Kalyn's Kitchen

Instant Pot Sausage Soup with Pesto

This easy Instant Pot Sausage Soup with Pesto can be made with chickpeas, or switch them out for frozen cauliflower rice if you’d prefer less carbs! 

PIN Instant Pot Italian Sausage Soup with Pesto to make it later!

Instant Pot Italian Sausage Soup with Pesto title photo

Are you ready to get right back on track with healthy January eating, or are you still holding on to comfort food for a few more days? No matter how you’re feeling, this super easy Instant Pot Sausage Soup with Pesto will have an option that works for you! If you still need a few more carbs in your life, make the soup as shown with one can of garbanzo beans. If you’re being stricter on carbs (or ready to cut back!) switch out the garbanzo beans for a package of frozen cauliflower rice. And there are stovetop directions included for this tasty sausage soup as well if you’re not an Instant Pot fan.

I used my favorite Turkey Italian Sausage for this soup that’s an updated version of a soup that was back in the archives of the blog, and I like the hot version of Italian Sausage that’s a bit spicy. But use pork Italian Sausage if you prefer, and you might want to switch it out for Sweet Italian Sausage without the added spiciness if you’re making the soup for kids. No matter what version of this versatile sausage soup you end up with, I promise it’s going to be delicious; enjoy! 

What Size Instant Pot Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Pressure Cooker or Instant Pot Recipes! Or find more Instant Pot Recipes on my Slow Cooker or Pressure Cooker site.

Instant Pot Sausage Soup with Pesto process shots collage

How to Make Instant Pot Sausage Soup with Pesto:

(Scroll down for complete printable recipe, including nutritional information.)

  1. Chop onion and green bell pepper. Heat olive oil in the Instant Pot on SAUTE, MEDIUM, and cook the onion and bell pepper 2-3 minutes; add minced garlic and cook 1 minute.
  2. While those ingredients cook, drain garbanzos into a colander and rinse with cold water. (You can mash them slightly with a potato masher (affiliate link) if you’d like smaller chunks of beans in the soup.)
  3. Add the other teaspoon of olive oil, and crumble the Italian Sausage into the Instant Pot. Cook sausage, breaking apart with the turner, until sausage is browned.
  4. Add chicken broth, tomatoes, garbanzo beans (or frozen cauliflower rice), Italian Herb Seasoning (affiliate link), and red pepper flakes (optional) to the Instant Pot.
  5. Lock lid and set Instant Pot to MANUAL, HIGH PRESSURE, 5 minutes.
  6. When cooking time is up, let pressure release naturally for 10-15 minutes, then release the rest of the pressure.
  7. Add the basil pesto and set the Instant Pot to SAUTE, LOW and cook about 5-10 minutes more to blend flavors.
  8. Serve hot, with Parmesan cheese to add at the table if desired.

Instant Pot Sausage Soup with Pesto close-up photo

More Soups with Italian Sausage:

Low-Carb Stuffed Pepper Soup ~ Kalyn’s Kitchen
Sausage and Lentil Soup ~ My Baking Addiction
Low-Carb Italian Sausage Soup with Zucchini Noodles ~ Kalyn’s Kitchen
Black Bean Soup with Hot Italian Sausage and Spinach ~ Guilty Kitchen
Instant Pot Low-Carb Zuppa Toscana Soup ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Instant Pot Sausage Soup with Pesto close-up photo

Instant Pot Sausage Soup with Pesto

Yield 6 servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

This easy Instant Pot Sausage Soup with Pesto can also cook on the stove in less than an hour and it's delicious! Use garbanzo beans, or replace them with frozen cauliflower rice if you want less carbs.

Ingredients

  • 1 medium onion, chopped small
  • 1 green bell pepper, chopped small
  • 1 T olive oil, divided
  • 1 T minced garlic
  • 1 15 oz. can chickpeas (see notes)
  • 1 19.5 oz. pkg. Italian sausage (see notes)
  • 3 14 oz. cans chicken broth (see notes)
  • 1 14.5 oz. can petite diced tomatoes
  • 2 tsp. Italian Herb Blend
  • pinch of red pepper flakes (optional)
  • 1/4 cup basil pesto (see notes)

Instructions

  1. Chop the onion and green bell pepper.
  2. Heat 2 teaspoons olive oil in the Instant Pot on SAUTE, MEDIUM, and cook the onion and bell pepper 2-3 minutes or until barely starting to brown. Add minced garlic and cook 1 minute longer.
  3. While those aromatic ingredients cook, drain garbanzos into a colander placed in the sink and rinse with cold water. (You can mash them slightly with a potato masher (affiliate link) if you'd like smaller chunks of beans in the soup, but we didn't do that this time.)
  4. Push onions and peppers to the side, add the other teaspoon of olive oil, and crumble the Italian Sausage into the Instant Pot. Cook sausage, breaking apart with the turner, until sausage is nicely browned.
  5. Add the chicken broth, petite diced tomatoes, drained garbanzo beans (or frozen cauliflower rice), Italian Herb Seasoning (affiliate link), and a pinch of red pepper flakes (optional) to the Instant Pot.
  6. Lock lid and set Instant Pot to MANUAL, HIGH PRESSURE, 5 minutes.
  7. When cooking time is up, let pressure release naturally for 10-15 minutes, then release the rest of the pressure.
  8. Add the basil pesto and set the Instant Pot to SAUTE, LOW and cook about 5-1o minutes more to blend flavors.
  9. Serve hot, with Parmesan cheese to add at the table if desired.

