Pressure Cooker Sausage & Spinach Soup

By kathya5084

Great flavors in this very simple soup. Packed with fresh spinach, Italian sausage, and hunks of potato.

Ingredients

• 19 ounce package Johnsonville Italian sausage
• 1 medium red onion, diced
• 6 cups chicken stock
• 1 6-10 ounce bag of baby spinach
• 5 medium redskin potatoes, cut into 1-1/2 inch chunks
• 1 tablespoon minced garlic (3 medium)
• 1 teaspoon sugar
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon crushed red peppers
• 1 bay leaf
• 1/2 cup heavy cream

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Remove the casings from the sausages.
Set the cooker to HIGH or BROWN, until sizzling.
Add the sausage and brown for a few minutes. Add the onion and sauté until sausage is browned and onion is translucent.
Add chicken stock, spinach leaves, potatoes, garlic, sugar, Italian seasoning, crushed red pepper, and bay leaf.
Securely lock the pressure cooker’s lid and set for 3 minutes on HIGH. Perform a quick release to release the cooker’s pressure.
Stir in heavy cream, and add salt and pepper to taste before serving.
Calories:
Potatoes 68 per 1/2 cup.
Sausage 130 per 1/4 cup.
Broth 81 per cup.