A Hug in a Bowl: The Ultimate Chilly Night Soup
When the temperature drops and the evening calls for something deeply comforting, this Instant Pot Sausage and Kale Soup is the answer. It’s a rich, savory, and incredibly satisfying meal that feels like a warm hug from the inside out. We’re combining the spicy kick of Italian sausage with earthy kale and a creamy, cheesy broth—all coming together in under 40 minutes thanks to the magic of the Instant Pot. This low-carb, gluten-free recipe is perfect for a busy weeknight when you crave a wholesome, homemade dinner without the fuss.
Ingredients
• 1 tbsp olive oil (15 ml)
• 1 lb hot Italian sausage, casings removed (about 450g)
• 1 cup chopped onion (about 1 medium onion)
• 6 cloves garlic, minced
• 12 oz frozen kale (about 340g)
• 12 oz frozen cauliflower florets (about 340g)
• Salt and freshly ground black pepper, to taste
• 3 cups water (720 ml)
• ½ cup heavy whipping cream (120 ml)
• ½ cup shredded Parmesan cheese, plus more for garnish (about 50g)
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the Italian sausage and cook for 8-10 minutes, breaking it apart with a wooden spoon until browned.
3. Add the chopped onion and minced garlic to the pot. Sauté for another 2-3 minutes until the onion is soft and fragrant.
4. Press the “Cancel” button to stop the sauté function. Stir in the frozen kale, frozen cauliflower, salt, pepper, and water, scraping up any browned bits from the bottom of the pot.
5. Secure the lid, ensuring the pressure valve is set to the “Sealing” position.
6. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 3 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes. Afterward, carefully perform a Quick Release to vent the remaining steam.
8. Remove the lid and stir in the heavy whipping cream and shredded Parmesan cheese until the cheese is melted and the soup is smooth and creamy.
9. Serve hot, garnished with extra Parmesan cheese.
Nutritional Information
• Per Serving: Calories 420 | Total Fat 31.2g | Net Carbs 2.06g | Protein 23.2g | Fiber 2.7g
Pro Tips
• for the Perfect Soup
• For a creamier, thicker soup, you can substitute the frozen cauliflower with frozen cauliflower rice or blend a portion of the soup before adding the cream.
• Brighten the flavors by stirring in a squeeze of fresh lemon juice just before serving. This cuts through the richness of the cream and sausage.
• If you prefer a milder soup, use sweet Italian sausage instead of hot. For an extra kick, add a pinch of red pepper flakes with the garlic and onions.
• This soup stores beautifully. Keep it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, avoiding boiling after the cream has been added.
FAQ
Q: Can I use fresh kale and cauliflower instead of frozen
A: Yes, you can use fresh ingredients. If using fresh kale, you may need to add it in batches to wilt it down during the sauté step. The 3-minute high-pressure cooking time will be sufficient for fresh cauliflower florets as well.
Q: What if I don’t have an Instant Pot
A: You can easily make this soup on the stovetop. In a large pot or Dutch oven, brown the sausage with the onion and garlic. Add the kale, cauliflower, water, and seasonings. Bring to a simmer and cook for 15-20 minutes until vegetables are tender. Stir in the cream and Parmesan cheese at the end.
Q: How do I store and reheat this sausage kale soup
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, being careful not to boil it after the cream and cheese have been added to prevent separation.
Q: Is this sausage and kale soup keto-friendly
A: Yes, with only 2.06g of net carbs per serving, this soup is a great option for a ketogenic or low-carb diet. It’s rich in healthy fats and protein.
