SAUSAGE, KALE, AND SWEET POTATO SOUP

•  2 tbsp olive oil
•  1 lb ground turkey or pork sausage
•  1 medium white onion chopped
•  3 cloves garlic minced
•  2 large sweet potatoes skinned and chopped
•  10 oz sliced mushrooms
•  5 cups chicken broth
•  1 cup dry white wine*
•  2 tbsp apple cider vinegar
•  1 tbsp dried basil
•  1 tsp sea salt plus extra to taste
•  1/2 tsp fresh ground pepper
•  3 cups roughly chopped kale
•  2 tbsp freshly chopped thyme optiona
  1. For the Instant Pot:
  2. Select the saute function on your instant pot. Let it heat up (about 2 minutes). Add olive oil to coat the pot, and toss in ground sausage. Cook until almost cooked through, about 5 minutes. Add onion and garlic. Cook for another 3-4 minutes.
  3. Add sweet potatoes, mushrooms, chicken broth, wine, vinegar, dried basil, salt, and pepper. Secure the lid.
  4. Select manual and cook at high pressure for 8 minutes. Select cancel and use a quick release.
  5. Open lid and add kale. Let cook with lid open for another 3-4 minutes, or until kale is softened but not wilted. Add additional salt if needed. Garnish with fresh thyme and serve.
  6. For the Slow Cooker:
  7. Heat up a large skillet to medium high heat. Coat your pan with olive oil and add sausage. Cook for 5 minutes, then add in onion and garlic and cook another 3-4 minutes.
  8. Place sausage mixture in your slow cooker. Add sweet potatoes, mushrooms, chicken broth, white wine, vinegar, basil, salt, and pepper.
  9. Set your slow cooker to low and cook for 4 hours.
  10. At the end of 4 hours, add kale and stir. Let cook for another 10-15 minutes, or until kale has softened.
  11. Serve hot with fresh thyme.

  RECIPE NOTES

  
  

  *For a Whole30 approved soup, use 3/4 cup additional chicken stock with 1/4 cup white wine vinegar in place of the white wine.