Heat the Instant Pot using the Saute-High function.
Add the Italian sausage and cook, stirring often, until browned and crisp-- about 8-10 minutes.
Remove the Italian sausage and add the onion. Cook, stirring occasionally, until the onion has become soft and translucent-- about 5 minutes.
Add the garlic and Italian seasoning. Cook for an additional minute.
Next, add the chicken stock and scrape any browned bits off the bottom of the Instant Pot. I like to use a wooden spoon so I don’t scratch the insert.
Next, add the Great Northern Beans, Ditalini pasta, parmesan rind, red pepper flakes, salt, and pepper.
Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook-Manual for 4 minutes.
When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful-- it will steam!
Remove the lid. Add the Tuscan kale and heavy cream. Stir to combine. Reattach the lid (with the Instant Pot on the Keep Warm setting) and allow it to sit for 2 minutes. This will help soften the kale.
Serve warm, garnished with grated parmesan cheese, if desired. Store any leftover soup in the fridge for up to three days.
I recommend using low sodium chicken stock— homemade is preferred but store-bought will work as well!