Instant Pot Potato, Kale, and Sausage Soup (Two ways!)

This soup was a once a week dinner staple in our house for about a year because we love it so much! It’s a copycat Olive Garden Zuppa Toscana recipe that we’ve adapted so many different ways throughout our journey with plant based and then into more of a real food lifestyle. Here are two ways to make it!

Ingredients:

Traditional:

• 1lb of ground beef

• 1 onion, diced

• 4-5 potatoes, cut into 1 inch chunks (I prefer yellow potatoes)

• 4-5 cups of chicken bone broth

• 1.5-2 cups of cream

• 1 bunch of kale, destemmed and chopped (I personally prefer lacinato kale)

Vegan Version:

• 1 package of either beyond beef or sausage, or maybe some walnut “ground meat” if you want to keep it more WFPB

• 1 onion, diced

• 4-5 potatoes, cut into 1 inch chunks

• 4-5 cups veggie broth

• 1 can of full fat coconut milk

• 1 bunch of kale, destemmed and chopped

Season both versions with: salt, pepper, garlic (fresh or dried), oregano(or Italian seasoning), and bay leaves

Method:

1. Turn your instant pot onto sauté mode and brown your ground beef/vegan substitute, once that is cooked add in your onion and continue to sauté for a minute. Turn sauté mode off.

2. Add in your potatoes, broth, and seasonings. Stir and place lid on your instant pot. Pressure cook this on high for 8 minutes and immediately release your pressure

3. Add in your cream and kale and serve