Ingredients:

  • 1 pound (450g) Italian sausage, removed from casings (sweet or hot, your preference)
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) dried Italian seasoning
  • ½ teaspoon (2.5ml) red pepper flakes (optional)
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 cup (110g) dried small pasta (ditalini, elbow macaroni, or small shells work well)
  • 1 cup (100g) fresh spinach, roughly chopped
  • ¼ cup (60ml) heavy cream (optional, for extra richness)
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Set Instant Pot to sauté. Add olive oil, then brown sausage, breaking it up with a spoon. Drain off excess grease.
  2. Add diced onion and garlic to the Instant Pot. Sauté until softened, about 3 minutes.
  3. Stir in Italian seasoning and red pepper flakes (if using). Cook for 30 seconds, until fragrant.
  4. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add crushed tomatoes and diced tomatoes (undrained).
  5. Stir in the dried pasta. Ensure pasta is submerged in liquid.
  6. Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.
  7. Allow a natural pressure release for 5 minutes, then quick-release any remaining pressure.
  8. Carefully remove the lid. Stir in the spinach and heavy cream (if using). Season with salt and pepper to taste.
  9. Ladle into bowls and garnish with grated Parmesan cheese and fresh basil, if desired.