This hearty soup combines savory Italian beef sausage with creamy tomato and parmesan flavors. It is a filling meal that can be prepared easily in a pressure cooker or a slow cooker for a comforting dinner.
List of ingredients
- 1 pound ground spicy Italian beef sausage – provides the primary savory base.
- 1 cup diced onions – adds aromatic sweetness.
- 1 Tbsp minced garlic – enhances the depth of flavor.
- 7 cups chicken or beef broth – the liquid base for the soup.
- 3 large carrots, peeled and sliced – adds color and texture.
- 1 bay leaf – adds a subtle herbal note.
- 1 tsp Italian seasoning – a blend of traditional herbs.
- ½ tsp kosher salt – balances the flavors.
- ¾ tsp black pepper – adds a hint of spice.
- 1 (14.5 oz) can petite diced tomatoes or crushed tomatoes – provides body and acidity.
- 1 (8 oz) can tomato sauce – thickens the base.
- ¾ cup uncooked rice (white or brown) – the heartier filling component.
- 12 ounces evaporated milk, cream or half and half – creates the creamy texture.
- ½ cup shredded parmesan cheese – adds a salty, nutty finish.
- 2 cups coarsely chopped spinach – introduces nutrients and color.
step-by-step instructions
- Sauté the Meat (Instant Pot): Set the Instant Pot to the sauté setting. Once it displays ‘HOT’, add the beef sausage and break it apart, then add onions and brown for about 5 minutes.
- Add Aromatics (Instant Pot): Stir in the minced garlic and cook for an additional 30 seconds to avoid burning.
- Deglaze and Combine (Instant Pot): Pour in the broth and scrape the bottom of the pot to remove any browned bits. Stir in carrots, bay leaf, Italian seasoning, salt, pepper, tomatoes, tomato sauce, and rice.
- Pressure Cook (Instant Pot): Secure the lid and set the valve to sealing. Use the soup button for 5 minutes if using white rice or 22 minutes for brown rice.
- Release and Finish (Instant Pot): Allow the pot to sit for 5 minutes before venting. Remove the lid and discard the bay leaf.
- Sauté the Meat (Slow Cooker): Heat a pan over medium-high heat, brown the beef sausage and onions for 5 minutes, and stir in garlic for 30 seconds.
- Combine (Slow Cooker): Transfer the browned meat mixture to the slow cooker. Stir in broth, bay leaf, Italian seasoning, salt, pepper, tomatoes, tomato sauce, and rice.
- Slow Cook: Cover the slow cooker and cook on high for 3-4 hours, or until the rice is fully cooked.
- Final Steps (Both Methods): Discard the bay leaf. Temper the dairy by stirring one cup of hot soup into the cream or milk before stirring the mixture back into the pot.
- Finish and Serve: Stir in the parmesan cheese and spinach until wilted. Adjust salt and pepper to taste, then ladle into bowls.
Customizing Your Soup Base
Choosing Between White and Brown Rice
White rice cooks quickly and provides a softer texture that blends into the creamy broth. Brown rice offers more fiber and a nuttier flavor but requires a significantly longer pressure cooking time of 22 minutes.
Substituting Spinach with Kale or Chard
If you prefer a heartier green, replace the spinach with chopped kale or Swiss chard. These greens are sturdier and will maintain their structure better if you plan to reheat the soup multiple times.
Selecting the Right Type of Italian Sausage
While spicy beef sausage provides a bold kick, mild Italian beef sausage is a better choice for children or those sensitive to heat. Ensure the sausage is ground to maintain a consistent texture throughout the soup.
Diced versus Crushed Tomatoes
Petite diced tomatoes provide small chunks of vegetable for added texture in every spoonful. Crushed tomatoes result in a smoother, more uniform consistency that integrates better with the cream.
Beef Broth versus Chicken Broth
Beef broth creates a deeper, richer flavor profile that complements the beef sausage. Chicken broth offers a lighter, more neutral base that allows the parmesan and tomato flavors to stand out.
Essential Cooking Techniques
The Importance of Tempering Dairy
Tempering involves slowly mixing a small amount of hot soup into your cream or milk before adding it to the main pot. This process raises the temperature of the dairy gradually, which prevents the proteins from curdling when they hit the boiling broth.
Deglazing the Pot for Maximum Flavor
Deglazing is the act of adding liquid to a hot pan to loosen the browned food particles, known as fond. These caramelized bits are concentrated sources of flavor that enrich the entire soup base.
