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Low Carb Soup | Pressure Cooker Sausage Kale Soup
Prep Time:
10
minutes
minutes
Cook Time:
24
minutes
minutes
Total Time:
34
minutes
minutes
Servings:
4
Calories:
557
kcal
Calories:
557
kcal
|
Carbohydrates:
14
g
|
Protein:
20
g
|
Fat:
47
g
|
Fiber:
1
g
|
Sugar:
4
g
US Customary
-
Metric
Ingredients
1
pound
bulk hot or mild Italian sausage
hot or medium
1/2
cup
onions, chopped
6
Garlic Cloves
sliced thinly
3
cups
chopped kale
cut into ribbons stems removed
1.5
cups
diced tomatoes
or 14.5 ounce can tomatoes (undrained)
1/2
cup
Water
1/4
cup
chopped fresh basil
1/2
teaspoon
Kosher Salt
1
teaspoon
Ground Black Pepper
For Finishing
2
tablespoons
Tomato Paste
1/2
cup
heavy whipping cream or canned coconut milk
Basil leaves
Instructions
With your Instant Pot on Sauté mode, put olive oil to the pot. Add garlic and onions and stir.
Add the bulk sausage and break up any large pieces. You’re just trying to break up the sausage, not cook nor brown it.
Add kale, tomatoes, water, basil, salt and pepper. Stir and immediately close the lid.
Cook for 5 Minutes high pressure. Allow it to release pressure naturally for 10 mins and then release all remaining pressure.
Add tomato paste and heavy whipping cream or coconut milk and stir to incorporate. Garnish with fresh basil and serve.
Serve over shirataki noodles or regular pasta (optional) or just eat as a hearty soup
To reduce carbs further, reduce the kale which has about 22 gms net carbs in each cup