Tuscan Soup
Ingredients:
1 lb (450g) Hot Italian sausage, casings removed (or turkey sausage)
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 cup sun-dried tomatoes, drained and chopped
Salt and freshly ground black pepper
6 cups low-sodium chicken broth
1 bunch kale, leaves stripped and chopped
3/4 cup heavy whipping cream
1/4 cup freshly grated Parmesan, for serving
Fresh chopped parsley, for serving
Instructions:
Set a 6-qt Instant Pot to saute mode. Add Italian sausage to the insert of the Instant Pot and cook, breaking up with a wooden spoon, until sausage is lightly browned, about 3-5 minutes. Drain excess fat with a slotted spoon.
Add garlic, onion, and oregano to the Instant Pot with the sausage meat. Cook, stirring constantly, until onions have become translucent, about 2-3 minutes.
Stir in chicken broth and sun-dried tomatoes; season with pepper to taste.
Select the manual setting on your Instant Pot; adjust the pressure to high, and set the timer for 5 minutes.
When finished cooking the keto soup, do a quick-release.
Select the saute mode and stir in kale to the soup until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; then adjust the seasoning of the Tuscan keto sausage soup with salt and pepper to taste.
Serve the soup immediately with fresh grated Parmesan and parsley. Enjoy!
Notes:
Feel free to use other veggies, such as bok-choy or spinach, to replace kale.
A few chunks of bacon will add a great flavor to the soup.
To convert this soup recipe for the crockpot: Sauté the sausage, onion, and garlic before adding to the slow cooker. It helps to bring out the flavors in this soup. Make sure to season vegetables as you brown them for the best flavor. Add the cream at the end of cooking, and give a good stir to avoid separating.
You can freeze the soup for up to 6 weeks in a freezer-safe container. Let it thaw in the fridge overnight so it will be easier and quicker to reheat.
From eatwell101.com