Instant Pot Sausage and Kale Soup
Hearty one-pot soup combining spiced Italian turkey sausage with tender kale and cauliflower rice. Fennel and oregano create Italian sausage flavors without lengthy browning. Quick pressure cooking followed by gentle sauteing softens vegetables while maintaining texture. Perfect for weeknight dinners when you want restaurant-quality depth in under 45 minutes. This version uses frozen cauliflower rice for convenience and turkey sausage for lighter protein, making it accessible for those seeking lower-fat comfort food without sacrificing flavor.
Ingredients
- 1 small onion, chopped
- 1 T olive oil
- 1 T garlic, minced
- 2 tsp ground fennel
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 19.5 oz package hot turkey Italian sausagepork Italian sausage1:1meaty
neutral, pork adds richness
- 8 cups chicken broth
- 1 14.5 oz can petite dice tomatoes, with juice
- 4 cups kale, chopped
- 1 cup frozen cauliflower rice
- salt, to taste
- black pepper, fresh-ground, to taste
Instructions
- 1
Heat olive oil in Instant Pot on saute, medium heat
- 2
Add onion and cook until softened
- 3
Stir in garlic and spices, cook until fragrant
- 4
Squeeze sausage from links into pot, increase to high heat and brown thoroughly, breaking into small pieces as it cooks
- 5
Add tomatoes with juice and chicken broth
- 6
Lock lid and pressure cook on high for 5 minutes
- 7
Release pressure using quick release
- 8
Add kale and cauliflower rice
- 9
Switch to saute, medium heat for 15 minutes
- 10
Check vegetables for doneness and adjust seasoning with salt and pepper
- 11
Serve hot with grated Parmesan at table
Tips
Brown sausage thoroughly in step 5 to develop flavor; evaporating liquid prevents watery soup and concentrates savory notes.
Chop kale while soup pressure cooks to streamline final assembly and avoid last-minute prep.
Add extra kale or cauliflower rice if you prefer thicker texture; adjust sauteing time accordingly.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through step 4 (sausage browned) up to 1 day ahead. Refrigerate, then add broth, tomatoes and pressure cook as directed.
Ladle into bowls and garnish with freshly grated Parmesan. Pair with crusty bread or a simple green salad.
Common Mistakes
Do not skip browning sausage to avoid bland, waterlogged soup
Do not add kale before pressure cooking to avoid mushy texture and nutrient loss
Do not overfill pot past two-thirds capacity to avoid pressure seal failure
Substitutions
Vegan Options
texture may differ slightly
General Alternatives
neutral, pork adds richness
heartier, longer cooking
FAQ
Can I make this without an Instant Pot?
Yes. Use a Dutch oven or large pot. Saute onion, garlic and sausage as directed. Add broth and tomatoes, bring to boil, then simmer 10-15 minutes. Add kale and cauliflower rice and simmer 10 minutes until tender.
What if I prefer milder sausage?
Substitute hot sausage with mild Italian sausage in equal quantity. The dish will taste less spicy but retain all other flavor dimensions.
How long can I keep this refrigerated?
Store in airtight container up to 4 days. Freezes well for 3 months. Thaw overnight in refrigerator before reheating on stovetop over medium heat.