Sausage and Kale Soup (Instant Pot or Stovetop)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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- Mustard: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion diced
- ¾ pound smoked Italian sausage cut into ½-inch slices
- 3 garlic cloves minced
- ½ pound yukon gold potatoes cut into 1-inch pieces
- 2 medium carrots cut into ½-inch slices
- 1 bunch kale ribs removed, and leaves cut into bite-sized pieces
- 1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt
- 6 cups bone broth or chicken broth
- 2 teaspoons sherry vinegar or apple cider vinegar
Method
- Turn on the saute function on your Instant Pot. When the metal insert is hot, swirl in the olive oil.
- Toss in the onion and cook, stirring frequently for about 1 minute.
- Add the sausage and cook, stirring for another minute, or until the meat is lightly cooked.
- Stir in the minced garlic and cook for about 30 seconds, or until the garlic is fragrant.
- Dump in the potatoes, carrots, and kale. Sprinkle on the Magic Mushroom Powder or salt and stir well. If your broth is salty, use less seasoning.
- Pour in the broth and give everything a good stir. Turn off the sauté function.
- Lock the lid and program the Instant Pot to cook for 3 minutes under high pressure. (Remember, it’ll take 10-15 minutes for the contents of the Instant Pot to reach high pressure before the 3-minute countdown starts. In the meantime, go take a shower or a brisk walk around the block.)
- When the Instant Pot is done cooking, release the pressure manually.
- Stir in the vinegar and taste and adjust the seasoning with more Magic Mushroom Powder, salt, or vinegar to taste. Serve!
- Heat a large pot over medium heat. Once the pot is hot, swirl in the olive oil and add the onions and sausage.
- Sauté the onions and sausage until the onions are tender and the sausage is lightly browned. Add in the minced garlic and cook until fragrant (about 30 seconds).
- Mix in the veggies, Magic Mushroom Powder or salt, and the broth. (Use less MMP if your broth is salty. You can always season to taste at the end.)
- Bring the soup to a boil over high heat. Turn down the heat to maintain a simmer. Cook covered, for 15 to 25 minutes until the carrots, potatoes, and kale are fork-tender.
- Remove the pot from the heat and add the vinegar. Adjust the seasoning if necessary.