A brothy, savory soup with sausage, tender potatoes, kale, and a touch of cream.
SBy Skinwalker84
Servings
4
1 lb Italian sausage (mild or hot), casings removed
1 piece Yellow onion, diced
4 clove Garlic, minced
1 tbsp Olive oil
4 piece Yukon Gold potatoes, cut into 1-inch chunks
4 cup Chicken broth
1 tsp Dried oregano
0.5 tsp Red pepper flakes
0.5 tsp Black pepper
1 tsp Salt
4 cup Kale, stemmed and chopped
0.5 cup Heavy cream
1 tsp Lemon juice
0.25 cup Grated Parmesan (garnish)
Calories
707 kcal
Protein
25g
Carbs
43g
Fat
49g
Fiber
6g
Sugar
4g
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Brown the Base
1. Set the Instant Pot to Sauté on high and heat the olive oil. Add the sausage and cook, breaking it into small crumbles, for 5 to 6 minutes until browned.
1 lb Italian sausage (mild or hot), casings removed,
1 tbsp Olive oil
2. Add the onion and cook for 3 minutes until softened, then stir in the garlic, oregano, red pepper flakes and black pepper and cook for 30 seconds until fragrant.
3. Pour in a splash of the chicken broth and scrape up any browned bits from the bottom of the pot to prevent a burn warning.
4 cup Chicken broth
Pressure Cook
4. Add the potatoes, the remaining chicken broth and the salt. Lock the lid, set the valve to Sealing and cook on High Pressure for 5 minutes.
4 piece Yukon Gold potatoes, cut into 1-inch chunks,
4 cup Chicken broth,
1 tsp Salt
5. Quick release the pressure carefully, then open the lid. Lightly mash a few potato pieces against the side of the pot to thicken the broth slightly.
Finish and Serve
6. Switch to Sauté on low, stir in the kale and simmer for 3 to 4 minutes until tender and bright green.
4 cup Kale, stemmed and chopped
7. Turn off the heat and stir in the heavy cream and lemon juice. Taste and adjust the seasoning, then ladle into bowls and top with Parmesan.
0.5 cup Heavy cream,
1 tsp Lemon juice,
0.2 cup Grated Parmesan (garnish)
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