Kale is one of those vegetables I’ve been shy about cooking. Kale is nutrient-dense, but its high fiber content can make it difficult for some people to digest. The good news is that when you slowly introduce more fiber into your diet, your body learns to digest it better. I probably over-did it years ago by juicing kale, but after avoiding kale for some time I decided to give it another try last week in this recipe for sausage kale soup. I’m happy to report that in normal quantities, kale is a great addition to my diet! When prepared right, it is delicious and very healthy. I made this soup in the InstantPot — it only took 10 minutes on the pressure cook setting!
I also made a scrumptious kale salad later with apples, toasted pecans, cheddar cheese and a homemade dressing. I’ll have to share that recipe another time, but you can also find a similar recipe for a “Green Machine” salad on our blog.
This recipe for Sausage Kale Soup uses original sausage from Stoltzfus Meats available at Weaver’s Orchard. For the broth, you can find organic chicken broth and organic vegetable stock in our farm market.
Sausage Kale Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 servings 1x
Ingredients
- 1 package sausage (about 12–16 oz)
- 1 9-12oz package tortellini
- 1 tbsp olive oil
- 8 oz baby carrots
- 3 medium tomatoes
- 1 small yellow cooking onion
- 1 clove garlic, minced
- 2 small zucchini
- 1–2 large handfuls kale
- 6 cups chicken or vegetable broth
- 1 tbsp. tomato paste
- 1/2 cup shredded Parmesan cheese
Instructions
- Cook sausage thoroughly either in the oven at 400 for about 20 minutes, or sauté in a pan on medium heat until sausage is no longer pink. Slice into bite size chunks.
- Boil a large pot of water and cook tortellini according to package instructions. Drain and set aside.
- While the sausage is cooking and the water is coming up to a boil, dice the baby carrots, onions, zucchini, tomatoes and kale into bite-size pieces.
- Use the sauté setting on the InstantPot and sauté the onions, garlic and carrots in olive oil 3-5 minutes.
- In a small bowl, mix together some broth and tomato paste to make a “slurry.” Add the slurry and the rest of the broth, zucchini, tomatoes and kale. Close the lid and cook on high pressure for 10 minutes.
- Once it is finished, carefully release the pressure before opening.
- Add the diced cooked sausage and cooked tortellini.
- Top with Parmesan cheese.