Sausage Kale Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 servings 1x
Ingredients
Scale
- 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.
Find it online: https://www.weaversorchard.com/sausage-kale-soup/