Go Back

Creamy Sausage and Kale Soup in Your Pressure Cooker

This creamy sausage and kale soup is comfort in a bowl—savory crumbled sausage, tender kale, rotini pasta, and a touch of cream all pressure cooked to perfection.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 520 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 tablespoon olive oil
  • 1 lb Italian sausage mild or spicy
  • 1 tablespoon butter
  • 1 large shallot roughly chopped
  • 1 tablespoon minced garlic 3-4 cloves
  • 2 tablespoons all-purpose flour
  • 0.5 cup dry white wine
  • 3-4 sprigs fresh thyme
  • 6 cups chicken broth
  • 2 cups dry rotini pasta
  • 2-3 cups kale de-stemmed and chopped
  • 1 cup half & half
  • 1 pinch ground nutmeg
  • Salt & pepper to taste

Instructions
 

Instructions

  • Heat olive oil in pressure cooker over medium heat. Add sausage and cook until browned and crumbled.
  • Add butter and chopped shallot. Cook 2-3 minutes. Add garlic and cook another minute.
  • Stir in flour to form roux. Cook 2 minutes. Add white wine and scrape browned bits off the bottom.
  • Add thyme and chicken broth. Bring to boil using sauté function. Add pasta. Lock lid and cook as directed.
  • Let pressure release naturally. Remove thyme sprigs.
  • Stir in chopped kale and half & half. Let cook 3-5 minutes until kale is wilted.
  • Add pinch of nutmeg, salt, and pepper to taste.
  • Turn off heat and serve warm. Optionally top with Feta Cheese Crumble.

Notes

Store leftovers in the fridge up to 4 days. For longer storage, freeze in airtight containers for 2-3 months. Reheat gently and add broth if soup thickens.