Copycat Zuppa Toscana

This is a copycat recipe for Olive Garden's Zuppa Toscana...but I have to admit, I actually think this tastes even BETTER than the restaurant's.  It's so SO good!  

1lb. sausage (I prefer Jimmy Dean Sage)

1 onion, diced

4 carrots, chopped

4 celery ribs, chopped

3 cups potatoes, chopped

7-8 cups chicken broth

2 tsp. garlic powder

1-2 tsp. Creole Seasoning (depends on how spicy you like it)

1/4 cup dried parsley flakes

2 cups heavy whipping cream, warmed

1 1/2 cups parmesan cheese

6-10 kale leaves

salt

Set your Instant Pot to Saute.  

Once hot, brown and crumble the sausage for 3-4 minutes.  

Add the diced onion and cook another 3-4 minutes or until the onions are starting to sweat.  

Add the carrots, celery, potatoes, chicken broth, garlic powder, Creole Seasoning, and parsley flakes to the pot.  

Lock the lid on your Instant Pot, set it to the sealing position, and process on high for 8 minutes, NPR for 10 minutes, and then Quick Release the remaining pressure.  

While the soup is cooking, prepare your kale.  Lay the leaves on the cutting board (I find it's easiest to fold it in half length-wise so the rib is exposed) and remove the kale leaves from the entire rib/stem.  Chop the kale into bite size pieces.

Once the pot has been released of all pressure, remove the lid and add the warmed cream and parmesan cheese and stir. 

Add salt to taste.

Just before serving, add the kale and stir so all of the kale gets covered in liquid.  The kale will wilt quickly but will still have a nice bite to it as you eat it from the bowl.  

**Word of caution: Only add as much kale to the pot as you'll eat in one sitting.  If you add a bunch of kale and refrigerate the leftovers WITH kale, the kale will become soggy. When you go to eat the leftovers, chop more fresh kale and add it to your bowl, then put the hot soup on top and stir.**