Taste of Home
Pressure-Cooker Italian Sausage & Kale Soup
TOTAL TIME: Prep: 40 min. Cook: 15 min.
YIELD: 8 servings (3-1/2 quarts).
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
Ingredients
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1 pound bulk hot Italian sausage
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6 cups chopped fresh kale
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2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
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1 can (28 ounces) crushed tomatoes
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4 large carrots, finely chopped (about 3 cups)
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1 medium onion, chopped
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3 garlic cloves, minced
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1 teaspoon dried oregano
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1/4 teaspoon salt
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1/8 teaspoon pepper
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5 cups chicken stock
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Grated Parmesan cheese
Directions
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1.
Select saute setting on an 8-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.
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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.
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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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