By An Edible Mosaic
Prep Time: 10 Min
1 TB olive oil 1 pound bulk Italian turkey sausage 1 onion, 5 cloves garlic 1/2 TB dried Italian herb seasoning 3/4 tsp salt 1/2 tsp crushed red pepper flakes 1/4 tsp black pepper 4 cups chicken stock 1 cup marinara sauce 9 oz refrigerated cheese tortellini 4 cups chopped kale 1 cup heavy whipping cream
Cook Time: 7 Min
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.