Ingredients
Scale
3 lb (1.4 kg) Hot Italian Sausage, casings removed
1 Large Onion, chopped
6 Cloves Garlic, minced
1 Tbsp Dried Oregano
1 Cup Sundried tomatoes, drained and sliced
Salt & Pepper to taste
12 Cups Chicken Broth
1 Bunch Kale, de-stemmed and sliced thin
1 Cup Heavy whipping cream
Instructions
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add Italian sausage, breaking it up with your spatula and saute until cooked through.
- Drain excess fat then add the onion and cook until softened. Stir in garlic, oregano, sundried tomatoes, salt and pepper and saute one minute.
- Pour in broth, bring to just a boil and then reduce to a simmer. Simmer for 15 minutes then add the chopped kale and cook until the kale starts to wilt.
- Stir in cream and bring back to a simmer.
- Season to taste with salt and black pepper then remove from heat.
- Serve with grated parmesan.
Notes
- For an Instant Pot: Use Saute function for steps 1 & 2. After adding broth, pressure cook on High for 5 minutes, then quick release. Add kale and let it wilt before stirring in cream.
- To reduce sodium, use low-sodium broth.
- Dairy-Free Option: Substitute heavy cream with full-fat coconut milk.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Soup
- Method: Pressure Cooker, Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 Bowl (approx. 1.5 cups)
- Calories: 171 calories
- Sugar: 4 grams sugar
- Sodium: 1103 milligrams sodium
- Fat: 13 grams fat
- Saturated Fat: 5 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams carbohydrates
- Fiber: 1 grams fiber
- Protein: 7 grams protein
- Cholesterol: 40 milligrams