Instant Pot Tuscan Sausage Kale Soup
Ingredients
The soup base
-
1
lb
Hot Ground Sausage
-
1
lb
Regular Ground Sausage
-
1
lg
Onion, chopped
-
1
lg
Bay Leaf
-
¼
tsp
Red Pepper Flakes (optional)
-
2
tsp
Fennel Seeds
-
1
Tbsp
Italian Seasoning
-
6
cloves
Garlic, pressed or finely minced
-
2
ribs
Celery, diced
-
2
medium
Carrots, chopped
-
2
cans
Diced Tomatoes, with juice
-
2
cans
Garbanzo Beans (Chickpeas), drained and rinsed
-
4
cups
Chicken Broth, low sodium
-
1
tsp
Kosher Salt
-
½
tsp
Pepper
The greens
Instructions
- 1. Sauté the sausage in the Instant Pot until browned.
- 2. Add onion and bay leaf, cooking until the onion is translucent.
- 3. Remove excess grease from the pot if necessary.
- 4. Stir in red pepper flakes, fennel, Italian seasoning, and garlic, cooking until fragrant.
- 5. Add celery, carrots, diced tomatoes, and garbanzo beans, stirring to combine.
- 6. Pour in chicken broth, salt, and pepper, then cancel the sauté setting.
- 7. Close the lid and set to sealing, then pressure cook on high for 5 minutes.
- 8. Allow for a 20-minute natural release before releasing remaining pressure.
- 9. Open the lid and stir the soup, adjusting salt if needed.
- 10. Add kale and let it wilt in the hot soup before serving.
Nutrition Facts (estimated)
Servings
10 - 12
Calories
357
Total fat
22g
Total carbohydrates
20g
Total protein
24g
Sodium
800mg
Cholesterol
60mg
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