Ingredients:

  • 1 pound (450g) Italian sausage, mild or spicy, casings removed
  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, diced (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 teaspoons/10g)
  • 6 cups (1.4 L) chicken broth, low sodium
  • 1 teaspoon (5ml) red pepper flakes (optional)
  • 1/2 teaspoon (2.5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) dried rosemary
  • 1/2 teaspoon (2.5ml) sea salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste
  • 4 cups (about 110g) chopped kale, stems removed
  • 4 ounces (115g) cream cheese, softened, cut into cubes
  • 1 cup (240ml) heavy cream

Instructions:

  1. Using the Instant Pot's Sauté function, brown the Italian sausage, breaking it up with a spoon. Drain any excess grease.
  2. Add the olive oil, diced onion, and minced garlic to the Instant Pot. Sauté until the onion is translucent, about 3-5 minutes.
  3. Pour in the chicken broth. Add red pepper flakes (if using), thyme, rosemary, salt, and pepper. Stir to combine.
  4. Stir in the chopped kale.
  5. Secure the Instant Pot lid and set the valve to Sealing. Cook on Manual (or Pressure Cook) for 5 minutes at high pressure.
  6. Allow the Instant Pot to naturally release pressure for 15 minutes. Then, carefully quick-release any remaining pressure.
  7. Stir in softened cream cheese until fully melted and the soup is smooth.
  8. Stir in the heavy cream. Do not boil.
  9. Taste and adjust seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking.
  10. Ladle into bowls and garnish with crispy bacon crumbles, fresh parsley, or grated Parmesan cheese (optional).