Sausage and Kale Soup (Instant Pot or Stovetop)

A shot of four bowls filled with sausage and kale soup that can be made in the Instant Pot or on the stovetop.

4.90 from 37 votes

Sausage and Kale Soup (Instant Pot or Stovetop)

This sausage and kale soup is a hearty and comforting supper that can be made in either an Instant Pot or on the stovetop. Packed with veggies and protein, this Whole30-friendly, paleo, and low carb soup will be a family favorite on busy weeknights!

Prep Time15

Cook Time25

Course: Soup

Cuisine: American

Keyword: Instant Pot, low carb, nom nom paleo, nomnompaleo, paleo, Whole30

Servings:

Author: Michelle Tam

Ingredients

1 tablespoon extra virgin olive oil
1 small onion diced
¾ pound smoked Italian sausage cut into ½-inch slices
3 garlic cloves minced
½ pound yukon gold potatoes cut into 1-inch pieces
2 medium carrots cut into ½-inch slices
1 bunch kale ribs removed, and leaves cut into bite-sized pieces
1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt
6 cups bone broth or chicken broth
2 teaspoons sherry vinegar or apple cider vinegar

Instructions

Instant Pot instructions

Turn on the saute function on your Instant Pot. When the metal insert is hot, swirl in the olive oil.
Toss in the onion and cook, stirring frequently for about 1 minute.
Add the sausage and cook, stirring for another minute, or until the meat is lightly cooked.
Stir in the minced garlic and cook for about 30 seconds, or until the garlic is fragrant.
Dump in the potatoes, carrots, and kale. Sprinkle on the Magic Mushroom Powder or salt and stir well. If your broth is salty, use less seasoning.
Pour in the broth and give everything a good stir. Turn off the sauté function.
Lock the lid and program the Instant Pot to cook for 3 minutes under high pressure. (Remember, it’ll take 10-15 minutes for the contents of the Instant Pot to reach high pressure before the 3-minute countdown starts. In the meantime, go take a shower or a brisk walk around the block.)
When the Instant Pot is done cooking, release the pressure manually.
Stir in the vinegar and taste and adjust the seasoning with more Magic Mushroom Powder, salt, or vinegar to taste. Serve!

Stovetop Instructions

Heat a large pot over medium heat. Once the pot is hot, swirl in the olive oil and add the onions and sausage.
Sauté the onions and sausage until the onions are tender and the sausage is lightly browned. Add in the minced garlic and cook until fragrant (about 30 seconds).
Mix in the veggies, Magic Mushroom Powder or salt, and the broth. (Use less MMP if your broth is salty. You can always season to taste at the end.)
Bring the soup to a boil over high heat. Turn down the heat to maintain a simmer. Cook covered, for 15 to 25 minutes until the carrots, potatoes, and kale are fork-tender.
Remove the pot from the heat and add the vinegar. Adjust the seasoning if necessary.

Video

Notes

Storage and reheating instructions:

Any leftover soup can be stored in the refrigerator in a sealed container for up to 4 days or in the freezer for up to 4 months.

You can reheat the soup in the Instant Pot (1 minute under high pressure), on the stovetop (bring to a boil), or in the microwave (I love these Anyday glass microwave containers).

Nutrition