Weeknight Sausage and Kale Soup
- Yield 4 servings
- Prep 15 minutes
- Cook 25 minutes
Weeknight Sausage and Kale Soup sits in the Soups section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 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.
Turn in the onion and cook, stirring frequently for about 1 minute.
Tip in 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. Scatter on the Magic Mushroom Powder or salt and stir well. If your broth is salty, use less seasoning.
Tip 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 check the seasoning and adjust the seasoning with more Magic Mushroom Powder, salt, or vinegar to taste. Plate
Warm a large pot over a medium burner. 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. Tip in in the minced garlic and cook until fragrant (about 30 seconds).
Stir 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.)
Raise the soup to a boil over a hot burner. Turn down the heat to maintain a gently bubble. Leave covered, for 15 to 25 minutes until the carrots, potatoes, and kale are fork-tender.
Lift the pot from the heat and add the vinegar. Adjust the seasoning if necessary.
Kitchen notes
- Storage and reheating instructions: Any leftover soup can be stored in the refrigerator in a sealed container for up to 4 days or in the freezer for up to 4 months.
- You can reheat the soup in the Instant Pot (1 minute under high pressure), on the stovetop (bring to a boil), or in the microwave (It is satisfying to these Anyday glass microwave containers ).
