Hearty Italian soup with sausage, potatoes, kale, and pesto for quick flavor in the Instant Pot.
# Components:
→ Meats
01 - 1 pound Italian sausage, mild or spicy, casings removed
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 4 medium russet potatoes, peeled and sliced into 1/4-inch rounds
05 - 4 cups chopped kale, stems removed
06 - 1/2 cup chopped sun-dried tomatoes, optional
→ Liquids & Dairy
07 - 4 cups low-sodium chicken broth
08 - 1 cup heavy cream
09 - 1/4 cup basil pesto, plus extra for serving
→ Seasonings
10 - 1 teaspoon kosher salt, adjust as needed
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon crushed red pepper flakes, optional
→ Garnishes
13 - 1/4 cup grated Parmesan cheese
# Method:
01 - Activate the Instant Pot on Sauté mode. Introduce Italian sausage and break up using a wooden spoon, cooking until thoroughly browned, approximately 5 minutes. Drain excess fat if necessary.
02 - Incorporate diced onion and cook for 2 minutes until softened. Add minced garlic and sauté for 30 seconds until aromatic.
03 - Stir in sliced potatoes, chopped kale, and sun-dried tomatoes if using. Pour in chicken broth and mix well. Season with kosher salt, black pepper, and crushed red pepper flakes.
04 - Seal the Instant Pot lid and set to Pressure Cook (Manual) on High for 5 minutes.
05 - Allow a natural pressure release for 5 minutes before carefully performing a quick release for any residual pressure.
06 - Stir in heavy cream and basil pesto. Switch to Sauté mode and simmer for 2–3 minutes until soup is heated through without bringing to a boil.
07 - Taste and adjust seasoning if needed. Ladle into bowls and garnish with grated Parmesan and additional pesto if desired.
