Instant Pot Cheesy Veggie & Sausage Soup


This is a sponsored post written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own.

As my friends know, but readers may not, I am in the middle of a HUGE home renovation project: 300-foot sunroom addition, dining room-to-office conversion, and complete overhaul and redesign of my kitchen. This is a 2-month project {only because I have amazing contractors}, but my house basically feels like a giant construction zone right now. Since I don’t want to have to eat every meal outside of my home, I decided to find ways to prepare super-simple recipes that don’t require a stove, large countertop, etc. Enter this Cheesy Veggie and Sausage Soup. Using just a handful of ingredients, like RAGÚ Pasta Sauce, and minimal prep time, I can prepare my family a balanced one-pot meal in my Instant Pot.

Check out the RAGÚ BOGO event at Publix happening NOW through Wednesday, October 11th and buy one jar of RAGÚ Pasta Sauce and get one free.


  • 1 pound Italian sausage
  • 2 cups pre-cut cauliflower
  • 3 cups shredded kale
  • 1 small onion, diced
  • Quart of chicken broth
  • 1 1/2 cups RAGÚ® Cheese Creations Classic Alfredo Pasta Sauce
  • 2 cloves garlic, crushed
  • 2 tsp Italian seasoning
  • parmesan cheese
  • salt & pepper to taste


For this particular recipe, begin by turning your Instant Pot to “sauté.” If you purchased sausage links, remove from their casings and add to the Instant Pot along with the diced onion.

Sauté until the sausage is just cooked through and the onions begin to turn translucent. I opted for a chicken Italian sausage, but you could do pork as well. Next, add the crushed garlic, cauliflower, Italian seasoning, and quart of chicken stock. Place the lid on the Instant Pot and cook on high pressure for 5 minutes. Then do a quick release. The flavors will blend together nicely and the cauliflower will be very tender.

To complete this soup, stir in the 1 1/2 cups of RAGÚ Cheese Creations Classic Alfredo Pasta Sauce and 3 cups of shredded kale. Use the “sauté” setting again for about 5 minutes until the kale begins to wilt. Season with salt and pepper to taste. When the kale begins to wilt, your soup is ready to serve. Make sure you top it with a generous portion of parmesan cheese to enhance the flavor in the RAGÚ Cheese Creations Classic Alfredo Pasta Sauce. Now how easy was that?

This soup was awesome {I may have had about 3 bowls} and took less than 30 minutes to prepare start-to-finish. The kids enjoyed it as well. My kids tend to love anything with cheese, so it’s a great way to get them to eat some healthy vegetables. It was created out of necessity while doing a kitchen remodel, but I will definitely add it to my mid-week cooking repertoire. Some fun variations would include adding a can of cannellini beans toward the end or spicing it up with a little crushed red pepper flakes.

Want to make the recipe? Head to Publix where you can purchase all the ingredients to make this Cheesy Veggie & Sausage Soup. Check out the RAGÚ BOGO event at Publix happening NOW through Wednesday, October 11th and buy one jar of RAGÚ Pasta Sauce and get one free. RAGÚ Cheese Creations Classic Alfredo Pasta Sauce (Family Size, 21.5 oz.) can be added to so many delicious recipes – Think beyond just pasta! RAGÚ Classic Alfredo is a thick, creamy Alfredo sauce that is packed with parmesan and romano cheeses. It is made with real cheese and fresh cream so it is bursting with cheese flavor. It is great on a variety of dishes including Chicken Alfredo. It is available in 16 oz. and 21.5 oz. jars, and you can easily find it in the pasta sauce aisle at Publix.

What’s your favorite dish to prepare in the Instant Pot?

Oh, and about that kitchen renovation… Here’s why I cannot actually prepare meals using an oven for the time being. Yes, that is my kitchen currently. I cannot wait to share the final kitchen with all of you when the project comes to an end! It’s going to be such a wonderful cooking space to create and share new recipes with my readers.

About Carrie Wells, Ed.D.

Dr. Carrie Wells is a college instructor, blogger, wife, and work-at-home mother to two children, Lydia {age 8} and Bryce {age 6}. Carrie earned her doctorate in Special Education in 2008. After becoming a mother in 2009, Carrie began blogging as Huppie Mama to share her passions for cooking, crafting, beautifying, and her family. In 2016, she rebranded as Our Potluck Family, and her husband Richard became a regular contributor.

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