 2: Add the diced onion, bell pepper, and mushrooms to the pot and cook for 2-3 minutes until they start to soften.
Step 3: Add the drained white beans, chicken broth, water, potatoes, Worcestershire sauce, garlic powder, Italian seasoning, and crushed red pepper flakes (if using) to the pot. Stir well to combine.
Step 4: Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once the cooking time is up, carefully release the pressure using the quick release method.
Step 5: Open the lid and add the fresh spinach to the pot. Stir well until the spinach is wilted and fully incorporated. Enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Use any type of sausage you like. You can use any type of sausage you prefer in this recipe, whether it's spicy, sweet, or mild.
- Sauté the vegetables. Sautéing the onion, bell pepper, and mushrooms in the Instant Pot before adding the broth and other ingredients helps to deepen their flavor and create a richer broth.
- Add spinach at the end. Adding the fresh spinach at the end of cooking helps to preserve its bright green color and prevent it from becoming too wilted or mushy.
- Adjust the seasoning to taste. Feel free to adjust the amount of garlic powder, Italian seasoning, and red pepper flakes to suit your personal taste preferences.
Variations
- Different sausage: Swap the pork sausage for chicken sausage or turkey sausage for a leaner option.
- Add more vegetables: You can add other vegetables to this soup, such as carrots, celery, zucchini, or kale.
- Make it spicier: If you like a bit of heat, you can increase the amount of red pepper flakes, or add some diced jalapeño or serrano peppers to the soup.
- Use a different type of bean: If you don't have white beans on hand, you can use chickpeas, kidney beans, or black beans instead.
- Use a different type of greens: If you don't have spinach on hand, you can use kale, Swiss chard, or collard greens instead. Just be sure to adjust the cook time as needed.
Storing & Freezing
Storing: Let the Instant Pot sausage spinach soup cool down to room temperature before storing it in an airtight container in the refrigerator. The soup will stay fresh for up to 4-5 days in the refrigerator.
Freezing: To freeze the Instant Pot sausage spinach soup, let it cool down to room temperature before transferring it to freezer-safe containers or resealable freezer bags. The soup can be stored in the freezer for up to 3 months. When ready to eat, thaw the soup in the refrigerator overnight before reheating.
Recipe FAQ's
Yes, you can use frozen spinach instead of fresh spinach. Just be sure to thaw and drain it before adding it to the soup.
Yes, you can make this soup on the stove. Follow the recipe instructions, but cook the soup in a large pot on the stove over medium heat until the potatoes are tender and the flavors have melded together.
More Instant Pot Soup Recipes
Instant Pot Sausage And Spinach Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound pork sausage
- 1 onion diced
- 1 yellow bell pepper diced
- ½ cup mushrooms chopped
- 15.5 ounces white beans I used great northern beans
- 4 cups reduced sodium chicken broth
- 2 cups water
- 3 cups russet potatoes chopped and peeled
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper flakes optional
- 4 cups spinach
Instructions
- Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the pork sausage and cook until browned, breaking up the meat as it cooks.
- Add the diced onion, bell pepper, and mushrooms to the pot and cook for 2-3 minutes until they start to soften.
- Add the drained white beans, chicken broth, water, potatoes, Worcestershire sauce, garlic powder, Italian seasoning, and crushed red pepper flakes (if using) to the pot. Stir well to combine.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once the cooking time is up, carefully release the pressure using the quick release method.
- Open the lid and add the fresh spinach to the pot. Stir well until the spinach is wilted and fully incorporated. Enjoy!
Notes
- You can use any type of sausage you prefer in this recipe, whether it's spicy, sweet, or mild.
- Sautéing the onion, bell pepper, and mushrooms in the Instant Pot before adding the broth and other ingredients helps to deepen their flavor and create a richer broth.
- Adding the fresh spinach at the end of cooking helps to preserve its bright green color and prevent it from becoming too wilted or mushy.
- Feel free to adjust the amount of garlic powder, Italian seasoning, and red pepper flakes to suit your personal taste preferences.
- Storing: Let the Instant Pot sausage spinach soup cool down to room temperature before storing it in an airtight container in the refrigerator. The soup will stay fresh for up to 4-5 days in the refrigerator.
- Freezing: To freeze the Instant Pot sausage spinach soup, let it cool down to room temperature before transferring it to freezer-safe containers or resealable freezer bags. The soup can be stored in the freezer for up to 3 months. When ready to eat, thaw the soup in the refrigerator overnight before reheating.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Claudia Lamascolo
i can tell just by the photo this is going to be a hit because of the flavors in it, that's sausage will be the star of this dish here we love it!
Liz
Nothing like soup season! I love sausage in soup, it makes the broth so tasty! Can't wait to make this!
Shanna
This is just what I needed for a cold winter night. It has so much flavor and is so feeling.
Dannii
I have never made soup in the Instant Pot before. This looks super comforting.