Sausage Vegetable Soup (Instant Pot Recipe)

This simple soup is hearty, comforting and an easy way to eat high quality, locally grown and produced food on a budget!

Hearty Sausage Vegetable Soup

Hearty Sausage Vegetable Soup

I recently started stepping back into the world of work as a Personal Chef, not as a full time career, but for a small and manageable number of people each week. I forgot how much fun it is, especially when you can use food as a teaching opportunity! I’ve been working in recipes that I think lend themselves to easy local shopping at Farmers Markets or your local farms.  

Soups and stews are the perfect way to ease into local and seasonal eating without spending a lot of money, and this Sausage Vegetable Soup is great recipe to try on a busy night when you want something really filling and delicious, but packed with nutrition too.  

Like most soups and stews, this recipe allows for lots of wiggle room in the ingredients. Don’t have beans? Substitute potatoes. Your kids aren’t mushroom lovers? Leave them out  or add some eggplant or zucchini. Really, the options are limitless. With this recipe I used bulk ground pork and seasoned it myself, but you can use a sweet or hot sausage as well, just follow the recipe steps I have outlined for you. 

Sausage Vegetable Soup

by Colleen Cheechalk

Serves 4 generously with leftovers for lunch


For the sausage (omit this step if purchasing sweet or hot sausage. See note below): 

For hot sausage

  • 1 pound ground pork

  • 1 teaspoon black pepper

  • 1/2 teaspoon ground coriander

  • 1 teaspoon smoked paprika

  • 1 teaspoon oregano

  • 1 teaspoon fennel seeds

For sweet sausage  

  • 1 pound ground pork

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon ground coriander

  • 1 teaspoon oregano

  • 1 teaspoon fennel seeds

If using purchased sausage: 

  • 1 pound sweet or hot sausage, casings removed

  • 1 large onion, chopped

  • 3 carrots, sliced

  • 6 ounces mushrooms, chopped

  • 3 cloves of garlic, pressed or minced

  • 2 cups chopped greens such as kale, arugula, or spinach. I use all three!

  • 1 15oz can of dark red kidney beans (or use dried that you’ve soaked)

  • 6 cups of good beef stock or bone broth

  • 1 cup good red wine or dark beer (really, either is equally good. Or skip this and add 1 more cup of stock)

  • 1/4 cup chopped fresh parsley

  • 1/2 teaspoon dried sage

  • salt and pepper to taste


  • Heat Instant Pot using the Sauté function. When hot, add sausage or ground pork and cook until browned, about 8 minutes. If making your own sausage, add your seasonings, stir to combine well. Give it a taste and adjust any flavors you’d like more of.

  • Add the onion, carrots, mushrooms, garlic and parsley. Sauté until translucent.

  • Add the beans, broth, beer or wine, and sage.

  • Cancel the sauté function. Close the lid and close the vent for pressure. Select Pressure Cook/High for 10 minutes.

  • Allow pressure to release naturally for 5-7 minutes, then release manually, add greens and stir.

  • Allow to cool to a comfortable temperature and add salt and pepper to taste. Garnish with some chopped fresh parsley or scallions.

  • A bit of good aged hard cheese is an excellent finish. We love Engelbert Farms Moochego!

This soup reheats perfectly and freezes very well for a quick option when there’s no time to cook. 

I hope you’ll love this soup and play with the recipe and make it one of your favorites like it is ours. If you make it, please tag a photo so we can see it! If you have and questions, feel free to pop them in the comments below.