Instant Pot Instructions

Cup of Yum
1. Chop and mince your vegetables.
2. Turn on the “sauté” function of your Instant Pot. When the pot message says “hot,”add the cooking oil, onions, carrots and celery to the pot.
3. Sauté vegetables until the onions are translucent and the vegetables are soft, about 4-6 minutes.
4. Add in the sausage and minced garlic and sauté, breaking up the sausage and stirring occasionally, until the meat is browned, and no pink remains. Drain any fat and cancel the “sauté” function.
5. Add the chicken stock, kale, cabbage, beans, uncooked pasta (if using), tomato sauce, Italian seasoning, rosemary, dry mustard, salt, pepper, and bay leaf.
6. Close and lock the lid. Turn the valve to seal. Press the “Meat Stew” or “Manual” setting and use the “+” and “-” buttons to adjust the time to 1 minute.
7. When the “L000” message comes up, counting time upwards, wait ten minutes, and carefully turn the valve to release the pressure.
8. Carefully take the lid off and remove the bay leaf.
9. Stir the soup and adjust the seasonings to taste.
10. Serve with optional chopped parsley on top.

Stove Top Instructions

1. Chop and mince your vegetables.
2. Heat oil over medium heat in a 6 quart Dutch oven or stock pot. Add vegetables until soft, 4-6 minutes.
3. Add the sausage and minced garlic, breaking up the sausage until cooked and no longer pink. Drain fat if there is more than a couple of tablespoons.
4. Add the the chicken stock, kale, cabbage, uncooked pasta (if using), tomato sauce, Italian seasoning, rosemary, dry mustard, salt, pepper, and bay leaf.
5. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes or until orzo is tender.
6. Add beans and warm for an addition 3 minutes.
7. Remove bay leaf.
8. Adjust the seasonings to taste.