Sausage Potato Soup
Dairy and gluten free sausage potato soup inspired by Olive Garden's zuppa toscana. I prefer making it in my electric pressure cooker but it could easily be done in a slow cooker or on the stove top.
Prep Time15 mins
Cook Time30 mins
Servings: 6 people
- 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.
I don't really measure recipes like this, so most measurements are approximate.
The stove top instructions are basically the same. Brown the sausage in a big soup pot, add the ingredients except the milk and simmer for around thirty minutes. Add the milk and serve.
For the slow cooker, brown the meat on the stove, add everything but the milk to the slow cooker and cook on low for 4-6 hours. Add the milk and serve.