DISCLAIMER: If you don’t already own an Instant Pot, you’re about to get yourself one after you find out how EASY it was to make this delicious Tuscan Sausage & Kale Soup!
This was one of the first soups I made after receiving my Instant Pot for Christmas this past year, and I’m still dreaming about it!
Growing up in an Italian household, I learned very quickly that cooking was less about following a clear-cut recipe and more about the feeling you get when you marry two (or more) ingredients together. It was always “a bit of this” or “a pinch of that” - making it fun and exciting when whipping up a new or old recipe, because you weren’t sure you were going to get the same result. But, no matter what, you knew it was going to be incredibly flavourful.
This soup was definitely inspired by that philosophy.
All of the ingredients in this soup come together to create such a warming, savoury and delicious dish. There’s a nice heat to it from the chilli flakes, and a “comfort food” familiarity because of the sausage and potato combo. You’d never guess it was actually healthy for you, too!
But unlike my traditional Italian upbringing, instead of leaving the recipe up to chance, I actually wrote it down. That way I can share it with all of you! (You can thank me later!)
Recipe + details available below!
3 cup beef broth
2 cloves garlic
1 cup milk of choice (I used cashew milk)
6 cup kale, chopped
4 links Mild Italian Sausage
1 cup white onion, chopped
1 tbsp olive oil
4 russet potatoes, peeled
Salt and pepper to taste
Turn your Instant Pot to the Saute setting and pour in olive oil.
Once hot, add in chopped onions and garlic and saute until softened, golden and fragrant. Then add in sausage. Break apart using a wooden spoon and allow to brown and cook until no longer pink.
In the meantime, cube potatoes so that they are about 1-inch in diameter. Set aside.
Next, turn your Instant Pot to the Pressure Cook setting and add in potatoes and beef broth. Set timer to 5 minutes and let it release pressure naturally (about 10 additional minutes).
Once pressure is release, open carefully, add in chopped kale, stir and season to taste. (The kale shouldn’t take long to soften and cook.)
In a separate bowl, pour in milk and about 1 cup of soup mixture, whisking constantly. (This helps to incorporate the milk without it curdling or cooking in the hot liquid.) Once milk is fully incorporated, pour back into Instant Pot and stir.
Ladle soup into large bowls and season with chili flakes and grated parmesan to your liking.
Serves 5. Calories per serving - 416.
Amount Per Serving
Total Fat 19 g
Saturated Fat 7 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 48 mg
Sodium 578 mg
Potassium 1227 mg
Total Carbohydrate 38 g
Dietary Fiber 5 g
Sugars 8 g
Protein 31 g