Italian Sausage & Kale Soup
When I first made this colorful soup, our home smelled wonderful—and our meal tasted just as good! We immediately knew the recipe was a keeper to help us through cold winter days.
—Sarah Stombaugh, Chicago, IL
- 1 lb. bulk hot Italian sausage
- 6 cups chopped fresh kale
- 2 cans (15 ½ oz. each) great northern beans, rinsed and drained
- 1 can (28 oz.) crushed tomatoes
- 4 large carrots, finely chopped (about 3 cups)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tsp. dried oregano
- ¼ tsp. salt
- ⅛ tsp. pepper
- 5 cups chicken stock
- Grated Parmesan cheese
Fast
Prep: 20 min. • Cook: 15 min. + releasing • Makes: 8 servings
- 1. 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, 5-10 minutes. Press cancel. Remove sausage; drain, then return sausage to the pressure cooker. Add the next 10 ingredients.
- 2. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Top each serving with cheese.
Slow
Prep: 20 min. • Cook: 8 hours • Makes: 8 servings
- 1. In a large skillet, cook sausage over medium heat until no longer pink, 5-10 minutes, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker.
- 2. Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low for 8-10 hours or until vegetables are tender. Top each serving with cheese.
1 ¾ cups: 297 cal., 13g fat (4g sat. fat), 31mg chol., 1105mg sod., 31g carb. (7g sugars, 9g fiber), 16g pro.