STOVETOP DIRECTIONS:

  1. Heat olive oil in a large non-stick frying pan and saute the onion and green bell pepper.  Add garlic and cook about 1 minute more.
  2. Add the vegetables to soup pot with the chicken broth, petite diced tomatoes, Italian Herb Seasoning (affiliate link), and red pepper flakes (if using) start to simmer the soup over medium heat. (Use one more cup chicken stock for stovetop cooking.)
  3. Heat the other teaspoon of oil in the frying pan, squeeze the sausage out of the links, and brown the sausage, breaking apart with a turner as it cooks.
  4. While the sausage browns, rinse garbanzo beans as above, and mash if desired.
  5. Add the browned Italian sausage and drained beans (or frozen cauliflower rice) to the soup, turn heat to low, and simmer about 30 minutes. (Longer cooking time won’t hurt, even as long as a couple of hours.)
  6. After the soup has simmered enough to blend flavors. stir in the basil pesto and cook about 10 minutes more.
  7. Serve hot, with freshly-grated Parmesan cheese to add at the table if desired.

Notes

For a version of this soup with a lot less carbs, switch out the can of garbanzo beans for one 12 oz. package frozen cauliflower rice. Using cauliflower rice will lower the carbs to about 15 carbs per serving (and calories, fiber, sugar, and protein will also be slightly less.)

I used my favorite turkey Italian sausage, but use pork sausage if you prefer. You can use 5 cups homemade chicken stock if you prefer. Use one more cup chicken stock for stovetop cooking. I love using my frozen Basil Pesto with Lemon for this recipe, but I use my favorite purchased pesto when I don't have any in the freezer.

Recipe created by Kalyn and updated for the Instant Pot December 2019.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 545Total Fat: 37gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 62mgSodium: 1841mgCarbohydrates: 28gFiber: 7gSugar: 9gProtein: 27g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Instant Pot Sausage Soup with Pesto thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I use lean turkey Italian Sausage and use a generous amount of sausage in proportion to the amount of beans to make this Instant Pot Sausage Soup with Pesto a low-glycemic soup that’s suitable for all phases of the South Beach Diet. If you’d like a soup that’s lower in carbs, replace the garbanzo beans with a package of frozen cauliflower rice.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Instant Pot Sausage Soup with Pesto

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    32 Comments on “Instant Pot Sausage Soup with Pesto”

  1. If you don’t want to buy a case at one time, you can buy one pack from Thrive Market, or locally at Fresh Market. I don’t have a Whole Foods near me, but I suspect that they also carry it. I’ve tried different shirataki noodles, and Miracle Noodle is hands down, the best for ME in texture. But then, I enjoy a lot of Asian noodles, so it’s similar in texture to those. Happy New Year!

  2. I cannot wait to make this soup. I may sub the chickpeas with Miracle Noodle Rice (Santa brought me a case at my request). Though I dearly love chickpeas, I do have to watch the carb per serving because of my T2 Diabetes. Thank you for re-posting this!

  3. Does anyone know how many ww points this is? I'm obsessed with this recipe but I used Italian lean turkey

  4. Made this last night. Delicious!

  5. Glad you enjoyed it!

  6. Made this for dinner this evening. It was excellent. Thanks for the recipe!

  7. So glad you enjoyed it!

  8. This was quite possibly the best soup I've ever made. I forgot to buy tomatoes so I left them out, and while I'm sure the soup would be excellent with them in, it was still unbelievably delicious. It goes EXCELLENT with a slice of some crusty bread because of how much flavor is in it.

    Thank you so much!

  9. Marie, I'm chuckling because a package of turkey sausage like that is how this soup was born! Hope you enjoy!

    Teresa, so glad you liked it!

  10. We had this tonight for dinner and it was a big hit!!! A deliciously satisfying soup ~ great job Kalyn! Teresa in Texas

  11. I'm jumping back on the Phase 1 bandwagon for January, and I was THRILLED to see this soup. Mostly because I have everything onhand to make this tonight, including some reduced-price "cook or freeze by 1/3/14" turkey italian sausage I needed to do something with! This looks delish. Thanks for another great recipe, can't wait to try this!

  12. Cristin, so glad you like it. I loved the smashed chickpeas.

  13. Oh my! You're the only person who has been able to get me to eat green peppers because of your amazing recipes and my husband is grateful. Yet another delicious recipe we must try within the next week! Smashing the chickpeas is such a great idea…mmm. Thanks for the "flashback" recipes from previous Januarys also!

  14. Thanks Paz, and hunker down in the storm! Sounds like a bad one.

    Coco, so glad you like it.

  15. yummy! 🙂
    happy new year!

  16. This certainly looks good, especially on a snowy, wintry day like the one we're having right now. 🙂

  17. TW, I am hoping the storm will not be too horrible for you guys! We had our turn here a few weeks ago and it was not fun.

  18. That basil pesto makes for a great "secret" flavor boost. A perfect soup for a winter night – and it's going to be a doozy on the East Coast!

  19. Thanks Lydia. I am thinking some of this soup from the freezer is my dinner tonight!

  20. I love the idea of smashing some of the chickpeas to thicken the soup. I love when peas and beans "melt" into the liquid. What a great way to start the year!