Ohio Soup–a simple but delicious soup with Italian sausage, broth, potatoes and kale. Make it in the Instant Pot or Crockpot.
Ohio Soup
With only a handful of ingredients this soup comes together very quickly. It is similar to zuppa toscana but I actually liked it better. Instead of being creamy and heavy it was brothy and perfect for a chilly night up at my cabin. Because the Italian sausage is so flavorful you really don’t need any salt or seasonings (except a bit of nutmeg). Try this one out soon, I think you’ll love it.
This recipe is adapted from Ohio Sausage and Kale Soup on All Recipes.
Ingredients/Substitution Ideas
- Italian sausage–I used mild
- Onion–yellow, white
- Chicken broth–or water and Better than Bouillon chicken base
- Red potatoes–or peeled russets
- Nutmeg
- Kale leaves
- Buttered baguette–optional
Steps
Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the onion. Brown for about 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the potatoes, nutmeg and kale.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on low pressure or 4 minutes on the soup setting. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Broil the baguette slices until toasted (I sprinkled a tiny bit of garlic powder on mine).
Serve soup and bread and enjoy!
Notes/Tips
- Serve with toasted, buttered baguette slices or garlic bread or breadsticks.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- This recipe is easy to double. Double all the ingredients but keep the cooking time the same.
- Store leftovers in an airtight container* in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
- Other recipes you can make with kale are Two Thumbs Up Casserole and Instant Pot Smoky Sausage, Potato and Kale Soup.
- How to cut up kale: Hold the stem at the bottom with one hand and slide your other hand along the stem to strip the leafy part away. Discard the stems. Stack a few leaves on top of each other, roll them into a tight bundle (like a cigar), and slice thinly into ribbons. For a chunkier texture, roughly chop the leaves into bite-sized pieces.
- Try adding in some sliced carrots or mushrooms. Another option is to add in a can of drained, rinsed white beans.
- This recipe is gluten free as long as you don’t have the baguette slices.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Ohio Soup
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 4 servings 1x
Description
A simple but delicious soup with Italian sausage, broth, potatoes and kale. Make it in the Instant Pot or Crockpot.
Ingredients
- 1/2 pound ground Italian sausage (I used mild)
- 1/2 cup diced onion
- 4 cups chicken broth
- 2 red potatoes, cut into 1/2 inch cubes
- 1/4 tsp nutmeg
- 4 kale leaves, stemmed and coarsely chopped
- 8 slices of buttered baguette, optional
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the onion. Brown for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes, nutmeg and kale.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on low pressure or 4 minutes on the soup setting. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Broil the baguette slices until toasted (I sprinkled a tiny bit of garlic powder on mine).
- Serve soup and bread and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onion. Brown for about 5 minutes. Transfer to slow cooker.
- Add in the broth, potatoes, nutmeg and kale.
- Cover and cook on low for 4-6 hours (high 2-3 hours), or until potatoes are cooked through.
- Broil the baguette slices until toasted (I sprinkled a tiny bit of garlic powder on mine).
- Serve soup and bread and enjoy!
- Category: Soup
- Method: Instant Pot or Slow Cooker
More soups you’ll love…
Six Dollar Soup
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Kentucky Soup
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Instant Pot Pasta Fagioli Soup
Your favorite soup from Olive Garden made quickly at home in your pressure cooker. White and red beans, ground beef, tomatoes and pasta in a savory broth.
Instant Pot Chicken Gnocchi Soup
A creamy soup with tender, moist bites of chicken, bacon crumbles, bright green leafy kale, Parmesan cheese and dumpling-like gnocchi.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hi Karen!
If we don’t care for kale, could we substitute with cabbage?
Thanks,
Pamela
SURE!
Hi Karen,
I have made – and enjoyed – many of your recipes both at home and while RV-ing. So great to prepare a simple yet delicious dinner while we are enjoying a wonderful outdoor experience SOMEWHERE away from home. We do both Instant Pot and Crock Pot dinners depending on the activities of the day. Keep them coming!
Thank you,
Jan Ramirez
Tucson AZ.
Will do! Thanks Jan! Have fun RV-ing 🙂
Karen I have a very similar recipe using the same ingredients, but using hot sausage and including half and half as well as the broth. Using my recipe, the soup is cooked on the stove top in a Dutch oven. Karen I look forward to receiving your recipes each day. I have tried several and my family totally enjoys them. Thank you for sending them, Lois
So glad you are here Lois!