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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.
Course Soup
Cuisine Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 357kcal
Author Gary White


  • 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


  • 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.


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