⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 lb Italian sausage
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 medium Potatoes
• 1 bunch Kale
• 6 cups Vegetable broth
• 1 Bay leaf
• To taste Salt and pepper

📖 Instructions

1. First things first, gather your ingredients! Make sure your sausage is out of the fridge and at room temperature. This helps it cook evenly. Speaking of even, did you know that perfectly even cooking is the secret to happiness? (Just kidding...mostly).
2. Next, chop your veggies. Dice the onion, carrots, and celery into about 1/2-inch pieces. Roughly chop the kale. Don't worry about making these pieces perfect; rustic is good!
3. In your 6-quart pressure cooker, brown the sausage over medium-high heat. Break it up with a spoon as it cooks. Once it's browned, remove it from the pot and set it aside. We don't want to burn the sausage! This step adds so much flavor.
4. Add the onions, carrots, and celery to the pressure cooker. Sauté for about 5 minutes, until softened. Stir frequently to avoid sticking! Nobody likes stuck-on veggies.
5. Pour in the vegetable broth and bring to a simmer. Add the diced potatoes and bay leaf. If you're using dried beans, make sure they are pre-soaked according to package directions. I once forgot to soak my beans, and let me tell you, it was a disaster!
6. Return the browned sausage to the pressure cooker. Now, here's where it gets exciting. Secure the lid and set your pressure cooker to high pressure. Cook for 10 minutes, then do a natural pressure release for 10 minutes. This is a crucial step to ensure tender potatoes and flavorful broth.
7. After the natural pressure release, carefully vent any remaining steam. Remove the lid, and use a pair of tongs to remove the bay leaf. Nobody likes biting into a bay leaf, am I right?
8. Stir in the chopped kale. You want to make sure the kale is submerged in the soup so it can wilt properly. If it's not quite submerged, add a little more broth.
9. Allow to simmer for another 2-3 minutes, until the kale is tender. Taste and adjust the seasoning as needed. A little salt and pepper usually does the trick. Don't be afraid to experiment!
10. Serve hot and enjoy! A crusty bread is the perfect accompaniment. This soup is amazing any time of the year, perfect for a cozy night in or even a potluck!

📝 Notes

• For a spicier soup, use hot Italian sausage.
• If you don’t have fresh kale, you can use frozen, but be sure to thaw it before adding it to the soup.
• Feel free to add other vegetables such as mushrooms, zucchini, or green beans to this recipe