This is one of my absolute favorite soups! It is hearty and delicious. Takes 45 minutes to make and serves 6+.
Ingredients
- .75 lb sausage, Italian bulk mild
- 1 medium onion yellow; diced
- 2 stalks celery thinly sliced
- 2 cloves garlic minced
- 4 cups bone broth or chicken stock
- 2 cups lentils dried
- 1 tsp red pepper flakes
- 1 28 oz can tomatoes crushed
- 5 cups kale baby; loosely packed
- 2 tsp red wine vinegar
- salt and pepper to taste
- 1/4 cup parsley fresh; chopped
Instructions
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Hit “saute” button on Instant Pot. Add sausage and cook until meat crumbles and begins to brown, about 5 minutes. Add onion, celery and garlic and cook until softened, about 5 minutes.
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Add stock, lentils, red pepper flakes, tomatoes and stir.
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Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press “manual” button and set timer for 12 minutes.
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The Instant Pot will warm up for about 10 minutes and then start cooking. After 12 minutes, quick-release by flipping the release valve to “venting.”
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Add kale and vinegar. Stir to combine and season with salt and pepper, to taste. Sprinkle with chopped parsley before serving.