Browning Meat Properly
Browning the sausage and onions before pressure cooking or slow cooking develops a Maillard reaction. This chemical process creates complex flavors that cannot be achieved by boiling the meat in the broth alone.
Managing Pressure Cooker Venting
Using a natural release for at least 5 minutes prevents the liquid from boiling over violently during venting. This also helps the rice finish absorbing moisture without becoming mushy from a sudden pressure drop.
Serving and Pairing Guide
Pairing with Garlic Bread or Toast
Serve this soup with toasted baguette slices rubbed with garlic and butter. The crunch of the bread provides a necessary textural contrast to the creamy, soft consistency of the rice and sausage.
Adding Fresh Herb Garnishes
Top each bowl with freshly chopped parsley or basil leaves just before serving. Fresh herbs add a bright, aromatic note that cuts through the richness of the cream and parmesan cheese.
Balancing the Meal with a Side Salad
A simple arugula or Caesar salad with a lemon-based vinaigrette pairs well with this dish. The acidity of the dressing helps cleanse the palate between bites of the rich, savory soup.
Storage and Preservation Tips
Refrigerating Leftovers
Store the soup in an airtight container in the refrigerator for up to 5 days. Keep the container sealed tightly to prevent the soup from absorbing other odors from the fridge.
Freezing and Thawing Rice-Based Soups
Rice tends to absorb more liquid and can become mushy when frozen and thawed. If freezing, consider undercooking the rice slightly or freezing the soup base separately and adding fresh rice upon reheating.
Reheating for Optimal Consistency
When reheating on the stove or in the microwave, the soup may appear thicker than when first made. Stir in a small splash of beef or chicken broth to restore the original creamy consistency.
Common Troubleshooting Solutions
Adjusting the Soup Thickness
If the soup is too thick, stir in additional broth or water until the desired consistency is reached. If it is too thin, allow it to simmer uncovered for 10-15 minutes to reduce the liquid.
Fixing Over-Salted Broth
If the soup tastes too salty, add a splash of heavy cream or a bit more unsalted tomato sauce. These ingredients help dilute the salt concentration without compromising the flavor profile.
Preventing Mushy Vegetables
To ensure carrots maintain a slight bite, add them halfway through the slow cooking process. In the pressure cooker, ensure the carrots are sliced into thick rounds so they do not overcook.
Frequently Asked Questions
Can I use frozen spinach?
Yes, frozen spinach can be used as a substitute. Make sure to thaw it and squeeze out the excess water before stirring it into the soup to avoid thinning the broth.
Can I substitute pasta for rice?
You can use small pasta like ditalini or orzo instead of rice. If using an Instant Pot, reduce the pressure cooking time to 1 minute to prevent the pasta from becoming overcooked.
Is this recipe gluten-free?
This recipe is naturally gluten-free as long as you use a certified gluten-free broth and sausage. Always check the labels on canned tomato products to ensure no thickeners containing gluten were added.
Print
Creamy Italian Sausage and Rice Soup
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
- Diet: Gluten-free
Description
Instant Pot or Crockpot Husband Soup is a tomato basil parmesan soup with rice, spicy Italian sausage and tons of flavor!
Ingredients
- 1 pound ground spicy beef or turkey Italian sausage
- 1 cup diced onions
- 1 Tbsp minced garlic
- 7 cups chicken or beef broth
- 3 large carrots, peeled and sliced
- 1 bay leaf
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ¾ tsp black pepper
- 1 (14.5 oz) can petite diced tomatoes or crushed tomatoes
- 1 (8 oz) can tomato sauce
- ¾ cup uncooked rice (white or brown)
- 12 ounces evaporated milk, cream or half and half
- ½ cup shredded microbial-rennet parmesan cheese
- 2 cups coarsely chopped spinach
Instructions
- Step: Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown the sausage for about 5 minutes.
- Step: Add in the garlic and cook for 30 seconds.
- Step: Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Step: Add in carrots, bay leaf, Italian seasoning, salt, pepper, tomatoes, tomato sauce and rice.
- Step: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes for white rice or 22 minutes for brown rice.
- Step: When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Step: Discard the bay leaf.
- Step: Temper the dairy by stirring a cup of the hot soup in with it before stirring it into the pot (if using evaporated milk, you can stir it straight in).
- Step: Stir in the parmesan cheese and spinach.
- Step: Salt and pepper to taste. Ladle into bowls and serve.
Notes
Served with breadsticks, garlic toast or french bread. This recipe is gluten free. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot or Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 9 g
- Sodium: 1150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 65 mg