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    Home » Instant Pot

    Italian Sausage Soup with Turnips and Butternut Squash for Instant Pot

    Published December 29, 2018. Last modified January 7, 2019 By Gary White

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    Italian sausage soup image for Pinterest

    Instant Pot Italian Sausage Soup

    with Turnip Greens and Butternut Squash

    I cook a lot. I mean a LOT!! And every now and then, something completely catches me off guard. I knew I wanted to develop a soup recipe that tasted really good, but it also needed to be Whole30 compliant since we're starting a round in a few days. Well, I was totally blown away at how delicious this Italian sausage soup turned out. Seriously blown away!

    While eating my third bowl, in one sitting, I figured out why. It was hitting all of my favorite palette points. It's very savory, slightly spicy (if you use a spicy sausage), and slightly sweet (because of the apple cider). It's a special soup.

     

    Here's a link to our Whole30 compliant Homemade Italian Sausage!

     

    Italian sausage soup in brown bowl with Instant Pot in background

     

    The Process

    sliced leeks in Instant Pot

    Using sauté setting - add leeks, oil, and ¼ teaspoon of salt. Cook for 3-4 minutes, until leeks soften (but not brown), stirring frequently.

     

    sliced leeks and minced garlic in Instant Pot

    Add garlic and vinegar and continue sautéing for one minute.

     

    sliced leaks cooking in apple cider

    Add apple cider...

     

    uncooked turnip greens in Instant Pot

    ...and turnip greens. Cook for 2-3 minutes, stirring constantly...

     

    cooked turnip greens in Instant Pot

    ...until greens wilt.

     

    cooked turnip greens in brown bowl

    Transfer greens and leek mixture to a bowl (including liquid) and set aside.

     

    uncooked Italian sausage in Instant Pot

    Continuing on the sauté setting - add sausage to pot...

     

    browned Italian sausage in Instant Pot

    ...and brown thoroughly, making sure to break up the meat as much as possible.

     

    chopped turnip roots and butternut squash in Instant Pot

    Once sausage is brown, add butternut squash, turnip roots, and 1 ½ teaspoons of salt to pot.

     

    butternut squash, turnip roots, and Italian sausage in chicken broth

    Add chicken broth and mix well. Lock lid and cook at high pressure for 3 minutes.

     

    butternut squash, turnip roots, and Italian sausage in chicken broth

    Once cook time is complete, quick-release pressure.

     

    sautéed turnip greens on top of butternut squash, turnip roots, and Italian sausage in chicken broth

    Pour greens and leek mix back into pot and...

     

    sautéed turnip greens, butternut squash, turnip roots, and Italian sausage in chicken broth

    ...mix well.

     

    And this is the AMAZING Result…

    Italian sausage soup in Instant Pot with ladle

     

    And as Always… Please Pin & Share the Love!

    Italian sausage soup image for Pinterest

     

    More Whole30 Recipes:

    • Ratatouille Frittata
    • Instant Pot Sausage, Potato and Kale Soup
    • Instant Pot Ghee

    ★ Did you make this Italian Sausage Soup?

    Please give it a star rating below! ★

    Italian sausage soup in Instant Pot with ladle

    Instant Pot Italian Sausage Soup with Turnip Greens and Butternut Squash

    This soup hits all the best flavor points: it's savory, slightly spicy, and slightly sweet. Easily made Whole30 compliant.
    No ratings yet
    Print Pin Rate
    Course: Soup
    Cuisine: Southern
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 357kcal
    Author: Gary White

    Ingredients

    • 1 Tbsp. ghee or clarified butter
    • leeks
    • 1 ¾ tsp. sea salt divided
    • ¼ tsp. black pepper
    • garlic
    • 2 Tbsp. apple cider vinegar
    • 2 cups apple cider
    • 1 lb. turnip greens chopped
    • 1 lb. Italian sausage
    • 2.5 lbs. butternut squash ¾" cubes
    • 4 cups chicken broth
    • 1 lb. turnip roots peeled, cut into ½" cubes

    Instructions

    • Using sauté setting – add ghee, leeks, and ¼ teaspoon of salt. Cook for 3-4 minutes, until leeks soften (but not brown), stirring frequently. Add garlic and vinegar and continue sautéing for one minute.
    • Add apple cider and turnip greens. Cook for 2-3 minutes, stirring constantly until greens wilt. Transfer greens and leek mixture to a bowl (including liquid) and set aside.
    • Continuing on the sauté setting – add sausage to pot and brown thoroughly, making sure to break up the meat as much as possible. 
    • Once sausage is brown, add butternut squash, turnip roots, and 1 ½ teaspoons of salt to pot. Add chicken broth and mix well. 
    • Lock lid and cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure.
    • Pour greens and leek mix back into pot and mix well.

    Nutrition

    Calories: 357kcal | Carbohydrates: 32g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 757mg | Potassium: 1079mg | Fiber: 5g | Sugar: 11g | Vitamin A: 21635IU | Vitamin C: 77.4mg | Calcium: 212mg | Iron: 2.8mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

     

    More Instant Pot Recipes

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    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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    265 shares