Instant Pot Tuscan Soup
Ingredients:
- 1 lb Spicy Italian Pork Sausage casings removed
- 1 c Onions chopped
- 3 cloves Garlic minced or pressed
- 1 tsp Dried Oregano
- .5 c Sun Dried Tomatoes drained and chopped
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 6 c Chicken Broth
- 1 bunch Kale leaves stripped and chopped
- .75 c Heavy Cream
- .25 c Parmesan Cheese freshly grated
Instructions:
- Set the instant pot to saute mode. Add Italian sausage to the insert of the Instant Pot and cook, breaking up with a wooden spoon, until sausage is lightly browned, about 3-5 minutes. Drain excess fat.
- Add garlic, onion, and oregano to the Instant Pot with the sausage meat. Cook, stirring constantly until onions have become translucent, about 2-3 minutes.
- Stir in chicken broth and sun-dried tomatoes; season with pepper, to taste.
- Select manual setting on your Instant Pot; adjust the pressure to high, and set the timer for 5 minutes. When finished cooking the sausage soup, do a quick-release.
- Select saute mode and stir in kale to the soup until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; then adjust seasoning of the Tuscan sausage soup with salt and pepper, to taste. Serve with freshly grated parmesan.
Nutrition
Calories: 613kcal | Carbohydrates: 18g | Protein: 26g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 147mg | Sodium: 2468mg | Potassium: 1295mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4157IU | Vitamin C: 74mg | Calcium: 219mg | Iron: 4mg
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