By An Edible Mosaic
Pro tip
Prep Time: 10 Min
Cook Time: 7 Min
Ingredients
Brown the meat. Turn on the “Sauté” function on the Instant Pot. Add the oil, sausage, and onion. Cook until the meat is browned and the onion is starting to soften, about 5 to 7 minutes. Stir in the garlic and seasonings.
Cook the soup. Stir in the chicken stock and marinara sauce. Add the cheese tortellini and then the kale, but don’t stir. We want the kale to rest on top so it steams and doesn’t overcook. Cook on “Manual, High Pressure” for 0 minutes.
Finishing touches. Once it’s done cooking, carefully release the pressure and open the pot. Stir in the cream. Serve garnished with grated Parmesan cheese and minced parsley.