With freezing temperatures and possible snow in the forecast, it seemed like the perfect time to revisit this delicious sausage potato soup recipe.
I love the slightly spicy, creamy Zuppa Toscana soup from Olive Garden. Since going gluten-free and dairy-free, Zuppa Toscana and pretty much anything Olive Garden are out of the question. With the cold weather, though, I really crave soups. I made some potato soup a few days ago that was yummy, but just not the same. Today I realized I happened to have everything I needed to attempt a sausage and potato soup very much like Zuppa Toscana.
It doesn’t have quite the same creaminess due to substituting almond milk. Cashew milk is a creamier substitute, but I didn’t have any on hand. For a first dairy-free attempt, it turned out pretty darn close.
I made my sausage potato soup in my electric pressure cooker. You could easily make it in a slow cooker or on the stove top, but I like how the pressure cooker really develops the flavors, similar to cooking in a slow cooker but without the long cook time. I also love that I can use the saute function on my pressure cooker to brown the sausage. This prevents having to dirty a skillet, like I would if I used a slow cooker.
Sausage Potato Soup
- Electric Pressure Cooker, unless cooking on stove top or slow cooker.
- 1 lb Ground Sausage
- 3-4 Largish potatoes, sliced
- 1 medium Onion, diced White or yellow.
- 2-3 cups Kale, torn or chopped. Could substitute spinach or other greens.
- 6-8 cups Chicken broth (gluten-free if desired) You want enough to cover the rest of the ingredients in the pot without too much over.
- 2 cups Almond or Cashew milk
- Salt to taste
- Crushed red pepper to taste
- 1 tbsp olive oil
- Select the "Saute" function on the pressure cooker.
- Add the olive oil and brown the sausage.
- Add the onion a few minutes before the sausage finishes browning to soften.
- When the sausage is browned, turn off the "Saute" function.
- Add the potatoes, kale, broth and seasonings. Do not add the almond or cashew milk yet.
- Lock the pressure cooker's lid in place and select the "Soup" function. I used the 30 minute function.
- After the cooking is complete, either wait for pressure to naturally release or CAREFULLY do a manual release. Soups spray and spatter if you immediately try to release the pressure, so I recommend waiting at least ten minutes if you are going to manually release the pressure.
- Add the almond/cashew milk and stir. The soup should be hot enough to heat the milk addition without additional cooking.
Please leave a comment if you try this and let me know how it turns out. If any of my instructions need clarification, don’t hesitate to ask in the comments, too.