This soup is delicious; a family favourite that I’ve been making for years, it’s similar to my Minestrone but has no pasta, or red peppers or chili flakes, okay, I guess it’s not really that similar…. it is however amazing, and it’s pretty flexible, you can add or remove veggies that you or your family like or dislike. This is the combination I use most often, but I have been know to add in zucchini, parsnips, or celery root, or sweet potatoes, or even cabbage, see where I’m going? It’s flexible. On the other hand, I don’t recommend using Broccoli or Cauliflower or Eggplant as they get too mushy, and really change the flavour.. other than that feel free to experiment, cooking should be FUN!
Originally made for the stove top, this soup was often started on Sunday morning and left to simmer for a few hours for the flavours to develop, and boy does it make the house smell good, but it does take a while.
Since I’m now an Instant Pot convert, I gave that a try, and I’m happy to say, in about 30 minutes from start to finish the soup is DONE! Because of the high pressure, the veggies get nice and tender and the flavours meld together much more quickly. I do find that I like to let it simmer out a little on saute after it’s done just to let some of the liquid evaporate so that the soup thickens up just a touch, but it’s good, honest, straight out of the pot.
At my house we use soup as healthy snack after school or a quick meal that can be on the table FAST when you have things to do after dinner. I serve it up with warm bread or rolls, and a salad or crudite platter. It’s so hearty and filling you really don’t need anything else. Leftover make excellent lunches as this soup reheats really well in the microwave.
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Instant Pot Italian Vegetable Soup
- 3 tablespoons olive oil
- 1 onion coarsely chopped
- 1 lb Italian sausage hot or mild
- 1 cup celery sliced
- 1 cup carrots sliced
- 1 cup frozen corn
- 2 clove garlic minced
- 1 can kidney beans drained and rinsed
- 16 oz diced tomatoes with juice
- 1 cup tomato puree
- 6 cups chicken broth
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 2 bay leaves
- 1/2 teaspoon thyme
- 1 teaspoon
- 2 tablespoons sugar
- Salt and pepper to taste
- In a large pot or the liner of your Instant pot, add the olive oil and chopped onion, and saute on medium for about 2 minutes.
- Remove sausage from casings and crumble it into the pot with the onion. Stir and cook about 5 minutes until browned. In the same pot, add the garlic, celery and carrot, stir 1 minute to cook the garlic.
- Add the drained kidney beans, corn, canned tomatoes, tomato puree, broth and all seasoning. Stir well.
- Instant Pot Instructions: Cancel the Saute and set to Manual/Pressure cook on high for 10 minutes; allow for a 10 minute natural release and then release remaining pressure.
- Stove Top: Cover soup pot and bring to a medium boil, reduce heat to simmer, remove lid and let cook for at least an hour until all vegetables are tender, soup has reduced and thickened and flavours are melded.