Share this recipe!

This Instant Pot Tuscan Sausage, Farro and White Bean Soup is hearty, healthy, and loaded with flavor from a blend of Italian spices, a parmesan rind, nutty Farro and spicy Italian sausage.

JUMP TO RECIPE

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

With soup season well underway, and a new Instant Pot in the house, the live-in Gordon Ramsay (my boyfriend of 8+ years) and I have been eating a lot of soup.

This Instant Pot Tuscan Sausage, Farro and White Bean Soup is definitely one of our favorites. Not only is it done in just under an hour, it is super flavorful and hearty- loaded with fresh veggies (carrots, onion, celery), nutty and chewy farro (an Italian ancient grain that usurps all other grains for me), creamy Cannelini beans and spicy Italian sausage.

Just add a simple blend of staple spices (oregano, basil, bay leaf, rosemary, red pepper flakes and thyme), and the secret flavor bomb- a leftover parmesan rind, and you’re ready to go!

What’s up with the Parmesan Rind?

When you buy a quality parmesan wedge, it should have part of the rind intact. Now, the rind is not appealing for say grating or shaving, and if often times discarded (sad face). But don’t throw that goodness away! Throwing a parmesan rind into a stock or soup imparts all that nutty, cheesy flavor into it. And then you can simply yank that sucker out and throw it out AFTER you’ve used it within an inch of its life. No, I’m not crazy- I just hate wasting food.

instant pot sausage farro white bean soup

The Instant Pot: A Game Changer for soup and beyond

Like a lot of people in 2019, I got an Instant Pot for Christmas. My live in boyfriend bought it for me, along with a ton of other amazing kitchen contraptions I asked for. It was a good day for this kitchen nerd.

It was sort of a gift to him as well, because he gets to eat all the fun new stuff I’ve been cooking!

I was, full-disclosure, a little intimidated by the Instant Pot at first. The thought of all that pressure had me a bit squeamish. But fear not! If you haven’t yet had the pleasure of using an Instant Pot, there is nothing to be scared of. It’s incredibly simple and sage to use, and super easy to clean.

One of my favorite features about the Instant Pot is that you can cook a piece of FROZEN SOLID meat in it in an hour. And it will be delicious. So although that’s not related to soup, it is an amazing perk- especially for people like me who constantly forget to thaw things on time.

My second favorite thing about the Instant Pot is that you can also sauté in it, which I did for this soup recipe. This is a great feature for getting soups like this started, or for browning meats, etc.

instant pot sausage farro white bean soup
Print Recipe

Instant Pot Tuscan Sausage, Farro and White Bean Soup

Prep Time5 mins
Cook Time30 mins
Natural release20 mins
Total Time55 mins
Course: Dinner, lunch
Keyword: Instant pot, sausage bean soup
Servings: 6

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 carrots sliced into 1/4” discs
  • 1 rib of celery w/leaves, finely chopped
  • 4 cloves garlic, minced
  • salt and pepper, to taste
  • 2 links of spicy Italian sausage, removed from casing
  • 2 bay leaves
  • 1/4 tsp red pepper flakes
  • 1 tsp dry oregano
  • 1 tsp dry basil
  • 1/4 tsp dry thyme
  • 1/4 tsp dry rosemary
  • 1/4 cup quick cooking farro
  • 32 oz beef stock
  • 1 tsp red wine vinegar
  • 1 cup water
  • 1 parmesan rind*
  • 1 15.5 oz can Cannellini beans, drained
  • fresh grated parmesan, for serving

Instructions

  • Set Instant Pot to sauté and add olive oil, onion, carrots, celery, garlic and salt and pepper to taste. Sauté until softened slightly, about 5 minutes. Add sausage and cook, breaking apart with a wooden spoon or spatula until well browned, 4-5 minutes.
    2. Add all spices, beef stock, parmesan rind (if using), farro and beans, and stir to combine.
    3. Set Instant Pot to high pressure for 20 minutes.
    4. After 20 minutes, allow Instant Pot to natural release for 20 minutes, then vent to release any remaining steam.
    5. Remove parmesan rind and bay leaves.
    6. Stir in 1 tsp red wine vinegar and serve hot, with crusty bread and parmesan cheese.

*Notes/Substitutions:

If you don’t have a parmesan rind handy, you could omit it, and just stir in some fresh grated parmesan cheese when serving.

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.