(Total Time: 35 MIN| Serves: 12)
Ingredients:
2 tbsp. Olive Oil
1 Sweet Potato (diced)
1 cup Carrots (diced)
2 stalks Celery (diced)
2 medium Zucchini (diced)
2 medium Shallots (diced)
2 cloves Garlic (minced)
28 oz Chicken Broth
28 oz Tomatoes (diced)
1 cup Fresh Spinach (chopped)
2 Bay Leaves
2 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Dried Parsley
½ tsp Cayenne Pepper
½ tsp Salt
1 tsp Ground Black Pepper
1½ lbs Ground Pork Sausage (cooked and crumbled)
Directions:
Pour olive oil in the Instant Pot. Add all the other ingredients, except spinach, to the pot and stir to combine.
Place and lock the lid and set the Instant Pot to “Soup” or manually to 30 minutes cooking time at high pressure.
When done quick release the pressure.
Remove the bay leaf, and add the spinach to the pot, stir and let sit for 2-3 minutes until wilted.
Serve warm.
(Calories: 254 | Total Fats: 18g | Net Carbs: 8g | Proteins: 11g |Fibers: 2g)
