Last night’s dinner was DELICIOUS! I made Zuppa Toscana soup and substituted the kohlrabi for potatoes, it was hard to tell the difference.
Even my husband loved it! The one thing I noticed was that kohlrabi don’t seem to soak up as much salt as potatoes do, so next time I will reduce the amount of salt a bit.
I use the Instant Pot instructions. This is a combination of a few online recipes and my own additions and tweaks. If you try it, please let me know what you thought!
Zuppa Toscana Soup
1 Tbsp olive oil
2 lbs mild or sweet Italian ground sausage, * (or links cut up)
1 medium onion, chopped
2 cloves garlic, minced
3-4 cups kohlrabi, peeled and chopped (Radishes can also be used here)
32+ oz vegetable stock (enough to cover ingredients)
1+ tsp oregano
1+ tsp basil
1/2 tsp crushed red pepper
pepper, to taste
1 cup heavy cream
2+ cups chopped kale, stems removed (approx 1 lb)
INSTANT POT INSTRUCTIONS:
Press the 'Sauté' button, and add the olive oil. When the pot is hot, add the ground sausage and brown it until no longer pink, about 3 minutes.
Add onion and garlic and sauté for another 3 minutes. Add kohlrabi, vegetable stock, and seasonings and season with pepper. Stir everything.
Lock the lid and turn the valve to 'Sealing'. Press the 'Manual' or 'Pressure Cook' button and adjust for 10 minutes, pressure set to 'High'. When the cook time is over, turn off the Instant Pot by pressing the 'Turn Off' button. Carefully quick release the pressure with a wooden spatula by turning the valve to releasing. Make sure you don’t hurt your hands from the steam.
Once the steam is completely gone and the metal pin on the lid drops, carefully open the lid and add the chopped kale to the pot place lid back on it and let sit for a few minutes then add the heavy cream. Stir everything and serve warm.
STOVETOP INSTRUCTIONS:
In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and no longer pink, 5 to 7 minutes.
Add onion to pot and let cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper, and oregano. Add vegetable stock and kohlrabi and cook over medium heat, until potatoes are tender, 23 to 25 minutes.
Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more.
Season with pepper and serve.
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