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Ingredients
1 Pound Italian sausage
1/2 Medium onion, chopped
1 Tablespoon garlic powder
1 (8 oz) Can pureed tomatoes
1 Teaspoon Italian seasoning
Salt and fresh cracked black pepper
1 (8 oz) Can petite diced tomatoes
4 Ounces cream cheese
1 Cup chicken broth
1 Cup heavy cream
1/4 Cup shredded parmesan cheese
Fresh chopped parsley, for garnish
Instructions
Turn Instant Pot to saut� mode, allow to warm up.
Add olive oil and onions and cook until slightly soft.
Add sausage breaking up with a spatula, and cook until it�s no longer pink, stirring frequently to make sure it doesn�t stick to the insert.
Press CANCEL to stop the saut� mode.
3. Add the tomato puree, diced tomatoes, garlic powder, salt, pepper, Italian seasoning, cream cheese, and chicken broth.
Stir to mix everything together.
Place a lid on the Instant Pot, close, and make sure the vent is set to SEALING position.
Cook at pressure for 5 minutes.
When pressure cooking is done, do a quick release, then carefully remove the lid and hit CANCEL to turn the Instant Pot off.
Stir heavy cream and parmesan cheese into the sausage soup.
Divide soup into bowls and garnish with fresh chopped parsley and more parmesan; then serve immediately.