Multi-Cooker Tuscan Soup

Yield: 10 servings

Ingredients:

1 pound fresh pork sausage
1 onion, scrubbed with clean vegetable brush under running water, chopped
4 garlic cloves, minced
5 cups low sodium chicken or vegetable broth
5 medium red potatoes (about 1 pound), scrubbed with clean vegetable brush under running water, sliced
2 teaspoons dried Italian seasoning
3 cups kale leaves, gently rubbed under cold running water, stems removed and chopped
1 cup low-fat milk
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste

Directions:

Wash hands with soap and water.
Using the sauté function on your multi-cooker. Add sausage to the pot and cook stirring occasionally, for about 5 minutes, until browned. Remove from the pot and set aside.
Wash hands after handling uncooked meat.
Add chopped onion to the pot and cook stirring occasionally, for 5 minutes until softened. Add garlic, stir and cook for 1 minute.
Pour in the broth and stir well, scraping the bottom to deglaze the pot. Add sausage, potatoes and Italian seasoning and stir.
Place lid on multi-cooker and lock according to manufacturer’s instructions. Make sure the valve is set to sealing position.
Cook on high pressure for 5 minutes followed by a 10-minute natural release, then a quick release. Once pin drops, remove lid.
Add chopped kale and stir. Cover and let sit for 5 minutes to soften the kale.
Stir in milk. Season with salt, pepper and red pepper flakes, if desired.
Store leftovers in a sealed container in the refrigerator for up to four days.