Skinny Spicy Sausage and Potato Soup
3 WW Personal Points*. Original recipe found at The Almond Eater.
Equipment
- 1 skillet and Instant Pot (or a Dutch Oven)
Ingredients
- 1 lb Italian turkey sausage
- 1 yellow onion ((diced))
- 5 medium carrots ((peeled and sliced))
- 1 Tbsp minced garlic
- 2 tsp smoked paprika
- 1 Tbsp olive oil
- 2 large potatoes ((cubed))
- 48 oz chicken broth
- 1 Tbsp Italian seasoning
- ½ tsp red pepper flakes
- 2 cups fresh kale ((chopped))
Instructions
- In a large skillet or dutch oven over medium-high heat, add Italian turkey sausage and cook until browned, about 5 minutes. Drain liquid and set the browned turkey sausage aside.1 lb Italian turkey sausage
- In the same skillet, add olive oil, onion, carrots, garlic, and paprika, stirring occasionally for 2-3 minutes, letting the onion soften.1 yellow onion, 5 medium carrots, 1 Tbsp minced garlic, 1 Tbsp olive oil, 2 tsp smoked paprika
- Next, add the potatoes, stirring to combine. Sauté for another 2-3 minutes.2 large potatoes
- If you're cooking in a dutch oven, add the meat back to the mixture, or combine your meat and sautéed mixture to your instant pot. Add chicken broth, Italian seasoning, and red pepper flakes.48 oz chicken broth, 1 Tbsp Italian seasoning, ½ tsp red pepper flakes
- If Dutch oven, bring to a boil, lower heat to simmer and let simmer on lower heat for 30 minutes to an hour or until potatoes and carrots are cooked through. If Instant Pot, cover with lid and place on slow cook for 3 hours.
- Once your soup is ready, while still hot, add the kale. Stir in and let rest for 5-10 minutes and serve.2 cups fresh kale
