Instant Pot Italian Sausage Soup with Chickpeas
Hearty one-pot Italian sausage soup built on sauteed aromatics, chickpeas, and tomato broth, finished with fresh basil pesto. Savory sausage and herbaceous pesto create depth; mild heat from red pepper flakes adds complexity. Serve for weeknight dinners, meal prep, or casual entertaining. This version offers two cooking methods (Instant Pot and stovetop) for flexibility, keeping sausage textured and beans intact rather than broken down.
Ingredients
- 1 medium onion, chopped small
- 1 medium green bell pepper, chopped small
- 1 T olive oil, divided
- 1 T garlic, minced
- 1 15 oz can chickpeas, drained and rinsed
- 1 19.5 oz pkg, Italian sausage
- 3 14 oz cans chicken broth
- 1 14.5 oz can petite diced tomatoes
- 2 tsp Italian Herb Blend
- red pepper flakes(optional)
- ¼ cup basil pesto
Instructions
- 1
Chop onion and bell pepper into small pieces.
- 2
Heat half the olive oil in Instant Pot on saute mode, medium heat. Cook onion and pepper until just beginning to brown, about 2-3 minutes.
- 3
Add garlic and cook 1 minute more.
- 4
Drain and rinse chickpeas in a colander. Mash lightly with a potato masher if smaller bean chunks are preferred.
- 5
Push vegetables to one side, add remaining oil, then crumble sausage into pot. Break apart with a spatula while cooking until well browned.
- 6
Stir in broth, tomatoes, drained chickpeas, Italian herbs, and red pepper flakes.
- 7
Lock lid and pressure cook on high for 5 minutes.
- 8
Allow natural pressure release for 10-15 minutes, then quick-release remaining pressure.
- 9
Switch to saute mode on low, stir in pesto, and simmer 5-10 minutes to blend flavors.
- 10
Serve hot with grated Parmesan on the side.
- 11
STOVETOP ALTERNATIVE: Saute onion and pepper in large pot on medium heat, add garlic, then broth, tomatoes, herbs, and flakes. Simmer. Brown sausage separately in a skillet, drain chickpeas, then add both to soup and simmer 30 minutes on low. Stir in pesto and cook 10 minutes more.
Tips
Brown sausage until deeply golden before adding broth to build savory depth. Breaking it into small crumbles ensures even cooking and distribution.
Drain chickpeas well and rinse to remove excess sodium; mash lightly only if you prefer softer beans, otherwise leave whole for textural contrast.
Stir pesto in at the end on low heat to preserve bright basil flavor and vibrant color; high heat can dull both.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months; thaw overnight in refrigerator before reheating.
Prepare through browning sausage up to 8 hours ahead; store sausage separately, then combine and pressure cook or simmer when ready. Assemble all ingredients before cooking to streamline workflow.
Ladle into bowls, top with freshly grated Parmesan cheese and fresh basil if desired. Crusty bread and a green salad complement well. Serve immediately while hot.
Common Mistakes
Do not skip draining and rinsing chickpeas to avoid overly salty, starchy soup.
Do not add pesto until final stages to avoid destroying delicate basil flavor from prolonged heat.
Do not skip browning sausage thoroughly to avoid bland, pale meat and missed savory depth.
Substitutions
FAQ
Can I make this without an Instant Pot?
Yes. The recipe includes full stovetop instructions. Saute aromatics and sausage, add broth and seasonings, simmer 30 minutes on low. Add pesto last and cook 10 minutes more. Total time extends to about 45 minutes instead of 25.
What if I do not have fresh basil pesto?
Jarred pesto works equally well. Alternatively, use sun-dried tomato pesto, arugula pesto, or omit and finish with fresh basil ribbons instead for a lighter herb note.
How long does this soup keep and can I freeze it?
Keeps refrigerated in a sealed container 3-4 days. Freezes well up to 3 months. Thaw overnight in refrigerator, then reheat gently on stovetop or in microwave. Parmesan added fresh after thawing tastes best.