This is a copycat version of the Olive Garden restaurant soup. It’s another great recipe for cold weather, especially served with fresh, homemade rolls.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 pounds mild Italian sausage, without casing
  • 2 medium onions, diced
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • pinch red pepper flakes
  • 5 large russet potatoes, washed, quartered, and thinly sliced
  • 3 quarts chicken stock
  • 1 bunch kale, chopped and stems removed
  • 2 cups whipping cream
  • salt and pepper to taste

Directions

  1. Add oil to pot, and spread to coat bottom. Add sausage and start sauté function; cook until browned, breaking up into small pieces.
  2. Add onions and garlic, and sauté until onions are translucent. Add salt, oregano, and red pepper flakes; stir until fragrant.
  3. Deglaze the pot with 1 cup of stock. Add potatoes and remaining stock. Use the manual function to cook on maximum pressure for 0 minutes.
  4. After cooking completes, immediately manually release any remaining pressure. (This will take several minutes.)
  5. Open the pot, and start sauté function again.
  6. Add kale; stir until soup begins to simmer.
  7. Add cream, and stir until it returns to simmer.
  8. Turn off. Taste and adjust seasoning. Serve warm.