Pressure Cooker Italian Sausage & Kale Soup Recipe

Pressure Cooker Italian Sausage & Kale Soup Recipe
Pressure Cooker Italian Sausage & Kale Soup Recipe photo by Taste of Home
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Pressure Cooker Italian Sausage & Kale Soup Recipe

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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. —Sarah Stombaugh, Chicago, Illinois
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + releasing
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + releasing

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

Directions

In a 6-qt. electric pressure cooker, select saute setting, and adjust for normal heat. Add sausage. Cook and stir, crumbling meat, until no longer pink. Remove sausage; drain. Return sausage to pressure cooker.
Add next 10 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions.
Top each serving with cheese. Yield: 14 servings (3-1/2 quarts).
Originally published as Pressure Cooker Italian Sausage & Kale Soup in One Pot Instant Pot Winter 2017

  • 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
  1. In a 6-qt. electric pressure cooker, select saute setting, and adjust for normal heat. Add sausage. Cook and stir, crumbling meat, until no longer pink. Remove sausage; drain. Return sausage to pressure cooker.
  2. Add next 10 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions.
  3. Top each serving with cheese. Yield: 14 servings (3-1/2 quarts).
Originally published as Pressure Cooker Italian Sausage & Kale Soup in One Pot Instant Pot Winter 2017

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