Step 1

Heat oil in a heavy soup pot over medium high heat. Add onion and sauté until translucent, about 5-6 minutes.

Step 2

Add in garlic, stir, and cook for one minute.

Step 3

Add in sausage, break into chunks with a spoon, and cook until browned, about 4-5 minutes.

Step 4

Stir in chicken stock, sundried tomatoes, thyme, oregano, chili flakes and salt and pepper. Bring to boil, reduce heat to low and simmer 20 minutes.

Step 5

Add in kale and cook until it wilts, about a minute or two.

Step 6

Stir in cream, heat the soup until hot.

Step 7

Serve in bowls and garnish with parsley and parmesan cheese.

Step 8

Set instant pot to Saute mode. Heat oil, then add in onion and sauté until translucent, about 5-6 minutes.

Step 9

Add in garlic, stir, and cook for one minute.

Step 10

Add in sausage, break into chunks with a spoon, and cook until browned, about 4-5 minutes.

Step 11

Stir in chicken stock, sundried tomatoes, thyme, oregano, chili flakes and salt and pepper. Seal lid on pressure cooker. On Manual setting, set pressure to high and timer to five minutes. When time is up, perform a quick pressure release.

Step 12

Set pressure cooker back on Saute mode. Add in kale and cook until it wilts, about a minute or two.

Step 13

Stir in cream, heat the soup until hot.

Step 14

Serve in bowls and garnish with parsley and parmesan cheese.

Step 15

Heat oil in a heavy soup pot over medium high heat. Add onion and sauté until translucent, about 5-6 minutes.

Step 16

Add in garlic, stir, and cook for one minute.

Step 17

Add in sausage, break into chunks with a spoon, and cook until browned, about 4-5 minutes.

Step 18

Put one cup of stock into pot and stir, deglazing the brown sticking from the bottom of the pot.

Step 19

Transfer contents of pot to crock pot, along with remaining chicken stock, sundried tomatoes, thyme, oregano, chili flakes, salt and pepper.

Step 20

Cover and cook on low for 5-6 hours or high for 3-4 hours.

Step 21

Add in kale and cook until it wilts, about a minute or two.

Step 22

Stir in cream, heat the soup until hot.

Step 23

Serve in bowls and garnish with parsley and parmesan cheese.