Pressure-Cooker Italian Sausage & Kale Soup

Name: Pressure-Cooker Italian Sausage & Kale Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 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

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

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

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.
Add the next 10 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
Top each serving with cheese.

Test Kitchen tips

Cannellini beans are a fine substitute for great northern beans, so use what you have on hand.

Turkey Italian sausage is a great alternative in this recipe, too.