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If you love the rich, comforting flavors of traditional French cuisine but don’t have hours to spend in the kitchen, this Easy Sausage Cassoulet Soup is your perfect solution. Ready in just 9 minutes (thanks to your trusty Instant Pot or pressure cooker), this recipe delivers all the hearty satisfaction of a cassoulet with a fraction of the time and effort.
Cassoulet is a rustic French dish hailing from the southern region of Languedoc. Traditionally, it’s a slow-cooked stew of white beans, duck or goose confit, and sausage, often taking hours or even days to prepare. It’s the epitome of winter comfort food, with rich, savory flavors and an irresistible breadcrumb topping.
While the classic method involves layers of cooking and slow baking, this simplified version transforms the essence of cassoulet into a quick and approachable weeknight meal.
Why This Cassoulet Soup Recipe Works
This Easy Sausage Cassoulet Soup stays true to the hearty, warming spirit of the original while embracing modern convenience. With simple, wholesome ingredients like white beans, vegetables, and sausage, the soup comes together in your Instant Pot in under 10 minutes. A golden, cheesy breadcrumb topping finishes it off, bringing a touch of French flair to your dinner table.
Key Ingredients for Flavorful Success
Here’s what makes this soup shine:
Sausage: Use your favorite fully cooked variety, whether it’s smoky andouille, sweet Italian, or even chicken sausage. It adds depth and protein to the dish.
Cannellini Beans: These creamy white beans are the heart of the dish, providing texture and subtle nuttiness.
Fresh Herbs: Thyme and bay leaf lend an herby aroma reminiscent of the French countryside.
Golden Breadcrumb Topping: A quick mix of butter, breadcrumbs, Parmesan, and parsley creates the perfect crunchy finish.
Instant Pot Convenience
The magic of this recipe lies in the speed and ease of the Instant Pot. By using pressure cooking, you can develop deep flavors in a fraction of the time. Here’s the basic method:
Start by sautéing the olive oil, onion, carrots, turnips, celery, and garlic to build a flavorful base.
Add the sausage, beans, diced tomatoes, stock, thyme, bay leaf, salt, and pepper.
Cook on high pressure for just 9 minutes.
While the soup cooks, prepare the breadcrumb topping on the stovetop by toasting the breadcrumbs with butter, Parmesan, and parsley.
Once the pressure cooker beeps, you’ll have a fragrant, hearty soup ready to ladle into bowls. Sprinkle on the golden topping for a finishing touch that transforms this soup into a meal worthy of a French bistro.
A French Favorite, Reinvented
This Easy Sausage Cassoulet Soup is perfect for busy weeknights when you crave something comforting but don’t want to spend hours cooking. With just a handful of pantry staples and fresh ingredients, you’ll create a meal that feels special and indulgent in a fraction of the time.
Grab your Instant Pot, gather your ingredients, and get ready to bring a taste of France to your kitchen tonight. Bon appétit!
If you love the rich, comforting flavors of traditional French cuisine but don’t have hours to spend in the kitchen, this Easy Sausage Cassoulet Soup is your perfect solution. Ready in just 9 minutes (thanks to your trusty Instant Pot or pressure cooker), this recipe delivers all the hearty satisfaction of a cassoulet with a fraction of the time and effort.
Ingredients
UnitsScale
1 Tbsp. olive oil
1 1/2 cups onion, chopped
1 1/2 cups carrots, peeled and cut diagonally
1 cup chopped peeled turnips
1/2 cup diced celery
4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, drained and rinsed
12oz. fully cooked sausage*
28 ounce can diced tomatoes
3/4 cup unsalted chicken or beef stock (or bone broth)
2 tsp. chopped fresh thyme
salt and pepper
1 dried or fresh bay leaf
Topping:
1 Tbsp. butter
1cup breadcrumbs
1cup parmesan cheese
2 Tbsp. chopped fresh parsley
Instructions
Turn Instantpot to saute. Add olive oil, chopped onion, carrot, turnip. celery, and garlic; Cook 5 minutes or until just tender.
Add sliced sausage and cook for a few additional minutes.
Turn off sauce function.
Pour in cannellini beans, tomatoes, chicken stock, thyme, salt. pepper, and bay leaf.
SLOW COOKER: Cook on low for 6 – 7 hours or until vegetables are tender. INSTANT POT: Pressure cook on high for 9 minutes.
FOR TOPPING:
Melt butter in a small skillet over medium heat. Add breadcrumbs: cook 3 minutes or until browned, stirring frequenty. Remove pan from heat; stir in cheese. Stir half of breadcrumb mixture into cassoulet the cassoulet/soup mixture.
To serve, sprinkle remaining breadcrumb mixture and parsley eventy over each serving
