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Tuscan Fall Soup

by in Recipes, Soups & Sauces, Uncategorized October 4, 2020

32 oz low sodium organic chicken broth
1 bag of small yellow potatoes, cut into bite-sized pieces
1-2 T bacon fat or ghee
1 T minced garlic
1 package Bilinski’s organic mushroom chicken sausage, cut into bite-sized pieces
1 can organic crushed tomatoes with basil
1 cup full-fat coconut milk
6-8 cups of fresh organic kale
Salt, pepper, Italian seasoning
Parmesan cheese

Place potatoes and chicken broth in the Instant Pot and cook on manual pressure for 6 minutes.
At the same time, heat ghee, garlic, and sausage in a cast-iron skillet until brown.
Add sausage mixture, tomatoes, coconut milk, seasonings, and kale to the Instant Pot.
Heat on medium heat for an hour.

Serve sprinkled with parmesan cheese.

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