Kale, Sausage & Potato Soup

By July 28, 2015

Submitted by Susan M.
– similar to Zuppa Toscana at Olive Garden.
Kale, Sausage, Potato Soup RECIPE

Amounts can vary, at your discretion:

Do a quick sauté of onion, garlic and ground sausage (I used chorizo today for a little heat).

Throw in potatoes and lots of seasoning (thyme, salt, a little crushed red pepper) and 1.5 qts of chicken stock.

Hit “Soup” for 25 minutes, then turn off heat and quick release in order to open the lid to add more ingredients.

Add chopped kale and a generous splash of half and half (or coconut/almond milk, if dairy-free), continue to heat on “Saute” if needed, or just with residual heat until kale is slightly wilted and cream is warmed through.

Serve topped with a little Parmesan. It tastes great next day, too.

Enjoy. :)

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18 Responses to “Kale, Sausage & Potato Soup”

  1. Susan says:

    Would frozen kale work okay in this recipe? It looks delicious!


  2. pb frey says:

    This was so delicious. I’m making it again today. I saw someone on an Instant Pot video use a wooden spoon to do a semi-quick release. They placed a long wooden spoon under the handle and slightly lifted up on the pressure button. This controlled the amount of steam being released. I tried it and it worked!


  3. Justine says:

    What is a controlled quick release?


    Susan Reply:

    Release the pressure right away, but just give the release knob a slight turn so that the steam doesn’t come spewing out all at once (it’s a gradual release of the pressure, but still happens within a minute or so). I just do this to save a soup fountain from spraying all over my cabinets. :)


  4. vegan pressure says:

    Thanks for sharing… I made this with some seitan Chorizo and unsweetened soy milk and added some smoked paprika to make it smokey.


  5. RDubs says:

    Thanks, Susan! I appreciate the update. I’m new to using the Instant Pot and find it doesn’t cook the same as my other two electric pressure cookers. (I like my other pressure cookers better, but hopefully as I use the Instant Pot, I will learn to love it too,). Would like to have some of your other go-to recipes!:-)


  6. Linda says:

    Making this soup now


  7. Kevin Rey says:

    I made this today and it was great! I used pork chorizo (20 oz) and the soup was quite spicy. I think I will try it next time with Italian sausage. I will definitely make this again as it was quite easy and very hearty and satisfying to eat.


  8. Emil Szenasi says:

    Potato and Turkey Sausage Soup Recipe – A quick and easy, hearty and creamy potato soup with flavorful, yet healthy, turkey Polska kielbasa.


  9. Marlayna G. says:

    Excellent recipe! Thanks for sharing. The only thing I didn’t take into account was the ~20 minutes it took for the pressure cooker to get up to temperature before the 25 minutes started counting down – so we were starving when it finished, but it turned out great! We skipped the ‘heat’, and it was still excellent.


  10. Norm says:

    It would be nice if the ingredients and amount of each had been included. As it is the recipe is useless.


    Susan McClain Reply:

    Here you go, Norm. I eyeball my ingredients when I cook, but here is the basic recipe. Change ingredients and amounts according to your preference:

    1Tbsp olive oil
    1 onion, diced
    3 garlic cloves, minced
    1 lb ground sausage (chorizo, Italian, etc)
    4-5 medium Yukon gold potatoes, quartered and sliced
    1.5 quarts chicken stock
    2 Tbsp dried thyme
    1(+) Tbsp salt (add more to finished soup as needed)
    1/2 tsp crushed red pepper (or more, if like spicier)
    2-3 cups chopped kale
    1/2 cup half and half or cream

    Sauté onion and garlic in olive oil in Instant Pot. Add in sausage and sauté briefly then add in potatoes, seasoning and chicken stock. Turn off heat, place lid on pot, then select “Soup” setting and adjust time to 25 minutes. When time is up, do a controlled quick release (to avoid spewing liquid) and add in kale and half and half. Stir to wilt kale and incorporate cream. Taste for seasoning and add in additional salt or herbs as needed.


    Greg Reply:

    Thanks for publishing the ingredient measurements, Susan – it really helps out those of us who are just beginning to use our new pressure cookers.
    One question: Is the Tbsp amount for the salt and thyme correct, or is it supposed to be tsp? 1 Tbsp salt in particular seems to be a bit much….


    Susan Reply:

    Sorry for the late reply, just saw this. I added those amounts as approximations, because I just season as I go, so the 1 Tbsp might be off. That does sound like a lot! But, then, I find I need to use more salt than usual with the pressure cooker. Or maybe I just like salt. :) I don’t see a way to edit my ingredients, so for anyone reading this, start with 1-2 tsp (also depends on what type of sausage you use) and add more if needed to the finished soup. Thanks for the heads up, Greg. :)

    RDubs Reply:

    Made this today…delicious. Thanks for adding the ingredient measurements. I like to have something to go by before I Make it for the first time. Other than being a little salty (I even used unsalted stock and about 2 tsp. Salt instead of 1 TBSP) and adding more crushed red pepper, I wouldn’t change a thing. Perfection in a bowl! Thank you!


    Susan Reply:

    I’m so glad you liked it! I just responded to the post above about the salt issue. I quickly added those ingredients when a commenter requested them. I wasn’t coming off a set recipe, so I just made approximations with the amounts. While I do like salt, 1 Tbsp sounds like too much, so good for you backing off to 2 tsp. Maybe Donna will read this and edit my ingredient list for me to say 1-2 tsp. :)

    Susan Reply:

    I don’t know why my comments are giving me a mean looking face! lol

    Norman M. Schultz Reply:

    Thank you for the ingredients it makes it much easier for me.


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