Sausage kale soup has a yummy combination of flavors. I make it in an Instant Pot. If you don’t have one, you can use a large soup pot. The potatoes may take longer to cook.
In the weeks leading up to a motorhome trip, I prepare several dishes before we leave. I’ll happily devote a few hours to cooking at home in exchange for hours of freedom on the road. We rarely leave home without a container of this soup in the freezer. I also take the Instant Pot with me in the motorhome. Full disclosure: It doesn’t quite fit in my one-butt kitchen; it’s stored under the bed.
Preparation time: 20 minutes Total time: 50 minutes
One-butt kitchen needs:
- Instant Pot (or large soup pot)
- 1 pound bulk pork sausage (Italian, hot, mild – pick your favorite)
- 1 tbsp oil
- 1 yellow onion, minced
- 1/2 cup celery, minced
- 4 garlic cloves, minced
- 3 cups mushrooms, sliced (about 6 ounces)
- 3 cups baby gold potatoes, cut in half or quarters (about 8 ounces)
- 6 cups chicken stock
- 1/2 tsp red pepper flakes
- 4 cups kale, chopped and stems removed
- 1 cup heavy whipping cream
- salt and pepper to taste
Set the Instant Pot to Sauté. Add the oil and sausage, crumbling the sausage as it cooks. Cook and stir until browned, about 5 minutes.
Add the onion, celery, garlic, and mushrooms. Cook and stir frequently until the onions and mushrooms have softened.
Add the potatoes, chicken stock, and red pepper flakes. Change the Instant Pot setting to Pressure and set the timer to 10 minutes. (My Instant Pot takes about 10 minutes to come up to pressure, then the countdown starts. I learned to be patient; it really takes about 20 minutes.)
Turn off the Instant Pot. Do a quick release of the pressure, making sure your hand is not above the steam release valve.
Add the kale and heavy whipping cream, and stir to combine. Add salt and pepper to taste.