Tuscan Soup

Ingredients

  • 1pound sweet turkey sausage, casing removed  

  • 1 onion, diced 

  • 4 yellow potatoes, washed and diced 

  • 6 cups chicken broth, no salt added  

  • 1 (14.5 oz.) can of cannellini beans, unsalted, rinsed, and drained  

  • ½ bunch kale, rinsed, stems removed, and leaves chopped  

  • 3 cloves garlic, minced 

  • 1 Tablespoon Italian seasoning 

  • 1 teaspoon ground pepper 

  • 1 cup half and half 

Directions

Prepared in an electric pressure cooker:

  1. Wash hands with soap and water. Turn the pressure cooker to sauté. Add sausage. If sausage sticks, add a teaspoon of olive oil. Stir frequently and cook until sausage reaches an internal temperature of 165°F on a food thermometer. Drain fat.  

  1. Add Italian seasoning and onion. Cook until onions are translucent. 2-3 minutes. 

  1. Add minced garlic. Turn the pressure cooker off.  

  1. Add potatoes, broth, and pepper. Pressure cook for 5 minutes. When finished cooking, carefully quick-release pressure.  

  1. Remove the lid and add kale and half and half. Stir until heated through 1-2 minutes. Enjoy! 

Store in an airtight container and refrigerate for up to four days. Freeze and use within three months for best quality.  

Total Time
75 min
Prep Time
30 min
Servings
8
Nutrition Facts

per one-cup of soup: 
Calories: 300

Fat: 7 g

Saturated Fat: 2 g

Sodium: 360 mg

Carbohydrates: 35 g

Fiber: 6 gr

Added sugar: 0  g

Protein: 17 g