Multi-Cooker Tuscan Soup

Multi-Cooker Tuscan Soup
Multi-Cooker Tuscan Soup
Photo by Marusa Jonas
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:

  1. Wash hands with soap and water.
  2. 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.
  3. Wash hands after handling uncooked meat.
  4. Add chopped onion to the pot and cook stirring occasionally, for 5 minutes until softened. Add garlic, stir and cook for 1 minute.
  5. Pour in the broth and stir well, scraping the bottom to deglaze the pot. Add sausage, potatoes and Italian seasoning and stir.
  6. Place lid on multi-cooker and lock according to manufacturer’s instructions. Make sure the valve is set to sealing position.
  7. Cook on high pressure for 5 minutes followed by a 10-minute natural release, then a quick release. Once pin drops, remove lid.
  8. Add chopped kale and stir. Cover and let sit for 5 minutes to soften the kale.
  9. Stir in milk. Season with salt, pepper and red pepper flakes, if desired.
  10. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (About 1 cup):
  • Calories: 260
  • Total Fat: 13g
  • Saturated Fat: 4.5g
  • Cholesterol: 40mg
  • Sodium: 420mg
  • Total Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 14g
  • Vitamin D: 6%
  • Calcium: 4%
  • Potassium: 15%
Nutrition Software Used: ESHA Food Processor