Italian Sausage Soup with Turnips and Butternut Squash for Instant Pot

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 1/4 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 1/2 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:

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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.
Print Pin Rate
Course: Soup
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 357kcal
Author: The Foodie Eats

Ingredients

  • 1 Tbsp. ghee or clarified butter
  • leeks
  • 1 3/4 tsp. sea salt divided
  • 1/4 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 3/4" cubes
  • 4 cups chicken broth
  • 1 lb. turnip roots peeled, cut into 1/2" cubes

Instructions

  • Using sauté setting – add ghee, leeks, and 1/4 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 1/2 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

 

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