Pressure-Cooker Italian Sausage & Kale Soup

  Lunch

The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days.

Pressure-Cooker Italian Sausage & Kale Soup

Average Rating: 5

TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 8 servings (3-1/2 quarts).

Ingredients

  • 1 pound bulk hot Italian sausage
  • 6 cups chopped fresh kale
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 4 large carrots, finely chopped (about 3 cups)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 cups chicken stock
  • Grated Parmesan cheese

Instructions

  • 1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add sausage. Cook and stir, crumbling meat, until no longer pink. Press cancel. Remove sausage; drain. Return sausage to pressure cooker.
  • 2. Add the next 10 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
  • 3. Top each serving with cheese.

Nutrition Facts

1-3/4 cups: 297 calories, 13g fat (4g saturated fat), 31mg cholesterol, 1105mg sodium, 31g carbohydrate (7g sugars, 9g fiber), 16g protein.

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