Sausage Kale Soup

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  • 1 package sausage (about 1216 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
  • 12 large handfuls kale
  • 6 cups chicken or vegetable broth
  • 1 tbsp. tomato paste
  • 1/2 cup shredded Parmesan cheese


  1. 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.
  2. Boil a large pot of water and cook tortellini according to package instructions. Drain and set aside.
  3. 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.
  4. Use the sauté setting on the InstantPot and sauté the onions, garlic and carrots in olive oil 3-5 minutes.
  5. 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.
  6. Once it is finished, carefully release the pressure before opening.
  7. Add the diced cooked sausage and cooked tortellini.
  8. Top with Parmesan cheese.