12 Days of Christmas Recipes: December 20th

I’m not entirely sure where the origin of soup on Christmas Eve came from, but I am fan...unless it’s oyster soup. My family in broken bow without fail will always have a pot of oyster stew on the stove and I don’t know what I more frightening than seeing those crustacean nuggets rise to the top. This is not an oyster stew recipe, but a great soup recipe that highlights kale and potatoes. It would be a great addition beside chili or chicken noodle on your Christmas Eve dinner Table
Zuppa Toscana
2 tbsp olive oil
1 med onion, diced
1 lb Italian sausage
4 cloves of garlic minced
3 large russet potatoes, peeled and sliced into 1/4 in pieces
6 cups chicken broth
2 cups fresh kale, chiffonade (cut into thin ribbons)
3/4 cup half and half

Using sauté function on instant pot add olive oil and cook onions until translucent. Add Italian sausage and cook until completely done. Crumble into bite sized pieces. Add garlic and potato slices. Cover with chicken stock and cook on high pressure for 5 min. Allow for a 10 min natural release, then a quick release. Remove lid and add kale and cream. Stir to combine and serve.
Adapted from marginmakingmom.com

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