I was hesitant to make this soup but let me tell you - you won't be disappointed!!! This is an amazing soup that tastes pretty darn close to the original. The best thing about making it at home is you can control the sodium. When I get it in the restaurant I feel it is so salty. So let me know what you think!!!
1 Tbsp Olive Oil
2 Tbsp Butter
1 1/2 lbs Italian Sausage
1 small onion (chopped)
1 Tbsp Minced garlic
5 cups chicken broth
1/2 tsp Red Pepper Flakes
1 tsp Pepper
1 tsp Seasoning Salt
1 tsp Italian Seasoning
1.5 lbs of white potatoes, sliced into quarters with the skin still on
2 cups Kale
2 oz Cream Cheese
1 1/2 cups Heavy Whipping Cream
Add the olive oil and butter to the Instant Pot and hit "Saute", add in the onion and saute for 3-5 minutes until they are soft and translucent.
Next, add the sausage and break it down with a wooden spatula/mixing spoon until crumbled (like ground beef) and sauté (stir & set) for another 3-5 minutes. Add the garlic about 1 minute after the sausage is cooking and stir it in.
Pour in the broth and let simmer for about 3 minutes and follow with the seasonings. Stir well
Lastly, add in the potatoes, top with kale, and DO NOT STIR (leave the kale right on top as it will cook down into nothing). Secure the pressure cooking lid, hit “Keep Warm/Cancel” or “Stop” and hit “Pressure Cook” or “Manual” high pressure for 10 minutes (it will take a solid 10 minutes or so to come to pressure due to the amount of volume in the pot). Quick-release when done
Stir in the cream cheese until melted and then add the heavy cream.
Ladle into bowls and serve with some breadsticks.
Enjoy!
