Pressure Cooker Italian Sausage Kale Soup Recipes

ITALIAN SAUSAGE KALE SOUP

Italian Sausage Kale Soup image

My mom dehydrates the last pick of tomatoes from her garden each fall-perfect for quick soups like this one. When I have time to prepare dried beans, I do-but don't worry if you don't. Canned beans are just as good. -Lori Terry, Chicago, Illinois

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 medium onion, chopped
8 cups chopped fresh kale
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup white wine or chicken stock
3-1/4 cups chicken stock (26 ounces)
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup sun-dried tomatoes (not packed in oil), chopped
1/4 teaspoon pepper

Steps:

In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon., Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer., Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.

Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 868mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.

ITALIAN SAUSAGE AND KALE SOUP

Italian Sausage and Kale Soup image

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

Provided by Taste of Home

Categories Dinner Lunch

Time 8h20m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 12

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

Steps:

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.

Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1105mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.

PRESSURE-COOKER ITALIAN SAUSAGE & KALE SOUP

Pressure-Cooker Italian Sausage & Kale Soup image

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

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 12

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

Steps:

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. , 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. , Top each serving with cheese.

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