Tuesday, March 14, 2017

Italian Sausage and Kale Soup (pressure cooker)



It's cold today, really cold, and this simple Italian Sausage and Kale Soup is just what the doctor ordered. This very healthy recipe has a light and delicate broth that's a little spicy and a little garlicy. Total cook and prep time is about 25 minutes so you'll have this on the table in no time!




Italian Sausage and Kale Soup (pressure cooker) 

serves 4-6


  • 3 tablespoons olive oil
  • 1 - 1½ pounds of Italian sausage
  • 1/2 large onion, sliced thin
  • 3 cloves of garlic, roughly chopped
  • 2 carrots, sliced ½"
  • 1 c celery, sliced ½"
  • 2 large potatoes, cubed ½" 
  • 1 can of kidney beans, drained and rinsed
  • ½ teaspoon red pepper flakes
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon basil
  • 1 teaspoon pepper
  • 2 tablespoons tomato paste
  • 1 tsp apple cider vinegar or lemon juice
  • 6 c chicken broth
  • salt or garlic salt to taste

    Add after cooking
  • 3 C thin sliced kale

DIRECTIONS

Sauté - Heat olive oil on sauté. When it's nice and hot, add your sausage, onions, and garlic. Sauté for about 5 minutes or until you have a nice brown on the sausage and the onions and garlic are fragrant. 

Add remaining ingredients - Add your remaining ingredients (except kale) and stir. 

Cook - Lock lid in place and cook for 5 minutes on high/manual. When your timer goes off, do quick pressure release.

Blend - I like my broth a little thick so I ladle out about 3 cups of the soup (minus any sausage) into my blender. I try to get a good amount of potatoes and beans in there. If you want it more thick, you can add more of the soup. Blend and stir back into the soup.

Add kale - Add your kale to the soup and stir. Let it sit for 2-3 minutes to soften, then give another quick stir. Salt and pepper to taste. Top with grated parmesan.


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