Ingredients

The following ingredients have 4 Servings
  • 8 slices nitrate-free bacon, (cut in half)
  • 1/2 lb hot Italian sausage, (or turkey sausage, casings removed)
  • 1 medium onion, (chopped)
  • 3 cloves garlic, (minced)
  • 1 tsp dried oregano (or 1 tablespoon fresh oregano, chopped)
  • 2 medium potatoes, (peeled and diced)
  • 1/2 cup oil-packed sun-dried tomatoes, (drained and chopped)
  • 6 cups chicken broth, (low-sodium)
  • black pepper, (to taste)
  • 1/2 bunch kale, (spines removed, leaves finely chopped)
  • 3/4 cup heavy cream, (or light cream )
  • 1/4 cup Parmigiano Reggiano, (coarsely grated)
  • 2 tbsp fresh parsley, (chopped, for garnish)

Instruction

  • Using the Sauté function on an Instant Pot, cook the bacon slices until crisp. Remove from the Instant Pot, drain on paper towel, chop into smaller pieces, and set aside.
  • Add the Italian or turkey sausage to the Instant Pot and let it brown, stirring to break up large chunks, about 4 - 5 minutes. Drain the excess fat.
  • Add the chopped onion, minced garlic and dried oregano to the sausage meat in the pot. Stir until onions are softened and translucent, about 3 minutes.
  • Add chicken broth, diced potatoes, sun-dried tomatoes, and a few grinds of black pepper.
  • Press Cancel, then select the Manual setting. Set the timer for 5 minutes of high pressure. When time is up, do a Quick Release to release the pressure.
  • Remove the lid and select the Sauté mode again. Add the chopped kale to the soup and stir for 1 to 2 minutes until the kale has wilted but is still bright green. Stir in the heavy cream and heat through. Taste and adjust seasoning, if necessary.
  • Ladle into bowls and top with reserved bacon pieces, Parmesan cheese and fresh parsley.