Description
Warm and comforting soup that is bursting with flavor! Make in your Instant pot or slow cooker!
Ingredients
Scale
- 2 tbsp olive oil or avocado oil
- 1 large sweet onion chopped
- 4 cloves garlic minced
- 1 lb Italian Sausage( turkey or chicken, if desired)
- 4 large russet potatoes sliced thin (I use a mandolin)
- 6 cups chicken broth
- 2 tsp dried basil
- 1 tsp oregano
- *Optional: 1/4 cup precooked bacon crumbles (or cook a slice or two of bacon while browning the sausage)
- 2 cups chopped fresh kale
- 1 cup heavy cream*
- 1/2 tbsp crushed red pepper (less if you don’t like spice)
- salt and pepper to taste
Instructions
For the Instant Pot:
- Select the Saute function on your Instant Pot. Once hot, cover bottom of pot with a little olive or avocado oil (or your favorite oil). Add chopped onion and saute for 2-3 minutes. Then add in garlic and sausage. Brown the sausage until cooked (about 5 minutes). Select cancel on your instant pot. If desired, remove some of the grease from the sausage using a spoon and/or pat with some paper towels.
- Pour chicken broth over the sausage, add in potatoes and herbs.
- Secure the lid. Cook on high pressure for 10 minutes. Use a quick release. Remove the lid and select saute function. Add in kale. Stir for a few minutes until kale begins to wilt. Add in heavy cream.
- Season with crushed red pepper, and salt and pepper to taste.
For the Slow Cooker:
- Heat up a large skillet or pan and add your favorite cooking oil. Add onion, garlic, and sausage. Cook for approximately 5 minutes (meat doesn’t have to be cooked all the way, but brown it). Drain any grease and place the sausage mixture in your slow cooker.
- Top sausage with potatoes, herbs, and chicken broth. Set your slow cooker to cook on low for 4 hours. At the end of 4 hours, add in kale, cover lid and cook another 30 minutes.
- Add in cream, crushed red pepper, and salt and pepper to taste. Serve immediately.