Chicken Sausage, White Bean, and Kale Soup (Instant Pot or Stove-Top)
A hearty and healthy soup the whole family will love!
Ingredients
- 2 Tbsp olive oil
- 1/2 cup diced onion (about 1/2 large)
- 1 cup diced fennel bulb (about 1 medium) or 2 stalks of celery diced
- 1 cup small diced carrot (2 to 3 medium carrots)
- 2 tsp kosher salt, divided
- 2 garlic cloves, minced
- 1 pound uncooked chicken sausage, removed from casing about 4 links
- 1/4 cup balsamic vinegar
- 2 cups jarred marinara sauce
- 1 can small white beans, drained and rinsed
- 6 cups chopped kale (about 1/2 large bunch)
- 4 cups chicken or vegetable broth
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- Heat oil in the bottom of your Instant Pot on the Saute fuction or in a large soup pot over medium heat. Add onion, fennel, carrots and 1 tsp of salt and cook, stirring ocassionally, until softened, about 5 minutes. Add garlic and cook for another minute.
- Add sausage, if using, and cook, breaking it apart into small pieces while it browns. Once sausage is crumbled and cooked, add vinegar and cook for a minute. Add marinara sauce, beans, kale, and broth. Season with another teaspoon of salt and stir to mix everything together.
- For Instant pot (or other electric pressure cooker), set on manual high pressure for 15 minutes. Once timer goes off, carefully release the pressure and remove lid.For stove-top, cover pot and bring up to a simmer. Simmer, stirring ocassionally, until all veggies are soft and flavors combine, about 20 minutes. Can also simmer for longer too if you'd like.
- Stir in parmesan cheese then taste for seasoning. Add more salt and pepper as needed. I also like to add another splash of balsamic vinegar sometimes. Ladel into bowls and serve with a sprinkle of extra parm on top. Store extra soup in the fridge for a week or freeze for 3 months.