Sausage and Spinach Soup in the Instant Pot

Here is the final recipe in the series of three recipes from one chicken. I guess it really ended up being four recipes because we made bone broth that could be used for a fourth meal. Nothing makes me happier than using the whole chicken when I buy one and not wasting any parts. Not only is it healthy, but I feel like I’m doing my part to cut back on the amount of waste we create. Here’s what we have made so far:

1. Chicken Soup

2. Chicken and Rice Cheesy Casserole

3. Chicken Broth

And now…. for the final recipe!! We are making sausage, potato and spinach (or kale) soup.

Tools:

• Instant Pot

Ingredients:

• 1 small red onion diced

• 1 pound mild Italian sausage

• 6 red potatoes cut into bite sized pieces

• 1 package of spinach or 1 head of kale. I prefer spinach… but kale is really good too!

• salt to taste

• 1/2 cup heavy cream or canned coconut milk

• 1 tablespoon Italian seasoning or dried herbs of choice

Directions:

1. Turn Instant Pot to saute mode

2. Saute red onion and sausage until browned

3. Add the rest of the ingredients except the spinach and cream. If you are using kale, add it now.

4. Turn the Instant pot on to "manual" for 3 minutes and then do a quick release when it is done.

5. If using spinach, add it in now and stir in to wilt. Then add the cream and stir.

Sausage, Potato and Spinach Soup

Print

With ImageWithout Image

Yield: 8

Author: Jeanette Olson

Prep time: 10 MinCook time: 3 MinTotal time: 13 Min

This hearty soup is great with a piece of crusty sourdough bread and reheats well too.

Ingredients

• 1 small red onion diced
• 1 pound mild Italian sausage
• 6 red potatoes cut into bite sized pieces
• 1 package of spinach or 1 head of kale
• salt to taste
• 1/2 cup heavy cream or canned coconut milk
• 1 tablespoon Italian seasoning or dried herbs of choice

Instructions

1. Turn Instant Pot to saute mode
2. Saute red onion and sausage until browned
3. Add the rest of the ingredients except the spinach and cream. If you are using kale, add it now.
4. Turn the Instant pot on to "manual" for 3 minutes and then do a quick release when it is done.
5. If using spinach, add it in now and stir in to wilt. Then add the cream and stir.

Recommended Products:

Instant Pot

Nutrition Facts

Calories

357.83

Fat

21.73 g

Sat. Fat

9.65 g

Carbs

29.6 g

Fiber

4.33 g

Net carbs

25.27 g

Sugar

3.31 g

Protein

12.67 g

Sodium

498.44 mg

Cholesterol

43.09 mg

Did you make this recipe?

Tag @_jeanette_loves on instagram and hashtag it # jeanetteloves