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Make this low-fat Italian Sausage & Kale soup recipe quickly within 10 minutes. Use Emeril’s Pressure Airfryer to sauté the sausage until no longer pink. Health benefactors from kale, carrots, and beans keep this meal a low-carb vegetarian soup. Toss all the veggie ingredients and be ready to eat this hearty soup.
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Italian Sausage & Kale Soup Recipe
Makes: 8 servings (3½ qt.)
Ingredients:
1 lb. bulk hot Italian sausage
6 cups chopped fresh kale
2 cans (15½ oz. each) great northern beans, rinsed and drained
1 can (28 oz.) crushed tomatoes
4 large carrots, finely chopped (about 3 cups)
1 medium onion, chopped
3 garlic cloves, minced
2 tsp. minced fresh oregano
¼ tsp. salt
⅛ tsp. crushed red pepper flakes
⅛ tsp. pepper
5 cups chicken stock
Grated Parmesan cheese
Directions:
1. Press sauté function; select pork setting. Press timer; set to 10 minutes. Add sausage to inner pot. Cook and stir, crumbling sausage, until meat is no longer pink. Press cancel. Remove sausage; drain. Return sausage to inner pot.
2. Stir in next 11 ingredients. Lock pressure lid. Press pressure function; select custom. Set to short cook time (10 minutes). Start.
3. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Top each serving with cheese.
1¾ CUPS: 297 cal., 13g fat (4g sat. fat), 31mg chol.,
1105mg sod., 31g carb. (7g sugars, 9g fiber), 16g pro.