1Bunch of KaleWashed, stems removed, and roughly chopped
48OzChicken Broth
3/4CupHeavy Cream
Salt and Pepper To taste
Freshly Chopped Italian ParsleyFor serving
Grated Parmesan CheeseFor serving
Instructions
Set your Instant Pot to saute mode. Add the oil and Italian sausage. Brown the sausage about 5 minutes, using a wooden spoon to break it up as it browns. Drain any excess fat.
While still on saute mode, add the garlic, onion, and oregano. Stir and cook about 3 minutes until the onion is translucent.
Stir in the chicken broth and tomato paste and cauliflower.
Place the lid on the Instant Pot and set the manual timer to 5 minutes.
When the cooking time is done, carefully do a quick release with the long end of a wooden spoon.
Set the Instant Pot to the “Keep Warm” setting and remove the lid. Stir in the kale. Replace the lid and let it sit for about 3 minutes.
Remove the lid once more and stir in the heavy cream. Keep stirring until heated through, 1-2 minutes. Then season the soup with salt and pepper and stir it in.
Ladle the soup into bowls. Top with parsley and parmesan cheese and serve.